With tomato paste as raw material, the optimal extraction process of phy- toene from tomato paste was explored by orthogonal experiment on the basis of single-factor experiments. The results showed that the optimal extraction process for phytoene from tomato paste was as follows： extractant, acetone; solid to liquid ratio, 10：1; extraction time, 40 min; extraction temperature, 45 ℃. The developed extrac- tion process was stable, reasonable and feasible. Under the optimal extraction pro- cess, the extraction rate of phytoene reached 0.044 4%.
[Objective] The aim was to establish an HPLC method for determination of phytoene content in tomato ketchup. [Method] The chromatographic conditions were as follows： column, Agilent AT C18 （250 mm×4.6 mm, 5 μm）; mobile phase, methanol-THF （75：25）; detection wavelength, 287 nm; flow rate, 1.0 ml/min; column temperature, 30 ℃; sample size, 50 μl. [Result] There was a good linear relation- ship in the phytoene content range of 0.186-1.116μg. The average recovery rate was 103.8% with RSD of 1.47%. The phytoene content in the tomato ketchup sample was determined as 10.7 rag/100 g simple, accurate, rapid and reliable, and phytoene content in tomato ketchup. [Conclusion] The established method is it can be used for the determination of
