番茄红素在微乳液制备和贮藏过程中构型转化及稳定性研究

doi:10.3969/j.issn.1673-1689.2013.01.004

首页 > 过刊浏览>2013年第32卷第1期 >22-29. DOI:10.3969/j.issn.1673-1689.2013.01.004

番茄红素在微乳液制备和贮藏过程中构型转化及稳定性研究
DOI:
                        10.3969/j.issn.1673-1689.2013.01.004
                    
作者:
                        
                        
                    
作者单位:
作者简介:
通讯作者:
中图分类号:
基金项目:国家自然科学基金项目(31171724);国家“十二五”科技支撑计划项目(2012BAD33B05)

Study on the Configuration-Changing and Stability of Lycopene in the Process of Microemulsion Preparation and Storage

Author:

Affiliation:

Fund Project:

摘要

图/表

访问统计

参考文献

相似文献

引证文献

资源附件

文章评论

摘要:

由于分子中存在大量共轭双键、具有高度不饱和性,番茄红素在加工和贮藏过程中容易发生构型转化和/或氧化降解。作者采用Cosmosil Cholester-HPLC高效液相色谱系统对番茄红素微乳液在制备及贮藏过程中番茄红素质量分数及构型变化情况进行研究。结果表明,在番茄红素微乳液制备过程中全反式番茄红素能异构化为4种不同构型的顺式异构体。在番茄红素微乳液中all-trans番茄红素占43.99%、9-cis番茄红素占17.96%、13-cis番茄红素占15.65%,x1-cis番茄红素占7.85%,x2-cis番茄红素占9.64%,且在贮藏过程中9-cis番茄红素比13-cis番茄红素稳定。番茄红素微乳液在4℃下贮藏40 d后,反式番茄红素和总顺式番茄红素保留率分别为93.4%、80%,在37℃贮藏40 d后两者保留率分别为76.4%,21.2%。

Abstract:

Due to its abundant conjugated double bonds in the molecule,lycopene is highly unsaturated and tend to configuration-changing and/or oxidative degradation during its procession and storage.In this paper,we studied the configuration-changing and total amount changes of lycopene in the process of microemulsion preparation and storage via Cosmosil Cholester-HPLC system.The results indicated that all-trans lycopene would be transferred into 4 different cis-isomers besides all-trans itself in the process of microemulsion preparation,the ratio of all-trans lycopene,9-cis lycopene,13-cis lycopene,x1-cis lycopene and x2-cis lycopene were 43.99%,17.96% 15.65%,7.85%and 9.64%respectively in lycopene microemulsion,while 9-cis lycopene was more stable than 13-cis lycopene during the storage.After storing at 4 ℃ for 40 days,93.4% of trans-lycopene and 80% of total cis-lycopene were retained,however,at 37 ℃ for 40 days,76.4% of trans-lycopene and 21.2% of total cis-lycopene were retained respectively.

参考文献

相似文献

引证文献

引用本文

王晓文,张华伟,闫圣坤,李婧,李红,张连富.番茄红素在微乳液制备和贮藏过程中构型转化及稳定性研究[J].食品与生物技术学报,2013,32(1):22-29.

WANG Xiao-wen, ZHANG Hua-wei, YAN sheng-kun, LI Jing, LI Hong, ZHANG Lian-fu. Study on the Configuration-Changing and Stability of Lycopene in the Process of Microemulsion Preparation and Storage[J]. Journal of Food Science and Biotechnology,2013,32(1):22-29.

复制

文章指标

点击次数:
下载次数:
HTML阅读次数:
引用次数:

历史

收稿日期:
最后修改日期:
录用日期:
在线发布日期: 2014-06-17
出版日期:

地址：江苏省无锡市蠡湖大道1800号邮政编码：214122

电话：0510-85913526 电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

引用本文

分享

文章指标

历史

微信公众号二维码

手机版网站二维码