食品科学

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不同热处理过程中鲜食甜玉米类胡萝卜素含量变化研究

李大婧1,2,肖亚冬1,何美娟3,刘春菊1,2,刘春泉1,2,*   

  1. 1.江苏省农业科学院农产品加工研究所,江苏 南京 210014;2.国家蔬菜加工技术研发专业分中心,江苏 南京 210014;3.南京农业大学食品科技学院,江苏 南京 210095
  • 出版日期:2015-12-15 发布日期:2015-12-24

Carotenoid Content Change of Fresh Sweet Corn during Different Thermal Treatments

LI Dajing1,2, XIAO Yadong1, HE Meijuan3, LIU Chunju1,2, LIU Chunquan1,2,*   

  1. 1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
    2. Sub-Center of National Vegetable Processing Technology Research and Development, Nanjing 210014, China;
    3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-12-15 Published:2015-12-24

摘要:

为研究加工热处理对鲜食甜玉米中主要类胡萝卜素组分的影响,以晶甜5号鲜食甜玉米为原料,采用高效液相色谱法分析速冻甜玉米烫漂条件、罐装甜玉米预煮和灭菌时间对甜玉米中常见类胡萝卜素变化的影响。结果表明:速冻甜玉米烫漂处理相同时间,蒸汽烫漂甜玉米籽粒中类胡萝卜素含量高于沸水烫漂,且随着烫漂时间的增加,类胡萝卜素的含量在两种烫漂方式下均逐渐下降。对于罐装甜玉米,在20 min内,预煮时间越短总类胡萝卜素含量越高,随着预煮时间增加,仅α-隐黄质含量有所增加,其余均逐渐下降,但预煮时间超过20 min后,总类胡萝卜素含量无明显变化;在10 min内,灭菌处理可以显著提高总类胡萝卜素含量,随着灭菌时间的增加,总类胡萝卜素含量、各种类胡萝卜素组分含量均呈下降趋势。

关键词: 鲜食甜玉米, 烫漂, 预煮, 灭菌, 类胡萝卜素

Abstract:

In order to explore the effect of different thermal treatments on the contents of carotenoids in fresh sweet corn,
changes in the contents of common carotenoids in Jingtian 5 corn kernels during branching treatments for producing quickfrozen
corn and during pre-cooking and sterilization for producing canned corn were determined using HPLC. Results
showed that the contents of eight common carotenoids in steam-blanched corn were higher than in boiling water-blanched
corn at the same blanching time point. The carotenoid contents in both blanching treatments decreased with the extension of
blanching time. For canned corn, shortening the pre-cooking time from 20 min to 5 min resulted in higher total carotenoid
contents and a gradual increase in all carotenoids except for α-cryptoxanthin. However, when the pre-cooking time exceeded
20 min, no significant change in the total content of carotenoids was found. After 10 min of sterilization, the total content
of carotenoids significantly increased followed by a great decline with the extension of sterilization time, and similar trends
were observed for changes in the contents of individual carotenoids.

Key words: fresh sweet corn, blanching, pre-cooking, sterilization, carotenoids content

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