Dietz J M, Sri Kantha S, Erdman J W
Department of Food Science, University of Illinois, Urbana 61801.
Plant Foods Hum Nutr. 1988;38(4):333-41. doi: 10.1007/BF01091731.
Traditional AOAC colorimetric procedures for carotenoid analysis are known to lack specificity and accuracy. Newer HPLC methods provide the investigator with a more precise tool for carotenoid quantification in foods and tissues. In the present studies, reverse phase HPLC was utilized to evaluate the alpha- and beta-carotene content in raw and cooked leaves of lettuce, spinach and winged bean as well as in the carrot root. The vegetables were boiled or steamed and the true retention of alpha- and beta-carotene in the cooked products was determined. Boiling for 30 minutes resulted in a 53 and 40% loss of beta-carotene from lettuce and carrots, respectively. Full retention or even an increase in beta-carotene content in boiled winged bean leaves and spinach was noted. Steaming resulted in very good retention of alpha- and beta-carotene in all vegetables (83-139% retention). Thus, although cooking procedures (especially boiling) may result in oxidative loss of carotenoids in some vegetables, heat treatment increases the chemical extractability of alpha- and beta-carotene in others. The presence of carotenoproteins in some vegetables may affect the heat stability of extractability of alpha- and beta-carotene.
已知传统的AOAC比色法用于类胡萝卜素分析缺乏特异性和准确性。更新的高效液相色谱法为研究人员提供了一种更精确的工具，用于定量分析食品和组织中的类胡萝卜素。在本研究中，采用反相高效液相色谱法评估生菜、菠菜、四棱豆的生叶和熟叶以及胡萝卜根中的α-胡萝卜素和β-胡萝卜素含量。将蔬菜煮沸或蒸煮，并测定熟制品中α-胡萝卜素和β-胡萝卜素的实际保留量。煮30分钟导致生菜和胡萝卜中的β-胡萝卜素分别损失53%和40%。发现四棱豆叶和菠菜煮熟后β-胡萝卜素含量完全保留甚至有所增加。蒸煮使所有蔬菜中的α-胡萝卜素和β-胡萝卜素保留率很高（83%-139%）。因此，虽然烹饪过程（尤其是煮沸）可能会导致某些蔬菜中的类胡萝卜素发生氧化损失，但热处理会增加其他蔬菜中α-胡萝卜素和β-胡萝卜素的化学可提取性。某些蔬菜中类胡萝卜素蛋白的存在可能会影响α-胡萝卜素和β-胡萝卜素的热稳定性或可提取性。
