β-胡萝卜素的降解及其对食品体系的影响  

Degradation of β-carotene and its influence in foods

作　　者：赵小皖[1] 刘洵妤[1] 李慧勤[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《食品工业科技》2011年第3期417-421,共5页Science and Technology of Food Industry

摘　　要：β-胡萝卜素是食品中的天然色素和重要的营养物质,它在食品加工或贮藏过程中易发生降解,进而影响食品的风味、营养价值、颜色和安全性。β-胡萝卜素的降解方式主要包括热裂解、热氧化降解、化学氧化降解、光氧化降解和酶促降解等,其降解产物和降解方式与降解条件关系密切。影响β-胡萝卜素降解的主要因素包括氧气、食品添加物和水分活度。今后应重点研究微生物发酵、食品成分以及加工技术对β-胡萝卜素降解的影响,以及防止食品中β-胡萝卜素降解的措施和β-胡萝卜素降解产物风险性评估。βcarotene is a natural pigment and an important nutrient in food,which easily tends to degradation during food processing and storage,and thus affects the flavor,nutritional value,color and safety of the foods.The degradation methods of β-carotene include thermo-oxidative degradation,thermal cracking,chemical oxidation degradation,photo-oxidation degradation and enzymatic degradation,etc.The degradation products and methods contact with the degradation conditions closely.The main factors of the degradation are oxygen,food additives and water activity.Further researches should focus on the impacts of the microbial fermentation,food ingredients and processing technology on the degradation of β carotene,the effect methods to prevent the degradation of β-carotene in foods and risk assessments of the degradation products of β-carotene.

关 键 词：Β-胡萝卜素 降解方式 影响因素 影响 食品加工 

分 类 号：TS202.3[轻工技术与工程—食品科学]