Abstract: The nutritional components in Antarctic krill undergo varying degrees of degradation during the cooking process due to the influence of cooking conditions. In order to explore the effect of separated water cooking conditions on the stability of astaxanthin in Antarctic krill, the raw materials of Antarctic krill were thawed using flowing water, and then drained and placed in a constant temperature environment for separated water cooking. In the experiment, different cooking temperature and time parameters were set. Firstly, five different cooking temperatures of 60, 70, 80, 90, and 100 ℃ were selected to investigate the effect of heating on the stability of astaxanthin. Secondly, five different cooking times of 1.0, 3.0, 5.0, 7.0, and 9.0 minutes were set at each cooking temperature to investigate the effect of time factors on the stability of astaxanthin. Observe the relationship between changes in astaxanthin content and degradation rate by extending or reducing cooking time. A comprehensive analysis was conducted on the changes in moisture content, loss rate, and astaxanthin retention rate of Antarctic krill under different cooking conditions, and a corresponding astaxanthin degradation kinetics model was established. The experimental results showed that there was no significant change in the moisture content and cooking loss of astaxanthin at lower temperatures or shorter times. However, as the temperature rises or time prolongs, the retention rate of astaxanthin begins to show a downward trend. Under the experimental conditions, the maximum reduction in moisture content was only 2.06%, and the maximum loss rate during cooking was only 2.08%. Further analysis revealed that under cooking conditions of 60-100℃ and 1-9 minutes, the degradation of astaxanthin followed a first-order reaction kinetics model. The reaction rate constant was between 0.0857 and 0.1985 min-1, and the activation energy of the reaction was 21.62 kJ/mol. The time required to achieve 90% degradation was between 11.60 and 26.87 minutes. It was worth noting that as the temperature increases, the degradation rate of astaxanthin increases, while the half-life and the time required to reach 90% degradation decrease. This indicates that high temperature environments may accelerate the degradation of astaxanthin in Antarctic krill. The degradation of astaxanthin in Antarctic krill can be described by establishing a mathematical model: k=0.002 8 T-0.088 8 (where k represents the reaction rate constant), which has a good fitting effect (R2=0.966 4). In summary, the results of this experiment have important reference value for understanding the stability of astaxanthin in Antarctic krill during cooking. These findings can provide theoretical basis for the processing and utilization of Antarctic krill products, and help develop appropriate treatment methods to maximize the preservation of their nutritional components and quality characteristics.

Key words: Antarctic krill, astaxanthin;cooking, degradation kinetics

摘要： 南极磷虾受热易使营养物质降解，为探索蒸煮对南极磷虾中虾青素稳定性的作用规律，将流水解冻的南极磷虾沥水后置于恒温环境进行隔水蒸煮，蒸煮温度为60、70、80、90、100℃，蒸煮时间为1.0、3.0、5.0、7.0、9.0 min，基于不同蒸煮条件下南极磷虾含水率、蒸煮损失率和虾青素保留率变化情况，分析虾青素降解过程，并建立降解动力学模型。结果显示：在低温或短时条件下，含水率和蒸煮损失率无显著变化；温度上升或时间延长，虾青素保留率呈下降趋势；试验条件下，虾青素降解符合一级反应动力学模型，温度上升，虾青素降解速率增大，半衰期和降解90%所需时间减小，降解数学模型为k=0.002 8 T-0.088 8，R2=0.966 4。研究结果对于了解南极磷虾在蒸煮过程中虾青素的稳定性具有参考意义，可为南极磷虾加工和利用提供理论参考。

关键词: 南极磷虾, 虾青素, 蒸煮, 降解动力学