Plant Foods for Human Nutrition

, Volume 60, Issue 4, pp 161–164

Quantification of Zeaxanthin Dipalmitate and Total Carotenoids in Lycium Fruits (Fructus Lycii)

Authors

  • Yong Peng
    • School of Chinese MedicineHong Kong Baptist University
  • Chen Ma
    • School of Chinese MedicineHong Kong Baptist University
  • Yawei Li
    • School of Chinese MedicineHong Kong Baptist University
  • Kelvin Sze-Yin Leung
    • School of Chinese MedicineHong Kong Baptist University
  • Zhi-Hong Jiang
    • School of Chinese MedicineHong Kong Baptist University
    • School of Chinese MedicineHong Kong Baptist University
Article

DOI: 10.1007/s11130-005-9550-5

Cite this article as:
Peng, Y., Ma, C., Li, Y. et al. Plant Foods Hum Nutr (2005) 60: 161. doi:10.1007/s11130-005-9550-5

Abstract

An HPLC-DAD method has been developed to quantitatively analyze for the content of zeaxanthin dipalmitate, a major carotenoid in Fructus Lycii, in different species of the genus Lycium. Determination was performed using an Alltima C18 column with the mobile phase consisting of acetonitrile and dichloromethane (42:58). The total contents of carotenoids in these samples were also determined by using UV spectrophotometric assay. Total carotenoid concentrations of different Fructus Lycii are within the range of 0.03–0.5%. Zeaxanthin dipalmitate is a predominant carotenoid, comprising 31–56% of the total carotenoids in Fructus Lycii. This study is the first systematic quantification of the carotenoids in the fruits of different Lycium species. The results demonstrated that these methods are reliable and facile techniques for rapid analysis of carotenoids for crude drug and plant-derived food supplements.

Keywords

Fructus LyciiHPLC chromatographyLyciumTotal carotenoidsZeaxanthin dipalmitate

Copyright information

© Springer Science + Business Media, Inc. 2005