摘要
番茄红素是一种红色的、脂溶性的类胡萝卜素,广泛存在于各种蔬菜水果中。流行病学研究、组织培养及动物实验的结果均表明其具有很强的抗氧化活性,能显著地降低心血管、癌症等疾病的发病率,被广泛应用于医药、保健食品、食品添加剂、化妆品等行业。番茄红素含量的测定是评价各种番茄制品以及番茄红素为主要成分的保健品和药品质量的重要指标,也是深入研究番茄红素在人体组织和器官中的活性作用机理和代谢机制的前提。本文综述各种含番茄红素的果实、番茄制品、番茄红素提取物、食品及血清和组织中番茄红素分析方法的研究进展。
Lycopene, a red, fat-soluble carotenoid, is widely distributed in a variety of fruits and vegetables. Epidemiological, tissue culture and animal studies provide convincing evidence supporting the anti-oxidant capacity of lycopene and its role in reducing the risk of cardiovascular diseases and cancers. Therefore, lycopene is widely used in medicines, health foods, food additives and cosmetics. Lycopene is an important indicator in the evaluation of the quality of a variety tomatoes, tomato products, health care products and medicines. Meanwhile, determination of lycopene will be essential prerequisite to further study the mechanisms of action and metabolism of lycopene in human tissues and organs. In this paper, we review the recent progress in the determination of lycopene in a variety of fruits, tomato products, lycopene extracts, lycopene-co ntaining foods serum and tissues.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第3期264-268,共5页
Food Science
基金
新疆维吾尔自治区高新技术研究发展项目(200915125)
