Effect of Combinatorial Treatment between Ultra-high Hydrostatic Pressure and Moderate Temperature on Lycopene and Vitamin C in Tomato Juice

doi:10.7506/spkx1002-6630-201023022

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23 ): 93-95.doi: 10.7506/spkx1002-6630-201023022

• Basic Research • Previous Articles Next Articles

Effect of Combinatorial Treatment between Ultra-high Hydrostatic Pressure and Moderate Temperature on Lycopene and Vitamin C in Tomato Juice

QIU Wei-fen，WANG Hai-feng，TAO Ting-ting

Key Laboratory of Grain and Oils Quality Control and Deep-Utilizing Technology of Jiangsu Province, College of Food Science and
Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China

Received:2010-11-14 Online:2010-12-15 Published:2010-12-29
Contact: QIU Wei-fen， E-mail:weifenqiu@yahoo.com.cn

Abstract

Abstract:

Effect of combinatorial treatment between ultra-high hydrostatic pressure and moderate temperature on the contents of lycopene and vitamin C in tomato juice was investigated. Results indicated that the treatment with temperature of 33.5 ℃, pressure of 469.2 MPa and pressure-holding time of 14.0 min could result in the increase of lycopene content when compared with the control, while the isomers of lycopene remained unchanged; in contrast, vitamin C content did not exhibit an obvious change.

Key words: ultra-high hydrostatic pressure, moderate temperature, tomato juice, lycopene, isomers, vitamin C

CLC Number:

TS 205

QIU Wei-fen，WANG Hai-feng，TAO Ting-ting. Effect of Combinatorial Treatment between Ultra-high Hydrostatic Pressure and Moderate Temperature on Lycopene and Vitamin C in Tomato Juice[J]. FOOD SCIENCE, 2010, 31(23 ): 93-95 https://doi.org/10.7506/spkx1002-6630-201023022

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Effect of Combinatorial Treatment between Ultra-high Hydrostatic Pressure and Moderate Temperature on Lycopene and Vitamin C in Tomato Juice

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