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 > 杭椒干制过程中类胡萝卜素含量的变化 食品科学 2013,34 (11) 5-9
Position: Home > Articles > 杭椒干制过程中类胡萝卜素含量的变化 FOOD SCIENCE 2013,34 (11) 5-9

杭椒干制过程中类胡萝卜素含量的变化

作  者：
井凤;刘峰;傅茂润;李红梅;刘伟;王晓
单  位：
山东科学院山东省分析测试中心;山东省科学院生物研究所
关键词：
杭椒;类胡萝卜素;温度;光照;干制
摘  要：
研究杭椒干制过程中温度和光照对类胡萝卜素变化的影响.以商品成熟期的杭椒为试材,研究不同温度(25、30、35℃)和光照(有光、避光)处理对干制过程中总类胡萝卜素、辣椒红素和β-胡萝卜素合成的影响,并对总类胡萝卜素含量及含水量的变化曲线进行了拟合建模.结果表明:有光条件下,30℃组总类胡萝卜素含量达到5.49mg/g,分别是25℃组、35℃组和避光组的1.07、2.34和2.12倍,水分含量在50%~80%之间,辣椒类胡萝卜素的合成最快.高效液相分析结果显示,辣椒红素和β-胡萝卜素的含量变化趋势与总类胡萝卜素的变化趋势基本相同,方程拟合度较好,为干制过程中总类胡萝卜素含量及含水量的变化提供理论模型.因此,30℃光照条件下最有利于辣椒类胡萝卜素的合成.
单  位：
Shandong Analysis and Test Center,Shandong Academy of Sciences,Jinan 250014,China%College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China%Institute of Biology Research,Shangdong Academy of Sciences,Jinan 250014,China
关键词：
chili pepper%carotenoids%temperature%light exposure%drying
摘  要：
This study was done to test the influence of temperature and light/dark conditions on the synthesis of carotenoids in chili pepper(Capscum annuum.L) during drying.Commercially mature fruis of chili pepper cultivar "Hangjiao" were dried under light or dark conditions and different temperatures(25,30 ℃ and 35 ℃) to trace the synthesis of carotenoids,capsorubin and β-carotene during the pocess.Meanwhile,change curves of total carotenoids and water were fitted.The results showed that total carotenoids in chili peppers dried under the conditions of light exposure and 30 ℃ was 5.49 mg/g,which respectively revealed 1.07-,2.34-and 2.12-fold increases compared with those dried at 25 ℃ and 35 ℃ in light or in darkness.Carotenoids were synthesized fastest at a water content between 50% and 80%.As determined by HPLC,the contents of capsorubin and β-carotene showed very similar changing trend to total carotenoids.The changes in total carotenoids and water contents were well fitted and could provide useful theoratical models.Therefore,the best drying conditions for the biosynthesis of carotenoids in chili pepper were 30 ℃ and light exposure.

相似文章

导出引用
计量
文章访问数: 15
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