CAJ | 학술논문

总结了高等植物类胡萝卜素降解的主要途径。指出类胡萝卜素的降解主要有酶降解和非酶降解2种方式，前者主要有羟化酶降解、双加氧酶裂解和脂氧合酶降解，后者主要有直接化学氧化降解、光氧化降解和热氧化降解。其中，热氧化降解包括温和条件(0~100℃)下的和剧烈条件(300~800℃)下的。目前，类胡萝卜素降解的调控机制尚不完全清楚。本研究可为植物类产品生产和加工中类胡萝卜素降解的人工控制提供理论依据。
총결료고등식물류호라복소강해적주요도경。지출류호라복소적강해주요유매강해화비매강해2충방식，전자주요유간화매강해、쌍가양매렬해화지양합매강해，후자주요유직접화학양화강해、광양화강해화열양화강해。기중，열양화강해포괄온화조건(0~100℃)하적화극렬조건(300~800℃)하적。목전，류호라복소강해적조공궤제상불완전청초。본연구가위식물류산품생산화가공중류호라복소강해적인공공제제공이론의거。
This paper summarized the main degradation pathways of the carotenoids in higher plants. The article pointed out that the major ways of the carotenoid degradation were enzymatic and non-enzymatic. The former was catalyzed by β-carotenehydroxylase (BCH), carotenoid cleavage dioxygenases (CCD) or lipoxygenase (LOX), the later included direct chemically oxidative, photo- and thermo-oxidative degradation. Therefore, the thermo-oxidative degradation involved the degradations under mild (0-100℃) and severe conditions (300-800℃). However, the regulatory mechanisms of the carotenoid degradations were not completely clear. The paper would provide a theoretical basis for the artificial control of the carotenoid degradations in the production and processing of the higher plants products.