加工过程中褐藻岩藻黄素的特征光谱变化-《集美大学学报（自然科学版）》

文章信息/Info

Title:: Characteristic Spectrum Changes of Fucoxanthins Derived from Brown Seaweed During the Processing

作者:: 乔子纯1; 刘光明1; 2; 3; 4; 曹敏杰1; 2; 3; 4; 刘翼翔1; 2; 3; 4; 孙乐常1; 2; 3; 4; 陈庆绸1; 张亚平1; （1.集美大学食品与生物工程学院，福建厦门 361021；2.厦门市海洋功能食品重点实验室，福建厦门 361021；3.福建省海洋功能食品工程技术研究中心，福建厦门 361021；4.水产品深加工技术国家地方联合工程研究中心，福建厦门 361021）

Author(s):: QIAO Zichun1; LIU Guangming1; 2; 3; 4; CAO Minjie1; 2; 3; 4; LIU Yixiang1; 2; 3; 4; SUN Lechang1; 2; 3; 4; CHEN Qingchou1; ZHANG Yaping1; (1. College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Xiamen Key Laboratory of Marine Functional Food，Xiamen 361021，China;3.Fujian Provincial Engineering Technology Research Center of Marine Functional Food，Xiamen 361021，China;4.National and Local Joint Engineering Research Center of Deep Processing for Aquatic Products，Xiamen 361021，China)

Keywords:: fucoxanthin; brown seaweed; processing stability; spectral signature

摘要:: 以岩藻黄素特征光谱变化为指标，研究了光照、pH值、高温、高压等加工条件对岩藻黄素稳定性的影响。结果表明，岩藻黄素不仅在高温高压下会发生快速降解，光照及酸性环境也会导致其结构的缓慢破坏；但在避光及碱性环境下岩藻黄素较稳定。

Abstract:: In this study,the changes of characteristic spectrum for fucoxanthins were observed under the conditions of food processing,including light intensity,pH,high temperature,and thermal pressure.The results showed that fucoxanthins rapidly degraded under high temperature and thermal pressure,but also could result in structural damage slowly under strong light exposure and acid environment.However,fucoxanthins was stable under the low light exposure and alkaline environment.