| 刘若曦1,2，肖宇雪1,2，俸贵强1,2，章康致1,2，周纯洁3，蔡甜4,5，陈科伟1,2,5,6,7.利用UPLC-DAD-HRMS分析低温压榨
鲜青花椒油贮藏期间的色素变化[J].中国油脂,2024,49(6):.[LIU Ruoxi1,2, XIAO Yuxue1,2, FENG Guiqiang1,2, ZHANG Kangzhi1,2,
ZHOU Chunjie3, CAI Tian4,5, CHEN Kewei1,2,5,6,7.Analysis of pigment change of cold-pressed fresh green Huajiao (Zanthoxylum schinifolium Sieb. et Zucc) oil by UPLC-DAD-HRMS[J].China Oils and Fats,2024,49(6):.] |
| 利用UPLC-DAD-HRMS分析低温压榨
鲜青花椒油贮藏期间的色素变化 |
| Analysis of pigment change of cold-pressed fresh green Huajiao (Zanthoxylum schinifolium Sieb. et Zucc) oil by UPLC-DAD-HRMS |
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| DOI： |
| 中文关键词: 青花椒 超高效液相色谱-二极管阵列检测器-高分辨质谱（UPLC-DAD-HRMS） 色素 叶绿素 类胡萝卜素 色度值 |
| 英文关键词:green Huajiao ultra-high performance liquid chromatography-diode array detector-high resolution mass spectrometry (UPLC-DAD-HRMS) pigment chlorophyll carotenoid chromaticity value |
| 基金项目:重庆市人民政府与中国农业科学院科技创新战略合作项目（2022164）；西南大学创新研究2035先导计划重点项目 (SWU-XDZD22007)；西南大学大学生创新创业训练计划项目（S202210635250,X202210635487）；重庆市基础研究与前沿探索项目（cstc2018jcyjAX0590）；重庆市市场监督管理局科研资助项目（CQSJKJ2020023） |
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| Author Name | Affiliation | | LIU Ruoxi1,2, XIAO Yuxue1,2, FENG Guiqiang1,2, ZHANG Kangzhi1,2,
ZHOU Chunjie3, CAI Tian4,5, CHEN Kewei1,2,5,6,7 | 1.School of Food Science, Southwest University, Chongqing 400715, China
2.National Experimental
Teaching Demonstration Center of Food Science and Engineering, Southwest University, Chongqing
400715, China
3.Chongqing Institute of Food and Drug Inspection, Chongqing 401121, China
4.School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China
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| 中文摘要: |
| 旨在为低温压榨鲜青花椒油的工业生产、贮藏和质量控制提供借鉴，利用超高效液相色谱-二极管阵列检测器-高分辨质谱（UPLC-DAD-HRMS）技术对低温压榨鲜青花椒油中色素进行测定，并研究贮藏过程中光、氧、温度对低温压榨鲜青花椒油的色素含量和色泽L*、a*、b*的影响。结果表明：从低温压榨鲜青花椒油中鉴定出32种叶绿素和10种类胡萝卜素；叶绿素中主要含有叶绿素a、C132-羟基-叶绿素a、叶绿素b和脱镁叶绿素a；类胡萝卜素中主要含有叶黄素和β-胡萝卜素；叶绿素总量为9.44 mg/kg，类胡萝卜素总量为4.95 mg/kg。贮藏过程中影响低温压榨鲜青花椒油中色素降解最主要的因素是光，其次是温度，氧气几乎没有影响。另外，a*可以作为衡量低温压榨鲜青花椒油色素含量及色泽控制的指标。 |
| 英文摘要: |
| Aiming to contribute to the industrial production, storage and quality control of cold-pressed fresh green Huajiao oil, the change of pigment in cold-pressed fresh green Huajiao oil was analyzed by ultra-high performance liquid chromatography-diode array detector-high resolution mass spectrometry (UPLC-DAD-HRMS), and the effects of light, oxygen, temperature on the pigment content and color(L*, a*, b*) of fresh green Huajiao oil in storage were determined. The results showed that 32 chlorophylls and 10 carotenoids were identified from the cold-pressed fresh green Huajiao oil. The main chlorophylls were chlorophyll a, C132-hydroxy chlorophyll a, chlorophyll b and pheophytin a; the main carotenoids were lutein and β-carotene. The total chlorophyll content was 9.44 mg/kg, and the total carotenoid content was 4.95 mg/kg. During storage, the main factor affecting the degradation of pigment in fresh green Huajiao oil was light, followed by temperature, and oxygen had little effect. In addition, the color index a* can be used as an index for pigment content and color control. |
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