摘要
热稳定性是评估辣椒质量的一个重要指标。为了研究辣椒色素单体组分的热稳定特性,采用薄层层析、硅胶柱层析分离辣椒色素中单体组分,并在35℃、55℃和75℃条件下动态检测各色素组分的吸光度,探讨单体组分的热稳定性差异对辣椒红色素呈色的影响。结果表明,经分离鉴定的色素组分分别为辣椒红素二酯、辣椒玉红素、玉米黄质二酯和β-胡萝卜素,各单体组分对温度均较为敏感,随着加热温度和时间的增加辣椒色素损失加快,且加热温度对各色素的稳定性均有极显著影响(P<0.01)。色素中红色系较黄色系的热稳定性高,红色系中辣椒玉红素较辣椒红素二酯的热稳定性高,黄色系中玉米黄质二酯较β-胡萝卜素的热稳定性强。
Thin-layer chromatography （TLC） and silica gel column chromatography were applied to isolate the monomer components, an important quality factor in capsochrome （paprika pigment）, absorbance of each component was also dynamically detected in 35℃, 55℃ and 75℃, to explore the effect of stability difference of monomer components to the color generation of capsochrome, and to study the thermostability characters of monomer components of capsochrome. Results showed that the components of capsochrome were capsanthin esters, capsulubin, zeaxanthin esters,and β-carotene based on validation identification, all components were sensitive to temperature, the loss of paprika pigment was accelerate along with the increase of heating temperature and time, and the heating temperature had significant effect on pigment stability （P〈0. 01）. Thermostability of red pigments was higher than yellow pigments, capsolubin had higher thermostability than capsanthin esters among red series, and zeaxanthin had higher thermostability than B-carotene among the yellow series.
出处
《贵州农业科学》
CAS
北大核心
2010年第4期187-190,共4页
Guizhou Agricultural Sciences
基金
贵州省科技计划课题"贵州油辣椒加工关键技术研究"[黔科合GY字(2009)3038]
贵州省科技计划课题"贵州辣椒粉调味品生产及质量控制关键技术研究"[黔科合NY字(2008)3027]
贵州省科技专项"贵州辣椒产业化关键技术研究及应用示范"[黔科合NZ字(2005)3010]
关键词
辣椒色素组分
分离
热稳定性
component of capsochrome （paprika pigment）
isolation
thermostability
