发酵番茄酸汤油制加工对番茄红素顺/反异构增效作用

doi:10.7506/spkx1002-6630-20230914-120

食品科学 ›› 2024, Vol. 45 ›› Issue (11): 68-74.doi: 10.7506/spkx1002-6630-20230914-120

发酵番茄酸汤油制加工对番茄红素顺/反异构增效作用

杨智夷，刘娜，贾玉龙，秦礼康，包爱明，秦伟军，梁小央

（1.贵州大学酿酒与食品工程学院，贵州?贵阳 550025；2.贵州南山婆食品加工有限公司，贵州?安顺 561000）

出版日期:2024-06-15 发布日期:2024-06-13
基金资助:
贵州省科技计划项目（黔科合支撑[2022]重点003号）；贵州省科技计划项目（黔科合成果[2023]重大011）；贵州黔东南州科技支撑项目（黔东南科合支撑[2022]03号）

Enhancing Effect of Cooking of Fermented Tomato Sour Soup with Added Oil on Lycopene cis/trans Isomerization

YANG Zhiyi, LIU Na, JIA Yulong, QIN Likang, BAO Aiming, QIN Weijun, LIANG Xiaoyang

(1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;2. Guizhou Nanshanpo Food Processing Co. Ltd., Anshun 561000, China)

Online:2024-06-15 Published:2024-06-13

摘要/Abstract

摘要： 本研究在评价市售番茄酱产品中顺/反式-番茄红素含量的基础上，采用花生油、芝麻油、玉米油、山桐子油、橄榄油、木姜子油、芥末油7 种特色油脂对发酵番茄酸汤进行热加工，探讨其番茄红素异构化效应。结果表明，在检测的6 个非油制番茄酱产品中，总番茄红素和顺式番茄红素含量均存在显著差异（P＜0.05），但顺式番茄红素占比仅为20.84%～24.56%；7 种不同油脂热加工后的番茄发酵酸汤中，总番茄红素和顺式番茄红素存在显著差异（P＜0.05），其顺式异构体占比较空白组提高0.2～0.9 倍，顺式番茄红素占比达51.40%～78.23%，比上述6 种市售番茄酱提高了1.09～2.75 倍，尤其芝麻油和花生油加工样品中顺式番茄红素占比（分别达75.34%和71.65%）仅次于芥末油样品（78.23%）。总番茄红素含量比未加入花生油时提高了5.6 倍，总顺式番茄红素含量比未加入花生油时提高了10.4 倍，产品风味佳，具有较大市场潜力。综上，该研究结果可为发酵番茄酸汤延伸加工高值化功能性产品提供科学依据。

关键词: 发酵番茄酸汤；油脂；番茄酱；番茄红素；顺/反异构化

Abstract: In this study, we evaluated the cis/trans-lycopene content in commercial ketchup, and investigated the effect of cooking of fermented tomato sour soup added with one of seven oils including peanut oil (PO), sesame oil (SO), corn oil (CO), tung seed oil (TSO), olive oil (OO), Litsea cubeba oil (LCO), and mustard oil (MO) on lycopene isomerization. The results showed significant differences in the contents of total lycopene and cis-lycopene among six brands of ketchup (P < 0.05), with cis-lycopene accounting for only 20.84%-24.56% of the total lycopene. The contents of total lycopene and cis-lycopene were significantly different among the seven cooked fermented tomato sour soup samples (P < 0.05), and their proportions of cis-isomers (51.40%-78.23%) were 1.2-1.9 times higher than that of the blank group and 2.09-3.75 times higher than those of the six brands of ketchup. Specifically, the sample with added MO had the highest proportion of cis-lycopene (78.23%), followed by those with SO and PO (75.34% and 71.65%, respectively). The total lycopene and cis-lycopene contents of the sample with added PO were 6.6 and 11.4 times higher than those of the blank control group, respectively, indicating that the former has great market potential. Therefore, the results of this study could provide a scientific basis for the further processing of fermented tomato sour soup for high-value functional products.

Key words: fermented tomato sour soup; oil; tomato ketchup; lycopene; cis/trans isomerization

中图分类号:

TS202.1

杨智夷，刘娜，贾玉龙，秦礼康，包爱明，秦伟军，梁小央. 发酵番茄酸汤油制加工对番茄红素顺/反异构增效作用[J]. 食品科学, 2024, 45(11): 68-74.

YANG Zhiyi, LIU Na, JIA Yulong, QIN Likang, BAO Aiming, QIN Weijun, LIANG Xiaoyang. Enhancing Effect of Cooking of Fermented Tomato Sour Soup with Added Oil on Lycopene cis/trans Isomerization[J]. FOOD SCIENCE, 2024, 45(11): 68-74.

[1]	徐豪伟林松毅刘瑶刘柯欣胡胜杰孙娜. 南极磷虾蛋白体外消化产物特性及其成骨活性分析[J]. 食品科学, 0, (): 0-0.
[2]	祝文轩师全英王向红杨瑞利程鑫颖米思. 辣椒素与槲皮苷通过EGFR/PI3K/Akt信号通路调节HepG2细胞脂质代谢作用机制[J]. 食品科学, 0, (): 0-0.
[3]	高就吴俊杰焦文雅陈宇洋祝文轩桑亚新王向红. 6-姜烯酚玉米醇溶蛋白纳米颗粒的构建及其生物利用度分析[J]. 食品科学, 0, (): 0-0.
[4]	高就，吴俊杰，焦文雅，陈宇洋，祝文轩，桑亚新，王向红. 6-姜烯酚玉米醇溶蛋白纳米颗粒的构建及其生物利用度分析[J]. 食品科学, 2024, 45(9): 44-50.
[5]	杨迪，闵立风，张睿，张涵鸣，熊坤，庄洋，傅琴，莫开菊. 富硒油菜粉抗氧化特性及其与化学成分相关性[J]. 食品科学, 2024, 45(9): 60-65.
[6]	马文婧付桂明赵富强林素钦万茵. 平卧菊三七提取物降尿酸活性的物质基础分析[J]. 食品科学, 0, (): 0-0.
[7]	杨梦任子怡米思冯丹琦程鑫颖冯雪刘卫华王向红. 木犀草苷对3T3-L1前脂肪细胞分化和脂代谢的影响[J]. 食品科学, 0, (): 0-0.
[8]	冯丹琦王向红吴迪连运河程鑫颖刘卫华米思. 基于RAW264.7细胞模型的槲皮万寿菊素与叶黄素协同改善急性肺损伤作用机制[J]. 食品科学, 0, (): 0-0.
[9]	廖雪勤，汪楠，胡荣，薛冰洁，张甫生，郑炯. 超声处理时间对莲藕淀粉理化和结构特性的影响[J]. 食品科学, 2024, 45(6): 183-191.
[10]	廖雪勤郑炯. 不同超声处理时间对莲藕淀粉理化和结构特性的影响[J]. 食品科学, 0, (): 0-0.
[11]	李涛周立徐园杰袁松凯曹艳广郝建雄刘俊果. 谷氨酰胺转氨酶对板栗粉面团理化特性的影响[J]. 食品科学, 0, (): 0-0.
[12]	苏安祥杨琴李文裴斐马高兴杨文建方勇胡秋辉. 阿魏酸对全麦面团热机械特性及全麦馒头质构品质的改善作用[J]. 食品科学, 0, (): 0-0.
[13]	苏安祥，杨琴，李文，裴斐，马高兴，马宁，胡秋辉. 阿魏酸对全麦面团热机械特性及全麦馒头质构品质的改善作用[J]. 食品科学, 2024, 45(5): 24-30.
[14]	张佳诺, 杨兵, 高伟, 范丽鹏, 桑亚新. 姜黄油成分分析及其微乳液的制备、表征、生物活性及体外消化[J]. 食品科学, 2024, 45(4): 77-87.
[15]	李彤王雨行王向红张玉涵米思. 基于多元仪器分析结合化学计量法的不同产地胡椒油树脂品质比较[J]. 食品科学, 0, (): 0-0.

发酵番茄酸汤油制加工对番茄红素顺/反异构增效作用

Enhancing Effect of Cooking of Fermented Tomato Sour Soup with Added Oil on Lycopene cis/trans Isomerization

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价