摘要
贵州民族特色食品红酸汤不但是独具特色的酸味调味品,而且其中的番茄红素还具有很好的健康效应,因此对4种代表性的贵州红酸汤的全反式番茄红素含量进行研究。实验确定了最终的番茄红素提取工艺:乙酸乙酯在25℃下按照料液比1∶8提取30min。在4种代表性的贵州红酸汤中,贵州金象山野菜资源开发有限公司生产的贵州布依姑娘红酸汤中所含的全反式番茄红素含量最高,为1855.76μg/g干重,其全反式番茄红素含量是新鲜番茄的62.63%,比其他3种贵州红酸汤可能更具健康效应。
Red sour soup, as a food with Guizhou national characteristics, is not only a unique sour condiment, hut also has good health effects. The all-trans lycopene content of four kinds of Guizhou typical red sour soup is studied. The final extraction process of lycopene is confirmed as follows, extraction with ethyl acetate at 25 ℃ for 30 min according to the solid-liquid ratio of 1 ： 8. In the four kinds of representative Guizhou red sour soup, the content of all-trans lycopene of Guizhou Buyiguniang red sour soup made by Guizhou Jinxiangshan Wild Vegetable Resources Development Co. , Ltd. is the highest, with 1855, 76 μg/g dry weight, the all-trans lycopene content is 62.63; of fresh tomatoes. Guizhou Buyiguniang red sour soup might be healthier than the other three kinds of Guizhou red sour soup.
出处
《中国调味品》
CAS
北大核心
2017年第4期129-133,共5页
China Condiment
基金
大学生创新训练项目(遵医[2015]5043)
大学生创新训练项目(遵医[2015]5037)
遵义医学院博士学位授权支撑学科建设经费
关键词
贵州红酸汤
全反式番茄红素
提取
Guizhou red sour soup
all-trans lycopene
extraction
