Changes of the Main Carotenoid Pigment Contents During the Drying Processes of the Different Harvest Stage Fruits of Lycium barbarum L.OA
Changes of the Main Carotenoid Pigment Contents During the Drying Processes of the Different Harvest Stage Fruits of Lycium barbarum L.
The test analyzed the regularity of biosynthesis and degradation of the main functional components,such as zeaxanthin,β-carotene,and esterified carotenoids in the fruit of Lycium barbarum L.in order to provide theoretical bas…查看全部>>
The test analyzed the regularity of biosynthesis and degradation of the main functional components,such as zeaxanthin,β-carotene,and esterified carotenoids in the fruit of Lycium barbarum L.in order to provide theoretical basis for improvement of processing condition,appearance quality,and preservation of carotenoids.RP-HPLC was adapted to assay the changes of the main carotenoids of the different harvested stage fruit during the drying processing.Quantifica…查看全部>>
MA Wen-ping;NI Zhi-jing;LI He;CHEN Min
North University for Ethnics,Yinchuan 750002,P.R.ChinaCollege of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,P.R.ChinaNorth University for Ethnics,Yinchuan 750002,P.R.ChinaCollege of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,P.R.China
园艺学与植物营养学
Lycium barbarum L.,carotenoid,biosynthesis,degradation
Lycium barbarum L.,carotenoid,biosynthesis,degradation
《中国农业科学（英文版）》 2008 (3)
影响枸杞果实采后胡萝卜素降解因子的研究
363-369,7
This study was supported financially by the National Natural Science Foundation of China (30260072).
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