Abstract
［Objective］ To investigate the irradiation stability of carotenoids and capsaicinoids in pepper oils prepared using different plant oils.［Methods］ With rapeseed oil (RO),soybean oil (SO),and their blended oil (RSO ) as materials,pepper oils RO -P,SO-P,and RSO -P were prepared,and subjected to high -energy electron beam irradiation (10 MeV ).The effects of different irradiation doses (4~12 kGy ) on the peroxide value (PV),acid value (AV),carotenoid content,and capsaicinoid content of the pepper oils were investigated.［Results］］ Electron beam irradiation promoted lipid oxidation in the pepper oils,resulting in increased PV and AV values,with SO -P exhibiting the highest degree of lipid oxidation.When the irradiation dose ranged from 4 to 12 kGy,the irradiation -induced lipid oxidation and rancidity of 曹胜（1991—），男，湖南省园艺研究所助理研究员，博士。E-mail：1669149416 @qq.com引用格式：欧阳梦云，李文革，曹胜，等.电子束辐照对不同植物油制备的辣椒油类胡萝卜素和辣椒素类物质的影响 ［J］.食品与机械，2025，41（7）：95-101.C itation:OUYANG Mengyun,LI Wenge,CAO Sheng,et al.Effects of electron beam irradiation on carotenoids and capsaicinoids in pepper oils prepared by different plant oils [J].Food & Machinery,2025,41(7):95-101.pepper oils remained within acceptable limits.Electron beam irradiation induced a dose -dependent degradation of carotenoids and capsaicinoids in pepper oils.Among all carotenoids,capsanthin demonstrated the highest irradiation stability,followed by β-carotene,β-cryptoxanthin,zeaxanthin,and capsorubin.The irradiation stability of capsaicin and dihydrocapsaicin was comparable.Although SO -P was more prone to lipid oxidation during electron beam irradiation,it exhibited higher irradiation stability of carotenoids and capsaicinoids.［Conclusion］ The irradiation stability of carotenoids and capsaicinoids in different pepper oils is influenced by the fatty acid composition and antioxidant content of the plant oil used as the raw material.
Publication Date
7-11-2025
First Page
95
Last Page
101
DOI
10.13652/j.spjx.1003.5788.2025.80365
Recommended Citation
Mengyun, OUYANG; Wenge, LI; Sheng, CAO; Mo, MO; Yiji, ZHOU; Qiling, ZHANG; and Yuanfang, XU
(2025)
"Effects of electron beam irradiation on carotenoids and capsaicinoids in pepper oils prepared by different plant oils,"
Food and Machinery: Vol. 41:
Iss.
7, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2025.80365
Available at:
https://www.ifoodmm.cn/journal/vol41/iss7/14
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