食品工业科技2016，Vol.37Issue(11)：265-268,272,5.DOI:10.13386/j.issn1002-0306.2016.11.045
馒头加工和贮藏过程中营养强化剂叶黄素酯的稳定性
Stability of lutein easters in fortified steamed bread during processing and storage
摘要
Abstract
In order to investigate the stability of lutein esters in fortified steamed bread during processing and storage,lutein esters,lutein and it's stereoisomers were analyzed in the processing of mixing,rolling and fermentation,steaming and during storage.The results showed that lutein esters had no degradation significantly in mixing,rolling,fermentation,but was reduced obviously in steaming.The retention rate of total lutein and translutein after saponification were higher in the processing of steamed bread.The generation of cis-isomers was found during the whole processing and storages of fortified steamed bread.A small amount of 13-cis and 13'-cis-lutein were generated during mixing.The contents of 13-cis and 13'-cis-lutein continued to increase during rolling and fermentation.Steaming processing caused a significant increase of 13-cis,13'-cis,and generation of 9-cis-lutein.ln the whole storage period,the contents of lutein esters,lutein,trans-lutein and its cis-isomers were declined slightly.关键词
叶黄素酯/馒头/加工/储藏/稳定性Key words
lutein esters/steamed bread/processing/storage/stability分类
轻工纺织引用本文复制引用
刘春菊,谢晓叶,刘春泉,李大婧..馒头加工和贮藏过程中营养强化剂叶黄素酯的稳定性[J].食品工业科技,2016,37(11):265-268,272,5.基金项目
公益性行业(农业)科研专项经费项目(201503142-5),江苏省政策引导类计划(产学研合作)项目(BY2015073-02). （农业）
