中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 冻干甜玉米粒贮藏过程中玉米黄质稳定性分析 食品科学 2014,35 (6) 229-233
Position: Home > Articles > Stability of Zeaxanthin in Freeze-Dried Sweet Corn Kernels during Storage FOOD SCIENCE 2014,35 (6) 229-233

冻干甜玉米粒贮藏过程中玉米黄质稳定性分析

作  者：
肖亚冬;李大婧;刘春泉
单  位：
东北林业大学林学院;南京农业大学食品科技学院;江苏省农业科学院农产品加工研究所
关键词：
甜玉米;冻干;玉米黄质;稳定性
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。
译  名：
Stability of Zeaxanthin in Freeze-Dried Sweet Corn Kernels during Storage
作  者：
XIAO Ya-dong;LI Da-jing;LIU Chun-quan;College of Food and Technology, Nanjing Agricultural University;Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences;College of Forestry, Northeast Forestry University;
关键词：
sweet corn;;freeze drying;;zeaxanthin;;stability
摘  要：
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 fi rst-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.

相似文章

导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46