红酸汤烹调过程中全反式番茄红素含量变化规律研究  

Study on Changing Rule of All-trans Lycopene Content in the Cooking Process of Red Sour Soup

作　　者：谌小立[1,2] 陈文莹 夏吉跃 黄先静 苟远银 王孝彦 

机构地区：[1]遵义医学院公共卫生学院,贵州遵义563000 [2]贵州省预防医学实验教学示范中心,贵州遵义563000 [3]遵义医学院基础医学院,贵州遵义563000

出　　处：《中国调味品》2018年第2期68-71,共4页China Condiment

基　　金：大学生创新训练项目(遵医[2015]5037;遵医[2015]5043);遵义医学院博士学位授权支撑学科建设经费

摘　　要：红酸汤不但是独具贵州民族特色的酸味调味品,而且其中的番茄红素还具有很好的健康效应,不少研究表明食品加工过程会影响番茄红素的构型进而影响其生物活性,因此文章对红酸汤烹调过程中全反式番茄红素含量的变化规律进行了研究。实验表明人们生活中最常采用的烹调方式(大中小的烹调火力顺序)且不加或者少加盐导致红酸汤中的全反式番茄红素含量降低最多,减少的全反式番茄红素可能转变为了顺式番茄红素,可能是最具健康效应的烹调方式。Red sour soup is not only unique to Guizhou ethnic sour condiments, and lyeopene also has good health effects, many studies have shown that food processing will affect the lycopene configuration and thus affect its biological activity. Therefore, in this paper, the changes of the content of all-translycopene in the cooking process of red sour soup are studied. The experiments show that the most commonly used cooking methods in people＇s life （small, medium and large cooking fire order） and without or with salt lead to the reduction of all-translycopene content in the red sour soup, reduced all-trans lyeopene may be converted to cis-lycopene, it is probably the most health-inducing cooking method.

关 键 词：贵州红酸汤 烹调 全反式番茄红素 

分 类 号：TS201.4[轻工技术与工程—食品科学]