The β-carotene was used to represent carotenoids, and its aqueous phase simulation system was constructed. The effects of endogenous factors such as sugar, acid, Vc and exogenous factors such as ultrasonic power, ultrasonic temperature on the degradation were investigated. The results showed that both Vc and citric acid could promote the degradation of carotenoids during ultrasound. And they had a synergistic effect when coexisting, sugar had a certain protective effect on carotenoids which could prevent the destruction of carotenoids by Vc and acid to varying degrees. The degradation kinetics of β-carotene under different ultrasound temperatures and different ultrasound powers were established respectively. It was found that the zero-order kinetic model was consistent only at 30 ℃, and the first-order kinetic model was consistent under other conditions. However, under different ultrasonic temperatures and ultrasonic power, the degradation rates were caused by thermal effects and ultrasonic cavitation effects, respectively. The β-carotene isomers were identified by HPLC-DAD and according to the Q value, the three isomers were determined to be 15-cis, 13-cis and 9-cis β-carotene. Fourier transform infrared spectroscopy showed that C—O and CO stretching vibration existed in the samples when treated by ultrasound. It could be preliminarily inferred that might be carotene epoxide, apocarotene aldehyde or apocarotene ketone. The volatile products produced by the degradation were analyzed by GC-MS which mainly were β-ionone, isophorone, 2,2,6-trimethyl cyclohexanone and the like.
YU Fengsheng
,
SUN Zhigao
,
FANG Ming
,
MA Yaqin
,
SHENG Ran
. Study on ultrasound degradation mechanism of β-carotene simulation system[J]. Food and Fermentation Industries, 2020
, 46(11)
: 69
-76
.
DOI: 10.13995/j.cnki.11-1802/ts.023658
[1] 田明,徐晓云,范鑫,等.柑橘中主要类胡萝卜素及其生物活性研究进展[J].华中农业大学学报,2015,34(5):138-144.
[2] 孙玉敬,乔丽萍,钟烈洲,等.类胡萝卜素生物活性的研究进展[J].中国食品学报,2012(1):160-166.
[3] MOBERGER L,LARSSON K,BUCHHEIM W,et al.A study of fat oxidation in a microemulsion system[J].Journal of Dispersion Science & Technology,1987,8(3):207-215.
[4] KAPSOKEFALOU M,MILLER D D.Iron loading and large doses of intravenous ascorbic acid promote lipid peroxidation in whole serum in guinea pigs[J].British Journal of Nutrition,2001,85(6):681-687.
[5] MCCLEMENTS D J,DECKER E A.Lipid oxidation in oil-in-water emulsions:impact of molecular environment on chemical reactions in heterogeneous food systems[J].Journal of Food Science,2000,65(8):1 270-1 282.
[6] 王树林.沙棘酒香味前体物β-胡萝卜素降解产香规律及机理研究[D].杨凌:西北农林科技大学,2011.
[7] PUPIN A M,DENNIS M J,TOLEDO M.HPLC analysis of carotenoids in orange juice[J].Food Chemistry,1999,64(2):269-275.
[8] 陶俊,张上隆,徐建国,等.柑橘果实主要类胡萝卜素成分及含量分析[J].中国农业科学,2003(10):1 202-1 208.
[9] 葛宝坤,陈旭艳,李淑静.我国主产区18种鲜橙中糖的HPLC测定研究[J].食品研究与开发,2015(2):114-117.
[10] GB/T 8210—2011,柑桔鲜果检验方法[S],北京:中国标准出版社,2011.
[11] GB 5009.86—2016,食品安全国家标准 食品中抗坏血酸[S],北京:中国标准出版社,2016.
[12] HEMWIMOL S,PAVASANT P,SHOTIPRUK A.Ultrasound-assisted extraction of anthraquinones from roots of Morinda citrifolia.[J].Ultrasonics Sonochemistry,2006,13(6):543-548.
[13] 孙明奇,胡建中,潘思轶.柑橘皮类胡萝卜素提取物稳定性研究[J].食品科学,2007,28(10):46-49.
[14] 孙玉敬.类胡萝卜素在超声波辅助提取中的稳定性及其定量构效关系的研究[D].杭州:浙江大学, 2011.
[15] SUN Y,LIU D, CHEN J,et al.Effects of different factors of ultrasound treatment on the extraction yield of the all-trans-β-carotene from citrus peels[J].Ultrasonics Sonochemistry,2011,18(1):243-249.
[16] CHEN B,HUANG J.Degradation and isomerization of chlorophyll a and β-carotene as affected by various heating and illumination treatments[J].Food Chemistry,1998,62(3):299-307.
[17] TSUKIDA K,SAIKI K,TAKII T,et al.Separation and determination of cis/trans-β-carotenes by high-performance liquid chromatography[J].Journal of Chromatography A,1982,245(3):359-364.
[18] JIANG Y,YUE L,FANG Z,et al. The physicochemical stability and invitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions[J].Food Hydrocolloids,2014,35(3):19-27.
[19] CHEN J P,TAI C Y,CHEN B H.Improved liquid chromatographic method for determination of carotenoids in Taiwanese mango (Mangifera indica L.)[J].Journal of Chromatography A,2004,1 054(1):261-268.
[20] INBARAJ B S,CHIEN J T,CHEN B H.Improved high performance liquid chromatographic method for determination of carotenoids in the microalga Chlorella pyrenoidosa[J].Journal of Chromatography A,2005,1 102(1):193-199.
[21] HANDELMAN G J,KUIJK F J G M,CHATTERJEE A,et al.Characterization of products formed during the autoxidation of β-carotene[J].Free Radical Biology & Medicine,1991,10(6):427-437.
[22] GURAK P D,MERCADANTE A Z,GONZÁLEZ-MIRET M L,et al.Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives[J].Food Chemistry,2014,147(4):160-169.