Abstract: The effects of different cooking methods on the changes of 9- carotene in vegetables were studied by HPLC. The results showed that there was only little effect on 9-carotene contents in vegetables by blanching, steaming and frying, the retention rates were 93- 5±3. O6 %、88. 7±1. 45% and 81. 6± 1. 73 %,respectively land the coefficient of variation were 3. 3%、1. 6 %’、2. 1 %,respectively. β- carotene in vegetable was decreased when it was stewed,the retention rate was only 71. 6±5. 73%, the coefficient of variation was 8. 0%.

Key words: &beta, -carotene Cooking method；