凯里红酸汤中番茄红素异构体含量及与有机酸的相关性分析

Analysis of Lycopene Isomer Content in Kaili Red Sour Soup and Its Correlation with Organic Acids

为了阐明红酸汤中番茄红素反式、顺式含量及影响因素,对贵州凯里地区8种品牌红酸汤中滴定酸度、pH、有机酸及番茄红素顺式、反式含量进行测定,并进行了相关性分析。结果表明,8种品牌红酸汤的有机酸主要为乳酸和乙酸,番茄红素以全反式番茄红素为主,含量为0.77~1.52 g/kg;总顺式番茄红素含量为0.16~0.34 g/kg,总顺式番茄红素占比为13.5%~20.0%;顺式番茄红素中以13Z-番茄红素为主。相关性分析结果表明,滴定酸度与总番茄红素含量、顺式、全反式及13Z-番茄红素都显著性相关(R>0.6),说明酸与番茄红素顺式、反式构型的转化相关。乙酸与顺式番茄红素含量的相关性系数高于乳酸,表明在番茄红素顺、反式构型的转化中,乙酸的作用要大于乳酸。

In order to clarify the content of trans-and cis-lycopene in red sour soup and the influence factors,the titratable acidity,pH values,content of organic acids,cis-and trans-lycopene in eight brands of red sour soup in Kaili area of Guizhou province are determined and the corelation is analyzed.The results show that the organic acids in the eight brands of red sour soup are mainly lactic acid and acetic acid,and the lycopene is mainly all-trans lycopene,with the content of 0.77~1.52 g/kg.The content of all-cis lycopene is 0.16~0.34 g/kg,accounting for 13.5%~20.0%.13Z-lycopene is the main cis-lycopene.The results of correlation analysis show that the titratable acidity is significantly correlated with total lycopene content,cis-,all-trans and 13Z-lycopene(R>0.6),which indicates that acids are related to the transformation of cis-and trans-lycopene.The correlation coefficient between acetic acid and cis-lycopene content is higher than that of lactic acid,which indicates that the role of acetic acid is greater than that of lactic acid in the transformation of cis-and trans-lycopene.