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Product Overview
Carotene is a major source of vitamin A, mainly in the forms of α, β, and γ, with β-carotene being the most significant. It is primarily obtained from dark-colored vegetables and fruits. Carotene is a common vitamin A supplement. Vitamin A is crucial for visual development, and a deficiency can lead to vision problems, including night blindness.
Carotene Production Process
Carotene can be produced through chemical synthesis, plant extraction, or microbial fermentation. Here are three common methods:
- Soaking Method
- Use dried carrots and an organic solvent with a boiling point below 80°C. The weight-to-solvent volume ratio should be 1:1.5-5. Soak at room temperature and extract using a countercurrent extractor.
- Distillation Concentration Method
- Use fresh carrots, clean, drain, and chop them. Dry in an oven at 40°C, then further grind and sieve. Place the sample in a round-bottom flask, mix with petroleum ether, and extract for 30 minutes. Filter the extract to remove solids and concentrate using a distillation apparatus to obtain pure carotene.
- Organic Solvent Extraction Method
- Dissolve carotene in an organic solvent with a high boiling point that fully dissolves carotene and does not mix with water. Evaporate the solvent to obtain carotene.
Benefits and Functions of Carotene
Carotenoids are widely distributed in human diets and have various biological activities beyond vitamin A activity. β-Carotene and lycopene have been core research topics, with recent focus on lutein, zeaxanthin, and cryptoxanthin due to their unique biological activities. Vitamin A absorption differs from carotene; vitamin A is actively absorbed with energy, while carotene absorption is passive and dependent on intake levels. Carotene is absorbed in the small intestine and converted to retinal or retinol by carotenoid dioxygenase.
Carotene Applications
Carotene is found in dark green or red-yellow vegetables and fruits, such as carrots, broccoli, spinach, sweet potatoes, mangoes, cantaloupes, apricots, and melons. Generally, fruits and vegetables with intense colors have higher β-carotene content. Deep-colored vegetables can be cooked or steamed and are best paired with meat, fish, or eggs, and eaten with grains like rice or bread.
Packaging and Storage
【Storage Conditions】Keep sealed, protected from light, stored in a cool, dry, well-ventilated place.
【Packaging】Bulk: 25 kg/cardboard drum; Sample: 1 kg/foil bag; Custom packaging available upon request.
【Shipping】By express or logistics. Domestic express delivery within three days, logistics within five days. Prices generally include domestic shipping costs.
【Shelf Life】Two years
Plant Source - Carrots
Carrots (Daucus carota var. sativa Hoffm.) are annual or biennial herbs of the Apiaceae family. Genetically modified carrots have smoother surfaces. Carrot roots are fleshy, elongated, and orange or yellow. The stems are solitary, covered with white, coarse hairs; leaves are lanceolate with sharp tips. The flowers are usually white, sometimes with a hint of red; fruit is round-oval with white prickles on the ridges. Flowering period is from May to July. Carrots are native to Western Asia, introduced to China via Iran, and are now widely cultivated across China. They prefer cool climates, ample sunlight, and grow well in neutral to slightly acidic or alkaline soils but are unsuitable for heavy clay or poorly drained soils. Carrots are mainly propagated by seeds. Historically, carrots have been noted for their benefits in spleen health, liver function, phlegm relief, cough suppression, and detoxification. Carrots' lignins can enhance cancer immunity and indirectly eliminate cancer cells. They are crisp, flavorful, and nutritious. Research shows that eating three carrots daily can help prevent heart disease and cancer. The poet Chen Zhu once wrote, “The aroma of dried firewood and wine, and the taste of carrot soup and wild game,” praising the taste of carrots and expressing joy in sharing a drink with friends.
