Xác định đồng thời capsanthin và capsorubin trong thực phẩm bằng phương pháp sắc ký lỏng hiệu năng cao sử dụng detector PDA

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Tác giả: Tạp chí Kiểm nghiệm và An toàn thực phẩm

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2023

Mô tả vật lý: tr.432-444

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ID: 363960

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A high-performance liquid chromatography method with a photodiode array detector (HPLC-PDA) was developed for the simultaneous determination of Capsanthin and Capsorubin in food. These are the two main carotenoids responsible for the red color found in Capsicum annuum and lily (Lilium). Analytes were extracted by ultrasonic vibration method with solvent of acetonitrile (ACN): ethyl acetate containing 0.1% butyl hydroxytoluene (BHT) (1:1, v/v) at a temperature of 40oC for 20 minutes. The sample extract solution was determined by HPLC–PDA with the following conditions: InterSustain C18 column (250 mm x 4.6 mm
5 µm), mobile phase consisting of a 5 mM ammonium acetate solution, ACN, MeOH, and water following with gradient program, detection wavelength at 450 nm. The method has good specificity, the calibration curve of Capsanthin and Capsorubin has R2 >
0.9997 and the repeatability and recovery meet AOAC requirements. The limit of detection (LOD) and limit of quantification (LOQ) were 0.20 mg/kg and 0.67 mg/kg, respectively. The method was applied to simultaneously determine Capsanthin and Capsorubin in 35 different food products including chili powder, spices, soft drinks, canned products, confectionery, ice cream, and cheese. Capsanthin was detected with a content of 10.5-15.8 mg/kg in chili powder and 3.86-9.78 mg/kg in spices, capsorubin was detected with a content of 2.86-3.92 mg/kg in chili powder and 0.76 -1.64 mg/kg in spices.Phương pháp sắc ký lỏng hiệu năng cao (HPLC-PDA) được sử dụng để xác định đồng thời capsanthin và capsorubin trong thực phẩm. Đây là hai hợp chất carotenoid chính tạo màu đỏ được tìm thấy trong loài ớt chuông (Capsicum annuum) và loa kèn (Lilium). Chất phân tích được chiết siêu âm bằng hỗn hợp acetonitril (ACN): Ethyl acetat tỷ lệ 1:1 chứa dung dịch butyl hydroxytoluen (BHT) 0,1% tại nhiệt độ 40oC trong 20 phút. Dịch chiết sau đó được xác định bằng sắc ký lỏng hiệu năng cao HPLC–PDA với các điều kiện: Cột InterSustain C18 (250 mm x 4,6 mm
5 µm) và tiền cột tương ứng (5 mm x 3,9 mm
5 µm), pha động gồm hỗn hợp các dung môi amoni acetat 5mM, ACN, MeOH và H2O theo chương trình gradient, bước sóng phát hiện 450 nm. Phương pháp có độ đặc hiệu tốt, đường chuẩn của capsanthin và capsorubin có hệ số xác định R2 >
0,9997 và độ lặp lại, độ thu hồi đạt yêu cầu của AOAC. Giới hạn phát hiện (LOD) và giới hạn định lượng (LOQ) của hai chất này là 0,20 mg/kg và 0,67 mg/kg. Phương pháp đã được áp dụng để xác định đồng thời capsanthin và capsorubin trong 35 sản phẩm thực phẩm khác nhau gồm bột ớt, gia vị, nước giải khát, đồ hộp và bánh kẹo, kem, pho mai. Kết quả phân tích đã phát hiện hàm lượng capsanthin là 10,5 - 15,8 mg/kg trong ớt bột và 3,86 - 9,78 mg/kg trong gia vị, hàm lượng capsorubin là 2,86 - 3,92 mg/kg trong ớt bột và 0,76 - 1,64 mg/kg trong gia vị.

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