植物性食品中类胡萝卜素的氧化降解及其对食品品质的影响

Effects of carotenoids oxidative degradation on the characteristics of plant-derived foods

类胡萝卜素在植物性食品中含有600余种之多,是植物性食品中含量最丰富、功能颇多的功能性成分。但是类胡萝卜素在生产、加工和贮运及消费等过程中,会因各种途径而氧化降解生成无色的紫罗兰酮、二氢猕猴桃内酯和氧化异佛尔酮等多种特征香气味物质,从而可以影响或改善食品品质。因而,本文首先简要地介绍了植物性食品中类胡萝卜素的主要种类和常见植物性食品中类胡萝卜素的含量分布情况,并在此基础上阐述了类胡萝卜素氧化降解的主要有化学降解和酶降解等两大类途径。对类胡萝卜素在植物性食品中的降解途径、降解机理、降解的主要产物及其香气特征,以及降解对食品品质的影响等作了重点讨论和分析。最后,还对食品中类胡萝卜素氧化降解的调控及研究展望等进行了简述。

Carotenoids are more than 600 species in plant foods. It has many special functions, and is reich in many plant- derived foods. However, during the food processing, storing and consuming, carotenoids are degraded to aroma colorless substance, such as ionone, dihydroactinidiolide or oxoisophorone due to a variety of ways of oxidation. Those oxidative substance have different effects on the quality of foods. The paper systematically introduces the primary product of carotenoids oxidative degradation and the aroma characteristics. It also provides an overview on the species of carotenoids and the distributed situation in plant - derived foods, oxidative degradation pathway, mechanism, effects on the quality of plant - derived foods. Finally, both a review and a perspective of the study on carotenoids oxidative degradation and regulation or control are proposed briefly.