Changes of carotenoids pigments and enzme activity in vegetables during cooking

深绿色蔬菜（韭菜、紫苏、菠菜、西兰花等）抗脂氧合酶活性高于颜色较浅的绿色蔬菜（卷心菜、黄瓜），而豆类、蘑菇和大蒜的抗脂氧合酶活性比蔬菜强。由此认为，蔬菜中的类胡萝卜素具有抗脂氧合酶活性。以番茄中的番茄红素和菠菜中的β-胡萝卜素、叶黄素、紫黄质和新黄质为原料，在相同的浓度和活性条件下，依次对其它类胡萝卜素进行处理。研究了类胡萝卜素的结构与紫罗酮环及双键数的关系，以及类胡萝卜素在煮制过程中色素的变化情况，并分别用开水和1%食盐水煮制后，新黄质、叶黄素和β-胡萝卜素被氧化。在160 ℃的低温油炸中也得到了类似的结果。从以上结果可以看出，叶黄素如ciolaxanthin、新黄质和保护β-胡萝卜素的氧化作用。

Deep green colord vegetables (leek, perilla, spinach, broccoli etc.) have a higher anti-lipoxygenase activity than those lighter green colored vegetable (cabbage, cucumber), nevertheless beans, mushrooms and garlic have more strong anti-lipoxygenase activity than vegetables. From those resuzts carotenoids in vegetagles were thought to work anti-lipoxygenase activity. Then lycopene from tomato and beta-carotene, lutein, violaxanthin and neoxanthin from spinach were used to ability in those other carotenoids at the same concentration and activity, in this order. The rerathion between structure of carotenoids and ionone ring and the number of duble bonds.The changes of carotenoids pigments in the process of boiled cookin and first, and then neoxanthin, lutein and beta-carotene were oxidized after cooked with boiled water and 1% salt boiled water. The similar results were obtained during the 160ﾟC deep fryng.From the above results, the xanthophylls such as ciolaxanthin, neoxanthin and to protect the oxidathion of beta-carotene.