摘要
番茄红素是一种天然的色素,具有多种生理活性,是目前功能食品、医药、化妆品等行业的研究热点。但由于番茄红素具有特殊的不饱和结构,稳定性较差,容易发生降解和异构化,使其在应用中受到了很大的限制。本文主要对番茄红素基本性质、生理功能及稳定性进行综述,并对如何保持番茄红素稳定性的研究提出建议,以期为番茄红素的应用提供可借鉴信息。
As a natural pigment,lycopene has a variety of physiological activities.Currently,lycopene is a hot research point in the functional food,pharmaceutical,cosmetic fields and others.However,lycopene has a special unsaturated structure and poor stability so that it is easy to degrade and isomerize,which reveals the limitation of lycopene.In this paper,basic properties,physiological functions and stability of lycopene are summarized.Meanwhile,some methods for providing lycopene stability are also proposed with the aim of provide useful information for the application of lycopene.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第19期279-283,共5页
Food Science
关键词
番茄红素
基本性质
来源
生理功能
稳定性
lycopene
basic properties
source
physiological function
stability
