富含虾青素的蛋黄粉干燥方式和贮藏稳定性研究

Drying methods and storage stability of astaxanthin-enriched egg yolk powder

为提高蛋黄粉中虾青素(astaxanthin,AST)的保留率,以AST强化鸡蛋为原料,采用普通喷雾干燥、充氮喷雾干燥和真空冷冻干燥3种方式制备AST强化蛋黄粉,探讨干燥方式对蛋黄粉性质的影响。将制备的充氮喷雾蛋黄粉在不同温度(4、25℃)、光照(照光、避光)、氧气(非真空、真空)条件下贮存,探究AST强化蛋黄粉的最佳贮存条件。同时测定了蛋黄粉中AST的生物可给率。结果表明,采用真空冷冻干燥方式制得的蛋黄粉其溶解性、水分散性、乳化性较高,充氮喷雾干燥和普通喷雾干燥方式制得的蛋黄粉之间并无显著差异(P>0.05),3种干燥方式的AST保留率由高至低依次为:真空冷冻干燥(100%)>充氮喷雾干燥(91.06%)>普通喷雾干燥(61.94%),且真空冷冻干燥所制备的蛋黄粉L^(*)值较低,a^(*)、b^(*)值较高。在贮藏期间,4℃、避光、真空包装条件下的蛋黄粉具有较高的AST保留率、自由基清除率和较低的丙二醛含量。由于AST化学性质不稳定且蛋黄脂质含量较高,AST强化蛋黄粉具有较低的生物保留率和较高的生物可给率。研究结果显示,AST强化蛋黄粉可采取充氮喷雾干燥方式制备,低温、避光、无氧条件下贮藏。

Astaxanthin(AST)is a nutrient with excellent physiological function.AST-enriched eggs can be used as food raw materials to obtain this nutrient.This study aimed to evaluate the effect of drying methods on egg quality,the effect of temperatures(4℃and 25℃),light(light and avoid light),and oxygen(non-vacuum packing and vacuum packing)of storage on egg quality and the bioavailability of AST in egg yolk powder.Results showed that yolk powder prepared by the freeze-drying method had higher water dispersibility and emulsification,and there was no significant difference between the yolk powder prepared by nitrogen-filled spray drying and ordinary spray drying(P>0.05).The retention rate of AST in yolk powder prepared by freeze-drying was the highest,followed by nitrogen spray drying and ordinary spray drying.During storage,yolk powder under 4℃,dark,and vacuum packing conditions had an optimal AST retention rate,free radical scavenging rate,and low malondialdehyde content.The bioavailability of AST-enriched egg yolk powder was 92.62%,and the retention of AST-enriched egg yolk powder was 45.92%.In conclusion,AST-enriched egg yolk powder should be prepared by nitrogen-filled spray drying and stored at low temperatures under light-proof and oxygen-free conditions.