文章摘要
才美慧;张超;马越;赵晓燕;李斌.浓缩对千禧番茄中番茄红素分子构象的影响[J].中国食品学报,2020,20(7):75-81
浓缩对千禧番茄中番茄红素分子构象的影响
Effect of Concentration on Lycopenes Conformation in Tomato(Lycopersicon esculentum, cv. Qianxi)
  
DOI:
中文关键词: 番茄酱  浓缩生产过程  番茄红素异构体  顺式番茄红素  稳定性
英文关键词: ketchup  concentration process  lycopene isomers  cis-lycopene  stability
基金项目:国家重点研发计划项目(2016YFD0400302-5);现代农业产业技术体系资助项目(CARS-25);北京市自然科学基金项目(6172013);果蔬农产品保鲜与加工北京市重点实验室资助项目(Z141105004414037)
作者单位
才美慧;张超;马越;赵晓燕;李斌 沈阳农业大学北京市农林科学院蔬菜研究中心果蔬农产品保鲜与加工北京市重点实验室农业部华北地区园艺作物生物学与种质创制重点实验室农业部蔬菜产后处理重点实验室 
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中文摘要:
      研究番茄酱浓缩生产过程对果实中番茄红素构象的影响。采用光谱和色谱结合的方法鉴定出千禧番茄中8种番茄红素,分别为X1-顺式番茄红素、X2-顺式番茄红素、9,13-二顺式番茄红素、15-顺式番茄红素、13-顺式番茄红素、9-顺式番茄红素、全反式番茄红素和5-顺式番茄红素。根据番茄红素分子在浓缩过程中的变化率,各组分稳定性强弱为:9-顺式番茄红素>13-顺式番茄红素>9,13-二顺式番茄红素>15-顺式番茄红素。随着浓缩时间的延长,总顺式番茄红素含量在2,3,4,5 h分别增加了5.31%,7.78%,7.93%和9.28%;随着浓缩温度升高,总顺式番茄红素含量增加了1%左右。浓缩时间对番茄红素异构化反应的影响比浓缩温度更显著。
英文摘要:
      Effect of concentration process on lycopene conformation in ketchup made from tomatoes (Lycopersicon esculentum, cv. Qianxi) was evaluated. The spectral and chromatographic analysis showed that eight lycopene molecules were identified, including (X1Z)-lycopene, (X2Z)-lycopene, (9,13Z)-lycopene, (15Z)-Lycopene, (13Z)-lycopene, (9Z)-lycopene, (all-E)-lycopene and (5Z)-lycopene. Based on the concentration variety during the concentration process, the stability molecules were (9Z)-lycopene> (13Z)-lycopene> (9,13Z)-lycopene > (15Z)-lycopene. Moreover, the total cis-lycopene content increased by 5.31%, 7.78%, 7.93% and 9.28% when being heated for 2, 3, 4 h and 5 h, respectively. The total cis-lycopene content increased by about 1% when being heated at 40-70 °C. Hence, the concentration time paid more influence on the cis-lycopene content than the concentration temperature.
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