Abstract: Recent research on the types and contents of carotenoids in food emphasis has been increasingly placed on obtaining more accurate data. The analysis of carotenoids, however, is challenging because of the diversity and the presence of cis-trans isomers, in addition to the characteristic conjugated double bond system of carotenoids causing their particular instability, especially under light, heat, oxygen and acids. The determination of carotenoids and carotenoid ester in foods using high performance liquid chromatographic methods are reviewed. In addition, the sample extraction, treatment and some methods for chromatographic separation and analysis are briefly commented on.

Key words: carotenoids, food analysis, review , high performance liquid chromatography