Optimization of various steps for RP-HPLC determination of β-carotene in milk fat

被引：0
|
作者：
Dhankhar, J. [1 ]
Sharma, R. [1 ]
Mann, B. [1 ]
机构：
[1] Natl Dairy Res Inst, Dairy Chem Div, Karnal 132001, Haryana, India
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2017年 / 24卷 / 04期
关键词：
beta-carotene; Milk; Saponification; RP-HPLC; Unsaponifiable; LIQUID-CHROMATOGRAPHY; RETINOL; QUANTITATION; VEGETABLES; EXTRACTION; PRODUCTS; VITAMIN; TISSUES; SERUM;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Main objective of this study was to optimize the analytical procedures, especially extraction and saponification method for the better analysis of beta-carotene in milk fat. Saponification method with suitable potassium hydroxide (KOH) concentration, use of antioxidant, saponification time, and temperature was optimized to get best extraction procedure for beta-carotene. Analysis of beta-carotene was carried out by using reversed phase high performance liquid chromatography (RP-HPLC) using C18 column. Chromatographic conditions best tested for the study involves methanol: tetrahydrofuran: water (MeOH: THF: H2O). The effect of time temperature combination at 45 degrees C/30 min with saturated ascorbic acid had a pronounced effect on the beta-carotene extraction from milk fat. Study also reveals that a concentration level of 10M KOH was best suited for the extraction of unsaponifiable. (c) All Rights Reserved
引用
收藏
页码：1393 / 1398
页数：6
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