Microwave-assisted hydrolysis of lutein and zeaxanthin esters in marigold (Tagetes erecta L.)

Author: Liu Hongcheng   Zhang Ying   Zheng Bin   Li Qiwan   Zou Yanhong  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.62, Iss.8, 2011-12, pp. : 851-856

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Saponification of lutein and zeaxanthin was performed by microwave-assisted hydrolysis (MAH) and analysed by ultra performance liquid chromatography. The optimal condition of MAH was studied, and the degradation or isomerization of lutein and zeaxanthin were estimated under MAH. The concentrations of lutein and zeaxanthin in 20 marigold samples were assessed by saponification using traditional heater and MAH, the regression coefficient of lutein obtained by two methods was 0.9688 and that of zeaxanthin was 0.9527. The limit of detection for lutein and zeaxanthin was 0.05 and 0.1 μg/ml, respectively, and the limit of quantification for lutein and zeaxanthin was 0.05 mg/100 g and 0.1 mg/100 g, respectively.

Related content