Abstract: The main carotenoids in pumpkin slices were qualitatively and quantitatively determined by C30 column and high performance liquid chromatography-diode array detection-atmospheric pressure chemical ionization tandem mass spectrometry. The effects of vacuum microwave drying conditions on the composition and content of carotenoids in pumpkin slices were studied.
Microwave drying equipment had the greatest influence on carotenoids in pumpkin slices, followed by vacuum and slice thickness. With the increase of microwave intensity, the total carotenoid content in pumpkin slices decreased significantly (P < 0.05), and the total carotenoid content in dried pumpkin slices increased to a certain extent with the increase of vacuum and slice thickness.
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