番茄红素的生理功能及其异构化研究进展  

Physiological Function and Isomerization of Lycopene

作　　者：孙世东 李鹏冲 孟凯丽 赵文红[3] SUN Shi-dong;LI Peng-chong;MENG Kai-li;ZHAO Wen-hong(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,Henan,China;School of Laboratory Medicine,Zhengzhou Medical and Health Vocational College,Zhengzhou 452300,Henan,China;School of Food Science and Technology,Henan University of Technology,Zhengzhou 450000,Henan,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064 [2]郑州医药健康职业学院检验学院,河南郑州452300 [3]河南工业大学粮油食品学院,河南郑州450000

出　　处：《江苏调味副食品》2025年第1期1-8,共8页Jiangsu Condiment and Subsidiary Food

基　　金：“十三五”国家重点研发计划项目(2016YFD0400200);广东省天然产物绿色加工与产品安全重点实验室开放基金项目(KL-2018-18)。

摘　　要：番茄红素是一种类胡萝卜素,由于其独特的多不饱和异戊二烯结构,具有极强的抗氧化能力。自然界中的番茄红素绝大多数为全反式构型,而顺式构型番茄红素的生理活性及生物利用率更高。经异构化处理后可有效提高番茄红素的生物利用率,从而扩大其在食品、保健品及化妆品等领域的应用。目前,番茄红素异构化的方法主要包括热致处理、光照处理和酸碱处理。综述番茄红素的结构、生理功能及其异构化方法,为番茄红素的开发利用提供参考。Lycopene belongs to a type of carotenoid.Due to its unique polyunsaturated isoprene structure,it has strong antioxidant capacity.However,the vast majority of lycopene in nature is in an all trans configuration,and the physiological activity and bioavailability of lycopene in the cis configuration are higher.After isomerization treatment,the bioavailability of lycopene can be effectively improved,thereby expanding its application in industries such as food,health products,and cosmetics.At present,the main pathways for the isomerization of lycopene include thermal induction,light exposure,and acid-base treatment.This article reviews the structure,physiological functions,and isomerization methods of lycopene,in order to provide reference for the development and utilization of lycopene.

关 键 词：番茄红素 生理功能 异构化 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]