Hidalgo Alyssa, Brandolini Andrea
Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Universita degli Studi di Milano, Italy.
J Agric Food Chem. 2008 Dec 10;56(23):11300-5. doi: 10.1021/jf802448t.
To evaluate the effect of storage temperature, the degradation kinetics of carotenoids in wholemeal and white flour of einkorn cv. Monlis and bread wheat cv. Serio, stored at -20, 5, 20, 30, and 38 degrees C, was assessed by normal-phase high-performance liquid chromatography. In Monlis, the carotenoids content (8.1 and 9.8 mg/kg for wholemeal and white flour, respectively) was 8-fold higher than in Serio (1.0 and 1.1 mg/kg). Only lutein and zeaxanthin were detected in bread wheat, while significant quantities of (alpha and beta)-carotene and beta-cryptoxanthin were observed in einkorn. Carotenoids degradation was influenced by temperature and time, following first-order kinetics. The degradation rate was similar in wholemeal and white flour; however, loss of lutein and total carotenoids was faster in Serio than in Monlis. The activation energy E(a) ranged from 35.2 to 52.5 kJ/mol. Temperatures not exceeding 20 degrees C better preserve carotenoids content and are recommended for long-term storage.
为评估储存温度的影响，通过正相高效液相色谱法测定了单粒小麦品种Monlis全麦粉和白面粉以及面包小麦品种Serio在-20、5、20、30和38摄氏度下储存时类胡萝卜素的降解动力学。在Monlis中，类胡萝卜素含量（全麦粉和白面粉分别为8.1和9.8毫克/千克）比Serio（1.0和1.1毫克/千克）高8倍。在面包小麦中仅检测到叶黄素和玉米黄质，而在单粒小麦中观察到大量的（α和β）-胡萝卜素和β-隐黄质。类胡萝卜素的降解受温度和时间影响，遵循一级动力学。全麦粉和白面粉中的降解速率相似；然而，Serio中叶黄素和总类胡萝卜素的损失比Monlis更快。活化能E(a)范围为35.2至52.5千焦/摩尔。不超过20摄氏度的温度能更好地保存类胡萝卜素含量，建议长期储存采用此温度。
