不同热处理过程中鲜食甜玉米类胡萝卜素含量变化研究

为研究加工热处理对鲜食甜玉米中主要类胡萝卜素组分的影响，以晶甜5号鲜食甜玉米为原料，采用高效液相色谱法分析速冻甜玉米烫漂条件、罐装甜玉米预煮和灭菌时间对甜玉米中常见类胡萝卜素变化的影响。结果表明：速冻甜玉米烫漂处理相同时间，蒸汽烫漂甜玉米籽粒中类胡萝卜素含量高于沸水烫漂，且随着烫漂时间的增加，类胡萝卜素的含量在两种烫漂方式下均逐渐下降。对于罐装甜玉米，在20 min内，预煮时间越短总类胡萝卜素含量越高，随着预煮时间增加，仅α-隐黄质含量有所增加，其余均逐渐下降，但预煮时间超过20 min后，总类胡萝卜素含量无明显变化；在10 min内，灭菌处理可以显著提高总类胡萝卜素含量，随着灭菌时间的增加，总类胡萝卜素含量、各种类胡萝卜素组分含量均呈下降趋势。

Carotenoid Content Change of Fresh Sweet Corn during Different Thermal Treatments

In order to explore the effect of different thermal treatments on the contents of carotenoids in fresh sweet corn,
changes in the contents of common carotenoids in Jingtian 5 corn kernels during branching treatments for producing quickfrozen
corn and during pre-cooking and sterilization for producing canned corn were determined using HPLC. Results
showed that the contents of eight common carotenoids in steam-blanched corn were higher than in boiling water-blanched
corn at the same blanching time point. The carotenoid contents in both blanching treatments decreased with the extension of
blanching time. For canned corn, shortening the pre-cooking time from 20 min to 5 min resulted in higher total carotenoid
contents and a gradual increase in all carotenoids except for α-cryptoxanthin. However, when the pre-cooking time exceeded
20 min, no significant change in the total content of carotenoids was found. After 10 min of sterilization, the total content
of carotenoids significantly increased followed by a great decline with the extension of sterilization time, and similar trends
were observed for changes in the contents of individual carotenoids.