β-胡萝卜素分散体系颜色研究
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摘要
β-胡萝卜素是一种重要的食用天然色素,具有较强的着色能力,广泛用作食品和药品等行业的营养强化和着色,研究β-胡萝卜素水性分散体系的研磨制备工艺参数对分散体系特征参数的影响及后者对β-胡萝卜素分散体系颜色的影响具有重要意义。
本文首次较系统地研究了研磨工艺条件对β-胡萝卜素颗粒粒径及其分布的影响。结果表明β-胡萝卜素颗粒粒径及跨距随改性淀粉用量或研磨转速增加呈先减小后增大的变化趋势;研磨时间延长,分散体系颗粒粒径及跨距减小。分散体系中抗氧化剂抗坏血酸钠盐用量增加,β-胡萝卜素浓度增大。
本文首次较系统地研究了β-胡萝卜素分散体系颜色的影响因素。对低浓度β-胡萝卜素分散体系颜色影响因素的研究结果表明β-胡萝卜素浓度增大或颗粒平均粒径减小,分散体系明度L~*降低,色度值a~*和b~*、饱和度c~*升高,β-胡萝卜素浓度增大,色相角h°变化幅度不大,颗粒平均粒径减小,色相角h°升高;β-胡萝卜素全反式异构体含量降低或辛癸酸甘油酯用量增加,分散体系明度L~*、色度值b~*、饱和度c~*和色相角h°升高,色度值a~*降低。
对高浓度β-胡萝卜素分散体系颜色影响因素的研究结果表明β-胡萝卜素浓度或辛癸酸甘油酯用量对高浓度分散体系颜色的影响较小;β-胡萝卜素颗粒平均粒径减小或全反式异构体含量降低,高浓度分散体系明度L~*、色度值b~*、饱和度c~*和色相角h°升高,颗粒平均粒径减小,色度值a~*升高,全反式异构体含量降低,色度值a~*降低。
β-carotene is an important edible natural pigment and has strong coloring ability. It is widely used as nutrition enhancer and colorant in foods and medicines. The preparation process ofβ-carotene dispersions by milling was investigated in an aqueous medium in the presence of a hydrocolloid. Effects of factors on the color ofβ-carotene dispersions were also studied.
The effects of process conditions onβ-carotene particle size and its distribution were first systematically discussed in this paper. The results show that the particle size and span decreased first, and then increased with the increase of modified starch content or milling rotational speed. The particle size and span decreased with the increase of milling time. With the increase in the amount of sodium ascorbate in dispersions,β-carotene concentration increased.
The effects of factors on the color of diluteβ-carotene dispersions were first systematically researched. The results show that with either increasing the particle concentration or decreasing the mean particle size, L* value decreased, but a* and b* values and chroma increased. The hue-angle increased with decreasing the mean particle size, but did not change significantly with increasing the particle concentration. When all-trans-isomer content decreased or octyl and decyl glycerate content increased, L*, b*, chroma and hue-angle values increased, but a* value decreased.
The effects of factors on the color of high concentration ofβ-carotene dispersions were also studied. The results show that the effect of the particle concentration or octyl and decyl glycerate content on the color was unremarkable. L*, b*, chroma and hue-angle values increased when the mean particle size or all-trans-isomer content decreased respectively. a* value increased with decreasing the mean particle size, but decreased with decreasing all-trans-isomer content.
本文首次较系统地研究了研磨工艺条件对β-胡萝卜素颗粒粒径及其分布的影响。结果表明β-胡萝卜素颗粒粒径及跨距随改性淀粉用量或研磨转速增加呈先减小后增大的变化趋势;研磨时间延长,分散体系颗粒粒径及跨距减小。分散体系中抗氧化剂抗坏血酸钠盐用量增加,β-胡萝卜素浓度增大。
本文首次较系统地研究了β-胡萝卜素分散体系颜色的影响因素。对低浓度β-胡萝卜素分散体系颜色影响因素的研究结果表明β-胡萝卜素浓度增大或颗粒平均粒径减小,分散体系明度L~*降低,色度值a~*和b~*、饱和度c~*升高,β-胡萝卜素浓度增大,色相角h°变化幅度不大,颗粒平均粒径减小,色相角h°升高;β-胡萝卜素全反式异构体含量降低或辛癸酸甘油酯用量增加,分散体系明度L~*、色度值b~*、饱和度c~*和色相角h°升高,色度值a~*降低。
对高浓度β-胡萝卜素分散体系颜色影响因素的研究结果表明β-胡萝卜素浓度或辛癸酸甘油酯用量对高浓度分散体系颜色的影响较小;β-胡萝卜素颗粒平均粒径减小或全反式异构体含量降低,高浓度分散体系明度L~*、色度值b~*、饱和度c~*和色相角h°升高,颗粒平均粒径减小,色度值a~*升高,全反式异构体含量降低,色度值a~*降低。
β-carotene is an important edible natural pigment and has strong coloring ability. It is widely used as nutrition enhancer and colorant in foods and medicines. The preparation process ofβ-carotene dispersions by milling was investigated in an aqueous medium in the presence of a hydrocolloid. Effects of factors on the color ofβ-carotene dispersions were also studied.
The effects of process conditions onβ-carotene particle size and its distribution were first systematically discussed in this paper. The results show that the particle size and span decreased first, and then increased with the increase of modified starch content or milling rotational speed. The particle size and span decreased with the increase of milling time. With the increase in the amount of sodium ascorbate in dispersions,β-carotene concentration increased.
The effects of factors on the color of diluteβ-carotene dispersions were first systematically researched. The results show that with either increasing the particle concentration or decreasing the mean particle size, L* value decreased, but a* and b* values and chroma increased. The hue-angle increased with decreasing the mean particle size, but did not change significantly with increasing the particle concentration. When all-trans-isomer content decreased or octyl and decyl glycerate content increased, L*, b*, chroma and hue-angle values increased, but a* value decreased.
The effects of factors on the color of high concentration ofβ-carotene dispersions were also studied. The results show that the effect of the particle concentration or octyl and decyl glycerate content on the color was unremarkable. L*, b*, chroma and hue-angle values increased when the mean particle size or all-trans-isomer content decreased respectively. a* value increased with decreasing the mean particle size, but decreased with decreasing all-trans-isomer content.
引文
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[14]周春隆,穆振义.有机颜料-结构、特性及应用[M].化学工业出版社,2002.
[15]吴立峰,乔辉.颜料在塑料着色中的应用和测试[M].化学工业出版社,2005.
[16]海因利希·左林格.色素化学-有机染料和颜料的合成性能和应用[M].化学工业出版社,2005.
[17]顺青.色度学[M].北京理工大学出版社,1990.
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[19]Heimenz PC.Principles of colloid and surface chemistry[M].Marcel Dekker,1986.
[20]Hutchings JB.Food color and appearance[M].Aspen Publishers,1999.
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[28]Fu JM,Li Y,Guo JL.Optical behavior of organic pigments in aqueous dispersions and its application[J].J Colloid Interf Sci,1998,202:450-455.
[29]Auweter H,Haberkorn H,Heckmann W,Horn D,L(u|¨)ddecke E,Rieger J,Weiss H.Supramolecular structure of precipitated nanosize β-carotene particles[J].Angew Chem Int Ed,1999,38(15):2188-2191.
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[32]Wloch E,Wiekowski S.Do long-wavelength absorbing forms of carotenoids occur in vivo[J].Biological Sci,1986,34:263-268.
[33]Marx M,Stuparic M,Schieber A,Carle R.Effects of thermal processing on trans-cis-isomerization of β-carotene in carrot juices and carotene-containing preparations[J].Food Chem,2003,83:609-617.
[34]Henry LK,Puspitasari-Nienabe NL,Jaren-Galan M,van Breemen RB,Castignani GL,Schwartz SJ.Effects of ozone and oxygen on the degradation of carotenoids in an aqueous model system[J].J Agric Food Chem,2000,48:5008-5013.
[35]Rodrigueza,EB,Rodriguez-Amaya,DB.Formation of apocarotenals and epoxycarotenoids from beta-carotene by chemical reactions and autoxidation in model systems and processed foods[J].Food Chem,2007,101:563-572.
[36]仇丹.类胡萝卜素微胶囊化过程中的稳定性研究[D].浙江大学博士学位论文,2008.
[37]Qiu D,Chen ZR,Li HR.Effect of Heating on Solid β-carotene[J].Food Chem,2009,112:344-349.
[38]王海滨.类胡萝卜素的紫外可见光谱特性及其应用[J].武汉工业学院学报,2004,23(4):10-13.
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