Characterization of carotenoids in juice of red navel orange (Cara cara)
Characterization of carotenoids in juice of red navel orange (Cara cara)
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DOI：
10.1021/jf001313g
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发表时间：
2001-05-01
影响因子：
6.1
通讯作者：
Lee, HS
中科院分区：
文献类型：
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作者：
Lee, HS
采用高效液相色谱-光电二极管阵列检测器对红肉脐橙橙子中的类胡萝卜素进行了分离和鉴定。用己烷/丙酮/乙醇提取类胡萝卜素色素，并用10%甲醇氢氧化钾皂化。超过29类胡萝卜素色素在60分钟内分离使用三元梯度（75%乙腈/25%甲醇，甲基叔丁基醚，和水）在C-30反相柱上洗脱。番茄红素（3.9 +/-1.1ppm）和相对大百分比的β-胡萝卜素的存在是该红色脐橙橙子汁的色素分布与标准脐橙橙子汁的分布相比的明显差异。红脐橙的果汁颜色比脐橙橙子深得多，橙子的果汁颜色更深;红脐橙的色相角范围为84.1至89.4，而标准脐橙的色相角范围为98.2至100.5。
High-performance liquid chromatography with photodiode array detection was applied for the separation and characterization of carotenoids from a red-fleshed navel orange (Cara Cara). Carotenoid pigments were extracted using hexane/acetone/ethanol and saponified using 10% methanolic potassium hydroxide. More than 29 carotenoid pigments were separated within 60 min using a ternary gradient (75% acetonitrile/25% methanol, methyl tert-butyl ether, and water) elution on a C-30 reversed-phase column. The presence of lycopene (3.9 +/- 1.1 ppm) and a relatively large percentage of beta -carotene were distinct differences in the pigment profile of this red navel orange juice as compared to the profile of standard navel orange juice. The juice color in the red navel was much deeper orange than that from navel orange; hue angle ranged from 84.1 to 89.4 for red navel compared to 98.2 to 100.5 for standard navel.