食品工业科技2013，Vol.34Issue(8)：127-130,134,5.
反应条件对β-胡萝卜素氧化降解产物的影响
Effect of reaction conditions on oxidative degradation products of β-carotene
刘珊 1胡军 1曾世通 1胡有持 1宗永立1
作者信息
摘要
Abstract
In order to study effects of reaction conditions on oxidation of β-carotene, different degradation products were analyzed by GC-MS. Results showed that oxidative degradation products of β-carotene included 2,2,6 -trimethyl -cyclohexanone, isophorone,β -cyclocitral,β -ionone, dihydroactinidiolide, and so on. The content of dihydroactinidiolide was much higher than that of other components. Solvents ,pH and reaction time had effects on composition of degradation products of β-carotene in different degree. Compared with diethyl ether,petroleum ether and cyclohexane,ethanol system was better for oxidative degradation. In addition, with the pH declined or reaction time expanded,total amount of main flavor components reduced before increasing. The optimum degradation conditions determined by this method were holding for 3h at pH3.0 in the medium of ethanol.关键词
β-胡萝卜素/氧化降解/反应条件/β-紫罗兰酮/二氢猕猴桃内酯Key words
β-carotene/oxidative degradation/reaction conditions/β-ionone/dihydroactinidiolide分类
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刘珊,胡军,曾世通,胡有持,宗永立..反应条件对β-胡萝卜素氧化降解产物的影响[J].食品工业科技,2013,34(8):127-130,134,5.
