枸杞类胡萝卜素热稳定性研究进展

中图分类号： S567.1+9 文献标识码：A 文章编号：1002-204X（2025）06-0046-06

doi：10.3969/j.issn.1002-204x.2025.06.009

Research Progresson Thermal StabilityofCarotenoidsinLyciumbarbarum

Che Zhangbin¹，Lu Lu²，Mi Jia²，Jin Bo²， Zhang Lutao²，Cao Youlong²*，Yan Yamei2* （1.SchoolofFoodScienceandEngieering，Ningxia Unversity，Yinchuan，Ningxia75o21;2.Instituteof Wolbey Science，Ningxia Academy ofAgricultureand Forestry Sciences，Yinchuan，Ningxia 750002）

Abstract Lycium barbarum，as afood and medicine with a long history in China，is rich in carotenoids.Due to the inherentnutritional characteristicsofcarotenoidsandtheir potentialroleindiseaseprevention，theyhaveatracted increasing attention from researchers.Unlikeother bioactivesubstances，due to the special structure of Lycium barbarum carotenoids，the double bonds are prone to breakage under the influenceof high temperatures，causing degradationand isomerization of itscomponents，andthe nutritional eficacy also changesaccordingly.Theroleof Lycium barbarumcarotenoids is reviewed.The thermal stabilityof Lycium barbarumcarotenoids during dryingand thermal sterilizationprocessesand the application of diferent analytical methodsare discussed.The methods for enhancig Lycium barbarumcarotenoidsaresummarized.The progressof Lycium barbarum carotenoids in termsof thermal stabilityisexpounded，withtheexpectationof providingareferenceforfutureresearchonthethermalstability ofLycium barbarum carotenoids.

Keywords Lycium barbarum; Carotenoids; Thermal stability;Degradation; Isomerization

枸杞是我国传统的药食同源植物，果实中富含酯化的类胡萝卜素，具有抗氧化和免疫调节、保肝、明目和抗炎等多重功效，被广泛应用于食品、保健品和化妆品等领域。（剩余13653字）