Abstract
As a result of the analysis of carotene in some kinds of vegetables, authors has found that carotene contents of blanched vegetables are 1.2〜2.3 times that of raw ones. This discrepancy can be explained by the following two reasons : 1. Leaching of soluble matters during the blanching. 2. Decomposition of carotene by enzyme (lipoxygenase) in raw vegetables. The method of carotene analysis for vegetables containing lipoxygenase proposed by the authors is based on the use of reagent to inhibit the activity of lipoxygenase. Sample (10 g) containing lipoxygenase is coarsely cut and ground with pyrogallol (1.0 g), and then carotenoids are extracted by the methods of AOAC (Methods of Analysis of the Association of Official Agricultural Chemists) and so on to determine.
