| 摘要: |
| 本研究建立了高效毛细管电泳法(HPCE)测定番茄中番茄红素和β-胡萝卜素含量的分析方法。以丙酮:石油醚为溶剂,超声提取番茄中的类胡萝卜素,经分离纯化后作供试液,确定了HPCE法检测番茄中类胡萝卜素的最佳工艺:检测波长为450 nm,运行缓冲液为pH 4.5的HAc-NaAc溶液,电泳电压24 kV,0.5 MPa压力下进样6 s,电泳温度为20℃。最佳工艺下,样品可在16 min内完全分离,线性关系良好。该法准确、快速、简便,可同时检测样品中的番茄红素和β-胡萝卜素。此外,按照最佳条件对5种不同成熟期的样品进行分析,发现番茄成熟过程中番茄红素的含量逐渐升高,β-胡萝卜素的含量先下降后上升,两者含量均在果实完全成熟时达到最高。 |
| 关键词: 番茄 高效毛细管电泳 番茄红素 β-胡萝卜素 动态变化 |
| DOI：10.11841/j.issn.1007-4333.2013.04.13 |
| 投稿时间：2013-01-31 |
| 基金项目:国家自然科学基金项目(30671655) |
|
| Study on dynamic change of carotenoids contents in tomato by HPCE |
|
LIU Chang-fu1, CHEN Yuan-mei1, ZHENG Cai-xia2
|
| (1.College of Science, Beijing Forestry University, Beijing 100083, China;2.College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China) |
| Abstract: |
| A high performance capillary electrophoresis(HPCE) method was found for measuring the content of lycopene and β-carotene in tomato.The samples were extracted with the mixed solvent of acetone and petroleum ether by ultrasonic treatment,which were used as the test solution after separation and purification.The optimal experimental conditions,such as concentration and pH of buffer,separation voltage,separation temperature and injection time on the separation efficiency were determined first.The experimental conditions were as the followings:detection wave length was 450 nm,running buffer was pH 4.5,HAc-NaAc was 20 mmol/L,electrophoresis voltage was 24 kV,injection time was 6 s with the pressure of 0.5 MPa,electrophoresis temperature was 20℃.The samples could be completely separated in 16 min with a good linear relationship under the above conditions.The proposed method could be simultaneously applied for the determination of lycopene and β-Carotene in tomato plant samples with the advantages of high accuracy,fast separation and simple extraction.Furthermore,the contents of tomato sample with five different ripening periods were measured and analyzed in accordance with the optimal conditions of HPCE.The results indicated that the content of β-carotene was decreased firstly and then gradually increased with the content of lycopene increased during the different mature phases,and both of the contents would peak at the completion of their ripened phases. |
| Key words: tomato HPCE lycopene β-carotene dynamic change |
