Zheng Xiaodong, Zhu Fengtao, Wu Maoyu, Yan Xinhuan, Meng Xiaomeng, Song Ye
Jinan Fruit Research Institute, All China Federation of Supply and Marketing Co-operatives, Ji'nan 250014, China.
J Sci Food Agric. 2015 Nov;95(14):2951-5. doi: 10.1002/jsfa.7038. Epub 2014 Dec 30.
Carotenoid content analysis in wolfberry processed products has mainly focused on the determination of zeaxanthin or zeaxanthin dipalmitate, which cannot indicate the total carotenoid content (TCC) in wolfberries.
We have exploited an effective approach for rapid extraction of carotenoid from wolfberry juice and determined TCC using UV-visible spectrophotometry. Several solvent mixtures, adsorption wavelengths of carotenoid extracts and extraction procedures were investigated. The optimal solvent mixture with broad spectrum polarity was hexane-ethanol-acetone (2:1:1) and optimal wavelength was 456 nm. There was no significant difference of TCC in wolfberry juice between direct extraction and saponification extraction.
The developed method for assessment of TCC has been successfully employed in quality evaluation of wolfberry juice under different processing conditions. This measurement approach has inherent advantages (simplicity, rapidity, effectiveness) that make it appropriate for obtaining on-site information of TCC in wolfberry juice during processing.
枸杞加工产品中的类胡萝卜素含量分析主要集中在玉米黄质或玉米黄质二棕榈酸酯的测定上，这并不能表明枸杞中的总类胡萝卜素含量（TCC）。
我们开发了一种从枸杞汁中快速提取类胡萝卜素的有效方法，并使用紫外可见分光光度法测定TCC。研究了几种溶剂混合物、类胡萝卜素提取物的吸附波长和提取程序。具有广谱极性的最佳溶剂混合物是己烷-乙醇-丙酮（2:1:1），最佳波长为456nm。直接提取和皂化提取的枸杞汁中TCC没有显著差异。
所开发的TCC评估方法已成功应用于不同加工条件下枸杞汁的质量评价。这种测量方法具有固有的优点（简单、快速、有效），使其适合在加工过程中获取枸杞汁中TCC的现场信息。
