Abstract: In order to investigate the stability of lutein esters in fortified steamed bread during processing and storage,lutein esters,lutein and it 's stereoisomers were analyzed in the processing of mixing,rolling and fermentation,steaming and during storage.The results showed that lutein esters had no degradation significantly in mixing,rolling,fermentation,but was reduced obviously in steaming. The retention rate of total lutein and trans-lutein after saponification were higher in the processing of steamed bread.The generation of cis-isomers was found during the whole processing and storages of fortified steamed bread.A small amount of 13-cis and 13'-cis-lutein were generated during mixing.The contents of 13-cis and 13'-cis-lutein continued to increase during rolling and fermentation.Steaming processing caused a significant increase of 13-cis,13'-cis,and generation of 9-cis-lutein.In the whole storage period,the contents of lutein esters,lutein,trans-lutein and its cis-isomers were declined slightly.