EFFECT OF GAMMA-IRRADIATION ON ISOMERIZATION OF BETA-CAROTENE IN SWEET-POTATO

被引：0
作者：
ONEIL, CA [1 ]
SCHWARTZ, SJ [1 ]
机构：
[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,POB 7624,RALEIGH,NC 27695
来源：
JOURNAL OF FOOD QUALITY | 1992年 / 15卷 / 05期
关键词：
D O I：
10.1111/j.1745-4557.1992.tb00958.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Cured Georgia Reds, sweet potato roots, were irradiated using Co-60 source for 500 Krad dose. HPLC analyses of tissue extracts indicated that irradiation did not lead to isomerization of all-trans-beta-carotene. Greater than 97% of the total beta-carotene was in the all-transform. Cis isomers of beta-carotene have lower provitamin A activities than all-trans-beta-carotene. Since they were not produced with gamma-irradiation, this process did not decrease provitamin A due to isomerization. Thus, irradiation of sweet potatoes can be used without significant changes in the provitamin A content.
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页码：315 / 320
页数：6
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