杭椒干制过程中类胡萝卜素含量的变化  

Changes of Carotenoids Contents in Chili Pepper during Drying

作　　者：井凤[1,2,3] 刘峰[1,2] 傅茂润[1,2] 李红梅[4] 刘伟[1,2] 王晓 

机构地区：[1]山东省科学院 [2]山东分析测试中心,山东济南250014 [3]山东农业大学食品科学与工程学院,山东泰安271018 [4]山东省科学院生物研究所,山东济南250014

出　　处：《食品科学》2013年第11期5-9,共5页Food Science

基　　金：国家自然科学基金项目(31040063);山东省科技攻关计划项目(2010GSF10287);济南高等院所自主创新计划项目(201004010)

摘　　要：研究杭椒干制过程中温度和光照对类胡萝卜素变化的影响。以商品成熟期的杭椒为试材,研究不同温度(25、30、35℃)和光照(有光、避光)处理对干制过程中总类胡萝卜素、辣椒红素和β-胡萝卜素合成的影响,并对总类胡萝卜素含量及含水量的变化曲线进行了拟合建模。结果表明:有光条件下,30℃组总类胡萝卜素含量达到5.49mg/g,分别是25℃组、35℃组和避光组的1.07、2.34和2.12倍,水分含量在50%～80%之间,辣椒类胡萝卜素的合成最快。高效液相分析结果显示,辣椒红素和β-胡萝卜素的含量变化趋势与总类胡萝卜素的变化趋势基本相同,方程拟合度较好,为干制过程中总类胡萝卜素含量及含水量的变化提供理论模型。因此,30℃光照条件下最有利于辣椒类胡萝卜素的合成。This study was done to test the influence of temperature and light/dark conditions on the synthesis of carotenoids in chili pepper （Capscum annuum. L） during drying. Commercially mature fruis of chili pepper cultivar ＂Hangjiao＂ were dried under light or dark conditions and different temperatures （25, 30 ℃ and 35 ℃） to trace the synthesis of carotenoids, capsorubin and β-carotene during the pocess. Meanwhile, change curves of total carotenoids and water were fitted. The results showed that total carotenoids in chili peppers dried under the conditions of light exposure and 30 ℃ was 5.49 mg/g, which respectively revealed 1.07-, 2.34- and 2.12-fold increases compared with those dried at 25 ℃ and 35 ℃ in light or in darkness. Carotenoids were synthesized fastest at a water content between 50% and 80%. As determined by HPLC, the contents of capsorubin and β-carotene showed very similar changing trend to total carotenoids. The changes in total carotenoids and water contents were well fitted and could provide useful theoratical models. Therefore, the best drying conditions for the biosynthesis of carotenoids in chili pepper were 30 ℃ and light exposure.

关 键 词：杭椒 类胡萝卜素 温度 光照 干制 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]