不同加工方式对胡萝卜中胡萝卜素保留率的影响

为科学高效地利用胡萝卜中的胡萝卜素,设计了以不同季节、不同部位的胡萝卜为原料研究其胡萝卜素的含量及分布,及以不同的烹饪和干制方式对其胡萝卜素保留率的影响。并采用索氏抽提及分光光度法提取测定胡萝卜中胡萝卜素的保留率。实验结果表明,冬季产的胡萝卜中胡萝卜素是春季的1.67倍,整根胡萝卜中胡萝卜素含量的分布:纵向是上段>中段>下段,横向则是外皮层>肉质层>内芯层。不同加工方式中烹饪对胡萝卜中胡萝卜素保留率的影响顺序是水蒸>鲜创丝>打浆渣>炒制>油炸>水煮,且加盐与不加盐对胡萝卜素保留率几乎没有影响,水蒸烹饪较水煮的胡萝卜素保留率高12倍;干制中则是微波干燥>减压热风烘干>常压热风烘干>自然晒干,且微波干制较自然晒干保留率高2.2倍。经L(934)正交试验优化得到微波干制的最佳工艺条件为:微波时间5 min、微波功率400 W,间隙式微波方式。在此条件下胡萝卜素的保留率可达325.9%。

Effects on Carotene Retention in Carrots by Different Processing

This study was designed to study the impact of the different processing methods on carotene retention rate in carrots.Designed the carrots with different parts,seasons,cooking methods and ways of dried as raw material,and applied Soxhlet extraction method and spectrophotometry to extract and assess the retention rate of carotene in carrots.The results showed that the winter acquisitions and the upper part of carrots were higher lever of carotene;the cortical carotene content lever in different paragraphs was the highest;the steamed carrots which carotene retention rate was the highest was 12 times higher than water boiled with salt that was the worst,and microwave dried carotene retention was 2.2 times higher than the natural dried.And we made L9(34) orthogonal experiment to get the optimum conditions of microwave dried:micro wave time of 5min,microwave power of 400W,gap-type microwave method.Under this condition,the retention rate of carotene reached up to 325.9%.