Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, PR China.
Ultrason Sonochem. 2010 Apr;17(4):654-61. doi: 10.1016/j.ultsonch.2009.12.005. Epub 2009 Dec 21.
The effects of factors and kinetics of all-trans-beta-carotene degradation under ultrasound treatment in a model system were investigated. The compounds of degradation were also tentatively identified by HPLC-DAD, Raman and FT-IR spectroscopy. The type of solvents and temperature were important factors in determining the degradation reaction. Liquid height, ultrasonic intensity and duty cycle of ultrasound exposure only affected the rate of degradation but did not change the nature of degradation. Degradation rate of beta-carotene in dichloromethane was the highest. Degradation rate of beta-carotene decreased with increasing of temperature. Degradation kinetics of all-trans-beta-carotene under ultrasound fitted first-order reaction at -5 to 15 degrees C, and fitted second-order reaction at 25 degrees C. Degradation products included isomers: 15-cis-beta-carotene, di-cis-beta-carotene and other compounds with function group of C-O.
研究了超声处理模型体系中全反式β-胡萝卜素降解的因素和动力学。通过高效液相色谱-二极管阵列检测（HPLC-DAD）、拉曼和傅里叶变换红外光谱（FT-IR）光谱对降解产物进行了初步鉴定。溶剂的类型和温度是决定降解反应的重要因素。液体高度、超声强度和超声辐射占空比对降解速率有影响，但不改变降解的性质。二氯甲烷中β-胡萝卜素的降解速率最高。随着温度的升高，β-胡萝卜素的降解速率降低。超声条件下全反式β-胡萝卜素的降解动力学在-5 至 15℃下符合一级反应，在 25℃下符合二级反应。降解产物包括异构体：15-顺式-β-胡萝卜素、二顺式-β-胡萝卜素和其他具有 C-O 官能团的化合物。
