Change in Selenium Content of Selenium-rich Salicornia bigelovii Torr. during Vacuum Frying

Effects of pretreatment(blanching,desalting and sugaring) and vacuum frying conditions(temperature,vacuum degree and duration) on the selenium content of selenium-rich Salicornia bigelovii Torr. were studied.The results showed that 30% of selenium was lost in blanching,while desalting had no significant effect on selenium content,and sugaring may reduce the loss of selenium.Moreover,all of vacuum frying temperature,vacuum degree and duration significantly affected the selenium content.Under the condition of vacuum frying at 100 ± 20 ℃ and 0.09 MPa for 15 min,the moisture of the product reached 2% and the selenium preservation was 32%.