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中国精品科技期刊2020
金波,禄璐,米佳,等. 枸杞类胡萝卜素组成及其稳定性研究进展[J]. 食品工业科技,2025,46(2):1−11. doi: 10.13386/j.issn1002-0306.2024010218.
引用本文: 金波,禄璐,米佳,等. 枸杞类胡萝卜素组成及其稳定性研究进展[J]. 食品工业科技,2025,46(2):1−11. doi: 10.13386/j.issn1002-0306.2024010218.
JIN Bo, LU Lu, MI Jia, et al. Study on Carotenoids Compositions and Stability of Lycium Barbarum L. DOI: 10.13386/j.issn1002-0306.2024010218
Citation: JIN Bo, LU Lu, MI Jia, et al. Study on Carotenoids Compositions and Stability of Lycium Barbarum L. DOI: 10.13386/j.issn1002-0306.2024010218

枸杞类胡萝卜素组成及其稳定性研究进展

Study on Carotenoids Compositions and Stability of Lycium Barbarum L.

  • 摘要: 类胡萝卜素是一类具有异戊二烯结构的天然色素,高度不饱和结构致使其稳定性较差,受光、热、氧等因素影响在加工和贮存过程中易发生异构化及降解。枸杞中富含类胡萝卜素,且以玉米黄素酯为主,这有别于常见果蔬中的类胡萝卜素。因此,深入了解枸杞类胡萝卜素稳定性对促进有色食品基质的综合利用具有重要意义。本文简要综述枸杞类胡萝卜素组成,重点关注加工方式(制干、机械破碎、发酵等工艺)、食品抗氧化剂(如维生素C、柠檬酸、维生素E)和环境因素(光照、贮藏温度、氧气等)对枸杞类胡萝卜素稳定性的影响,同时总结了枸杞类胡萝卜素在加工及贮藏过程中的降解途径和降解产物。通过制备脂质体、微胶囊和纳米乳液等方法富集类胡萝卜素,添加食品抗氧化剂或是食用油可延缓色素的氧化,提高枸杞类胡萝卜素的稳定性,以期为枸杞类胡萝卜素的高效利用及其特医食品、保健品研发提供参考。

     

    Abstract: Carotenoids are a class of natural pigments with an isoprene structure. Due to its highly unsaturated structure, carotenoids are unstable in vitro and prone to isomerisation and degradation during processing and storage. Lycium barbarum L. is rich in carotenoids, mainly zeaxanthin ester, which differs from carotenoids found in common fruits and vegetables. Therefore, it is of great significance to understand the stability of carotenoid of Lycium barbarum L. to promote the comprehensive utilization of colored food matrix. This paper briefly reviewed the carotenoid composition of Lycium barbarum L., focusing on the effects of processing methods (drying, mechanical crushing, fermentation, etc.), food antioxidants (vitamin C, citric acid, vitamin E) and environmental factors (light, storage temperature, oxygen, etc.) on the stability of Lycium barbarum L. carotenoid. The degradation pathways and products of carotenoids during processing and storage in Lycium barbarum L. were summarized. Carotenoids are enriched by preparation of liposomes, microcapsules and nano-emulsion, and the addition of food antioxidants or edible oils can delay the oxidation of pigments and improve the stability of carotenoids in Lycium barbarum L., in order to provide references for the efficient utilization of Lycium barbarum L. carotenoids and the development of special medical foods and health products.

     

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