Аннотация

Тыква (Cucurbita) – бахчевая, кормовая и масличная культура, богата полезными макро- и микронутриентами, благодаря чему обладает антибактериальными, противопаразитарными, антиоксидантными и прооксидантными, противораковыми, противодиабетическими, обезболивающими и противовоспалительные свойствами. Для сохранения и стабилизации качественных характеристик тыквы, как и других свежих овощей, используются различные методы консервации. Цель данной работы заключалась в исследовании изменений оптических характеристик и содержания индивидуальных каротиноидов в пюре из мякоти тыквы в зависимости от сорта сырья и способа его получения.
Объектами исследования послужили свежие плоды тыквы шести среднеспелых сортов – Россиянка, Улыбка, Кустовая оранжевая, Грибовская зимняя, Зимняя сладкая и Алтайская 47. В исследовании использованы колориметрические (для определения цвета и цветовых различий), хроматографические (для анализа индивидуальных каротиноидов) и статистические (для обработки результатов) методы. Для получения образцов сухого пюре применены традиционный способ высушивания и ферментолиз препаратами Амилоризин и Протозим.
Установлено, что сорт тыквы оказывал влияние на показатели светлоты, цветовую координату b* и индекс потемнения, содержание лютеина и транс-β-каротина в пюре; технология получения – на показатели цветовой координаты а*, цветовое различие, насыщенность и угол оттенка тона, содержание виолоксантина, α- и цис-β-каротина. Образцы пюре из тыквы, полученные путем ферментолиза, характеризовались лучшими значениями показателей светлоты, меньшими изменениями цветовых координат а* и b* и насыщенности цвета, большим содержанием виолоксантина, лютеина, α-каротина, транс-β-каротина, меньшим – цис-β-каротина, по сравнению с образцами, высушенными традиционным способом. Определены лучшие сорта тыквы для получения пюре: по оптическим характеристикам – Россиянка, Улыбка и Кустовая оранжевая; по содержанию индивидуальных каротиноидов – Улыбка, Грибовская зимняя, Россиянка, Зимняя сладкая и Алтайская 47. Значимые прямые тесные корреляционные зависимости установлены между содержанием транс-β-каротина в пюре из тыквы и изменениями светлоты / цветовых координат а*, виолоксантина и изменениями цветовых координат а* и b*, α-каротина и изменениями цветовых координат а*, обратные тесные корреляционные зависимости – между содержанием цис-β-каротина и изменениями светлоты / цветовых координат а* / b*.
Представленные в работе результаты имеют практическую значимость для предприятий, занимающихся переработкой тыквы, поскольку их применение позволит организовать производство тыквенного пюре высокого качества со стабильными оптическими характеристиками.

Ключевые слова

Пюре овощное, тыква, консервация, ферментолиз, оптические характеристики, индивидуальные каротиноиды, цис-транс-изомеризация

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