摘要
用三种不同方法提取不同新鲜蔬菜中的β-胡萝卜素,并对β-胡萝卜素含量进行测定。结果表明,比较优先的β-胡萝卜素提取方法是:试样用4%NaOH甲醇溶液在60℃-70℃皂化1 h,用3∶7(v/v)的丙酮-石油醚混合溶剂提取,以MgO为吸附剂,丙酮-石油醚为洗脱剂分离,提取液用紫外分光光度计在波长447 nm,1 cm比色皿条件下测定,得出蔬菜中β-胡萝卜素含量:胡萝卜为0.134 mg.g-1,红椒为0.0863 mg.g-1,菠菜为0.0426 mg.g-1。该方法工艺简单,提取率较高。
β - carotene in different fresh vegetables has been extracted by three different methods in this article and the content of β - carotene in different fresh vegetables has been determined. The result indicates that the best method for extracting β - carotene is to saponify the test specimen one hour with 4% NaOH methyl alco- hol solution in 60 -70 % and then to separate with 3：7 （v/v） acetone - benzine component solvent as extraction solvent, MgO as the absorbent, the acetone - benzine as the eluent. Extracted solvent has been determined in the color dish condition （ 1 cm） by ultraviolet spectrophotometer at 447 nm. The result shows that the β - carotene in carrot is0.134mg g^-1, 0.0863 mg · g^-1 in red pepper and0.0426 mg· g^-1 in spinach. This method is simple and with high extraction rate.
出处
《绵阳师范学院学报》
2009年第2期46-50,55,共6页
Journal of Mianyang Teachers＇ College
关键词
蔬菜
Β-胡萝卜素
提取
测定
vegetable
β - carotene
extraction
determination
