温州ミカン果汁の加熱処理、光照射、貯蔵における全カロテノイド及びβ-クリプトキサンチン含量の変化

概要

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In this study, change of the total carotenoid contents and β-cryptoxanthin contents of Satsuma mandarin juice caused by heating, illumination and storage were examined. Carotenoid of Satsuma mandarin juice were extracted and saponified before quantitation. There was 16% reduction of total carotenoid and 21% reduction of β-cryptoxanthin of Satsuma mandarin juice, when exposed of heating at 95℃ for 10 minutes. There was 10% reduction of total carotenoid and 18% reduction of β-cryptoxanthin of Satsuma mandarin juice, when exposed of illumination at 600 W/m^2 for 80 hours. The cis isomers increased by heating were estimated as 15-, 13- and 13'-cis-β-cryptoxanthin. The cis isomers increased by illumination were estimated as 9- and 9'-cis-β-cryptoxanthin. In these results, it was shown that the cis isomers increased by heating were different from the cis isomers increased by illumination. Total carotenoid and β-cryptoxanthin contents of Satsuma mandarin juice were decreased by storage, and higher storage temperature brought on more reduction. Cis isomers increased by storage were same as that increased by heating.
日本食品化学学会の論文
1999-11-27