本研究測試一些會影響葉黃素、玉米黃質與β-胡蘿蔔素定量分析精密度與準確度的因子，並描述一個經修飾與延伸的類胡蘿蔔素的測定方法，應用於綠葉蔬菜中類胡蘿蔔素的測定，此方法的程序包括從一個均質的樣品中以丙酮萃取其中的類胡蘿蔔素，使用強鹼樹脂 (Ambersep 900OH) 皂化丙酮萃取物。與傳統法比較，“樹脂＂法所需要的時間大約可從4小時減少到1.5小時，需較少的溶劑以及有較高的類胡蘿蔔素回收率。在萃取之初為了預防氧化的發生，可於溶劑中添加0.1% (w/v) BHT。結果顯示，由於萃取效率不同，新鮮蔬菜的類胡蘿蔔素含量優於冷凍乾燥樣品。川七、菠菜和芥藍菜均發現含有高量的全反式葉黃素和全反式β-胡蘿蔔素。

This study examined several factors that affect the precision and accuracy of the quantitative determination of lutein, zeaxanthin, and β-carotene. A modified and extended method for the analysis of
carotenoids in green leafy vegetables was described. The procedure involves acetone extraction of carotenoids from a homogenized sample and saponification of the extract using a strong base resin (Ambersep 900 OH).
Compared to the traditional protocol, Resin protocol reduced the analysis time from 4 h to 1.5 h, required,less solvent and resulted in a higher recovery of carotenoids. In order to prevent oxidation of carotenoids,
BHT was added in the beginning of extraction at a concentration of 0.1% (w/v) of solvent. The result also showed that fresh vegetables were superior to freeze-dried samples because the former had a higher extracting efficiency. A high amount of all transforms of lutein and β-carotene was found in sanchi, spinach, and Chinese kale.