Department of Chemistry, Faculty of Science, Lorestan University, Khoramabad, Iran; Nanotechnology Research Centre, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Department of Chemistry, Faculty of Science, Lorestan University, Khoramabad, Iran.
Food Chem. 2021 May 1;343:128481. doi: 10.1016/j.foodchem.2020.128481. Epub 2020 Nov 4.
Cloud point extraction with cold column trapping (CPE-CCT) was used for the rapid preconcentration and UV-Vis spectroscopy of beta-carotene in fruit juice samples. A central composite design was employed to optimize parameters such as pH, incubation time, cloud point temperature and surfactant concentration. A detection limit of 0.01 mg/L of beta-carotene (3S/m), a coefficient of determination of 0.998 and a linear range of 0.04-10 mg/L were obtained. The CPE-CCT method was confirmed in comparison with the corresponding direct HPLC standard method. A simple, portable and cost-effective device was also utilized. Owing to eliminating centrifugation, the conditions of CPE-CCT were more moderate and its sample handling easier compared to conventional CPE.
采用浊点萃取结合冷柱捕集（CPE-CCT）技术，对果汁样品中的β-胡萝卜素进行快速预浓缩和紫外可见光谱分析。采用中心组合设计对 pH 值、孵育时间、浊点温度和表面活性剂浓度等参数进行优化。β-胡萝卜素（3S/m）的检测限为 0.01mg/L，决定系数为 0.998，线性范围为 0.04-10mg/L。与相应的直接 HPLC 标准方法相比，CPE-CCT 法得到了验证。还利用了一种简单、便携和具有成本效益的装置。由于省去了离心步骤，与传统的 CPE 相比，CPE-CCT 的条件更加温和，样品处理更加容易。
