Abstract: The main carotenoids in pumpkin slices were determined qualitatively and quantitatively by C30 column and high performance liquid chromatography-diode array detection-atmospheric pressure chemical ionization tandem mass spectrometry. The results showed that the total carotenoid content of pumpkin slices dried by vacuum microwave was significantly higher than that dried by hot air (P < 0.05). Microwave intensity had the greatest influence on carotenoids in pumpkin slices, followed by vacuum and slice thickness.
With the increase of microwave intensity, the content of total carotenoids in pumpkin slices decreased significantly (P Meanwhile, the contents of main carotenoids alpha-, beta-carotene and lutein in pumpkin slices decreased with the increase of microwave intensity, and increased with the increase of vacuum and slice thickness, while the cis-isomers of beta-carotene decreased with the increase of vacuum, but the content of cis-isomers did not change significantly with the increase of slice thickness. It can be seen that increasing the vacuum and the thickness of the slices is beneficial to increase the carotenoid retention rate, while high microwave intensity makes the carotenoid content decrease.
Key words: Pumpkin slices; microwave drying equipment; carotenoids Pumpkin (Cucurbita moschata) is widely planted in China. It contains not only amino acids, vitamins, carbohydrates, pectin and trace elements, but also rich in carotenoids, especially alpha-carotene and beta-carotene. It has anti-oxidation, anti-cancer, prevention and treatment of cardiovascular diseases and immune system. Obstacles and other effects. Pumpkin is mainly used for fresh food, and its processing capacity is small. It often decomposes because it can not be sold or processed in time.
没有评论:
发表评论