| 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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| 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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