FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 444-448.

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Analysis of β-Carotene Byproducts during Thermal Processing

 CHOU  Dan, CHEN  Zhi-Rong, LI  Hao-Ran   

  1. 1.Department of Chemical Engineening,Ningbo University of Technology,Ningbo 315016,China; 2.Department of Chemical Engineering,Zhejiang University,Hangzhou 310027,China
  • Online:2008-10-15 Published:2011-12-08

Abstract: It was found that only fewer isomerizations take place during the melting of β-carotene. When heating β-carotene solution at 40 ℃ for one week,products with molecular weight (MW) from 251 to 5283 are created,and when solid β-carotene was heated at 40℃ for one week,products with MW from 431 to 11511 are produced by serious oxidation and polymerization. In a sense polymerization might be dominant path of β-carotene producing byproducts during thermal processing according to analysis of functional groups of the byproducts,while the mechanism should be researched further.

Key words: &beta, -carotene; gel permeation chromatography; 1H nuclear magnetic resonance spectra; fourier transform infrared spectrometry; polymerization;