番茄红素热加工降解及异构化动力学研究进展

Research Progress on Thermal Degradation and Isomerization Kinetics of Lycopene

番茄红素是一种很不稳定的脂溶性色素,在食品加工过程中容易降解和异构化。在复杂的食品热加工体系中,番茄红素的加工过程和保存过程尤为重要。动力学模型是设计反应方案和优化反应条件的重要工具,利用动力学模型对热加工过程中番茄红素含量进行预测研究,可以最大限度地减少番茄红素的总损失和最大限度地增加番茄红素的总顺式。文章通过对番茄红素的化学和生物学性质进行分析,介绍了动力学模型建立的一般方法,包括单响应建模和基于机制的多响应建模。阐述了多响应模型描述番茄红素降解和异构化的优点,为番茄红素在食品加工中确定最佳热处理条件提供依据。

Lycopene is a very unstable fat soluble pigment,which is easy to degrade and isomerization in food processing.In the complex food thermal processing system,lycopene processing and preservation process is particularly important.The kinetic model is an important tool for designing the reaction scheme and optimizing the reaction conditions.Using the kinetic model to predict the lycopene content in the thermal processing process can minimize the total loss of lycopene and maximize the total sequence of lycopene.In this paper,the chemical and biological properties of lycopene were analyzed,and the general methods for establishing dynamic models were introduced,including single-response modeling and mechanism-based multi-response modeling.The advantages of multi-response model describing the degradation and isomerization of lycopene were described,which provided the basis for determining the optimum heat treatment conditions of lycopene in food processing.