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首页> 外文期刊>Food research international >Effect of long-term storage on the free and esterified carotenoids in durum wheat (Triticum turgidum cony. durum) and tritordeum (xTritordeum Ascherson et Graebner) grains
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Effect of long-term storage on the free and esterified carotenoids in durum wheat (Triticum turgidum cony. durum) and tritordeum (xTritordeum Ascherson et Graebner) grains

机译：长期保存对硬粒小麦（Triticum turgidum cony。durum）和硬粒小麦（xTritordeum Ascherson et Graebner）谷物中游离和酯化类胡萝卜素的影响

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The effect of long-term storage on the carotenoid composition in durum wheat and tritordeum grains was studied. Total carotenoid (mainly lutein) content decreased according to a temperature dependent first-order degradative kinetic model. The carotenoid retention was similar in both genotypes at the lower temperatures (71-73% at -32 degrees C, 70% at 6 degrees C and 55-56% at 20 degrees C), whereas at the higher temperatures the pigment retention was higher in tritordeum (42% at 37 degrees C; 10% at 50 degrees C) than durum wheat (23% at 37 degrees C; 1% at 50 degrees C), probably due to the greater proportion of esterified xanthophylls. A clear difference between free and esterified pigments was observed, with smaller losses and slower degradation (higher stability) observed for the latter. The xanthophyll esterification process was highly specific and had a significant effect on the carotenoid stability according to the fatty adds involved in the esterification and their position on the lutein molecule. The results were consistent with a degradation process in which the carotenoid behavior is influenced by the chemical structure. Xanthophyll esterification can be promoted by environmental conditions, regardless of the cereal genotype, and is a powerful tool to modulate the carotenoid profile in cereals. (C) 2016 Elsevier Ltd. All rights reserved.
机译：研究了长期保存对硬粒小麦和三角麦籽粒中类胡萝卜素组成的影响。根据温度依赖性一阶降解动力学模型，总类胡萝卜素（主要是叶黄素）含量降低。两种基因型在较低温度下（在-32摄氏度下为71-73％，在6摄氏度下为70％和在20摄氏度下为55-56％）的类胡萝卜素保持力相似，而在较高温度下，色素保持力更高硬粒小麦中（37摄氏度时为42％； 50摄氏度时为10％）比硬质小麦（37摄氏度时为23％； 50摄氏度时为1％）高，这可能是由于酯化叶黄素的比例更大。观察到游离和酯化颜料之间有明显的区别，后者的损失较小，降解速度较慢（稳定性较高）。叶黄素酯化过程是高度特异性的，并且根据参与酯化的脂肪及其在叶黄素分子上的位置，对类胡萝卜素的稳定性有显着影响。结果与降解过程一致，在降解过程中，类胡萝卜素的行为受到化学结构的影响。无论谷物的基因型如何，叶黄素酯化均可通过环境条件促进，并且是调节谷物中类胡萝卜素特性的有力工具。 （C）2016 Elsevier Ltd.保留所有权利。

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