关键词: 枸杞, 类胡萝卜素, 生物合成, 降解

Abstract: Abstract：As one of functional components, Carotenoids as zeaxanthin, beta-carotene and esterified zeaxanthin are the main constitute in Lycium barbarum L.. During Lycium barbarum L fresh fruit dried processing, owing to the harsh processing conditions, carotenoids content had a complicated biosynthesis and degradation reaction which effected fruit herbal function and fruit appearance. Experimentation with HPLC indicate that carotenoid contents had been changing in different harvest stage of fruit dried processing. At the beginning of drying period, zeaxanthin and beta-carotene contents in fruits had increased dramatically, 2-22 times of that in fresh fruits. In middle of drying period, degradation occurred to some extent and autumn fruit degraded to a large extent. At the end of drying period, zeaxanthin and beta-carotene contents increased in a small extent until to balance. Zeaxanthin dipalmitate had a whole degradation at the beginning of fruit drying, reached to 40 per cent or higher, while zeaxanthin dipalmitate content had increased a little then reached to balance. The total carotenoid content analysis showed that summer fruit had higher carotenoid content than that of autumn fruit.The different changes of carotenoids during the drying processes provide the reference for improve on drying technics.

Key words: Lycium barbarum L., Carotenoid, Biosynthesis, Degradation