ZHOU Guangzhi,WANG Qi,ZHANG Huiling.Effect of Pre-processing on Carotenoids in Brewing Medlar Juice[J].Northern Horticulture,2015,39(13):149-152.[doi:10.11937/bfyy.201513043]
枸杞汁发酵预处理条件对枸杞类胡萝卜素的影响
- Title:
- Effect of Pre-processing on Carotenoids in Brewing Medlar Juice
- 文章编号:
- 1001-0009（2015）13-0149-04
- Keywords:
- College of Agriculture; Ningxia University; Yinchuan; Ningxia 750021
- 分类号:
- TS 275.5
- 文献标志码:
- A
- 摘要:
- 以枸杞汁为试材，采用高效液相色谱法（HPLC），研究分析了果胶酶处理、添加SO2、调节pH值及高压蒸汽灭菌等枸杞汁发酵预处理操作对主要类胡萝卜素（β-胡萝卜素、玉米黄素及玉米黄素双棕榈酸酯）含量及类胡萝卜素总量的影响。结果表明：果胶酶能降解玉米黄素双棕榈酸酯，同时分解果胶物质产生的COOH,能与含有羟基的玉米黄素发生酯化反应；SO2具有抗氧化作用，可以缓解类胡萝卜素的氧化降解,对类胡萝卜素具有一定的保护作用；pH值在3.0～3.5范围内，各类胡萝卜素的含量随pH值降低而下降，类胡萝卜素在较强酸下不稳定；高压蒸汽灭菌对类胡萝卜素的破坏较严重，尤其是酯类类胡萝卜素。
- 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.
参考文献/References:
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备注/Memo
第一作者简介：周广志（1990-），男，硕士研究生，研究方向为微生物发酵。E-mail:deryck123@163.com.责任作者：张惠玲（1963-），女，教授，硕士生导师，现主要从事生物工程等研究工作。E-mail:zhl5792@163.com.基金项目：国家自然科学基金资助项目（31360402）。