Determination of Zeaxanthin in New Food Raw Materials

Duan Guoxia; Liu Lijun; Chen Shumin; Chen Jing; Liu Chunxia; Wu Lunwei; Gong Huili; Yue Hong; Liu Wang; Li Cuizhi; Lv Zhiyong

doi:doi:10.11648/j.ijnfs.20221103.12

Determination of Zeaxanthin in New Food Raw Materials

Duan Guoxia, Liu Lijun, Chen Shumin, Chen Jing, Liu Chunxia, Wu Lunwei, Gong Huili, Yue Hong, Liu Wang, Li Cuizhi, Lv Zhiyong

Published in International Journal of Nutrition and Food Sciences (Volume 11, Issue 3)

Received: 10 May 2022 Accepted: Published: 12 May 2022

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Abstract

The new food raw material zeaxanthin has been used in many food industries. However, the state has not yet formulated relevant detection methods for the detection of zeaxanthin raw material content. There are many reports on the extraction and purification of zeaxanthin in the existing literature, but there is no report on the method for the determination of zeaxanthin in the raw material of zeaxanthin. As a new food raw material, the content of zeaxanthin itself directly affects the content of the product. Therefore, developing a determination method of zeaxanthin in zeaxanthin raw material is urgently needed for the field of added zeaxanthin functional food research and product quality assurance. This study describes a method for the determination of zeaxanthin in new food raw materials by high performance liquid chromatography. Samples were dissolved with water and extracted with ultrasonication at a temperature range of 58–62°C, and then precipitated with mixed solvent of ethanol and trichloromethane. The supernatant was diluted by ethanoland and then filtered through a 0.45μm pore nylon filter, prior to injection into the HPLC system. Calibration of the chromatographic system was carried out by the external standard method. Analyses was carried out using an HPLC-UV Agilent 1260 system equipped with DP-4 gradient pump, and C₃₀ column (250mm×4.6, 5μm) was used. The quantitative limit of zeaxanthin was 0.1g/100g and this method was accurate, repeatable, sensitivity.

Published in	International Journal of Nutrition and Food Sciences (Volume 11, Issue 3)
DOI	10.11648/j.ijnfs.20221103.12
Page(s)	56-60
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Zeaxanthin, Liquid Chromatography, New Food Raw Materials, C₃₀ Column

References

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APA Style

Duan Guoxia, Liu Lijun, Chen Shumin, Chen Jing, Liu Chunxia, et al. (2022). Determination of Zeaxanthin in New Food Raw Materials. International Journal of Nutrition and Food Sciences, 11(3), 56-60. https://doi.org/10.11648/j.ijnfs.20221103.12

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ACS Style

Duan Guoxia; Liu Lijun; Chen Shumin; Chen Jing; Liu Chunxia, et al. Determination of Zeaxanthin in New Food Raw Materials. Int. J. Nutr. Food Sci. 2022, 11(3), 56-60. doi: 10.11648/j.ijnfs.20221103.12

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AMA Style

Duan Guoxia, Liu Lijun, Chen Shumin, Chen Jing, Liu Chunxia, et al. Determination of Zeaxanthin in New Food Raw Materials. Int J Nutr Food Sci. 2022;11(3):56-60. doi: 10.11648/j.ijnfs.20221103.12

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@article{10.11648/j.ijnfs.20221103.12,
  author = {Duan Guoxia and Liu Lijun and Chen Shumin and Chen Jing and Liu Chunxia and Wu Lunwei and Gong Huili and Yue Hong and Liu Wang and Li Cuizhi and Lv Zhiyong},
  title = {Determination of Zeaxanthin in New Food Raw Materials},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {11},
  number = {3},
  pages = {56-60},
  doi = {10.11648/j.ijnfs.20221103.12},
  url = {https://doi.org/10.11648/j.ijnfs.20221103.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221103.12},
  abstract = {The new food raw material zeaxanthin has been used in many food industries. However, the state has not yet formulated relevant detection methods for the detection of zeaxanthin raw material content. There are many reports on the extraction and purification of zeaxanthin in the existing literature, but there is no report on the method for the determination of zeaxanthin in the raw material of zeaxanthin. As a new food raw material, the content of zeaxanthin itself directly affects the content of the product. Therefore, developing a determination method of zeaxanthin in zeaxanthin raw material is urgently needed for the field of added zeaxanthin functional food research and product quality assurance. This study describes a method for the determination of zeaxanthin in new food raw materials by high performance liquid chromatography. Samples were dissolved with water and extracted with ultrasonication at a temperature range of 58–62°C, and then precipitated with mixed solvent of ethanol and trichloromethane. The supernatant was diluted by ethanoland and then filtered through a 0.45μm pore nylon filter, prior to injection into the HPLC system. Calibration of the chromatographic system was carried out by the external standard method. Analyses was carried out using an HPLC-UV Agilent 1260 system equipped with DP-4 gradient pump, and C30 column (250mm×4.6, 5μm) was used. The quantitative limit of zeaxanthin was 0.1g/100g and this method was accurate, repeatable, sensitivity.},
 year = {2022}
}

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TY - JOUR
T1 - Determination of Zeaxanthin in New Food Raw Materials
AU - Duan Guoxia
AU - Liu Lijun
AU - Chen Shumin
AU - Chen Jing
AU - Liu Chunxia
AU - Wu Lunwei
AU - Gong Huili
AU - Yue Hong
AU - Liu Wang
AU - Li Cuizhi
AU - Lv Zhiyong
Y1 - 2022/05/12
PY - 2022
N1 - https://doi.org/10.11648/j.ijnfs.20221103.12
DO - 10.11648/j.ijnfs.20221103.12
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 56
EP - 60
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20221103.12
AB - The new food raw material zeaxanthin has been used in many food industries. However, the state has not yet formulated relevant detection methods for the detection of zeaxanthin raw material content. There are many reports on the extraction and purification of zeaxanthin in the existing literature, but there is no report on the method for the determination of zeaxanthin in the raw material of zeaxanthin. As a new food raw material, the content of zeaxanthin itself directly affects the content of the product. Therefore, developing a determination method of zeaxanthin in zeaxanthin raw material is urgently needed for the field of added zeaxanthin functional food research and product quality assurance. This study describes a method for the determination of zeaxanthin in new food raw materials by high performance liquid chromatography. Samples were dissolved with water and extracted with ultrasonication at a temperature range of 58–62°C, and then precipitated with mixed solvent of ethanol and trichloromethane. The supernatant was diluted by ethanoland and then filtered through a 0.45μm pore nylon filter, prior to injection into the HPLC system. Calibration of the chromatographic system was carried out by the external standard method. Analyses was carried out using an HPLC-UV Agilent 1260 system equipped with DP-4 gradient pump, and C30 column (250mm×4.6, 5μm) was used. The quantitative limit of zeaxanthin was 0.1g/100g and this method was accurate, repeatable, sensitivity.
VL - 11
IS - 3
ER -

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Author Information

Duan Guoxia

Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
Liu Lijun

Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
Chen Shumin

Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
Chen Jing

Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
Liu Chunxia

Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
Wu Lunwei

Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
Gong Huili

Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
Yue Hong

Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
Liu Wang

Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
Li Cuizhi

Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China
Lv Zhiyong

Inner Mongolia Yili Industrial Group Company Limited, Hohhot, China

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APA Style

Duan Guoxia, Liu Lijun, Chen Shumin, Chen Jing, Liu Chunxia, et al. (2022). Determination of Zeaxanthin in New Food Raw Materials. International Journal of Nutrition and Food Sciences, 11(3), 56-60. https://doi.org/10.11648/j.ijnfs.20221103.12

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ACS Style

Duan Guoxia; Liu Lijun; Chen Shumin; Chen Jing; Liu Chunxia, et al. Determination of Zeaxanthin in New Food Raw Materials. Int. J. Nutr. Food Sci. 2022, 11(3), 56-60. doi: 10.11648/j.ijnfs.20221103.12

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AMA Style

Duan Guoxia, Liu Lijun, Chen Shumin, Chen Jing, Liu Chunxia, et al. Determination of Zeaxanthin in New Food Raw Materials. Int J Nutr Food Sci. 2022;11(3):56-60. doi: 10.11648/j.ijnfs.20221103.12

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@article{10.11648/j.ijnfs.20221103.12,
  author = {Duan Guoxia and Liu Lijun and Chen Shumin and Chen Jing and Liu Chunxia and Wu Lunwei and Gong Huili and Yue Hong and Liu Wang and Li Cuizhi and Lv Zhiyong},
  title = {Determination of Zeaxanthin in New Food Raw Materials},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {11},
  number = {3},
  pages = {56-60},
  doi = {10.11648/j.ijnfs.20221103.12},
  url = {https://doi.org/10.11648/j.ijnfs.20221103.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221103.12},
  abstract = {The new food raw material zeaxanthin has been used in many food industries. However, the state has not yet formulated relevant detection methods for the detection of zeaxanthin raw material content. There are many reports on the extraction and purification of zeaxanthin in the existing literature, but there is no report on the method for the determination of zeaxanthin in the raw material of zeaxanthin. As a new food raw material, the content of zeaxanthin itself directly affects the content of the product. Therefore, developing a determination method of zeaxanthin in zeaxanthin raw material is urgently needed for the field of added zeaxanthin functional food research and product quality assurance. This study describes a method for the determination of zeaxanthin in new food raw materials by high performance liquid chromatography. Samples were dissolved with water and extracted with ultrasonication at a temperature range of 58–62°C, and then precipitated with mixed solvent of ethanol and trichloromethane. The supernatant was diluted by ethanoland and then filtered through a 0.45μm pore nylon filter, prior to injection into the HPLC system. Calibration of the chromatographic system was carried out by the external standard method. Analyses was carried out using an HPLC-UV Agilent 1260 system equipped with DP-4 gradient pump, and C30 column (250mm×4.6, 5μm) was used. The quantitative limit of zeaxanthin was 0.1g/100g and this method was accurate, repeatable, sensitivity.},
 year = {2022}
}

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