超高压番茄汁体外消化中活性成分溶出研究

Contract of Dissolution Rate of Lycopene and VC in Ultra-high-pressure Processing, Heat Sterilization and Fresh Tomato Juice in Vitro Digestion

比较不同杀菌工艺对番茄汁中番茄红素和VC的体外消化溶出率的影响。生番茄经破碎制汁后,分别用超高压、热杀菌,考察生鲜汁、超高压杀菌汁、热杀菌汁的番茄红素和VC损失率和在体外消化中的溶出量变化。结果表明,超高压、热杀菌和生鲜番茄汁的初始番茄红素含量分别是12.83,11.69和12.84 mg/100 g,经体外消化(胃消化、肠消化各1 h)后番茄红素溶出量分别是8.08,8.76和6.55 mg/100 g;初始VC含量分别是36.59,24.83和36.43mg/100 g,经体外消化(胃消化、肠消化各1 h)后VC溶出量分别是31.21,17.97和29.95 mg/100 g。超高压汁的番茄红素和VC损失均低于热杀菌汁;热杀菌汁的VC损失严重。经体外消化后,超高压汁中VC溶出量远高于热杀菌汁,番茄红素溶出量接近于热杀菌汁。

Compare the effects of the dissolution rate of lycopene and VC in different sterilization processes in vitro digestion.Sterilize fresh tomato juice after crushing,respectively with UHP or heat methods.Study the dissolution rate of fresh juice,UHP sterilization juice and heat sterilization juice in vitro digestion.The results showed that the total lycopene content of UHP,heat sterilization and fresh tomato juice was 12.83,11.69 and 12.84 mg/100 g after the vitro digestion.Their total dissolution rate was 8.08,8.76 and 6.55 mg/100 g.The total VC content of UHP,heat sterilization and fresh tomato juice were 36.59,24.83 and 36.43 mg/100 g.After the vitro digestion their total dissolution rate was 31.21,17.97 and 29.95 mg/100 g.The saving rate of lycopene in UHP tomato juice was higher than the heat sterilization one,and the loss of lycopene in the heat sterilization one was high.After the vitro digestion,the total dissolution rate of VC in UHP juice was much higher than that of the heat sterilization,and the total dissolution rate of lycopene in UHP juice was close to that of the heat sterilization.