三种干燥方式下枸杞中主要类胡萝卜素的变化

李赫; 马文平; 陈敏; 叶立勤; 梁毅

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三种干燥方式下枸杞中主要类胡萝卜素的变化

首发时间：2008-10-08

李赫 ¹ 马文平 ¹ 陈敏 ¹ 叶立勤 ² 梁毅 ¹

1、中国农业大学食品科学与营养工程学院
2、宁夏农林科学院农产品质量监督检测中心

摘要：【研究目的】分析枸杞功能成分类胡萝卜素在不同干燥方法中的变化规律，为改善枸杞加工条件提供理论依据。【方法】采用反相高效液相色谱法测定冷冻干燥、热风烘干、自然晒干三种不同干燥条件下枸杞中主要类胡萝卜素的干燥前后的变化；【结果】不同干燥方式的玉米黄素、β－胡萝卜素含量都大幅增加，其中热风烘干增长的最多，玉米黄素含量为干燥前的6.1倍，β－胡萝卜素含量为干燥前的4.5倍；玉米黄素双棕榈酸酯和总类胡萝卜素的含量均有不同程度的降解，其中热风烘干降解的最多，分别为干燥前的62.3％和64.7％，冷冻干燥降解的最少，分别为干燥前的80.1％和80.3％；【结论】三种干燥方法中冷冻干燥对保存类胡萝卜素效果最佳，保持了固有的色泽。

关键词：枸杞类胡萝卜素干燥降解

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Diversification of Main Carotenoids Contents in Fructus（Lycium barbarum L.）During Three Kinds of Drying Process Methods

Li He ¹ Ma Wenping ² Chen Min ² Ye Liqin ³ Liang Yi ²

1、College Of Food Science and Nutritional Engineering, China Agricultural University
2、College Of Food Science and Nutritional Engineering, Beijing China Agricultural University
3、Center of Agricultural Food and Product Quality Determination , Ningxia Academy of Agriculture and Forestry Science

Abstract：In order to provide theories reference for improvement processing condition, the diversification of main carotenoids contents in the fructus（Lycium barbarum L.）during three kinds of drying process methods was analysed . RP-HPLC was adapted to assay the diversification of main carotenoids, which was caused by three kinds of drying process methods, freezing drying ,hot-air drying and natural drying. Freezing drying, hot-air drying and natural drying caused zeaxanthin and beta-carotene contents in fruits increased. Hot-air drying made zeaxanthin and beta-carotene increase more than freezing drying and natural drying did, zeaxanthin content was increased 6.1 times more than that in fresh fruits before drying , and beta-carotene content was increased 4.5 times.All drying process made zeaxanthin dipalmitate content and total carotenoids content decrease. Hot-air drying made zeaxanthin dipalmitate content and total carotenoids content decrease more than freezing drying and natural drying did, after hot-air drying zeaxanthin dipalmitate content reached to 62.3％ and total carotenoids reached to 64.7％. Freezing drying made zeaxanthin dipalmitate content and total carotenoids content decrease less than hot-air drying and natural drying did, after freezing drying zeaxanthin dipalmitate content reached to 80.1% and total carotenoids reached to 80.3%. Freezing drying made zeaxanthin dipalmitate content and total carotenoids content which effected on the production appearance decrease less than hot-air drying and natural drying did, after freezing drying Lycium barbarum L.also had a good production appearance.

Keywords： Lycium barbarum L. Carotenoid Drying Degradation

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1. 国家自然科学基金（30260072）

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李赫，马文平，陈敏，等. 三种干燥方式下枸杞中主要类胡萝卜素的变化[EB/OL]. 北京：中国科技论文在线 [2008-10-08]. https://www.paper.edu.cn/releasepaper/content/200810-120.

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论文编号	200810-120
论文题目	三种干燥方式下枸杞中主要类胡萝卜素的变化
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