锁掷酵母中圆酵母素稳定性的研究  

Study on the stability of torulene from Sporidiobolus pararoseus

作　　者：施秋妤[1] 汪何雅[1] 钱和[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2014年第4期135-139,共5页Science and Technology of Food Industry

基　　金：国家科技支撑项目(2012BAD36B02)

摘　　要：研究了锁掷酵母中圆酵母素的稳定性，以色素保留率和其全反式构型百分含量为指标，测定了其在光照、空气及温度条件下的变化。结果表明，随着温度升高，圆酵母素损失加剧，温度在80～121℃范围时，褪色加快，此时50％-90％的全反式构型向顺式结构转变；色素在光照条件下很不稳定，阳光直射时色素氧化降解迅速；充入空气贮存7d后，90％的圆酵母素发生氧化降解，但其对圆酵母素保留率的影响大于对其反式构型含量的影响。进一步得出，光、温度和空气对圆酵母素的保留率和全反式构型的影响变化趋势一致，光和温度对色素全反式构型影响较大，圆酵母素的异构化主要受光和温度影响。The torulene stability from Sporidiobolus pararoseus was studied in this paper. The retention rate of total torulene and percent of all- trans torulene among torulene geometrical isomers were determined under different conditions ,such as light,oxygen and temperature. The results showed that torulene had a great loss with the increasing temperature and faded intensified when the temperature reached 80 -121 ℃ and about percent of 50 to 70 of total all-trans torulene configuration gradually transformed to cis-torulene isomers at that time; Torulene waS quite unstable under light and degraded rapidly especially in direct sunlight; Percent of 90 torulene experienced oxidation and degradation after storage for a week filled with air which had an insignificant effect on the percentage of all-trans configuration of torulene. We have further concluded that light ,oxygen and temperature had the same trend on the effect of total torulene retention rate and all- trans torulene relative percentage, and torulene isomerization was mainly affected by light and temperature.

关 键 词：锁掷酵母 圆酵母素 几何异构体 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]