摘要
采用C30-HPLC-DAD检测叶黄素分别在30、40、50℃无水乙醇、乙酸乙酯、四氢呋喃、甲苯中的保留率变化,并分析溶剂种类、氧分压、温度对有机溶剂中叶黄素稳定性的影响。结果表明:在同一温度、常规空气条件下,叶黄素在4种有机溶剂中的稳定性顺序依次为:无水乙醇>乙酸乙酯>四氢呋喃>甲苯,反式叶黄素的保留率随时间的延长而一直呈下降趋势,总顺式叶黄素的保留率则先略有上升后缓慢下降;充氮可有效提高叶黄素的稳定性,效果在四氢呋喃中尤为明显,而且随着时间的延长反式叶黄素的保留率一直呈缓慢下降趋势,总顺式叶黄素的最终保留率明显高于常规条件;温度越高,反式叶黄素的稳定性越低,越易发生异构化反应;反式叶黄素在4种溶剂中的降解遵循一级动力学模型。
HPLC analysis of lutein was carried out to investigate the effects of organic solvent type, partial pressure of oxygen and temperature on the stability of lutein during storage in anhydrous ethanol, ethyl acetate, tetrahydrofuran or toluene at 30, 40 ℃ and 50℃, respectively. The stability of lutein in the four organic solvents at identical temperatures under normal air conditions followed the decreasing order： anhydrous ethanol 〉 ethyl acetate 〉 tetrahydrofuran 〉 toluene. The percent retention of all-（E）-lutein always decreased with increasing storage period, while the percent retention of its cisisomers slightly increased initially and then slowly decreased. Higher stability was found under nitrogen-bubbled conditions, especially for tetrahydrofuran. In addition, as the storage proceeded, the percent retention of all-（E）-lutein decreased slowly, and a significantly higher amount of cis-lutein was finally retained compared to under normal conditions. All-（E）-lutein was less stable as a function of temperature and more susceptible to isomerization at higher temperatures. The thermal degradation of all-（E）-lutein followed a first-order kinetic model in these four organic solvents.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第23期15-19,共5页
Food Science
基金
国家自然科学基金项目(31101385)
