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Effect of Pre-processing on Carotenoids in Brewing Medlar Juice(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年13
Page:
149-152
Research Field:
Publishing date:

Info

Title:
Effect of Pre-processing on Carotenoids in Brewing Medlar Juice
Author(s):
ZHOU Guangzhi; WANG Qi; ZHANG Huiling
Keywords:
College of Agriculture; Ningxia University; Yinchuan; Ningxia 750021
PACS:
TS 275.5
DOI:
10.11937/bfyy.201513043
Abstract:
aking medlar juice as test materials，the content of major carotenoids(β-carotene，zeaxanthin，zeaxanthin esters)and total carotenoids in the medlar juice before and after the pre-processing of fermentation，like pectinase treatment，adding SO2，adjust pH value and high pressure steam sterilization were studied by a HPLC method.The results showed that pectinase can degrade zeaxanthin esters，and zeaxanthin can occur esterification with COOH that produced by decomposition of the pectic substances；SO2 can relieve oxidization degradation of carotenoids because of it’s fight oxidation，having a protective effect of carotenoids；when pH value of 3.0~3.5，contents of carotenoids were declining as pH value getting lower，carotenoids are not stable under heavily acidic conditions；high pressure steam sterilization disrupted carotenoids heavily，especially esters.

References:

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Last Update: 2015-08-21