Changes of carotenoids pigments and enzme activity in vegetables during cooking

深绿色蔬菜(青葱、紫苏、菠菜、西兰花等)抗脂肪氧合酶活性高于浅绿色蔬菜(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。根据这些结果，蔬菜中的类胡萝卜素被认为具有抗脂肪氧合酶的活性。然后用番茄红素和菠菜中的β-胡萝卜素、叶黄素、紫黄质和新黄质在相同浓度和活性的条件下对其他类胡萝卜素进行活性测定。类胡萝卜素和紫罗兰酮环结构与双键数目之间的相互作用。用开水和1%盐水开水煮熟后，先是类胡萝卜素色素的变化，然后是新黄质、叶黄素和β-胡萝卜素的氧化。从以上结果可知，叶黄素类化合物如环黄素、新黄质等对β-胡萝卜素的氧化有保护作用。

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.