类胡萝卜素的氧化降解及其对面粉品质的影响

类胡萝卜素是一类具有众多特殊功能的物质，面粉及其原料中含有丰富的类胡萝卜素。但类胡萝卜素在面粉的贮藏和加工过程中，会因各种途径而氧化降解生成无色的紫罗兰酮、假紫罗兰酮、二氢弥猴桃内酯和氧化异佛尔酮等具有特征香气的产物，促使面粉及其制品的色泽改善和香气特征的形成，并对提高其品质等产生有益的影响，对开发营养丰富、香气宜人、滋味佳的新型主食类食品有重要启迪。本文就此进行综述，并对类胡萝卜素的氧化降解途径、降解机理和主要降解物香气特征及其对面粉与面粉制品品质的影响等进行重点讨论，还对面粉中类胡萝卜素深度利用及氧化降解研究存在的问题等作出展望。

Effect of Oxidative Degradation Products from Carotenoids on Flour Quality

Carotenoids abundantly existing in flour and its raw materials have many special functions. However, carotenoids can degrade into a variety kind of substances with characteristic aroma such as colorless volatile ionone, pseudo ionone, dihydroactinidiolide, oxoisophorone during the storage and processing of flour. Oxidative degradation products of carotenoids can improve the color and form characteristic aroma of flour, indicating that they have beneficial impact on flour quality. In addition, these degradation products are also useful and important for the exploitation of new staple foods with rich nutrients, pleasant aroma and excellent taste. In this paper, an overview of carotenoids oxidative degradation is introduced, and oxidative degradation pathways and mechanisms, the aroma characteristics of the major degradation products and their effects on the quality of flour and flour products are discussed. Oxidative degradation and further utilization of carotenoids are also analyzed. All of these studies will provide a promising prospect on oxidative degradation products of carotenoids.