Studies on Degradation Mechanism of Zeaxanthin Processed by Ultrasonic

doi:10.13304/j.nykjdb.2015.629

Journal of Agricultural Science and Technology ›› 2016, Vol. 18 ›› Issue (2): 110-114.DOI: 10.13304/j.nykjdb.2015.629

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Studies on Degradation Mechanism of Zeaxanthin Processed by Ultrasonic

FENG Meng-ge1, WEI Qi-xin1, SUN Jian-xia2, LU Jun-li1, ZHU Cui-juan1, ZHAO Yan3, ZHU Feng-tao3, BAI Wei-bin1*

1.Department of Food Science and Engineering, Jinan University, Guangzhou 510632|2.Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006|3.Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan 250014, China

Received:2015-10-26 Online:2016-04-15 Published:2015-12-10

超声波处理对玉米黄质的降解机制研究

冯梦鸽1,魏玘昕1,孙建霞2,卢军利1,朱翠娟1, 赵岩3,朱风涛3,白卫滨1*

1.暨南大学食品科学与工程系, 广州 516032|2.广东工业大学轻工化工学院, 广州 510006| 3.中华全国供销合作总社济南果品研究院, 济南 250014

通讯作者: 白卫滨，副研究员，博士，研究方向为食品营养与毒理安全性评价。E-mail:baiweibin@163.com
作者简介:冯梦鸽|本科生|研究方向为食品质量与安全。E-mail:gracefengmg@outlook.com。
基金资助:
“十二五”国家科技支撑项目（2012BAD36B04）；国家自然科学基金项目（31201402）；山东省优秀中青年科学家科研奖励基金（BS2011NY016）资助。

Abstract

Abstract: Focusing on the degradation of zeaxanthin during low temperature ultrasonic extraction, this paper analyzed the mechanism of degradation of zeaxanthinby ultrasonic by testing the UV-visible spectra, concentration and hydroxyl radical intensity of the zeaxanthin samples. The results showed that ultrasonic processing led to the degradation of zeaxanthin samples. Moreover, with the increase of power and processing time, the UV-visible spectra of zeaxanthin changed: the highest absorbance of 453 nm decreased, and so did the zeaxanthin concentration. Based on analyzing the TPA-OH intensity, produced by TPA sample under the same ultrasonic-processing condition as the zeaxanthin, it was found that the hydroxyl radical produced through ultrasonic processing had a positive correlation with the zeaxanthin degradation. This result revealed the rule and mechanism that ultrasonic degraded the zeaxanthin by producing hydroxyl radical.

Key words: ultrasonic, zeaxanthin, degradation, hydroxyl radical

摘要： 针对低温超声波辅助提取中玉米黄质的降解现象，通过对玉米黄质样品光谱图、浓度、自由基等测定，解析超声波降解玉米黄质的机制。结果表明，超声波处理后，玉米黄质发生降解。并且随功率和时间的增加，玉米黄质的光谱图改变、453 nm最大吸收值降低，浓度下降。通过分析同等条件下超声波处理对苯二甲酸之后所产生的邻羟基对苯二甲酸的量，发现超声波处理过程中羟自由基与玉米黄质的降解呈相关性，揭示了超声波通过产生自由基降解玉米黄质的规律和机制。

关键词: 超声波, 玉米黄质, 降解, 羟自由基

FENG Meng-ge1, WEI Qi-xin1, SUN Jian-xia2, LU Jun-li1, ZHU Cui-juan1, . Studies on Degradation Mechanism of Zeaxanthin Processed by Ultrasonic[J]. Journal of Agricultural Science and Technology, 2016, 18(2): 110-114.

冯梦鸽1,魏玘昕1,孙建霞2,卢军利1,朱翠娟1,. 超声波处理对玉米黄质的降解机制研究[J]. 中国农业科技导报, 2016, 18(2): 110-114.

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Studies on Degradation Mechanism of Zeaxanthin Processed by Ultrasonic

超声波处理对玉米黄质的降解机制研究

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