Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan.
Innovation Division, Kagome Company, Ltd., Nishitomiyama, Nasushiobara 329-2762, Japan.
J Agric Food Chem. 2020 Mar 11;68(10):3228-3237. doi: 10.1021/acs.jafc.0c00316. Epub 2020 Mar 2.
Effects of natural catalysts, isothiocyanates and polysulfides, on -isomerization and decomposition of (all-)-carotenoids (lycopene, β-carotene, and astaxanthin) after heat treatment were investigated. When isothiocyanates were added to (all-)-carotenoid solutions and heated, -isomerization and decomposition of carotenoids were enhanced and the degree differed depending on the isothiocyanate type. Interestingly, when polysulfides were applied in the same manner, in addition to promoting the -isomerization reaction, they markedly improved the thermal stability of carotenoids. Successively, we investigated the reaction characteristics of allyl isothiocyanate (AITC) and diallyl disulfide (DADS) using (all-)-lycopene; that is, effects of the amount added, solvent used, and reaction temperature and time, as well as the combination use on -isomerization and decomposition of lycopene, were investigated. With increases in the amount added and reaction temperature and time, -isomerization of lycopene was promoted for both catalysts. The high-temperature treatment tests clearly showed that AITC induced thermal decomposition of lycopene, whereas DADS improved the lycopene stability. Moreover, the simultaneous use of AITC and DADS resulted in a synergetic effect on the -isomerization efficiency.
研究了天然催化剂异硫氰酸盐和多硫化物对（全）-类胡萝卜素（番茄红素、β-胡萝卜素和虾青素）热处理后异构化和分解的影响。当异硫氰酸盐被添加到（全）-类胡萝卜素溶液中并加热时，类胡萝卜素的异构化和分解得到增强，而且异构化的程度取决于异硫氰酸盐的类型。有趣的是，当以同样的方式应用多硫化物时，除了促进 - 异构化反应外，它们还显著提高了类胡萝卜素的热稳定性。随后，我们使用（全）-番茄红素研究了丙烯基异硫氰酸盐（AITC）和二烯丙基二硫（DADS）的反应特性；也就是说，研究了添加量、溶剂、反应温度和时间的影响，以及它们对番茄红素异构化和分解的组合使用。随着添加量、反应温度和时间的增加，两种催化剂都促进了番茄红素的异构化。高温处理试验清楚地表明，AITC 诱导了番茄红素的热分解，而 DADS 提高了番茄红素的稳定性。此外，AITC 和 DADS 的同时使用对 - 异构化效率产生了协同作用。
