[1]肖亚冬,宋江峰,李大婧,等.玻璃态贮藏条件下玉米粉类胡萝卜素的稳定性[J].江苏农业学报,2018,(02):432-438.[doi:doi:10.3969/j.issn.1000-4440.2018.02.030]
　XIAO Ya-dong,SONG Jiang-feng,LI Da-jing,et al.Carotenoids stability of corn powder during storage in the glassy state[J].,2018,(02):432-438.[doi:doi:10.3969/j.issn.1000-4440.2018.02.030]
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玻璃态贮藏条件下玉米粉类胡萝卜素的稳定性()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年02期
页码:
432-438
栏目:
加工贮藏·质量安全
出版日期:
2018-04-25

文章信息/Info

Title:
Carotenoids stability of corn powder during storage in the glassy state
作者:
肖亚冬1; 2; 宋江峰1; 2; 李大婧1; 2; 章园1; 3; 刘春泉1; 2
（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）
Author(s):
XIAO Ya-dong1; 2; SONG Jiang-feng1; 2; LI Da-jing1; 2; ZHANG Yuan1; 3; LIU Chun-quan1; 2
(1.Institute of Farm Product Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China;2.National Vegetable Processing Technology R&D Sub-centers, Nanjing 210014, China;3.College of Food and Technology, Nanjing Agricultural University, Nanjing 210095, China)
关键词:
玉米粉; 玻璃态贮藏; 类胡萝卜素; 稳定性
Keywords:
corn powder; storage in the glassy state carotenoids; stability
分类号:
TS213.4
DOI:
doi:10.3969/j.issn.1000-4440.2018.02.030
文献标志码:
A
摘要:
为提高玉米粉贮藏期类胡萝卜素的稳定性，基于食品玻璃化贮藏理论，采用液质联用技术（LC-MS）和差示扫描量热法（Differential scanning calorimeter，DSC）测定干燥玉米粉中类胡萝卜素种类及其玻璃化转变温度，比较了不同贮藏温度下玉米粉中类胡萝卜素的变化规律。结果表明：干制玉米粉中检测出13种类胡萝卜素，包括9种全反式和4种顺式类胡萝卜素。经DSC测定，当干燥玉米粉水分活度aw=0.11时，其玻璃化转变温度为3.13 ℃。常温（25 ℃）贮藏120 d，玉米粉总反式类胡萝卜素和总类胡萝卜素含量降低约40%；玻璃态贮藏120 d，总反式类胡萝卜素和总类胡萝卜素含量降低20%左右；其中，叶黄素和玉米黄质含量受贮藏温度影响显著，玻璃态贮藏条件下二者含量是常温条件下的1.4倍。常温贮藏时，干燥玉米粉色泽亮度L*值和色调角H值随贮藏时间增加显著减小；玻璃态贮藏时，随贮藏时间增加，亮度L*值显著增加，色调角H值显著减小但大于常温贮藏条件下玉米粉色调角H值。相关性分析结果显示，仅玉米黄质和α-隐黄质含量与亮度L*值、色调角H值呈显著正相关（P<0.05）。
Abstract:
In order to improve the stability of the carotenoid in dried corn powder during storage, carotenoids and glass transition temperature of dried corn flour were studied by LC-MS and differential scanning calorimeter (DSC) based on the theory of glass transition temperature. And the changes of carotenoids in corn powder were compared at different storage temperatures. Results showed that a total of nine trans-carotenoids and four cis-carotenoids were identified in dried corn powder. The glass transition temperature was 3.13℃, when the moisture activity of dried corn flour was 0.11. The content of total trans-carotenoids and total carotenoids decreased by 40% in dried corn flour when stored at room temperature for 120 d, while they decreased by 20% when stored at glass transition temperature for 120 d, among which lutein and zeaxanthin were significantly affected by storage temperature, and the content under glass transition temperature was 1.4 times of those under room temperature. In terms of color of corn flour, both color brightness L* and hue angle H significantly decreased （P<0.05） under room temperature, but color brightness L* significantly increased and hue angle H significantly decreased （P<0.05） under glass transition temperature. Correlation analysis results showed that the content of zeaxanthin and α-cryptoxanthin had a significantly positive correlation with color brightness L* and hue angle H.

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备注/Memo

备注/Memo:
收稿日期：2017-06-29 基金项目：公益性行业（农业）科研专项（201503142） 作者简介：肖亚冬（1988-），女，河南西华人，硕士，研究实习员，研究方向为农产品加工。（E-mail）xiaoyadong2016@163.com 通讯作者：刘春泉，（E-mail）liuchunquan2009@163.com
更新日期/Last Update: 2018-05-04