食品工业科技2025，Vol.46Issue(2)：375-384,10.DOI:10.13386/j.issn1002-0306.2024010218
枸杞类胡萝卜素组成及其稳定性研究进展
Research Progress on Carotenoids Compositions and Stability of Lycium barbarum L.
摘要
Abstract
Carotenoids are a class of natural pigments with an isoprene structure.Due to its highly unsaturated structure,carotenoids are unstable in vitro and prone to isomerisation and degradation during processing and storage affected by factors such as light,heat,and oxygen.Lycium barbarum L.is rich in carotenoids,mainly zeaxanthin ester,which differs from carotenoids found in common fruits and vegetables.Therefore,it is of great significance to understand the stability of carotenoids of Lycium barbarum L.to promote the comprehensive utilization of colored food matrix.This paper briefly reviews the carotenoids compositions of Lycium barbarum L.,focusing on the effects of processing methods(drying,mechanical crushing,fermentation,etc.),food antioxidants(vitamin C,citric acid,vitamin E)and environmental factors(light,storage temperature,oxygen,etc.)on the stability of Lycium barbarum L.carotenoids.The degradation pathways and products of carotenoids during processing and storage in Lycium barbarum L.are summarized.Carotenoids are enriched by preparation of liposomes,microcapsules and nano-emulsion,and the addition of food antioxidants or edible oils can delay the oxidation of pigments and improve the stability of carotenoids in Lycium barbarum L.,to provide references for the efficient utilization of Lycium barbarum L.carotenoids and the development of special medical foods and health products.关键词
枸杞/类胡萝卜素/组成/加工方式/稳定性Key words
Lycium barbarum L./carotenoids/composition/processing methods/stability分类
轻工纺织引用本文复制引用
金波,禄璐,米佳,张渌淘,罗青,车章斌,王思玉,曹有龙,闫亚美..枸杞类胡萝卜素组成及其稳定性研究进展[J].食品工业科技,2025,46(2):375-384,10.基金项目
宁夏回族自治区农业科技自主创新资金(NGSB-2021-2-06) （NGSB-2021-2-06）
宁夏回族自治区重点研发计划(2021BEG03109) （2021BEG03109）
宁夏自然基金项目(2023AAC03401) （2023AAC03401）
对外科技合作专项(DW202306). （DW202306）
