南极磷虾粉加工过程中虾青素的含量、结构及抗氧化性

虾青素由于结构稳定性较差,在高温条件下易降解和异构化。为了掌握南极磷虾粉加工过程中虾青素含量、结构及抗氧化能力的变化情况,采用高效液相色谱法测定虾青素在各加工阶段的含量及结构变化,对比虾青素在各加工阶段的抗氧化性差异,分析虾青素结构与功能活性的相关性。结果显示,南极磷虾原料中虾青素含量为110.6 mg/kg,其中全反式结构虾青素占比90.7%,13-顺式虾青素和9-顺式虾青素占比分别为4.7%和4.6%,经过蒸煮和干燥后,虾青素含量分别为88.7和52.1 mg/kg,全反式虾青素占比分别为76.2%和72.2%,13-顺式虾青素占比分别为19.9%和21.9%,9-顺式虾青素占比分别为3.9%和5.9%。南极磷虾原料中虾青素的3S, 3′S,3S, 3′R和3R, 3′R三种光学异构体含量分别为16.8、17.9和72.1 mg/kg,蒸煮后分别为12.0、25.5和55.3 mg/kg,干燥后分别为2.8、8.1和12.4 mg/kg。各阶段虾青素清除DPPH自由基能力均显著强于Vc,在羟基自由基清除实验中,蒸煮和干燥后的虾青素抗氧化能力强于原料中的虾青素,在FRAP铁离子还原实...

Astaxanthin content, structure and antioxidant activity in the processing of Antarctic krill (Euphausia superba) meal

Abstract: In order to grasp the changes in the content, structure and functional activity of astaxanthin during the processing of shrimp meal. The geometric and stereoisomer content changes of astaxanthin were determined by high performance liquid chromatography. Determine the difference in the antioxidant activity of astaxanthin in each processing stage. Analyze the relationship between the structure and functional activity of astaxanthin. The results showed that the content of astaxanthin in Antarctic krill raw material was 110.6 mg/kg, and the content decreased by 21.9 and 36.6 mg/kg after cooking and drying, respectively. The all-trans structure is the main existing form of the geometric configuration of Antarctic krill astaxanthin, accounting for 90.7%, 13-cis astaxanthin and 9-cis astaxanthin accounting for 4.7% and 4.6%, respectively, after cooking And dry, the content of all-trans astaxanthin decreased, and the proportion of the two cis-astaxanthin increased, respectively 21.9% and 5.9%. The content of the three stereoisomers 3S, 3"S, 3S, 3"R, 3R, 3"R in Antarctic krill raw materials were 16.8, 17.9 and 72.1 mg/kg, respectively, and the content decreased to 2.8 after cooking and drying. , 8.1 and 12.4 mg/kg. Taking Vc as a reference, astaxanthin in Antarctic krill raw materials and astaxanthin after cooking and drying are significantly stronger than Vc in scavenging DPPH free radicals. In the hydroxyl radical scavenging experiment, steamed and dried Antarctic krill astaxanthin The anti-oxidation ability of the raw material is better than the astaxanthin in the raw material. In the FRAP iron reduction experiment, the steamed and dried Antarctic krill astaxanthin also showed a strong reducing ability. This study provide a theoretical basis for the optimization of Antarctic krill deep processing technology and the extraction and utilization of astaxanthin.