天然着色剂与抗氧化剂对^(60)Co-γ射线辐照辣椒红油的协同护色作用研究  

Study on Synergistic Color Protection Effects of Natural Colorants and Antioxidants on^(60)Co-γRay Irradiated Chili Red Oil

作　　者：周新雨 王子欢 杨小平 王志新 贾利蓉[1,2] 段飞霞[1,2] ZHOU Xin-yu;WANG Zi-huan;YANG Xiao-ping;WANG Zhi-xin;JIA Li-rong;DUAN Fei-xia(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Key Laboratory of Food Science and Technology in Institutions of Higher Education in Sichuan Province,Sichuan University,Chengdu 610065,China;Chengdu Zhongjin Irradiation Co.,Ltd.,Chengdu 611930,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]四川大学食品科学与技术四川省高校重点实验室,成都610065 [3]成都中金辐照股份有限公司,成都611930

出　　处：《中国调味品》2025年第1期68-77,共10页China Condiment

基　　金：国家自然科学基金青年科学基金项目(32102109)。

摘　　要：辐照导致的类胡萝卜素褪色现象是制约非热杀菌技术^(60)Co-γ射线辐照在辣椒红油及辣椒红油调味预制食品领域应用的瓶颈问题。文章研究了商用杀菌剂量6~10 kGy辐照后,辣椒红油的变色特点:红绿色度值a^(*)剂量依赖性下降38.40%~54.78%,亮度值L^(*)和黄蓝色度值b^(*)小幅升高。进行单因素实验,研究4种天然着色剂和5种天然抗氧化剂的护色作用,发现0.1 g/kg红曲红、0.7 g/kg虾青素、0.2 g/kg L-抗坏血酸棕榈酸酯、0.7 g/kg迷迭香提取物可部分抑制6~10 kGy辐照导致的辣椒红油褪色,而β-胡萝卜素、赤藓红、萝卜红、抗坏血酸钙和抗坏血酸钠无明显作用。通过响应面实验优化得到10 kGy辐照的最佳护色方案为迷迭香提取物0.170 g/kg、虾青素0.155 g/kg、红曲红0.095 g/kg。此条件下实测a^(*)值为52.54,a^(*)值下降率为10.25%,ΔE^(*)值为8.39;虾青素与红曲红、迷迭香提取物有协同交互作用。迷迭香提取物的自由基清除能力最强,表明迷迭香提取物的辐照护色机制可能与抗氧化性相关,而红曲红和虾青素与其着色性更相关。The phenomenon of carotenoid fading caused by irradiation is a bottleneck problem that restricts the application of non-thermal sterilization technology^(60)Co-γray irradiation in the field of chili red oil and chili red oil seasoning prepared food.In this paper,the color change characteristics of chili red oil after commercial sterilization dose of 6~10 kGy irradiation are studied:the red and green degree value a^(*)decreases in a dose-dependent way by 38.40%~54.78%,while the brightness value L^(*)and yellow and blue degree value b^(*)slightly increase.Single factor experiment is conducted to study the color protection effects of four natural colorants and five natural antioxidants.It is found that 0.1 g/kg monascus red,0.7 g/kg astaxanthin,0.2 g/kg L-ascorbyl palmitate and 0.7 g/kg rosemary extract can partially inhibit the fading of chili red oil caused by 6~10 kGy irradiation,whileβ-carotene,erythrosine,radish red,calcium ascorbate and sodium ascorbate have no significant effect.Through response surface experiment optimization,it is determined that the optimal color protection formula under 10 kGy irradiation is 0.170 g/kg rosemary extract,0.155 g/kg astaxanthin and 0.095 g/kg monascus red.Under such conditions,the measured a^(*)value is 52.54 with the decline rate of 10.25%,and theΔE^(*)value is 8.39.Astaxanthin has synergistic interaction with monascus red and rosemary extract.The free radical scavenging capacity of rosemary extract is the strongest,indicating that the irradiation color protection mechanism of rosemary extract may be related to antioxidant activity,while the irradiation color protection mechanism of monascus red and astaxanthin is more related to their coloring properties.

关 键 词：辣椒红素 ^(60)Co-γ射线辐照 非热杀菌 护色 抗氧化 迷迭香提取物 红曲红 

分 类 号：TS202.3[轻工技术与工程—食品科学]