本研究目的為探討加工條件對國產南瓜中類胡蘿蔔素之影響。南瓜 (中國南瓜品種) 利用HPLC分析總類胡 蘿蔔素含量，包括全反式 β-胡蘿蔔素、葉黃素及玉米黃素等，其含量為166.98-292.76 μg/g (dry weight)。經高速 均質處理 (10,000 rpm、5-15 min)，總類胡蘿蔔素可由292.76 μg/g (dry weight) 分別提升至339.45、389.04及371.08 μg/g (dry weight)，比未處理組增加15.9、32.9及26.8%。經高壓均質 (300和500 bar) 處理，總類胡蘿蔔素可分別提 升至335.48及366.18 μg/g (dry weight)，比未處理組增加14.6%及25.1%。經殺菁、微細化處理後的南瓜泥，再以 滾筒乾燥，其全反式總類胡蘿蔔素保留率較蒸熟後滾筒乾燥之傳統方法提高30-40%。

The purpose of this study was to investigate the impact of processing conditions on carotenoid contents of the domestic pumpkin. Total carotenoid contents in pumpkin (Cucurbita moschata) were analyzed by HPLC, including all-trans beta-carotene, lutein, and zeaxanthin, with the amount of 166.98-292.76 μg/g (dry weight). After high-speed homogenization (10,000 rpm, 5 to 15 min), the amount of total carotenoids increased from 292.76 μg/g (dry weight) to 339.45, 389.04 and 371.08 μg/g (dry weight) with increased time of treatment. The extraction rate can be increased by 15.9 to 32.9%. After treated with a high-pressure homogenizer (300 and 500 bar), the amount of total carotenoids increased to 335.48 and 366.18 μg/g, representing 14.6 to 25.1% increase compared to the untreated samples. Compared to the samples obtained from the traditional drum drying after a steaming method, samples obtained from the process of blanching, micronization and drum drying retained 30-40% more all-trans carotenoids.