热风干燥对不同原料中类胡萝卜素保留率的影响

Effect of Hot Air Drying on Retention Rate of Carotenoids in Different Raw Materials

摘要:

采用高效液相联合大气压化学电离串联质谱方法，对胡萝卜、黄椒、甘薯、西兰花中主要类胡萝卜素进行定性、定量分析，研究了热风干燥对4种原料中类胡萝卜素保留率的影响。结果表明：4种原料中共有12种类胡萝卜素，α-胡萝卜素、β-胡萝卜素、叶黄素是主要类胡萝卜素。热风干燥后类胡萝卜素基质环境变化明显，其中胡萝卜、黄椒变化较明显，西兰花变化不明显。4种原料中的类胡萝卜素保留率具有一致性，都是随热风温度的升高呈逐渐降低的趋势。热风干燥的胡萝卜中叶黄素的保留率较高，范围在81.52%~86.21%，西兰花中β-胡萝卜素的保留率较高，范围在74.02%~78.21%，均显著高于另外3种原料（p<0.05）。甘薯中β-胡萝卜素的保留率较低，范围在27.90%~35.22%。黄椒中的类胡萝卜素保留率范围在40%~50%。由此可见，类胡萝卜素基质环境变化与其保留率相一致，热风温度为60 ℃时，西兰花中类胡萝卜素保留率较高。

Abstract:

The effect of hot air drying conditions on the retention rate of carotenoids in fresh carrot, yellow pepper, sweet potato and broccoli were investigated by high performance liquid chromatography atmospheric with a C30 column and diode array detection coupled with atmospheric pressure chemical ionization-tandem mass spectrometry technique. Twelve carotenoids were identified in these materials, particularlyα-carotene and β-carotene and lutein. The environment of carotenoid matrix changed significantly after hot air drying, especially carrot and yellow pepper, but not broccoli. The retention rates of carotenoids in these materials were consistent, and all of them showed a decreasing trend with the increase of hot air temperature. The retention rate of lutein in the dried carrot was higher than that of the other three materials (p<0.05), ranging from 81.52% to 86.21%. The retention rate of β-carotene in broccoli was higher than that in other three materials (p<0.05), ranging from 74.02% to 78.21%.The retention rate of lutein in yellow pepper was in the range of 40%~50%. The retention rate of β-carotene in sweet potato was low, ranging from 27.90% to 35.22%. These results collectively indicate that the matrix environmental change of carotenoid was consistent with its retention rate after hot air drying, when the hot air temperature was 60 ℃, the carotenoids retention rate of broccoli was high.