浓缩对千禧番茄中番茄红素分子构象的影响

Effect of Concentration on Lycopenes Conformation in Tomato(Lycopersicon esculentum,cv.Qianxi)

研究番茄酱浓缩生产过程对果实中番茄红素构象的影响。采用光谱和色谱结合的方法鉴定出千禧番茄中8种番茄红素,分别为X1-顺式番茄红素、X2-顺式番茄红素、9,13-二顺式番茄红素、15-顺式番茄红素、13-顺式番茄红素、9-顺式番茄红素、全反式番茄红素和5-顺式番茄红素。根据番茄红素分子在浓缩过程中的变化率,各组分稳定性强弱为:9-顺式番茄红素>13-顺式番茄红素>9,13-二顺式番茄红素>15-顺式番茄红素。随着浓缩时间的延长,总顺式番茄红素含量在2,3,4,5 h分别增加了5.31%,7.78%,7.93%和9.28%;随着浓缩温度升高,总顺式番茄红素含量增加了1%左右。浓缩时间对番茄红素异构化反应的影响比浓缩温度更显著。

Effect of concentration process on lycopene conformation in ketchup made from tomatoes(Lycopersicon esculentum,cv.Qianxi) was evaluated.The spectral and chromatographic analysis showed that eight lycopene molecules were identified,including(X1 Z)-lycopene,(X2 Z)-lycopene,(9,13 Z)-lycopene,(15 Z)-Lycopene,(13 Z)-lycopene,(9 Z)-lycopene,(all-E)-lycopene and(5 Z)-lycopene.Based on the concentration variety during the concentration process,the stability molecules were(9 Z)-lycopene>(13 Z)-lycopene>(9,13 Z)-lycopene >(15 Z)-lycopene.Moreover,the total cis-lycopene content increased by 5.31%,7.78%,7.93% and 9.28% when being heated for 2,3,4 h and 5 h,respectively.The total cis-lycopene content increased by about 1% when being heated at 40-70 °C.Hence,the concentration time paid more influence on the cis-lycopene content than the concentration temperature.