CHAO-TIAN LIN2026-10-162026-10-162009-10-01Pure ID: 15273002Pure UUID: 9b9d78c0-65b3-4470-a134-780f366d8e5010.1016/j.foodchem.2008.09.037https://www.scopus.com/pages/publications/67349249759https://scholars.csmu.edu.tw/handle/123456789/32326A HPLC method was improved to determine sweet potato carotenoids rapidly with good separation efficiency. A C30 column and a gradient solvent system consisting of methanol-acetonitrile-water (84/14/2, v/v/v, solvent A) and dichloromethane (solvent B) (a mixture of 80% A and 20% B was used initially, and then the mixing was programmed to 55% B within 15 min and kept to the end) were used for analysis. The flow rate was 1 ml/min and detection was at 450 nm. A total of 11 all-trans and cis forms of α- and β-carotene in Taiwanese sweet potato (Ipomoea batatas (L.) Lam.) could be resolved within 16 min. The orange-fleshed sweet potato (Tainung 66) had higher total carotenoid content than the yellow-fleshed one (Tainung 57) at the same harvest time. The total carotenoid levels in both crops harvested at various times were in the order: October > July > April > January.6enjournal article