The determination of carotene in dried peas

Abstract

The powered sample, containining 14 per cent, of moisture, is extracted by standing for 16 hours with a 2+1 mixture of light petroleum and acetone. The extract is evaporated with light petroleum to remove actone and then passed first through dicalcium phosate to remove unwanted pigments and afterwards through a mixture of sodium sulphate and alumina to adsorb the carotene, which is eluted with a 1 to 1-2 per cent. solution of acetone in light petroleum and estimated absortiometrically as β-caretene in the elute. Statistical interpretatation of the results of an experimental study of its various stages indicates that the method is efficient in that there is a linear relationship between the quantity of natural carotene found. The results at the 95 per cent, level for a 4-3-g- sample are accurate to within ±5 per cent of the carotene present. There is evidence that pea-flour contains an anti-oxidant which stabilises carotene during the remove of acetone from the first extract.