食品科学 ›› 2002, Vol. 23 ›› Issue (8): 33-38.

• 基础研究 •    下一篇

番茄粉在加工和贮藏过程中番茄红素的稳定性研究

 罗昌荣, 许时婴   

  1. 华宝香化科技发展(上海)有限公司,江南大学食品学院
  • 出版日期:2002-08-15 发布日期:2011-12-31

 LUO  Chang-Rong, XU  Shi-Ying   

  • Online:2002-08-15 Published:2011-12-31

摘要: 对番茄粉在加工和贮藏过程中番茄红素的稳定性进行了研究。番茄粉在加工和贮藏过程中,番茄红素将会发生氧化降解和异构化。采用高效液相色谱和二极管阵列分析测定了番茄红素的损失率以及番茄红素顺势异构体的变化。当番茄在85℃破碎1min时, 0.56%的番茄红素发生了降解。番茄浆料浓缩时,分别有6.24%和3.05%的番茄红素发生了氧化降解和异构化。在喷雾干燥过程中,约有1.1%的番茄红素发生了降解,2.1%的番茄红素变成了顺式异构体。当番茄粉在和37℃室温下贮藏6周后,番茄红素的保留率分别为70%和86%。

关键词: 番茄粉, 番茄红素, 加工, 贮藏, 稳定性

Abstract: The stability of lycopene during the process and storage of tomato powder was investigated. The main cause oflycopene degradation is isomerization and oxidation. Liquid chromatography and diode array scan analyses were used todetermine lycopene loss and the formation of cis-isomers. Breaking tomato powder at 85℃ for 1 min resulted in a 0.56%decrease in lycopene content. During evaporation, large losses, about 6.24% of lycopene were noticed. At the same time,3.05% was isomerized into cis-isomers. Another 1.1% and 2.1% of lycopene degraded and isomerized respectively as result of spray-drying. After storing at 37℃ and ambient temperature for 6wks, 70% and 86% of lycopene were retainedrespectively.

Key words: Tomato powder , Lycopene , Process , Storage , Stability