番茄红素在微乳液制备和贮藏过程中构型转化及稳定性研究

Study on the Configuration-Changing and Stability of Lycopene in the Process of Microemulsion Preparation and Storage

由于分子中存在大量共轭双键、具有高度不饱和性,番茄红素在加工和贮藏过程中容易发生构型转化和/或氧化降解。作者采用Cosmosil Cholester-HPLC高效液相色谱系统对番茄红素微乳液在制备及贮藏过程中番茄红素质量分数及构型变化情况进行研究。结果表明,在番茄红素微乳液制备过程中全反式番茄红素能异构化为4种不同构型的顺式异构体。在番茄红素微乳液中all-trans番茄红素占43.99%、9-cis番茄红素占17.96%、13-cis番茄红素占15.65%,x1-cis番茄红素占7.85%,x2-cis番茄红素占9.64%,且在贮藏过程中9-cis番茄红素比13-cis番茄红素稳定。番茄红素微乳液在4℃下贮藏40 d后,反式番茄红素和总顺式番茄红素保留率分别为93.4%、80%,在37℃贮藏40 d后两者保留率分别为76.4%,21.2%。

Due to its abundant conjugated double bonds in the molecule,lycopene is highly unsaturated and tend to configuration-changing and/or oxidative degradation during its procession and storage. In this paper,we studied the configuration-changing and total amount changes of lycopene in the process of microemulsion preparation and storage via Cosmosil Cholester-HPLC system. The results indicated that all-trans lycopene would be transferred into 4 different cisisomers besides all-trans itself in the process of microemulsion preparation,the ratio of all-trans lycopene,9-cis lycopene,13-cis lyeopene,x1-cis lycopene and x2-cis lycopene were 43.99% , 17.96% 15.65%,7.85%and 9.64%respectively in lycopene microemulsion,while 9-cis lycopene was more stable than 13-cis lycopene during the storage. After storing at 4 ℃ for 40 days,93.4% of trans-lycopene and 80% of total cis-lycopene were retained,however,at 37 ℃ for 40 days,76.4% of h＇ans-lyeopene and 21.2% of total cis-lycopene were retained respectively.