Method for increasing contents of lycopene and lutein in carrots

A technology of lycopene and carrots, applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problems of multiple freeze-thaw, fluctuations in ambient temperature, slow biochemical reactions, etc., and achieve the effect of good practicability

Active Publication Date: 2017-06-20
QUFU NORMAL UNIV
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

However, limited by the current freezing technology, frozen fruits and vegetables will experience multiple freezing and thawing phenomena due to fluctuations in ambient temperature during actual storage or cold chain circulation, and even some products have to undergo multiple freezing, thawing and refreezing before consumers can use them. Freezing processes, such as storage, transport, repackaging, retail sale, or repeated freezing and thawing by consumers
These will cause the slow progress of biochemical reactions in the frozen fruit and vegetable system, leading to the occurrence of malignant deterioration of frozen fruit and vegetable quality

Method used

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  • Method for increasing contents of lycopene and lutein in carrots
  • Method for increasing contents of lycopene and lutein in carrots

Examples

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Embodiment 1

[0016] Carrots are washed, dried and pre-processed. Thin slices with a thickness of 10 ± 1 mm and a diameter of 32 ± 2 mm were cut from the middle of the carrot. First, put -70 o Quick-frozen in the refrigerator of C, then put into -20 o C in the freezer for 72 h, and finally, at 4 o C refrigerator for 4 h, and this freeze-thaw cycle was repeated five times. Use fresh samples as a control for analysis and detection.

[0017] Determination of carotenoids: Add 6.3 mL of methanol and 700 μL of 60% potassium hydroxide solution to 100 mg of freeze-dried carrot powder, stir and mix, and put the mixture in 60 o C in a hot water bath for 30 min. Subsequently, 6 mL of Tris buffer (containing 50 Mm Tris solution, 1 M NaCl solution, pH 7.5) was added to the mixture, stirred, at 4 o C for 10 min, then added 16 mL of chloroform, stirred, and stood on ice for 10 min, then the mixture was centrifuged at 4,000 rpm for 15 min at 4 °C. This process is repeated twice to ensure maximum ext...

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Abstract

The invention discloses a method for increasing the contents of lycopene and lutein in carrots. In a carrot storage process, the carrots are treated in a way of repeated freezing and thawing, so that the contents of the lycopene and the lutein in the carrots are effectively increased. According to the method for increasing the contents of the lycopene and the lutein in the carrots, the carrots are treated in a way of repeated freezing and thawing in the carrot storage process, so that the contents of the lycopene and the lutein are obviously increased after the carrots are subjected to secondary circular process while the change of the contents of alpha-carotene and beta-carotene is enabled to be not obvious; the method is widely applied in preservation and improvement of nutrient elements in the carrot storage process, and has good practicability.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable nutrition, and in particular relates to a method for increasing the content of lycopene and lutein in carrots. Background technique [0002] At present, the methods of cold treatment mainly focus on freeze-thaw treatment. Low-temperature freezing is an effective means of maintaining food quality and is superior to dry and canned storage. However, the crystallization and recrystallization phenomena during the freeze-thaw process can lead to serious loss of fruit and vegetable quality. Although many scholars have proposed that pre-freezing treatments such as cryoprotectants and pulsed electric fields can effectively limit the degradation of frozen fruits and vegetables, but these pre-treatments have modified the original texture and structural composition of fruits and vegetables. In addition, the final quality of frozen products depends not only on freezing technology but also on thaw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
CPCA23B7/04
Inventor 许丛丛李冠喜刘德坤郭春晓蒋娟
Owner QUFU NORMAL UNIV
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