摘要
红酸汤是贵州独具民族特色的一种酸味调味品,其烹调过程中消费者可能会加一些食用油,但食用油的添加对红酸汤烹调过程中全反式番茄红素含量的影响目前还少有学者进行研究,因此文章拟对此进行研究。实验表明:按0.025～0.25g油/g红酸汤的量添加3种食用油(猪油、牛油和菜籽油)的红酸汤烹调30min对红酸汤中全反式番茄红素含量影响不大。添加猪油或牛油的红酸汤在烹调过程中全反式番茄红素含量变化不大,而添加菜籽油的红酸汤在烹调过程中全反式番茄红素含量显著下降(P<0.05),可以表明全反式番茄红素向顺式番茄红素转化更多,尤其烹调时间≥45min时更为明显,说明这3种食用油中添加菜籽油烹调红酸汤更为健康。
Red sour soup is a sour seasoning with unique ethnic characteristics in Guizhou.During the cooking process,consumers may add some edible oils to red sour soup.However,at present,few scholars have studied the effect of edible oils'addition on the content of all-trans lycopene in the cooking process of red sour soup,so this paper intends to study it.The experiments show that the addition of three kinds of edible oils(pork lard,beef tallow and rapeseed oil)with an amount of 0.025~0.25 g oil/g red sour soup has little effect on the content of all-trans lycopene in red sour soup being cooked for 30 min.The red sour soup with the addition of pork lard or beef tallow has little change in the content of all-trans lycopene in the cooking process,while the red sour soup with the addition of rapeseed oil has a significant decrease in the content of all-trans lycopene during cooking(P<0.05),it is possible that more all-trans lycopene is converted to cis-lycopene,especially when cooking time is greater or equal to 45 min,indicating that among the three edible oils,the red sour soup with the addition of rapeseed oil may be more healthy.
作者
谌小立
黄先静
杨旭芹
刘臻
陈文莹
SHEN Xiao-li;HUANG Xian-jing;YANG Xu-qin;LIU Zhen;CHEN Wen-ying(School of Public Health,Zunyi Medical University,Zunyi 563000,China;Experimental TeachingDemonstration Center for Preventive Medicine of Guizhou Province,Zunyi 563000,China)
出处
《中国调味品》
CAS
北大核心
2019年第3期91-94,共4页
China Condiment
基金
遵义医学院优秀青年人才项目(17zy-006)
遵义医学院博士学位授权支撑学科建设经费(2015-0996037)
