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

作　　者：杨智夷 刘娜 贾玉龙 秦礼康 包爱明 秦伟军 梁小央 YANG Zhiyi;LIU Na;JIA Yulong;QIN Likang;BAO Aiming;QIN Weijun;LIANG Xiaoyang(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Nanshanpo Food Processing Co.Ltd.,Anshun 561000,China)

机构地区：[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　　处：《食品科学》2024年第11期68-74,共7页Food Science

基　　金：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)。

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。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.

关 键 词：发酵番茄酸汤 油脂 番茄酱 番茄红素 顺/反异构化 

分 类 号：TS202.1[轻工技术与工程—食品科学]