烹调方式对番茄中番茄红素和β-胡萝卜素的影响

Effect of cooking treatments on lycopene and β-carotene in tomatoes

目的 探究烹调方式对番茄中番茄红素和β-胡萝卜素的影响。方法 对番茄进行不同时间的焯煮、蒸制、炖煮、油炒、微波处理,高效液相色谱(HPLC)法测定番茄红素和β-胡萝卜素的含量,结果采用SPSS 19. 0软件分析,组间比较采用单因素方差分析和邓肯检验。结果 水煮15 min后番茄红素的保存率为63. 26%,β-胡萝卜素的保存率为48. 96%,水焯后损失可忽略。蒸6 min后番茄红素的保存率为89. 25%,β-胡萝卜素的保存率为90. 15%。炖煮后番茄红素的保存率为90. 21%,β-胡萝卜素的保存率为91. 96%。油炒10 min后番茄红素的保存率为88. 13%,β-胡萝卜素的保存率为80. 38%。微波处理5 min后番茄红素的保存率为82. 90%,β-胡萝卜素的保存率为60. 31%。调味料的添加基本无影响。结论 水焯和蒸制处理的保存效果最好,而微波和水煮处理后的损失较大。

Objective To study the effect of cooking treatments on lycopene and β-carotene in tomatoes.Methods In this study,the lycopene and β-carotene content in raw tomatoes and thermally processed(boiled,blanched,steamed,stewed,pan-fried,microwaved)tomatoes were investigated and analyzed by using a high-performance liquid chromatography(HPLC)method.Statistical analysis was performed by SPSS 19.0 software.Comparison between groups was performed by one-way ANOVA and Duncan test.Results The retention of lycopene in tomatoes was 63.26%and the retention of β-carotene in tomatoes was 48.96% after boiling.The lost was negligible after blanching.After steamed for 6 min,the retentions of lycopene and β-carotene in tomatoes were 89.25% and 90.15%,respectively.The retentions of lycopene and β-carotene were 90.21%and 91.96% respectively after stewing.After pan-fried for 10 min,the retentions of lycopene and β-carotene were 88.13% and 80.38%,respectively.The retention of lycopene was 82.90% and the retention of β-carotene was 60.31%after microwaving.The addition of seasoning had no effect.Conclusion Blanching and steaming had the best preservation effect,while microwave and boiling had greater loss.