期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1996
卷号：42
期号：6
页码：553-566
DOI：10.3177/jnsv.42.553
出版社：Center for Academic Publications Japan
摘要：In relation to banana ripening, banana peel was examined for carotenoid pigments by a combination of alumina column chromatography and high-performance liquid chromatography (HPLC). Carotenoids and their fatty-acid esters were first separated by an alumina column into five fractions, of which each was further subfractionated by HPLC with different kinds of solvent. The carotenoid content of the banana peel was in the range of 3-4μg per gram as lutein equivalent. The ingredients of the carotenoids were ascertained to consist of lutein, β-carotene, α-carotene, violaxanthin, auroxanthin, neoxanthin, isolutein, β-cryptoxanthin and α-cryptoxanthin. Most of the oxygenated carotenoids were found to occur in the esterified form, mainly with myristate, and to a lesser extent with laurate, palmitate or caprate.
