^60Co-γ辐照辣椒红油护色工艺的优化  

Optimization of Color Protection Process of Chili Oil Irradiated by^60Co-γIrradiation

作　　者：汪菡月 陈谦[2,3] 谢珂 唐艺文 黄敏 王丹[1] 陈浩 WANG Han-yue;CHEN Qian;XIE Ke;TANG Yi-wen;HUANG Min;WANG Dan;CHEN Hao(School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621002,China;Sichuan Institute of Atomic Energy,Chengdu 610101,China;Key Laboratory of Irradiation Preservation in Sichuan Province,Chengdu 610101,China)

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621002 [2]四川省原子能研究院,成都610101 [3]辐照保藏四川省重点实验室,成都610101

出　　处：《中国调味品》2021年第1期5-10,共6页China Condiment

基　　金：四川省科技创新创业苗子工程(2018RZ0055);四川省重大科技专项项目(2019ZDZX0003);四川省应用基础研究计划(2018JY0529);四川省重点研发项目(2019YFN0120)。

摘　　要：为避免辣椒红油经60Co-γ辐照后出现褪色现象,初步筛选番茄红素、虾青素、β-胡萝卜素、玉米黄质、竹叶黄酮5种护色剂,通过单因素试验、PB试验、最陡爬坡试验和响应面试验,获得60Co-γ辐照辣椒红油的最优工艺参数为:番茄红素添加量0.05g/kg,虾青素添加量0.06g/kg,玉米黄质添加量0.35g/kg,β-胡萝卜素添加量0.3g/kg(按有效成分含量计算)。在此条件下,通过验证试验,经6kGy辐照后,对照组吸光度E1cm1%在460nm处为3.825,试验组吸光度E1cm1%在460nm处为5.665,与模型预测值相符。The five color fixatives such as lycopene,astaxanthin,β-carotene,zeaxanthin and bamboo flavone are preliminarily screened in order to avoid the discoloration of chili oil after ^60Co-γirradiation.Through single factor experiment,Plackett-Burman experiment,the steepest climbing experiment and Box-Behnken design,the optimal process parameters for ^60Co-γirradiation of chili oil are as follows:lycopene additive amount is 0.05 g/kg,astaxanthin additive amount is 0.06 g/kg,zeaxanthin additive amount is 0.35 g/kg,β-carotene additive amount is 0.3 g/kg(based on the content of active ingredients).Under such conditions,the absorbance E1cm1% of the control group is 3.825 at 460 nm and the absorbance E1cm1% of the experimental group is 5.665 at 460 nm after irradiation at 6 kGy,which are consistent with the predicted values of the model.

关 键 词：辣椒红油 护色 辐照 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学]