您好，欢迎访问江苏省农业科学院 机构知识库！
江苏省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Thermal Isomerization and Degradation Behaviours of Carotenoids in Simulated Sweet Corn Juice

文献类型： 外文期刊

作者： Song, Jiangfeng 1 ; Chen, Jieqiong 1 ; Li, Dajing 1 ; Xiao, Yadong 1 ; Liu, Chunquan 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Peoples R China

2.Natl Res & Dev Ctr Vegetable Proc, Nanjing 210014, Peoples R China

3.Nanjing Agr Univ, Coll Food & Technol, Nanjing 210095, Jiangsu, Peoples R China

关键词： Sweet corn juice model; Carotenoid; High temperature; GC-MS; HPLC-DAD

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）

ISSN： 1935-5130

年卷期： 2018 年 11 卷 4 期

页码：

收录情况： SCI

摘要： The thermal behaviour of carotenoids may affect the nutritional value and flavour quality of sweet corn juice. In this study, carotenoid compositions and volatile components in simulated sweet corn juice at elevated temperatures from 100 to 130 A degrees C were identified and compared by C-30-HPLC-DAD-APCI-MS and HS-SPME-GC-MS methods. The result showed that with the increase of temperature, concentrations of total and trans carotenoids in sweet corn juice model decreased gradually, as compared with all-trans alpha-carotene and all-trans beta-carotene, oxy carotenoids (such as all-trans lutein, all-trans zeaxanthin and all-trans beta-cryptoxanthin degraded faster), especially for carotenoid epoxides (such as neoxanthin). Meanwhile, the concentration of total cis carotenoids was related with the formation of some oxidative products and volatile compounds. Levels of major volatile components derived from carotenoids in sweet corn juice model including 4-ethyltoluene, p-cymene, 2-ethyl-1, 4-dimethylbenzene, 1, 2, 3, 4-tetramethylbenzene, dodecane, BHT, 1,7-dimethyl naphthalene, hexanal, 2-nonenal, undecanal, benzaldehyde, geranyl acetone, etc. increased with temperature. Some new volatiles such as 1, 2, 4-trimethylbenzene, naphthalene, pentadecane, acetaldehyde, beta-ionone, limonene, tridecanone, etc. were also formed under higher temperatures. It is suggested that the aromatic compounds containing benzene ring and alkane are produced by degradation of carotenoids, which affect the overall flavour of sweet corn juice.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：江苏省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台