Abstract: The effect of different processing technology on xanthophyll and carotene content of Stylo , different processing technology, different store condition and different store time was studied. They were result showed that the leaf meal of Stylo contained generous xanthophyll and carotene. When it was dried over the middle stoving temperature, the xanthophyll content and carotene content was higher than those over the high stoving temperature. When the leaf meal of Stylo was stored without oxygen condition, the xanthophyll content and carotene content were higher than those in air, and the xanthophyll and carotene loss rate was lower than that in oxygen carrier, the difference was notable(P<0.05). In addition, the xanthiphyll in Stylo pellet condition loss rate was lower than that in Stylo meal condition during it was stored,but the difference was not notable(P>0.05). The xanthophyll and the carotene reduced during they were stored.

Key words: Stylo leaf meal, Processing method, Store condition, Natural pigment

摘要： 探讨不同加工方法、不同贮存条件及贮存时间对柱花草叶黄素和胡萝卜素含量的影响。结果表明,柱花草叶粉含有较丰富的叶黄素和胡萝卜素。中温烘干后叶粉中叶黄素和胡萝卜素含量均高于高温处理。无氧贮存的叶黄素损失率低于有氧贮存,二者差异显著(P<0.05)。随着贮存时间的延长,块状贮存所含叶黄素的损失率小于粉状贮存,但差异不显著(P>0.05),同时叶黄素和胡萝卜素含量均随之下降。

关键词: 柱花草叶粉, 加工方法, 贮存条件, 天然色素