Carotenoid retention in canned pickled jalapeno peppers and carrots as affected by sodium chloride, acetic acid, and pasteurization

被引：22

作者：

Guerra-Vargas, M ^{[1
]}

Jaramillo-Flores, ME ^{[1
]}

Dorantes-Alvarez, L ^{[1
]}

Hernández-Sánchez, H ^{[1
]}

机构：

[1] Inst Politecn Nacl, Escuela NaclCiencias Biol, Dept Grad & Invest Alimentos, Mexico City 11340, DF, Mexico

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 04期

关键词：

carrots; jalapeno peppers; salt; carotenoids;

D O I：

10.1111/j.1365-2621.2001.tb04611.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The combined effect of salt, acetic acid, and pasteurization temperature on the retention of carotenoids in canned pickled carrots and green jalapeno peppers was studied by a central composite design. The results were analyzed by response surface methodology. The carotenoid standards were obtained by open column chromatography and the quantitation was done by HPLC. Only the main carotenoids were quantified: alpha- and beta -carotene in carrots and alpha-, beta -carotene, lutein, and violaxanthin in peppers. After analyzing the experimental results and the restrictions of the Mexican Regulations, 2% NaCl and 2% acetic acid concentrations were recommended. The optimal pasteurization conditions were 70 degreesC/12.45 min for carrots and 83 degreesC/5.2 min for peppers.

引用

页码：620 / 626

页数：7