An improved method of simultaneous determination of lutein and zeaxanthin in food

Abstract

Based on an official standard method of lutein analysis, an improved high performance liquid chromatography (HPLC) method for simultaneously detecting lutein and zeaxanthin was developed as focusing on the sample preparation protocol. The optimal pretreatment conditions included a saponification in a water bath for 15 min at a constant temperature of 50 °C, using a 10 mL 60% (w/v) potassium hydroxide solution, followed by extraction using 100 mL mixture of n-hexane, ethyl ether and cyclohexane (40: 40: 20, v/v/v). A mixture of dichloromethane, acetonitrile and methanol (20: 30: 50, v/v/v) was validated to elute lutein and zeaxanthin on a C₃₀ column (4.6 × 250 mm, 5 µm). The resolution between lutein and zeaxanthin is ≥2.5. A millet sample was used for methodological verification and the results showed that the linear relations for lutein and zeaxanthin were good in ranges of 0.23–9.37 μg/mL and 0.30–12.02 μg/mL, respectively. The relative standard deviations of lutein and zeaxanthin were 1.40% and 5.09%, respectively, and their spiked recoveries were between 86.60% and 98.75%. The lutein and zeaxanthin results from this modified HPLC method are superior to those from the Chinese official method and ultrasonic extraction method.

GRAPHICAL ABSTRACT

KEYWORDS:

• Food
• high performance liquid chromatography
• lutein
• simultaneous detection
• zeaxanthin