摘要
为探讨红葡萄柚中番茄红素的降解机制,本文通过构建红葡萄柚模拟体系对番茄红素进行降解动力学研究。结果表明抗坏血酸和糖类能显著促进番茄红素的热降解,而β-胡萝卜素却能延缓番茄红素的降解,且这种保护作用比前两者促进作用更有优势。β-胡萝卜素和抗坏血酸均能降低温度对番茄红素降解速率的影响,而糖类对番茄红素的促降解作用却与温度密切相关。与其他模拟体系不同,有糖存在的模拟体系中的番茄红素热降解并不符合一级反应动力学。糖类对番茄红素的促降解作用影响依次为:葡萄糖<蔗糖<果糖。红葡萄柚中主要内源因子在不同体系中对番茄红素降解协同表现出促进或保护作用,研究结果为红葡萄柚及番茄红素功能食品的研发提供了理论依据。
To evaluate the degradation mechanism of lycopene from red grapefruit, degradation kinetics of lycopene were investigated by constructing model systems of intrinsic factors in red grapefruit juice.The results indicated that lycopene degradation was significantly accelerated by ascorbic acid and sugars.However,^-carotene had a protective effect on the degradation of lycopene,which was more important comparing to the negative effect of ascorbic acid or sugars in the degradation of lycopene.Lycopene degradation was promoted by sugars which was closely related to temperature, and the degradation of lycopene in the presence of sugars followed complex reaction kinetics at comparatively higher temperature.The stimulative effects of sugars on lycopene degradation were according to the following descending order.glucose 〈 sucrose 〈 fructose.The degradation of lycopene in red grapefruit was promoted or protected by the synergy of different intrinsic factors,which provided the theoretical basis for researching and developing the red grapefruit products and functional food of lycopene.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第23期53-60,66,共9页
Science and Technology of Food Industry
基金
国家自然科学基金(31571847)
关键词
番茄红素
红葡萄柚
模拟体系
降解机制
lycopene
red grapefruit
model systems
degradation mechanism
