Development and application of a SFC-DAD-MS/MS method to determine carotenoids and vitamin A in egg yolks from laying hens supplemented with beta-carotene

文献类型： 外文期刊

第一作者： Miao, Qixiang

作者： Miao, Qixiang;Yang, Youyou;Du, Lihong;Tang, Chaohua;Zhao, Qingyu;Qin, Yuchang;Zhang, Junmin;Miao, Qixiang;Du, Lihong;Tang, Chaohua;Zhao, Qingyu;Zhang, Junmin;Miao, Qixiang;Li, Fadi;Yao, Xiao;Meng, Ying;Qin, Yuchang;Zhang, Junmin

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关键词： beta-Carotene; Vitamin A; Egg yolk; Supercritical fluid chromatography

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 414 卷

页码：

收录情况： SCI

摘要： beta-Carotene, a provitamin A carotenoid, can be converted into vitamin A in animals' bodies, and can also be accumulated intactly in many animal products. In this study, supercritical fluid chromatography-tandem mass spectrometry was utilized to determine beta-carotene and different forms of vitamin A in eggs simultaneously. According to the results, beta-carotene contained in yolk reached a plateau after about 2 weeks of supplementation. With an increase in dietary supplement level, the amount of beta-carotene gradually increased, as well as slightly changing the yolk color. Moreover, the contents of retinoids including retinol, retinyl propionate, retinyl palmitate and retinyl stearate were also elevated in yolks with the beta-carotene additive levels; meanwhile, the lutein and zeaxanthin decreased. On the whole, beta-carotene in the diet of laying hens could be partially deposited in egg yolk, and the contents of vitamin A in yolk could be increased due to beta-carotene bioconversion.

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