作 者：
刘凤娇;周兵;张璐瑶;廖小军;胡小松;张燕
单 位：
中国农业大学食品科学与营养工程学院/国家果蔬加工工程技术研究中心/农业部果蔬加工重点开放实验室
关键词：
紫甘蓝色素;高压二氧化碳;脱臭;贮藏;返臭
摘 要：
研究紫甘蓝色素经高压二氧化碳(HPCD)技术脱臭后,在贮藏过程中能否保持稳定无异味状态。采用8 MPa、50℃下处理60min、迅速卸压(2 min)的HPCD处理对紫甘蓝色素中异味物质进行脱除。通过气质联用(GC-MS)色谱技术,对脱臭后不同贮藏时间(3、5、10、15d)内紫甘蓝色素中的异味物质进行跟踪分析。结果表明:HPCD脱臭后的紫甘蓝色素在贮藏过程中存在返臭现象。经过15d的贮藏,对异味贡献最大的含硫化合物的相对百分含量随贮藏时间的延长呈递增趋势,由1.48%增至46.61%,该色素中的核心异味物质烯丙基异硫氰酸酯(AITC)的相对百分含量由1.06%递增至31.98%,其他异味物质的含量也不断增加。
译 名：
Tracking Study on Purple Cabbage Pigment's Return Smelly After HPCD Deodorization
作 者：
LIU Feng-jiao;ZHOU Bing;ZHANG Lu-yao;LIAO Xiao-jun;HU Xiao-song;ZHANG Yan;College of Food Science and Nutritional Engineering,China Agricultural University,National Engineering Research Center of Fruit and Vegetable Processing , Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture;
关键词：
purple cabbage pigment;;high pressure carbon dioxide(HPCD);;deodorization;;storage;;return smelly
摘 要：
Purple cabbage pigment is a kind of natural edible pigment,which can be used as a good colorant in food industry. However,the odor smells always produce in its extraction process,especially the core odorous material Allyl Isothiocyanate( AITC),which give the purple cabbage pigment bad smell,limiting its application in food industry. High pressure carbon dioxide( HPCD) is a new type technology,which can effectively remove odorous material Allyl Isothiocyanate( AITC) through a non-thermal process,but whether the purple cabbage pigment is stable without odor during storage is not sure. Purple cabbage pigment after HPCD treatment was stored at room temperature. GC-MS chromatography was used for tracing the changes of odorous materials in the purple cabbage pigment during different storage time( 3 d,5 d,10 d,15 d). The result showed that there still existed return smelly phenomena in purple cabbage pigment during the period of storage,with some odorous materials reproduced or increased. After 15 d of storage,the relative percentage of sulfur compounds,which contributed largest to the odor of purple cabbage pigment,were increased from 1. 48% to 46. 61% with the storage time extended. While the core odorous material Allyl Isothiocyanate( AITC) was increased continuously from 1. 06% to 31. 98%. We concluded that the quality of purple cabbage pigment during storage after HPCD deodorization couldn' t be guaranteed,and this was a serious problem to be solved in the future.
