不同加工条件下南瓜粉中β-胡萝卜素保留率的研究  

Study on Retention Rate ofβ-Carotene in Pumpkin Powder Under Different Processing Conditions

作　　者：方卉[1] 姜雪[1] FANG Hui;JIANG Xue(Ningxia Vocational Technical College of Industry and Commerce,Yinchuan 750021)

机构地区：[1]宁夏工商职业技术学院,宁夏银川750021

出　　处：《食品安全导刊》2022年第27期144-148,共5页China Food Safety Magazine

摘　　要：南瓜粉富含β-胡萝卜素,是一种具有很高利用价值的南瓜深加工产品。本文对南瓜粉各加工工序进行研究,借助高效液相色谱进行检测分析,确定最佳加工条件。在热处理工序中,南瓜丁在80℃水中漂烫2 min,迅速冷却至常温,再蒸3 min,南瓜中β-胡萝卜素含量损失最小,保留率为94.18%;微细化工序中,经高速均质(转速10000 r·min^(-1))处理10 min、高压均质(50 MPa)处理的样品分别比未处理样品中β-胡萝卜素增加36.56%和31.72%;经热处理、微细化后的南瓜泥,再以120℃、6 r·min^(-1)的条件干燥制成的南瓜粉中β-胡萝卜素保留率高于传统加工的南瓜粉。通过优化加工条件,使南瓜粉内保留更高的β-胡萝卜素含量,为南瓜粉的工业化生产提供重要参考依据。Pumpkin powder is rich inβ-carotene,which is a kind of deep-processed pumpkin product with high utilization value.This paper studies the processing of pumpkin powder with high performance liquid chromatography,and determines the best processing conditions.When the pumpkin was in water at 80℃for 2 min,quickly cooled,and then steamed for 3 min,pumpkin had the smallest loss ofβ-carotene content,retention rate is 94.18%.Theβ-carotene with high speed homogenization(10000 r·min^(-1)) for 10 min and high pressure homogenization(50 MPa)increased by 36.56%and 31.72%.Drying at 120℃,6 r·min^(-1),the retention rate ofβ-carotene in heat treatment and micronization of pumpkin puree was much higher than traditional processed pumpkin powder.The optimization of processing conditions can provide an important reference for the industrial production of pumpkin powder.

关 键 词：南瓜粉 Β-胡萝卜素 保留率 加工条件 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]