亚硝酸盐新型替代物番茄红素的研究进展  

Research Progress on Lycopene as a Novel Substitute for Nitrite

作　　者：王健[1] 丁晓雯[1,2] 龙悦[1] 陈敬鑫[1] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市农产品加工重点实验室,重庆400716

出　　处：《食品科学》2012年第3期282-285,共4页Food Science

摘　　要：亚硝酸盐作为一种传统发色剂广泛应用于肉制品中,由于其具有潜在的毒性,近年来各国科学家纷纷寻找安全、绿色的亚硝酸盐替代物。本文对番茄红素替代亚硝酸盐的研究进展进行综述,并提出未来的发展方向,旨在为亚硝酸盐新型替代物的研究提供一定的理论参考。Nitrite is widely used as a traditional color fixative in meat products. Because of its potential toxicity, scientists from various countries have been looking for safe and green alternatives to nitrite in recent years. The paper reviews the recent research progress on lycopene as a novel substitute for nitrite, and also predicts the future development trends in order to provide a theoretical reference for developing novel alternatives to nitrite.

关 键 词：番茄红素 番茄制品 亚硝酸盐 替代物 肉制品 

分 类 号：TS202.3[轻工技术与工程—食品科学]