Analysis of Lutein in Spinach using HPLC

Overview

This demo video shows how to analyze lutein in spinach samples using Shimadzu HPLC. For sample preparation, spinach samples were cut and blended. After that, pyrogallol-ethanol and KOH were added to the samples and heated at 70℃ for 30 min. After cooling down, NaCl and n-hexane-ethyl acetate were added for extraction. The extract was dried by rotary evaporator and reconstituted with BHT-ethanol. Filter the solution with a PTFE membrane filter and collect the filtrate in an amber vial. The ready sample can be injected for HPLC analysis.