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3种干燥方式下枸杞中主要类胡萝卜素的变化

发表时间:2009-08-31  浏览量:1793  下载量:573
全部作者: 李赫,马文平,陈敏,叶立勤,梁毅
作者单位: 中国农业大学食品科学与营养工程学院;宁夏农林科学院农产品质量监督检测中心
摘 要: 试验分析了枸杞功能成分——类胡萝卜素在不同干燥方法中的变化规律,为改善枸杞加工条件提供了理论依据。采用反相高效液相色谱法(reversed phase-high performance liquid chromatography,RP-HPLC)测定冷冻干燥、热风烘干和自然晒干3种不同干燥条件下枸杞中主要类胡萝卜素在干燥前后的变化。结果表明:不同干燥方式下的玉米黄素、β-胡萝卜素含量均大幅增加,热风烘干条件下增长得最多,玉米黄素含量为干燥前的6.1倍,β-胡萝卜素含量为干燥前的4.5倍;玉米黄素双棕榈酸酯和总类胡萝卜素的含量均有不同程度的降解,热风烘干条件下降解得最多,分别为干燥前的62.3%和64.7%,冷冻干燥条件下降解得最少,分别为干燥前的80.1%和80.3%;3种干燥方法中,冷冻干燥对保存类胡萝卜素效果最佳,保持了枸杞的固有色泽。
关 键 词: 食品加工技术;枸杞;高效液相色谱法;类胡萝卜素;干燥;降解
Title: Diversification of main carotenoids contents in fructus (Lycium barbarum L.) during three kinds of drying process methods
Author: LI He, MA Wenping, CHEN Min, YE Liqin, LIANG Yi
Organization: College of Food Science and Nutritional Engineering, China Agricultural University;Center of Agricultural Food and Product Quality Determination, Ningxia Academy of Agriculture and Forestry Sciences
Abstract: In order to provide theoretical reference for the improvement of processing condition, the diversification of main carotenoids contents in the fructus (Lycium barbarum L.) during three kinds of drying process methods was experimentally analyzed. Reversed phased-high performance liquid chromatography (RP-HPLC) was adopted to assay the diversification of main carotenoids, which was caused by three kinds of drying process methods, freezing drying, hot-air drying and natural drying. Results showed that three kinds of drying process methods all caused zeaxanthin and beta-carotene contents in fruits increased. Hot-air drying made zeaxanthin and beta-carotene increase more than freezing drying and natural drying did, zeaxanthin content increased 6.1 times more than that in fresh fruits before drying, and beta-carotene content increased 4.5 times. All drying process methods made zeaxanthin dipalmitate content and total carotenoids content decrease. Hot-air drying made zeaxanthin dipalmitate content and total carotenoids content decrease more than freezing drying and natural drying did, after hot-air drying zeaxanthin dipalmitate content reached to 62.3% and total carotenoids content reached to 64.7%. Freezing drying made zeaxanthin dipalmitate content and total carotenoids content decrease less than hot-air drying and natural drying did, after freezing drying zeaxanthin dipalmitate content reached to 80.1% and total carotenoids content reached to 80.3%. Freezing drying made zeaxanthin dipalmitate content and total carotenoids content which affected on the production appearance decrease less than hot-air drying and natural drying did, after freezing drying Lycium barbarum L.also had a good production appearance.
Key words: food processing technology; Lycium barbarum L.; high performance liquid chromatography; carotenoid; drying; degradation
发表期数: 2009年8月第16期
引用格式: 李赫,马文平,陈敏,等. 3种干燥方式下枸杞中主要类胡萝卜素的变化[J]. 中国科技论文在线精品论文,2009,2(16):1717-1723.
 
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