摘要
辣椒粉在加工、运输、储存等过程中极易受到食源性致病菌污染,大量研究表明新型射频加热技术对辣椒粉等低水分食品具有良好的杀菌效果。本研究在前期已探索射频加热对不同初始水分活度辣椒粉杀菌效果及相关品质(颜色、维生素C、辣度和辣椒素类物质)变化的基础上,继续深入研究射频加热对辣椒粉中挥发性成分及其抗氧化活性的影响。辣椒粉中主要挥发性物质是醛酮类、酯类、醇类、烷烯类、呋喃,还有少量的酸类和醚类,经射频处理后(70~90℃,5 min),2-甲基丁醛、3-甲基丁醛、3-羟基-2-丁酮、羟基丙酮和(2R,3R)-(-)-2,3-丁二醇的含量随温度升高而明显增加,而部分酯类、醚类及烯醇类物质含量明显下降。射频加热(50~70℃)对辣椒粉DPPH·自由基清除能力没有显著影响,但是会降低ABTS自由基清除能力以及增强铁离子和铜离子还原能力,而在实验研究温度范围内,不同保温时间(0~180 s)对抗氧化活性的影响相对较小。
Red pepper powder is vulnerable for foodborne pathogens contamination during processing,transportation and storage.Many studies confirmed that radio frequency(RF)is an effective pasteurization method for low-moisture foods(LMFs).We had explored RF pasteurization effects and associated quality(color,vitamin C,capsaicin and capsaicin)changes of red pepper powder with different initial water activities in our previous study.This study further investigated RF heating effects on volatile components and antioxidant activity of red pepper powder.The main volatile substances in red pepper powder are aldehydes,ketones,esters,alcohols,alkenes,furans and a small amount of acids and ethers.After RF treatments(70~90℃,5 min),2-methyl butyraldehyde,3-methyl butyraldehyde,3-hydroxy-2-butanone,hydroxyacetone and(2R,3R)-(-)-2,3-butanediol increased obviously with the increase of temperature,while contents of esters,ethers and enols obviously decreased.RF heating(50~70℃)had no obvious influence on DPPH·free radical scavenging activity,but it decreased ABTS free radical scavenging activity and increased FRAP and CUPRAC reducing capacity.In the tested RF heating temperature range,different holding time(0~180 s)had minimal effects on antioxidant activity of red pepper powder.
作者
张杭进
廖梅吉
徐圆融
焦顺山
ZHANG Hang-jin;LIAO Mei-ji;XU Yuan-rong;JIAO Shun-shan(School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240)
出处
《上海交通大学学报（农业科学版）》
2019年第6期60-67,共8页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
国家自然科学基金项目(31401538)。
关键词
辣椒粉
射频
挥发性成分
抗氧化活性
低水分食品
red pepper powder
radio frequency(RF)
volatile components
antioxidant activity
low-moisture foods(LMFs)
