杀菌对柑橘汁中类胡萝卜素及色泽的影响
|
摘要
以16个柑橘品种为原料,手动榨汁后分别进行巴氏杀菌和超声杀菌处理,然后采用高效液相色谱法检测样品中类胡萝卜素的含量,采用色差仪测定色泽,并计算果汁中维生素A(vitamin A,V_A)、β-隐黄素酯的含量,以及各种类胡萝卜素与色泽参数之间的关系。试验结果表明,超声杀菌比巴氏杀菌能更显著地提高果汁中类胡萝卜素、 V_A和β-隐黄素酯的含量;两种杀菌方式处理后,柑橘汁色泽参数的变化趋势相似,即亮度值(L~*)、黄蓝值(b~*)和饱和度(C~*)升高,而红绿值(a~*)和橙汁指数(OJ)下降;此外,叶黄素、玉米黄素和β-隐黄素与各个色泽参数均呈显著或极显著正相关。
In this experiment, 16 varieties of citrus were used as raw material. After hand-squeezing, the juices were treated with pasteurization and ultrasound sterilization, respectively. The contents of carotenoids in the samples were detected by HPLC, and the color was measured by colorimeter. The contents of vitamin A(V_A), β-cryptoxanthin ester in citrus juice, and the relationship between carotenoids and color parameters were calculated. The results showed that ultrasounic sterilization could significantly increase the contents of carotenoids, V_A, and β-cryptoxanthin ester in fruit juice than pasteurization did. Both sterilization methods showed similar effects on color changes in citrus juice. In other words, the lightness, yellowness, and saturation of citrus juice increased, while the redness and the orange juice index decreased. In addition, lutein, zeaxanthin, and β-cryptoxanthin were positively correlated with each color parameters significantly or highly significantly.
In this experiment, 16 varieties of citrus were used as raw material. After hand-squeezing, the juices were treated with pasteurization and ultrasound sterilization, respectively. The contents of carotenoids in the samples were detected by HPLC, and the color was measured by colorimeter. The contents of vitamin A(V_A), β-cryptoxanthin ester in citrus juice, and the relationship between carotenoids and color parameters were calculated. The results showed that ultrasounic sterilization could significantly increase the contents of carotenoids, V_A, and β-cryptoxanthin ester in fruit juice than pasteurization did. Both sterilization methods showed similar effects on color changes in citrus juice. In other words, the lightness, yellowness, and saturation of citrus juice increased, while the redness and the orange juice index decreased. In addition, lutein, zeaxanthin, and β-cryptoxanthin were positively correlated with each color parameters significantly or highly significantly.
引文
[1] BIERI J,BROWN E,CECILSMITHIR J.Determination of individual carotenoids in human plasma by high performance liquid chromatography[J].Journal of Liquid Chromatography,1985,8(3):473-484.
[2] 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.
[3] 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,2012,12(1):160-166.
[4] VON L J.Metabolism of carotenoids and retinoids related to vision[J].Journal of Biological Chemistry,2012,287(3):1 627-1 634.
[5] 惠伯棣.类胡萝卜素化学及生物化学[M].北京:中国轻工业出版社,2005.
[6] 王星,牛黎莉,王晓璇,等.皂化工艺对枸杞皮渣中类胡萝卜素提取效果的影响[J].食品与生物技术学报,2014,33(7):709-714.
[7] 傅虹飞.柑橘类胡萝卜素的结构分析及构效关系研究[D].武汉:华中农业大学,2010.
[8] BREITHAUPT D E,WELLER P,WOLTERS M,et al.Comparison of plasma responses in human subjects after the ingestion of 3R,3R′-zeaxanthin dipalmitate from wolfberry (Lycium barbarum) and non-esterified 3R,3R′-zeaxanthin using chiral high-performance liquid chromatography[J].British Journal of Nutrition,2004,91(5):707-713.
[9] BOWEN P E,ESPINOSA SMHUSSAIN E A,STACEWICZ-SAPUNTZAKIS M.Esterification does not impair lutein bioavailability in humans[J].Journal of Nutrition,2002,132(12):3 668.
[10] SUBAGIO A,MORITA N.Prooxidant activity of lutein and its dimyristate esters in corn triacylglyceride[J].Food Chemistry,2003,81(1):97-102.
[11] 李申.低频超声处理对鲜榨温州蜜柑汁杀菌效果、加工品质及贮藏特性的影响[D].重庆:西南大学,2017.
[12] PUPIN A M,DENNIS M J,TOLEDO M.HPLC analysis of carotenoids in orange juice[J].Food Chemistry,1999,64(2):269-275.
[13] 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,2003,36(10):1 202-1 208.
[14] TORREGROSA F,CORTES C,ESTEVE M J,et al.Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids[J].Journal of Agricultural and Food Chemistry,2005,53(24):9 519-9 525.
[15] SáNCHEZMORENO C,PLAZA L,ELEZMARTíNEZ P,et al.Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing[J].Journal of Agricultural & Food Chemistry,2005,53(11):4 403-4 409.
[16] LEE H S,COATES G A.Effect of thermal pasteurization on Valencia orange juice color and pigments[J].LWT-Food Science and Technology,2003,36(1):153-156.
[17] STINCO C M,FERNANDEZ-VAZQUEZ R,ESCUDERO-GILETE M L,et al.Effect of orange juice′s processing on the color,particle size,and bioaccessibility of carotenoids[J].Journal of Agricultural and Food Chemistry,2012,60(6):1 447-1 455.
[18] TORRES GAMA J J,DE SYLOS C M.Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice[J].Food Chemistry,2007,100(4):1 686-1 690.
[19] SANTHIRASEGARAM V,RAZALI Z,SOMASUNDRAM C.Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice[J].Ultrasonics Sonochemistry,2013,20(5):1 276-1 282.
[20] ABID M,JABBAR S,WU T,et al.Sonication enhances polyphenolic compounds,sugars,carotenoids and mineral elements of apple juice.[J].Ultrasonics Sonochemistry,2014,21(1):93-97.
[21] VILKHU K,MAWSON R,SIMONS L,et al.Applications and opportunities for ultrasound assisted extraction in the food industry—A review[J].Innovative Food Science & Emerging Technologies,2008,9(2):161-169.
[22] VILLAMIEL M,PDE J.Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in trypticase soy broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating[J].Journal of Food Engineering,2000,45(3):171-179.
[23] TIMMERMANS R A H,MASTWIJK H C,KNOL J J,et al.Comparing equivalent thermal,high pressure and pulsed electric field processes for mild pasteurization of orange juice.Part I:Impact on overall quality attributes[J].Innovative Food Science & Emerging Technologies,2011,12(3):235-243.
[24] GUERROUJ K,SANCHEZ-RUBIO M,TABOADA-RODRIGUEZ A,et al.Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice[J].Food and Bioproducts Processing,2016,99:20-28.
[25] TIWARI B K,MUTHUKUMARAPPAN K,O'DONNELL C P,et al.Colour degradation and quality parameters of sonicated orange juice using response surface methodology[J].LWT - Food Science and Technology,2008,41(10):1 876-1 883.
[2] 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.
[3] 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,2012,12(1):160-166.
[4] VON L J.Metabolism of carotenoids and retinoids related to vision[J].Journal of Biological Chemistry,2012,287(3):1 627-1 634.
[5] 惠伯棣.类胡萝卜素化学及生物化学[M].北京:中国轻工业出版社,2005.
[6] 王星,牛黎莉,王晓璇,等.皂化工艺对枸杞皮渣中类胡萝卜素提取效果的影响[J].食品与生物技术学报,2014,33(7):709-714.
[7] 傅虹飞.柑橘类胡萝卜素的结构分析及构效关系研究[D].武汉:华中农业大学,2010.
[8] BREITHAUPT D E,WELLER P,WOLTERS M,et al.Comparison of plasma responses in human subjects after the ingestion of 3R,3R′-zeaxanthin dipalmitate from wolfberry (Lycium barbarum) and non-esterified 3R,3R′-zeaxanthin using chiral high-performance liquid chromatography[J].British Journal of Nutrition,2004,91(5):707-713.
[9] BOWEN P E,ESPINOSA SMHUSSAIN E A,STACEWICZ-SAPUNTZAKIS M.Esterification does not impair lutein bioavailability in humans[J].Journal of Nutrition,2002,132(12):3 668.
[10] SUBAGIO A,MORITA N.Prooxidant activity of lutein and its dimyristate esters in corn triacylglyceride[J].Food Chemistry,2003,81(1):97-102.
[11] 李申.低频超声处理对鲜榨温州蜜柑汁杀菌效果、加工品质及贮藏特性的影响[D].重庆:西南大学,2017.
[12] PUPIN A M,DENNIS M J,TOLEDO M.HPLC analysis of carotenoids in orange juice[J].Food Chemistry,1999,64(2):269-275.
[13] 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,2003,36(10):1 202-1 208.
[14] TORREGROSA F,CORTES C,ESTEVE M J,et al.Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids[J].Journal of Agricultural and Food Chemistry,2005,53(24):9 519-9 525.
[15] SáNCHEZMORENO C,PLAZA L,ELEZMARTíNEZ P,et al.Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing[J].Journal of Agricultural & Food Chemistry,2005,53(11):4 403-4 409.
[16] LEE H S,COATES G A.Effect of thermal pasteurization on Valencia orange juice color and pigments[J].LWT-Food Science and Technology,2003,36(1):153-156.
[17] STINCO C M,FERNANDEZ-VAZQUEZ R,ESCUDERO-GILETE M L,et al.Effect of orange juice′s processing on the color,particle size,and bioaccessibility of carotenoids[J].Journal of Agricultural and Food Chemistry,2012,60(6):1 447-1 455.
[18] TORRES GAMA J J,DE SYLOS C M.Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice[J].Food Chemistry,2007,100(4):1 686-1 690.
[19] SANTHIRASEGARAM V,RAZALI Z,SOMASUNDRAM C.Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice[J].Ultrasonics Sonochemistry,2013,20(5):1 276-1 282.
[20] ABID M,JABBAR S,WU T,et al.Sonication enhances polyphenolic compounds,sugars,carotenoids and mineral elements of apple juice.[J].Ultrasonics Sonochemistry,2014,21(1):93-97.
[21] VILKHU K,MAWSON R,SIMONS L,et al.Applications and opportunities for ultrasound assisted extraction in the food industry—A review[J].Innovative Food Science & Emerging Technologies,2008,9(2):161-169.
[22] VILLAMIEL M,PDE J.Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in trypticase soy broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating[J].Journal of Food Engineering,2000,45(3):171-179.
[23] TIMMERMANS R A H,MASTWIJK H C,KNOL J J,et al.Comparing equivalent thermal,high pressure and pulsed electric field processes for mild pasteurization of orange juice.Part I:Impact on overall quality attributes[J].Innovative Food Science & Emerging Technologies,2011,12(3):235-243.
[24] GUERROUJ K,SANCHEZ-RUBIO M,TABOADA-RODRIGUEZ A,et al.Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice[J].Food and Bioproducts Processing,2016,99:20-28.
[25] TIWARI B K,MUTHUKUMARAPPAN K,O'DONNELL C P,et al.Colour degradation and quality parameters of sonicated orange juice using response surface methodology[J].LWT - Food Science and Technology,2008,41(10):1 876-1 883.