利用UPLC-DAD-HRMS分析低温压榨鲜青花椒油贮藏期间的色素变化  

Analysis of pigment change of cold-pressed fresh green Huajiao(Zanthoxylum schinifolium Sieb.et Zucc)oil by UPLC-DAD-HRMS

作　　者：刘若曦 肖宇雪 俸贵强 章康致 周纯洁 蔡甜 陈科伟[1,2,5,6,7] LIU Ruoxile;XIAO Yuxue;FENG Cuiqiang;ZHANG Kangzhi;ZHOU Chunjie;CAI Tian;CHEN Kewei(School of Food Science,Southwest University,Chongqing 400715,China;National Experimental Teaching Demonstration Center of Food Science and Engineering,Southwest University,Chongqing 400715,China;Chongqing Institute of Food and Drug Inspection,Chongqing 401121,China;School of Chemistry and Chemical Engineering,Southwest University,Chongqing 400715,China;Sino-Hungarian Food Science Cooperation Center,Southwest University,Chongqing 400715,China;Sichuan-Chongqing Key Laboratory of Special Food,Chongqing 400715,China;Laboratory of Storage and Preservation Quality and Safety Risk Assessment of Agricultural Products(Chongqing),Ministry of Agriculture and RuralAffairs,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学食品科学与工程国家级实验教学示范中心,重庆400715 [3]重庆市食品药品检验检测研究院,重庆401121 [4]西南大学化学化工学院,重庆400715 [5]西南大学中匈食品科学合作中心,重庆400715 [6]川渝共建特色食品重庆市重点实验室,重庆400715 [7]农业农村部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715

出　　处：《中国油脂》2024年第6期145-152,共8页China Oils and Fats

基　　金：重庆市人民政府与中国农业科学院科技创新战略合作项目(2022164);西南大学创新研究2035先导计划重点项目(SWU-XDZD22007);西南大学大学生创新创业训练计划项目(S202210635250,X202210635487);重庆市基础研究与前沿探索项目(cstc2018jcyjAX0590);重庆市市场监督管理局科研资助项目(CQSJKJ2020023)。

摘　　要：旨在为低温压榨鲜青花椒油的工业生产、贮藏和质量控制提供借鉴,利用超高效液相色谱-二极管阵列检测器-高分辨质谱(UPLC-DAD-HRMS)技术对低温压榨鲜青花椒油中色素进行测定,并研究贮藏过程中光、氧、温度对低温压榨鲜青花椒油的色素含量和色泽L^(*)、a^(*)、b^(*)的影响。结果表明:从低温压榨鲜青花椒油中鉴定出32种叶绿素和10种类胡萝卜素;叶绿素中主要含有叶绿素a、C13^(2)-羟基-叶绿素a、叶绿素b和脱镁叶绿素a;类胡萝卜素中主要含有叶黄素和β-胡萝卜素;叶绿素总量为9.44mg/kg,类胡萝卜素总量为4.95mg/kg。贮藏过程中影响低温压榨鲜青花椒油中色素降解最主要的因素是光,其次是温度,氧气几乎没有影响。另外,a^(*)可以作为衡量低温压榨鲜青花椒油色素含量及色泽控制的指标。Aiming to contribute to the industria production,storage and quality control of cold-pressed fresh green Huajiao oil,the change of pigment in cold-pressed fresh green Huajiao oil was analyzed by ultra-high performance liquid chromatography-diode array detector-high resolution mass spectrometry(UPLC-DAD-HRMS),and the effects of light,oxygen,temperature on the pigment content and color(L^(*),a^(*),b^(*))of fresh green Huajiao oil in storage were determined.The results showed that 32 chlorophylls and 10 carotenoids were identified from the cold-pressed fresh green Huajiao oil.The main chlorophylls were chlorophyll a,C13^(2)-hydroxy chlorophyll a,chlorophyll b and pheophytin a;the main carotenoids were lutein andβ-carotene.The total chlorophyll content was 9.44 mg/kg,and the total carotenoid content was 4.95 mg/kg.During storage,the main factor affecting the degradation of pigment in fresh green Huajiao oil was light,followed by temperature,and oxygen had litle effect.In addition,the color index a^(*)can be used as an index for pigment content and color control.

关 键 词：青花椒 超高效液相色谱-二极管阵列检测器-高分辨质谱(UPLC-DAD-HRMS) 色素 叶绿素 类胡萝卜素 色度值 

分 类 号：TQ646[化学工程—精细化工] TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]