烟草科技Issue(10)：52-55,4.
黄嘌呤氧化酶催化氧化降解β-胡萝卜素
Oxidative Degradation of β-Carotene Catalyzed by Xanthine Oxidase
摘要
Abstract
In order to develop a new tobacco flavor, a method of producing aromatic substance via enzyme catalysis of β-carotene was established. The conditions of oxidative degradation of β-carotene catalyzed by xanthine oxidase were studied, and the effects of reaction phases, enzyme amounts and organic solvents on the yield of aromatic substance were investigated. The results showed that: 1) The degradation products included isophorone, β-cyclocitral, β-ionone and dihydroactinidiolide, which were major aromatic substance in tobacco and tobacco products. 2) Comparing with the system of organic or water phase, the biphase system of oil-in-water was more beneficial to the formation of aromatic substance. 3)The yield of aromatic substance in the product increased at first and then decreased with the increase of xanthine oxidase. 4)Appropriate addition of low polar solvents to the oil-in-water system would improve the catalytic activity of xanthine oxidase and inhibit further degradation of intermediates.关键词
β-胡萝卜素/黄嘌呤氧化酶/氧化降解/烟草/香气物质Key words
β-Carotene/Xanthine oxidase/Oxidative degradation/Tobacco/Aromatic substance分类
化学化工引用本文复制引用
刘珊,胡军,胡有持,宗永立,曾世通..黄嘌呤氧化酶催化氧化降解β-胡萝卜素[J].烟草科技,2014,(10):52-55,4.基金项目
中国烟草总公司郑州烟草研究院院长科技发展基金项目“β-胡萝卜素不同降解方式的比较研究”（422010CA0270）。 （）
