食品科学 ›› 2018, Vol. 39 ›› Issue (15): 310-315.doi: 10.7506/spkx1002-6630-201815045

• 专题论述 • 上一篇    下一篇

番茄红素热异构化机制及其影响因素研究进展

朱 倩1,高瑞萍1,雷 琳1,赵国华1,2,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.重庆市特色食品工程技术研究中心,重庆 400715
  • 出版日期:2018-08-15 发布日期:2018-08-15
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400204-2);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

Mechanism and Factors Influencing Thermal Isomerization of Lycopene: A Review

ZHU Qian1, GAO Ruiping1, LEI Lin1, ZHAO Guohua1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Engineering Research Centre for Special Food, Chongqing 400715, China
  • Online:2018-08-15 Published:2018-08-15

摘要: 番茄红素是来自植物性食物中最重要的类胡萝卜素之一,它具有抗氧化、预防前列腺癌和心血管疾病的功 能。生鲜植物性食品中的番茄红素主要为全反式构型,但研究表明全反式番茄红素的生物活性和生物利用率不及其 顺式异构体。因此,利用食品加工技术(光照、加热、氧化、改变pH值、添加表面活性剂)促进食品中番茄红素 的异构化对提升产品营养品质具有重要意义,其中热处理是最方便、最经济的方式。本文在论述番茄红素热异构化 作用机制的基础上,分别对模拟体系和食物体系中的番茄红素热异构化的影响因素(溶剂种类、加热温度、加热时 间等)进行探讨,并得出溶剂种类和食物基质对番茄红素热异构化影响较大,提高温度或延长加热时间可促进番茄 红素异构化甚至使其发生降解的结论。最后提出了该领域研究中存在的问题及今后的研究方向。

关键词: 番茄红素, 顺式异构体, 热加工, 异构化, 机制

Abstract: Lycopene is one of the most important carotenoids derived from plant foods, which has been evidenced for its antioxidant effect and inhibition against prostate cancer and cardiovascular diseases. In fresh plant foods, lycopene predominantly exists in the all-trans configuration. However, previous studies revealed that all-trans lycopene presents lower bioactivity and bioavailability than its cis-isomers. Thus, in order to upgrade the nutritional quality of lycopene-rich products, it is of much importance to promote the isomerization of lycopene using various food processing technologies such as light, heating, oxidation, pH, and surfactant, of which heating is the most convenient and economical. In the present article, we review the mechanism of thermal isomerization of lycopene and discuss the factors affecting the thermal isomerization of lycopene in model and actual food systems such as solvent type, heating temperature, and heating time. It is concluded that solvent type and the food matrix can exert great influence on the thermal isomerization of lycopene and that increasing the heating temperature and time can facilitate the isomerization or even degradation of lycopene. Finally, problems existing in this field of research and future research directions are proposed.

Key words: lycopene, cis-isomer, thermal processing, isomerization, mechanism

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