Burkhardt Susanne, Böhm Volker
Friedrich Schiller University Jena, Institute of Nutrition, Dornburger Str. 25-29, 07743 Jena, Germany.
J Agric Food Chem. 2007 Oct 17;55(21):8295-301. doi: 10.1021/jf0712853. Epub 2007 Sep 18.
Due to the growing interest in the role of carotenoids in human health, their qualitative and quantitative analysis in foods is becoming more and more important. High-performance liquid chromatography has become the method of choice for the determination of these phytochemicals. A crucial step prior to the chromatographic separation is the quantitative extraction from the food matrix which was proven to be impeded in durum wheat. To optimize the extraction procedure, several factors with influence on extractability of carotenoids were investigated. Finally, it was shown that soaking of samples in water for 5 min prior to extraction with organic solvents had the strongest impact on extraction yield and led to the most rapid and gentle method. Contents of carotenoids in the extracts of several durum wheat and corn samples were doubled by soaking in water before extracting with methanol/tetrahydrofuran (1/1, v/v). In light of these findings, literature data on contents of carotenoids in cereal grains have to be viewed critically regarding the extraction procedures employed.
由于人们对类胡萝卜素在人体健康中的作用越来越感兴趣，因此对食品中类胡萝卜素进行定性和定量分析变得越来越重要。高效液相色谱法已成为测定这些植物化学物质的首选方法。色谱分离之前的一个关键步骤是从食品基质中进行定量提取，事实证明这在硬粒小麦中受到阻碍。为了优化提取程序，研究了几个影响类胡萝卜素提取率的因素。最后结果表明，在用有机溶剂提取之前将样品在水中浸泡5分钟对提取产率的影响最大，并产生了最快速、温和的方法。在用甲醇/四氢呋喃（1/1，v/v）提取之前，将几个硬粒小麦和玉米样品浸泡在水中，提取物中的类胡萝卜素含量增加了一倍。鉴于这些发现，必须审慎看待谷物中类胡萝卜素含量的文献数据所采用的提取程序。
