[1]马利华*,宋慧,陈学红,等.紫番茄酱中番茄红素、花青素的发酵提取 及稳定性的研究[J].调味品杂志(月刊),2016,(10):52-57.[doi:10.3969/j.issn.1000-9973.2016.10.011]
　MA Li-hua*,SONG Hui,CHEN Xue-hong,et al.Study on the Extraction and Stability of Lycopene and Anthocyanin in Purple Ketchup[J].CHINA CONDIMENT,2016,(10):52-57.[doi:10.3969/j.issn.1000-9973.2016.10.011]
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紫番茄酱中番茄红素、花青素的发酵提取 及稳定性的研究
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调味品杂志（月刊）[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
52-57
栏目:
基础研究
出版日期:
1900-01-01

文章信息/Info

Title:
Study on the Extraction and Stability of Lycopene and Anthocyanin in Purple Ketchup
文章编号:
1000-9973(2016)10-0052-06
作者:
马利华*; 宋慧; 陈学红; 卢子文
徐州工程学院 食品(生物)工程学院,江苏 徐州 221000
Author(s):
MA Li-hua*;  SONG Hui;  CHEN Xue-hong;  LU Zi-wen
College of Food(Biology)Engineering, Xuzhou Institute of Technology, Xuzhou 221000, China
关键词:
番茄红素;  花青素;  响应面;  稳定性;  抗氧化性
Keywords:
lycopene;  anthocyanin;  response surface;  stability;  oxidation resistance
分类号:
TS202.3
DOI:
10.3969/j.issn.1000-9973.2016.10.011
摘要:
以紫番茄酱作为原材料,考察了酵母菌添加量、发酵时间、发酵温度等因素对紫番茄中番茄红素、花青素提取效果的影响,并采用响应曲面对发酵条件进行优化; 研究了温度、光线、金属离子、防腐剂等因素对紫番茄中番茄红素、花青素稳定性的影响,并对番茄红素与花青素的保留率与紫番茄抗氧化性能进行了相关性的分析。实验结果表明:优化后酵母菌添加量为0.4%,发酵时间为6天,发酵温度为27 ℃,样品中番茄红素含量为0.65825 mg/g,花青素含量为4.88 mg/g; 紫番茄中番茄红素和花青素在40 ℃以下、避光、避免金属离子接触以及常用防腐剂存在下稳定性较好,且紫番茄中番茄红素、花青素的保留率与紫番茄的抗氧化性能呈较好的线性相关。
Abstract:
Take purple ketchup as the raw material, the effect of the factors such as the additive amount of yeast, fermentation time and fermentation temperature on the extraction effect of lycopene and anthocyanin in purple ketchup are investigated, and the fermentation conditions are optimized by response surface method. The effect of temperature, light, metal ions and preservatives on the stability of lycopene and anthocyanin in purple ketchup is researched, and the retention rate of lycopene and anthocyanin and the oxidation resistance of purple tomatoes are analyzed. The experimental results show that the optimal conditions are as follows: the additive amount of yeast is 0.4%, the fermentation time is 6 days, the fermentation temperature is 27 ℃, the lycopene content is 0.65825 mg/g, the anthocyanin content is 4.88 mg/g, and the stability is better than that below 40 ℃, protecting from light and metal ions and with the presence of commonly used preservatives. The retention rate of lycopene and anthocyanin and the oxidative resistance of purple tomatoes have a good linear correlation.

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备注/Memo

备注/Memo:
作者简介:马利华(1966-),女,教授,硕士,研究方向:食品科学研究与加工应用。
更新日期/Last Update: 1900-01-01