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Thermal degradation kinetics of all-trans and cis-carotenoids in a light-induced model system

文献类型： 外文期刊

作者： Xiao, Ya-dong 1 ; Huang, Wu-yang 1 ; Li, Da-jing 1 ; Song, Jiang-feng 1 ; Liu, Chun-quan 1 ; Wei, Qiu-yu 1 ; Zhang, Mi 1 ;

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

2.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

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

关键词： All-trans- and cis-carotenoids;HPLC-DAD-MS;Degradation kinetics;Degradation rate constant;Activation energy;Degradation mechanism

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 239 卷

页码：

收录情况： SCI

摘要： Thermal degradation kinetics of lutein, zeaxanthin, beta-cryptoxanthin, beta-carotene was studied at 25, 35, and 45 degrees C in a model system. Qualitative and quantitative analyses of all-trans-and cis-carotenoids were conducted using HPLC-DAD-MS technologies. Kinetic and thermodynamic parameters were calculated by non-linear regression. A total of 29 geometrical isomers and four oxidation products were detected, including all-trans-, keto compounds, mono-cis-and di-cis-isomers. Degradations of all-trans-lutein, zeaxanthin, beta-cryptoxanthin, and beta-carotene were described by a first-order kinetic model, with the order of rate constants as k(beta-carotene) > k(beta-cryptoxanthin) > k(lutein) > k(zeaxanthin). Activation energies of zeaxanthin, lutein, beta-cryptoxanthin, and beta-carotene were 65.6, 38.9, 33.9, and 8.6 kJ/moL, respectively. cis-carotenoids also followed with the first-order kinetic model, but they did not show a defined sequence of degradation rate constants and activation energies at different temperatures. A possible degradation pathway of four carotenoids was identified to better understand the mechanism of carotenoid degradation. (C) 2017 Elsevier Ltd. All rights reserved.

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