食品科学 ›› 2017, Vol. 38 ›› Issue (11): 81-88.doi: 10.7506/spkx1002-6630-201711014

• 基础研究 • 上一篇    下一篇

红葡萄柚番茄红素和色泽热降解动力学及降解机制

徐 媛,潘思轶   

  1. 1.江汉大学生命科学学院,湖北 武汉 430100;2.华中农业大学食品科学技术学院,湖北 武汉 430070
  • 出版日期:2017-06-15 发布日期:2017-06-19

Thermal Degradation Kinetics and Mechanism of Lycopene and Color in Red Grapefruit

XU Yuan, PAN Siyi   

  1. 1. College of Life Sciences, Jianghan University, Wuhan 430100, China;2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2017-06-15 Published:2017-06-19

摘要: 对红葡萄柚中番茄红素和色泽进行热降解动力学研究。结果表明,不同温度条件下番茄红素和色泽降解均为一级降解动力学,确定红葡萄柚汁中番茄红素含量与色泽可用线性关系C/C0= 1.770 7(a*/a0 *)+0.801 2来表示;纯化后番茄红素含量与色泽在70、80、90 ℃条件下的线性关系分别为:70 ℃:C/C0=1.856(a*/a0 *)-0.841 5;80 ℃:C/C0=1.714 (a*/a0 *)-0.711 8;90 ℃:C/C0=1.492 1(a*/a0 *)-0.467 2。高效液相色谱-二极管阵列在线监测发现番茄红素热降解途径为:加热促使全反式番茄红素向单顺式异构体进行转变,继续加热导致全反式和单顺式异构体转变为双顺式异构体,而加热过程中双顺式异构体也可转变为单顺式异构体或发生降解,从而造成总番茄红素含量的下降。

关键词: 红葡萄柚, 番茄红素, 色泽, 热降解动力学, 降解机制

Abstract: The thermal degradation kinetics of lycopene and color in red grapefruit was investigated. The results indicated that the degradation of lycopene and color followed the first-order kinetics. The relationship between lycopene content and color during thermal processing at selected temperatures could be expressed by the same equation: C/C0 = 1.770 7 (a*/a0*) + 0.801 2. The relationship between purified lycopene content and color at 70, 80 and 90 ℃ could be described by the following equations: C/C0 = 1.856(a*/a0*) ? 0.841 5, C/C0 = 1.714 (a*/a0*) ? 0.711 8, and C/C0 = 1.492 1 (a*/a0*) ? 0.467 2, respectively. The thermal degradation pathway of lycopene as determined by high performance liquid chromatography coupled with photodiode array detection (HPLC-PAD) included the transformation of all-trans-lycopene into mono-cis-isomer and further into di-cis-isomer during heating, which could be transformed into mono-cis-isomer or degraded, resulting in a decrease in the content of total lycopene.

Key words: red grapefruit, lycopene, color, thermal degradation kinetics, degradation mechanism

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