不同干燥方式、存储温度对羊栖菜中岩藻黄素稳定性的影响
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摘要
为探究不同干燥方式、不同存储温度和存储时间对羊栖菜中岩藻黄素稳定性的影响,本研究考察了三种不同干燥方式,包括自然阴干、低温烘干和冷冻干燥,对羊栖菜中岩藻黄素稳定性的影响。结果表明采用冷冻干燥所得羊栖菜,含水量低,岩藻黄素含量高,达到699.2μg/g,岩藻黄素保留率为94.7%,远高于自然阴干及低温烘干。因此,冷冻干燥是最佳干燥方法。考察了四个不同温度(-20、4、25、30℃)存储对冻干羊栖菜中岩藻黄素稳定性的影响,结果表明随着存储温度的升高,岩藻黄素的降解率明显增高,因此,-20℃为最佳储存温度。
This study investigated the effects of different drying methods,storage temperatures and stored time on the stability of fucoxanthin from Sargassum fusiforme.Effects of three different drying methods(air-dried in the shade at room temperature,low-temperature drying method and vacuum freeze drying method) on the stability of fucoxanthin from S.fusiforme were discussed.The results showed that compared with low-temperature drying method and air-dried in the shade at room temperature,vacuum freeze drying method was the best drying method due to S.fusiforme treated with this method had lower moisture content,higher content of fucoxanthin(699.2 μg/g) and higher retention of fucoxanthin(94.7%).In exploring the effects of different temperatures(-20,4,25,30 ℃) on fucoxanthin from S.fusiforme,the results showed that the degradation rate of fucoxanthin was obviously increased with the increase of storage temperatures.Therefore,-20 ℃ was the best storage temperature for S.fusiforme.
This study investigated the effects of different drying methods,storage temperatures and stored time on the stability of fucoxanthin from Sargassum fusiforme.Effects of three different drying methods(air-dried in the shade at room temperature,low-temperature drying method and vacuum freeze drying method) on the stability of fucoxanthin from S.fusiforme were discussed.The results showed that compared with low-temperature drying method and air-dried in the shade at room temperature,vacuum freeze drying method was the best drying method due to S.fusiforme treated with this method had lower moisture content,higher content of fucoxanthin(699.2 μg/g) and higher retention of fucoxanthin(94.7%).In exploring the effects of different temperatures(-20,4,25,30 ℃) on fucoxanthin from S.fusiforme,the results showed that the degradation rate of fucoxanthin was obviously increased with the increase of storage temperatures.Therefore,-20 ℃ was the best storage temperature for S.fusiforme.
引文
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12 Yan XJ,Nagata T,Fan X.Antioxidative activities in some common seaweeds[J].Plant Food Hum Nutr,1998,52:253-262.
13 Chinese Pharmacopoeia Commission.Pharmacopoeia of the people’s republic of China:Vol Ⅰ(中华人民共和国药典:第一部)[M].Beijing:China Medical Science Press,2015.
14 Airanthi MK,Sasaki N,Iwasaki S,et al.Effect of brown seaweed lipids on fatty acid composition and lipid hydroperoxide levels of mouse liver[J].J Agric Food Chem,2011,59:4156-4163.
15 Ren DD,Ren XJ,Wang XT,et al.Analysis and identification of major carotenoids from Scytosiphon lomentaria[J].Sci Technol Food(食品工业科技),2017,38(2):59-62.
16 Lee JH,Kim HJ.Vacuum drying kinetics of Asian white radish(Raphanus sativus L.) slices[J].LWT-Food Sci Tech,2009,42:180-186.
17 Zhao D,Kim SM,Pan CH,et al.Effects of heating,aerial exposure and illumination on stability of fucoxanthin in canola oil[J].Food Chem,2014,145:505-513.
18 Ahmed F,Li Y,Fanning K,et al.Effect of drying,storage temperature and air exposure on astaxanthin stability from Haematococcus pluvialis[J].Food Res Int,2015,74:231-236.
19 Huang ZH,Xu LQ,Zhu XM,et al,2017.Stability and bioaccessibility of fucoxanthin in nanoemulsions prepared from pinolenic acid-contained structured lipid[J].Int J Food Engineering,2017,13:20160273.
2 Dai ZY,Hong YP,Zhang YP,et al.Evaluation on nutritional components of Sargassum fusiforme[J].J Fish China(水产学报),2002,4:382-384.
3 Sugawara T,Matsubara K,Akagi R,et al.Antiangiogenic activity of brown algae fucoxanthin and its deacetylated product,fucoxanthinol[J].J Agric Food Chem,2006,54(26):9802-98101.
4 Nicolantonio DO,Eugenio G,Maria AG,et al .Fucoxanthin:a treasure from the sea[J].Mar Drug,2012,10:604-616.
5 Li JL,Zhu P,Chen HM.Review on bioactive components derived from marine algae used in cosmeceuticals[J].Nat Prod Res Dev(天然产物研究与开发),2015,27:1979-1984.
6 Afolayan AF,Bolton JJ,Lategan CA,et al.Fucoxanthin,tetraprenylated to luquinone and to luhydroquinone metabolites from Sargassum heterophyllum inhibit the in vitro growth of the Malaria parasite Plasmodium falciparum[J].Z Naturforsch,C:Biosci,2008,63:848-852.
7 Heo SJ,Yoon WJ,Kim KN,et al.Evaluation of anti-inflammatory effect of fucoxanthin isolated from brown algae in lipopolysaccharide-stimulated RAW 264.7 macrophages[J].Food Chem Toxicol,2010,48:2045-2051.
8 Chang YH,Chen YL,Huang WC,et al.Fucoxanthin attenuates fatty acid-induced lipid accumulation in FL83B hepatocytes through regulated Sirt1/AMPK signaling pathway[J].Biochem Biophys Res Commun,2017,495:197-203.
9 Peng J,Deng XQ,Ao YS,et al.Anti-obesity and anti-diabetic effects of fucoxanthin[J].Mod Food Sci Technol(现代食品科技),2015,31:313-325.
10 Lin JJ,Huang L,Yu J,et al.Fucoxanthin,a marine carotenoid,reverses scopolamine-induced cognitive impairments in mice and inhibits acetylcholinesterase in vitro[J].Mar Drug,2016,14:153.
11 Liu YX,Liu M,Zhang XC,et al.Protective effect of fucoxanthin isolated from Laminaria japonica against visible light-induced retinal damage both in vitro and in vivo[J].J Agric Food Chem,2016,64:416-424.
12 Yan XJ,Nagata T,Fan X.Antioxidative activities in some common seaweeds[J].Plant Food Hum Nutr,1998,52:253-262.
13 Chinese Pharmacopoeia Commission.Pharmacopoeia of the people’s republic of China:Vol Ⅰ(中华人民共和国药典:第一部)[M].Beijing:China Medical Science Press,2015.
14 Airanthi MK,Sasaki N,Iwasaki S,et al.Effect of brown seaweed lipids on fatty acid composition and lipid hydroperoxide levels of mouse liver[J].J Agric Food Chem,2011,59:4156-4163.
15 Ren DD,Ren XJ,Wang XT,et al.Analysis and identification of major carotenoids from Scytosiphon lomentaria[J].Sci Technol Food(食品工业科技),2017,38(2):59-62.
16 Lee JH,Kim HJ.Vacuum drying kinetics of Asian white radish(Raphanus sativus L.) slices[J].LWT-Food Sci Tech,2009,42:180-186.
17 Zhao D,Kim SM,Pan CH,et al.Effects of heating,aerial exposure and illumination on stability of fucoxanthin in canola oil[J].Food Chem,2014,145:505-513.
18 Ahmed F,Li Y,Fanning K,et al.Effect of drying,storage temperature and air exposure on astaxanthin stability from Haematococcus pluvialis[J].Food Res Int,2015,74:231-236.
19 Huang ZH,Xu LQ,Zhu XM,et al,2017.Stability and bioaccessibility of fucoxanthin in nanoemulsions prepared from pinolenic acid-contained structured lipid[J].Int J Food Engineering,2017,13:20160273.