鲜食玉米籽粒中主要类胡萝卜素鉴定与含量分析

为探讨鲜食玉米中类胡萝卜素组成及含量差异,应用高效液相色谱-二极管阵列检测-大气压化学电离质谱技术对5 个鲜食甜、糯玉米品种籽粒中主要类胡萝卜素进行鉴定与分析。结果表明：甜玉米‘晶甜3号’和‘晶甜5号’籽粒中分别鉴定出14、15 种类胡萝卜素,糯玉米‘苏玉糯11号’、‘京甜紫花糯2号’和‘晶糯8号’中种类较少,其中新色素、花药黄质和13-顺式-5,6-环氧-叶黄素首次在鲜食玉米中报道。甜玉米籽粒中类胡萝卜素含量较高,最高可达39.68 mg/g（以干质量计）,但品种间存在差异,主要组分为玉米黄质、叶黄素和α-隐黄质;糯玉米籽粒中类胡萝卜素含量较低（2.10～3.69 mg/g）,主要组分为玉米黄质、新黄质和花药黄质。鲜食甜、糯玉米品种类胡萝卜素种类和含量存在明显不同。     

糖水黄桃罐头及其原料中总类胡萝卜素含量的研究

类胡萝卜素广泛分布于自然界。存在于植物、昆虫、鸟和其它的动物中,形成了从鲜黄色到红色的一系列颜色。蕃茄、杏、柑桔、蛋黄、虾、鲑鱼、黄桃、黄玉米和胡萝卜等的颜色都属于类胡萝卜素。凡带有半β- 胡萝卜素结构的类胡萝卜素都具有维生素A原活性。黄桃的色泽是一项很重要的品种选育和罐头成品质量指标。多年来,外商反映我国出口的黄桃罐头颜色不黄。与国外黄桃样品比较差距较大。黄桃中主要含β-胡萝卜素,其次还有玉米黄质、隐黄质等。本研究的目的是想摸清我国黄桃罐头及部分原料中的类胡萝卜素含量,为黄桃罐藏优良品种选育、提高我国黄桃罐头品质等提供参考依据。     

不同玉米籽粒中烟酸和玉米黄质含量的测定

从3 200 份玉米自交系中选取123 份作为研究材料,采用微生物法和分光光度法分别测定玉米籽粒中烟酸和玉米黄质含量,分析玉米类型、籽粒色泽、籽粒类型对籽粒中烟酸和玉米黄质含量的影响及烟酸和玉米黄质含量的相关性。结果表明,玉米籽粒中烟酸含量为0.57～4.80 mg/100 g,糯玉米远高于普通玉米,白玉米高于黄玉米,紫玉米介于白玉米和黄玉米之间。不同粒型间、同一粒色不同粒型间的烟酸含量则差异不显著。玉米籽粒中玉米黄质含量为0.35～4.03 mg/kg,糯玉米远低于普通玉米,白玉米低于黄玉米,紫玉米介于白玉米和黄玉米之间。不同粒型间、同一粒色不同粒型间的玉米黄质含量则差异不显著。由此说明,玉米类型、籽粒色泽对烟酸含量和玉米黄质含量有极显著影响,而籽粒类型的主效应、籽粒类型与籽粒色泽的交互效应均不显著。相关分析表明,籽粒中烟酸含量与玉米黄质含量存在极显著的中度负相关关系（r=－0.361,P＜0.01）,即籽粒中烟酸含量越高,玉米黄质含量越低。     

吸附脱苦对琯溪蜜柚汁中类胡萝卜素含量的影响

为研究吸附脱苦对琯溪蜜柚果汁中类胡萝卜素含量的影响,采用反相高效液相色谱法测定XAD-16、XAD-7HP、XAD-4这3种树脂吸附脱苦前、后琯溪蜜柚果汁中类胡萝卜素成分的变化。试验结果表明:琯溪蜜柚果汁中含有叶黄素、玉米黄质、β-隐黄质、番茄红素、β-胡萝卜素5种类胡萝卜素;用高效液相色谱法分析琯溪蜜柚果汁中类胡萝卜素的加标回收率为95%~99%,相对标准偏差为1.3%~4.2%。经XAD-16树脂脱苦后,柚汁中的番茄红素、β-隐黄质、β-胡萝卜素、叶黄素、玉米黄质的损失率分别为85.2%,75.0%,70.8%,50.0%,48.7%;经XAD-7HP树脂脱苦后柚汁中以上5种类胡萝卜素损失率分别为78.6%,100%,76.9%,72.2%,65.1%;经XAD-4树脂脱苦后损失率分别为75.1%,100%,71.7%,66.7%,61.7%。树脂脱苦可导致琯溪蜜柚汁中类胡萝卜素含量显著降低。     

酸浆宿萼中β-隐黄质体外淬灭单线态氧能力评价

目的：从酸浆(Physalis alkengi L. var. franchetii (Mast.) Makino)宿萼中制备β- 隐黄质(β-cryptoxanthin),应用微弱发光测量方法对β- 隐黄质体外淬灭单线态氧的能力进行评价。方法：用正己烷萃取酸浆宿萼中的β- 隐黄质酯后经皂化获得单体,使用C18-HPLC-PDA 对制备物进行定性和定量。用次氯酸钠- 双氧水反应产生单线态氧,使用微弱发光测量仪检测制备组分淬灭单线态氧的能力。结果：经C18-HPLC-PDA 鉴定,制备物中的类胡萝卜素主要为β- 隐黄质。微弱发光测量仪的数据显示：β- 隐黄质的存在能减少次氯酸钠- 双氧水单线态氧体系中产生的最大光子计数,且存在量效关系。0.049～0.49g/L 的β- 隐黄质可减少50% 的最大光子数。     

天然色素的营养价值

<正> 维生素是形成水果和蔬菜各种天然色彩的主要元素,而类胡萝卜素就是其中的佼佼者。 解构类胡萝卜素 类胡萝卜素包括:β-胡萝卜素、α-胡萝卜素、隐黄质、玉米黄质、叶黄素、类胡萝卜、素和蕃茄红素等,属于植物营养素,也是赋予水果和蔬菜不同深浅度的橙红色的主要元素,其膳食功能主要是转化成维生素A。 经多年的研究成果发现,β-胡萝卜素不仅是维生素A的前身,更有医学     

真空微波干燥对南瓜片主要类胡萝卜素的影响

利用C30柱及高效液相色谱-二极管阵列检测-大气压化学电离串联质谱方法,对南瓜片中主要类胡萝卜素进行了定性、定量检测,研究了真空微波干燥条件对南瓜片中类胡萝卜素组成及含量的影响。结果表明：真空微波干燥南瓜片总类胡萝卜素含量显著高于热风干燥（P＜0.05）。微波强度对南瓜片中类胡萝卜素的影响最大,其次是真空度和切片厚度。随着微波强度的增加,南瓜片总类胡萝卜素含量显著减少（P＜0.05）,增大真空度和切片厚度在一定程度上提高了干样总类胡萝卜素的含量。与此同时南瓜片中类胡萝卜素主要组分α-、β-胡萝卜素和叶黄素含量随微波强度增加而减少,随真空度和切片厚度增加而增加;而β-胡萝卜素各顺式异构体随真空度增加而减少,但随切片厚度增加含量变化不明显。由此可见,增大真空度和切片厚度有利于提高类胡萝卜素保留率,而高微波强度使类胡萝卜素含量下降。     

玉米籽粒发芽过程中不同部位类胡萝卜素合成动态及抗氧化活性

本研究以黄玉米种子为原料,研究其在发芽过程中种胚、胚芽和胚根中总类胡萝卜素、叶黄素和玉米黄质的合成动态以及抗氧化活性。结果表明:玉米籽粒的发芽率随着发芽时间的延长而增加,在12～36 h间是玉米籽粒的出芽时间。玉米籽粒发芽过程中种胚、胚根和胚芽的鲜重呈现上升趋势,且种胚鲜重胚芽鲜重胚根鲜重。随着发芽时间的增加,种胚和胚根的总类胡萝卜素积累量增加,而胚芽中的总类胡萝卜素积在36～48 h和60～72 h增加极为显著。种胚、胚根和胚芽中主要类胡萝卜素物质以叶黄素为主,胚芽的总类胡萝卜素含量明显高于胚根和种胚。玉米籽粒发芽72 h时总类胡萝卜素含量为发芽前的6.19倍。同时,胚芽和种胚中的抗氧化活性随着发芽时间的增加而升高,最高分别达到了8.01μmol TEAC/g和8.51μmol TEAC/g,胚根则相反。故发芽可以显著提高玉米籽粒中不同部位的类胡萝卜素含量及胚芽的抗氧化活性。     

微波皂化法提取桔皮中类胡萝卜素及其组分分析

以南丰蜜桔皮为原料,采用微波皂化法提取桔皮类胡萝卜素,在单因素实验的基础上,通过Box-Behnken实验设计和响应面分析对微波皂化工艺进行了优化,利用C30柱及高效液相色谱-二极管阵列检测-大气压化学电离串联质谱方法对南丰蜜桔皮类胡萝卜素的组成进行分析,并对比考察了微波皂化与传统热皂化和冷皂化对桔皮主要类胡萝卜素组成及含量的影响。结果表明,微波皂化法提取类胡萝卜素的最佳工艺条件为:微波功率500 W、皂化时间10 min、KOH-乙醇溶液浓度1. 0 mol/L,其类胡萝卜素得率为(0. 709 6±0. 11)‰;鉴定出南丰蜜桔皮中23种类胡萝卜素组分,其中β-隐黄素、黄体黄质、9-cis-紫黄质、di-cis-新黄质、花药黄质、叶黄素、玉米黄素为主要类胡萝卜素组分;微波皂化法所提取类胡萝卜素的含量显著高于传统热皂化和冷皂化,这3种皂化方式对含氧类胡萝卜素组成及含量影响较大。     

不同热处理过程中鲜食甜玉米类胡萝卜素含量变化研究

为研究加工热处理对鲜食甜玉米中主要类胡萝卜素组分的影响,以晶甜5号鲜食甜玉米为原料,采用高效液相色谱法分析速冻甜玉米烫漂条件、罐装甜玉米预煮和灭菌时间对甜玉米中常见类胡萝卜素变化的影响。结果表明：速冻甜玉米烫漂处理相同时间,蒸汽烫漂甜玉米籽粒中类胡萝卜素含量高于沸水烫漂,且随着烫漂时间的增加,类胡萝卜素的含量在两种烫漂方式下均逐渐下降。对于罐装甜玉米,在20 min内,预煮时间越短总类胡萝卜素含量越高,随着预煮时间增加,仅α-隐黄质含量有所增加,其余均逐渐下降,但预煮时间超过20 min后,总类胡萝卜素含量无明显变化;在10 min内,灭菌处理可以显著提高总类胡萝卜素含量,随着灭菌时间的增加,总类胡萝卜素含量、各种类胡萝卜素组分含量均呈下降趋势。     

Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantification by HPLC

The carotenoid composition of Brazilian Valencia orange juice was determined by open column chromatography (OCC) and high-performance liquid chromatography. Carotenoid pigments were extracted using acetone and saponified using 10% methanolic potassium hydroxide. Sixteen pigments were isolated by OCC and identified as α-carotene, ζ-carotene, β-carotene, α-cryptoxanthin, β-cryptoxanthin, lutein-5,6-epoxide, violaxanthin, lutein, antheraxanthin, zeaxanthin, luteoxanthin A, luteoxanthin B, mutatoxanthin A, mutatoxanthin B, auroxanthin B and trollichrome B. Thirteen carotenoid pigments were separated using a ternary gradient (acetonitrile–methanol–ethyl acetate) elution on a C₁₈ reversed-phase column. Among these, violaxanthin, lutein, zeaxanthin, β-cryptoxanthin, ζ-carotene, α-carotene, and β-carotene were quantified. The total carotenoid content was 12 ± 6.7 mg/l, and the major carotenoids were lutein (23%), β-cryptoxanthin (21%), and zeaxanthin (20%).     

Processed and prepared corn products as sources of lutein and zeaxanthin: compositional variation in the food chain

ABSTRACT:  Widely consumed by populations of all socioeconomic classes worldwide, corn is one of the few food sources of lutein and zeaxanthin. However, data on these carotenoids in processed corn and corn as eaten are lacking. Thus, the major carotenoids in the principal brands of processed corn (canned corn, corn meal, corn flour, corn flake) and in typical corn dishes (farofa, boiled corn, pamonha, curau, fried and boiled polenta) were determined. There was marked variation between processed products and between brands of the same product, but variation between lots of the same brand was small. Canned corn had the highest zeaxanthin (11.91 to 18.06 μg/g), β-cryptoxanthin (2.32 to 3.77 μg/g), and β-carotene (1.79 to 2.75 μg/g) contents. The corn flake breakfast cereal had the second highest amount of zeaxanthin (9.08 to 12.77 μg/g). Corn meal had the highest lutein (4.02 to 7.62 μg/g) level and also had good zeaxanthin content (6.13 to 11.39 μg/g), but drastic reduction of all carotenoids, especially zeaxanthin, occurred when it was toasted to farofa. Boiled corn also had lower carotenoid levels compared to the raw corn. The wide variations in carotenoid concentrations appeared to be due mainly to varietal differences in the carotenoid composition of raw materials and to losses during processing and preparation for consumption.     

THE COMPOSITION AND VITAMIN A VALUE OF THE CAROTENOIDS OF PUMPKINS OF DIFFERENT COLORS

The carotenoid pigments of the yellow and orange flesh varieties of the pumpkins Cucurbita moschata and C.maxima were identified and quantified, α-Carotene, β-carotene, ζ-carotene, β-carotene 5,6-epoxide, β-cryptoxanthin, lutein, taraxanthin, zeaxanthin, luteoxanthin and auroxanthin were detected in the pumpkins. The difference was that the yellow variety of C. moschata had no zeaxanthin. The quantitative patterns of the two varieties were similar. Although some quantitative variation was observed, lutein, β-carotene and luteoxanthin predominated. The difference in the color between the two varieties resulted from these quantitative differences in carotenoid composition. The vitamin A activity of the C. moschata variety with yellow flesh was higher than that of the C. maxima, which had many oxygenated carotenoids.     

MAJOR CAROTENOIDS IN JUICES OF PONKAN MANDARIN AND LIUCHENG ORANGE

The identification and quantitation of major carotenoids in juices of Ponkan mandarin and Liucheng orange and their changes during harvesting were studied. Neoxanthin, violaxanthin, lutein, β-cryptoxanthin, α-carotene and β-carotene are the major carotenoids for Ponkan mandarin. During the harvesting period, the contents of violaxanthin, β-cryptoxanthin and β-carotene increase significantly. For Liucheng orange, neoxanthin, violaxanthin, lutein, antheraxanthin, β-cryptoxanthin, α-carotene and β-carotene are the major carotenoids. Among them, neoxanthin, violaxanthin, lutein, antheraxanthin and β-cryptoxanthin increase significantly during the harvesting period. The β-cryptoxanthin and β-carotene are the major contributors to the color of Ponkan mandarin juice while neoxanthin, violaxanthin, lutein and antheraxanthin are the major ones for the color of Liucheng orange juice.     

Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice

Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization and concentration. However, thermal effects on carotenoid pigment contents, especially violaxanthin and lutein, were clearly observed and significant (P < 0.05). Pasteurization reduced the content of violaxanthin by 38% and lutein by 20%. The concentration process resulted in loss of lutein (17%). With the loss of lutein, β-cryptoxanthin became the major carotenoid in the pasteurized and concentrated juices. The provitamin A content of the juice (β-carotene, -carotene and β-cryptoxanthin) and the amount of zeaxanthin, which are considered to be active against age-related macular degeneration and cataracts, did not significantly decrease after pasteurization and concentration.     

Carotenoid profiling in tubers of different potato (Solanum sp) cultivars: Accumulation of carotenoids mediated by xanthophyll esterification

The carotenoid profile of sixty potato cultivars (commercial, bred, old and native cultivars) has been characterised in order to provide information to be used in selective breeding programs directed to improve the nutritional value of this important staple food. Cultivars were segregated into three groups according to the major pigment in the carotenoid profile: violaxanthin (37 cultivars; especially those with higher carotenoid content), lutein (16 cultivars), and neoxanthin (7 cultivars). Other minor carotenoids were antheraxanthin, β-cryptoxanthin and β-carotene, while zeaxanthin was absent in all sample. The total carotenoid content ranged from 50.0 to 1552.0 μg/100 g dry wt, with an average value of about 435.3 μg/100 g dry wt. Sipancachi, Poluya and Chaucha native cultivars showed the highest carotenoid content (1020.0, 1478.2 and 1551.2 μg/100 g dry wt, respectively). Xanthophyll esters were present in most cultivars, mainly as diesterified forms, being observed a direct correlation between the carotenoid content and the esterified fraction, suggesting that the esterification process facilitates the accumulation of these lipophilic compounds within the plastids. Therefore, the presence of xanthophyll esters should be a phenotypic character to be included in the breeding studies, and more efforts should be dedicated to the understanding of the biochemical process leading to this structural modification of carotenoids in plants.     

挤压膨化辅助提取玉米蛋白粉中玉米黄色素工艺优化

研究挤压膨化预处理对玉米蛋白粉色素提取的影响,探讨挤压膨化可有效提高玉米黄色素提取量的原因,并对玉米黄色素的组分进行初步分析。结果表明,挤压膨化预处理可显著提高玉米黄色素的提取量,当物料水分含量18%、螺杆转速160 r/min、挤压筒温度150 ℃时,玉米黄色素提取量可达到（59.03±1.86）mg/g,比未处理提高了149.70%;通过扫描电子显微镜对挤压膨化前后玉米蛋白粉微观结构的分析结果显示,挤压膨化预处理可使玉米蛋白粉颗粒内外形态发生明显改变,内部致密结构遭到破坏,从而增大了玉米黄色素提取量;经高效液相色谱对挤压膨化预处理后提取的玉米黄色素进行初步分析表明,其主要成分为玉米黄质、叶黄素等类胡萝卜素。