食品科学 ›› 2014, Vol. 35 ›› Issue (6): 229-233.doi: 10.7506/spkx1002-6630-201406049

• 包装贮运 • 上一篇    下一篇

冻干甜玉米粒贮藏过程中玉米黄质稳定性分析

肖亚冬1,2,李大婧2,3,*,刘春泉2   

  1. 1.南京农业大学食品科技学院,江苏 南京 210095;2.江苏省农业科学院农产品加工研究所,江苏 南京 210014;
    3.东北林业大学林学院,黑龙江 哈尔滨 150040
  • 收稿日期:2013-06-18 修回日期:2014-03-12 出版日期:2014-03-25 发布日期:2014-04-04
  • 通讯作者: 李大婧 E-mail:lidajing@163.com

Stability of Zeaxanthin in Freeze-Dried Sweet Corn Kernels during Storage

XIAO Ya-dong1,2, LI Da-jing2,3,*, LIU Chun-quan2   

  1. 1. College of Food and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    2. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
    3. College of Forestry, Northeast Forestry University, Harbin 150040, China
  • Received:2013-06-18 Revised:2014-03-12 Online:2014-03-25 Published:2014-04-04
  • Contact: LI Da-Jing E-mail:lidajing@163.com

摘要:

冻干甜玉米粒真空包装和普通包装后置于4、20、37 ℃条件下贮藏12 周,考察包装方式和贮藏条件对冻干 甜玉米粒中玉米黄质稳定性的影响。采用高效液相色谱方法测定玉米黄质含量。结果表明:普通包装、高温和见 光均可加速玉米黄质降解,且遵循一级反应动力学模型;不同条件反应速率不同,真空包装4 ℃避光贮藏玉米黄质 降解速率常数最小,普通包装37 ℃见光贮藏降解速率常数最大,且普通包装见光贮藏对玉米黄质热敏感性影响最 大。贮藏过程中玉米黄质会发生顺反异构化,真空包装避光和见光时温度越高生成的顺式异构体越多;同一温度条 件下,真空包装见光比避光更易发生反式向顺式结构的转变;普通包装避光或见光贮藏时玉米黄质以降解反应为 主,异构化反应不明显。

关键词: 甜玉米, 冻干, 玉米黄质, 稳定性

Abstract:

The vacuum package and common package of freeze-dried sweet corn kernels were stored in dark or in light at
4, 20 or 37 ℃ for 12 weeks. The effects of packaging and storage conditions on the stability of zeaxanthin in sweet corn
kernels were observed. Zeaxanthin contents were determined by HPLC. Results showed that the degradation of zeaxanthin
was accelerated by common package, high temperature or light, which could be described by a first-order kinetic model.
Under different conditions, the degradation rates of zeaxanthin were different; the rate constant was the lowest for the
vacuum package stored at 4 ℃ in dark and the highest for the common package stored at 37 ℃ in light. Common package
and storage in light had the biggest effect on heat sensitivity of zeaxanthin in freeze-dried sweet corn kernels. Isomerization
of zeaxanthin occurred during storage. Vacuum-packaged sweet corn kernels formed increased amounts of cis-isomers at
higher temperature regardless of being stored in dark or in light, and under identical temperature conditions, trans-to-cis
transformation was achieved more readily in light than in dark. However, degradation of zeaxanthin was more predominant
than isomerization during storage in common package no matter in dark or in light.

Key words: sweet corn, freeze drying, zeaxanthin, stability

中图分类号: