营养强化馒头加工与贮藏中叶黄素的稳定性研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.4 营养强化馒头加工和贮藏中叶黄素的稳定性研究 1，2 1 1，2 1，2 刘春菊 ，谢晓叶 ，刘春泉 ，李大婧 （1.江苏省农业科学院农产品加工研究所，江苏南京 210014） （2.国家蔬菜加工技术研发专业分中心，江苏南京 210014） 摘要：为了研究叶黄素在强化馒头制作和储藏过程中的稳定性，将叶黄素水溶性微囊粉添加至馒头中，测定叶黄素及其异构体 在馒头和面、压延、发酵、蒸制和储藏过程中变化情况。结果表明：和面、压延、发酵对叶黄素的降解影响不大，蒸制引起馒头中叶 黄素含量略有下降，每份馒头中仍含有 66.60%的全反式叶黄素。叶黄素强化馒头整个制作和储藏过程都伴随着顺式异构体的生成， 和面过程中生成少量的 13-顺式和 13-顺式叶黄素，压延过程中 13-顺式和 13-顺式叶黄素含量继续增加，发酵过程生成少量的 9-顺式 和 9-顺式叶黄素，发酵和蒸制均引起 13-顺式、13-顺式、9-顺式和 9-顺式叶黄素含量的显著增加。整个储藏期间馒头中全反式叶黄 素及顺式异构体含量略有下降，温度越高，叶黄素降解越快，-18 ℃冻藏更利于叶黄素强化馒头的保藏。 关键词：叶黄素；稳定性；加工；贮藏 文章篇号：1673-9078(2016)4-194-200 DOI: 10.13982/j.mfst.1673-9078.2016.4.031 Stability of Lutein in Fortified Steamed Bread during Processing and Storage 1,2 1 1,2 1,2 LIU Chun-ju , XIE Xiao-ye , LIU Chun-quan , LI Da-jing (1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) (2.National Vegetable Processing Technology RD Sub-centers, Nanjing 210014, China) Abstract: Water-soluble, microencapsulated lutein powder was added to steamed bread and the changes in stability of lutein and its stereoisomers was monitored during the processes of mixing, rolling, fermentation, steaming, and storage. The results showed that the concentration of lutein was not significantly affected during mixing, rolling, and fermentation; however, steaming caused a slight decrease in lutein concentration. The steamed bread contained 66.60% trans-lutein and cis-isomers