Analysis Of Carotenoids In Maize And Regulation Of Carotenoids Change In Development And Thermal Treating Process

Corn is a planting crop with high yield and high nutritional value.Corn is rich in carotenoids,which can be used as natural pigment and has good biological activities.In this paper,six kinds of corn were used as materials to screen carotenoid-rich maize varieties,then we studied the correlation of carotenoid content and color in mature stage.In addition,we explore the regulation of carotenoids change during heat treatment in order to provide a reference for the corn processing crafts.The results were as follows:We used JingTian No.5 as a raw material to get carotenoids samples by using the organic solvent to extracte and saponify,used HPLC-MS to analyze and identify major carotenoids in maize.Finally,we identified the major carotenoids were neoxanthin,violaxthin,lutein,zeaxanthin,?-cryptoxanthin,?-cryptoxanthin,?-carotene and ?-carotene.We analyzed the carotenoid content in six kinds of corn seeds and mature grain samples by using HPLC with external standard method,we can summary few carotenoid kinds and lower content in three kinds of waxy maize,feed maize and sweet maize have more carotenoids components and content relatively rich.However,neoxanthin and violaxanthin is only found in mature grains.We studied the relationship of color formation and carotenoid content in JingTian No.5 and Suyu No.29 mature stage,found that there are differences in carotenoid content and changes regular pattern of different kind corns,JingTian No.5 and Suyu No.29 achieves maximum total carotenoid content in 25 days and 28 days respectively.In mature stage,color formation of different maize varieties is associated with different kinds of carotenoids.Compared with Suyu No.29,JingTian No.5 has less correlation between color and carotenoid contents.We measured the carotenoid content changes in maize grain by thermal processing.The results show that:Thermal processing would affect carotenoid content in kernels,blanching treatment did not change the main carotenoid component in corn and the carotenoid content has been significantly improved,the carotenoid content in corn used steam blanching was significantly higher than boiling blanching,when the time extended the carotenoid content lower.after There has six major carotenoid components in corn after pre-cooked and sterilized processes,the neoxanthin and violaxanthin were not detected,the precooked time shorter the total carotenoid content wa higher,when the precooked time reached 20min the carotenoid content did not change significantly.If the sterilization time increased,the total carotenoid content has a significant decline,and the caroteniod content has a significant differences by different sterilizating time.