Degradation of carotenoids in pumpkin (Cucurbita maxima L.) slices as influenced by microwave vacuum drying
作者： Jiangfeng Song , Xiaoping Wang , Dajing Li , Lili Meng , Chunquan Liu
DOI: 10.1080/10942912.2016.1212875
关键词: Cucurbita maxima 、 Air drying 、 Carotenoid 、 Vacuum drying 、 Degradation (geology) 、 Chemistry 、 Microwave 、 Food science 、 Botany 、 Color changes 、 Microwave power
摘要: ABSTRACTThe aim of this study was to investigate the influence microwave vacuum drying on carotenoids in pumpkin (Cucurbita maxima L.) slices. Carotenoids were measured using reverse-phase high-performance liquid chromatography technique. It shown that compared with hot air drying, inhibited color changes and significantly (p < 0.05) improved total carotenoid retention (89.1%) During process, power had an important effect all-trans carotenoids. As increased, content decreased 0.05), levels individual carotenoids, including all-trans-α-carotene, all-trans-β-carotene, all-trans-lutein, generally decreased. However, there overall upward trend for 13-cis-β-carotene, 15-cis-β-carotene, 9-cis-β-carotene, 9-cis-α-carotene. The trans quality finished products within a certai...
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