摘要
目的考察漂白剂过氧化氢及碱液漂白对开心果中花青素的影响,并对漂白工艺的必要性进行探讨。方法用带有二极管阵列检测器的高效液相色谱仪检测漂白过的开心果果衣中矢车菊素-3-O-葡萄糖苷和矢车菊素-3-O-半乳糖苷含量;对开心果的硬外壳、果衣及果仁的外观进行对比。结果开心果中2种花青素含量对H2 O2很敏感。用0.1%过氧化氢漂白30 min,就可使花青素含量减少约60%。当H2O2浓度为5%以上时,开心果中矢车菊素-3-O-葡萄糖苷含量减少至检测不出,而矢车菊素-3-O-半乳糖苷含量损失达到90%。漂白的动力学过程也指出,反应发生迅速、直接,渗透过程不是反应的限速步骤。碱液与过氧化氢的协同漂白可使开心果外壳漂得更洁白,但果仁中花青素含量损失更多。检测了5种市售漂白过的开心果和2种市售未漂白的开心果,漂白过的开心果中2种花青素均未检出,而未漂白开心果中花青素均有保留。结论漂白过程破坏了食用部分中的花青素,因而这一工艺步骤是否有必要,值得结合《中华人民共和国食品安全法》和《食品添加剂使用卫生标准》进一步讨论。
Objective To investigate the effect of bleaching agent hydrogen peroxide and alkali on anthocyanidin in pistachio and the necessity of bleaching techniques.Methods High performance liquid chromatography（HPLC） with diode array detector（DAD） was used to determinate the content of cyanidin-3-O-glucoside and cyanidin-3-O-galactoside in pistachio.The appearances of hard shell,kernel skin and kernel of raw,natural and bleached pistachio were compared.Results Anthocyanidins were rather sensitive to hydrogen peroxide.The content of anthocyanidins in pistachio treated by 0.1% H2O2 was reduced 60%.As the concentration of H2O2 was increased to more than 5%,the content of cyanidin-3-O-glucoside was not able to be detected while the content of cyanidin-3-O-galactoside was reduced more than 90%.The dynamics of bleaching process indicated that the reaction was rather rapid and straightforward and the permeation seemed not to be controlled.The cooperation of alkali with hydrogen peroxide was able to make pistachio shell more pure-white,however,more anthocyanidin was lost.The contents of anthocyanidin in five types of bleached pistachio and two types of unbleached pistachio collected from markets were also inspected,however,no anthocyanidin could be detected in bleached pistachio but it was detected in unbleached pistachio.Conclusion It led to a question that whether the bleaching processing was necessary for roasted pistachio products,because anthocyanidin in kernel was completely destroyed after bleaching.It might deserve to be further discussed according to the Food Safety Law of the People＇s Republic of China and Sanitary Standards for Food Additives.
出处
《中国食品卫生杂志》
北大核心
2011年第5期414-418,共5页
Chinese Journal of Food Hygiene
关键词
过氧化氢
漂白
开心果
花青素
食物营养
Hydrogen peroxide
bleaching
pistachio
anthocyanidin
food and nutrition
