Yoon Suk Hoo
Department of Food Science and Biotechnology, Woosuk University, Samnye, Jeonbuk, 55338 Korea.
Food Sci Biotechnol. 2016 Feb 29;25(1):91-95. doi: 10.1007/s10068-016-0013-y. eCollection 2016.
Rates of thermal degradation and isomerization of all--β-carotenes in air and in triacylglycerols were determined. Degradation of carotenes in triacylglycerols was faster than that in air. The 13--β-carotene level in triacylglycerols was higher than in air. Oxidized materials of triacylglycerols probably facilitated isomerization of carotenes and, thus, degradation. Amounts of all--β-carotenes and all--α-carotenes in pumpkin decreased with an increase in heating time. The proportion of 13--β-carotene increased after heat treatment started, probably due to thermal isomerization of all--β-carotenes to cis-isomers, and to decreases in amounts of all--β-carotenes and all--α-carotenes in pumpkin. Effects of heating methods on proportions of isomers; however, were not different.
测定了全反式β-胡萝卜素在空气和三酰甘油中的热降解速率和异构化速率。三酰甘油中胡萝卜素的降解速度比在空气中快。三酰甘油中13-顺式β-胡萝卜素的含量高于空气中的含量。三酰甘油的氧化产物可能促进了胡萝卜素的异构化，进而导致降解。南瓜中全反式β-胡萝卜素和全反式α-胡萝卜素的含量随加热时间的增加而减少。热处理开始后，13-顺式β-胡萝卜素的比例增加，这可能是由于全反式β-胡萝卜素热异构化为顺式异构体，以及南瓜中全反式β-胡萝卜素和全反式α-胡萝卜素含量的减少所致。然而，加热方法对异构体比例的影响并无差异。
