Effect of Concentration on Lycopenes Conformation in Tomato (Lycopersicon esculentum, cv. Qianxi)

被引：0
|
作者：
Cai M. [1 ,2 ]
Zhang C. [2 ,3 ]
Ma Y. [2 ,3 ,4 ]
Zhao X. [2 ,3 ,5 ]
Li B. [1 ]
机构：
[1] Shenyang Agricultural University, Shenyang, 110866, Liaoning
[2] Beijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing
[3] Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing
[4] Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Beijing
[5] Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 07期
关键词：
Cis-lycopene; Concentration process; Ketchup; Lycopene isomers; Stability;
D O I：
10.16429/j.1009-7848.2020.07.010
中图分类号：
学科分类号：
摘要：
Effect of concentration process on lycopene conformation in ketchup made from tomatoes (Lycopersicon esculentum, cv. Qianxi) was evaluated. The spectral and chromatographic analysis showed that eight lycopene molecules were identified, including (X1Z)-lycopene, (X2Z)-lycopene, (9, 13Z)-lycopene, (15Z)-Lycopene, (13Z)-lycopene, (9Z)-lycopene, (all-E)-lycopene and (5Z)-lycopene. Based on the concentration variety during the concentration process, the stability molecules were (9Z)-lycopene> (13Z)-lycopene> (9, 13Z)-lycopene > (15Z)-lycopene. Moreover, the total cis-lycopene content increased by 5.31%, 7.78%, 7.93% and 9.28% when being heated for 2, 3, 4 h and 5 h, respectively. The total cis-lycopene content increased by about 1% when being heated at 40-70℃. Hence, the concentration time paid more influence on the cis-lycopene content than the concentration temperature. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：75 / 81
页数：6
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