摘要
近年来,研究表明番茄中富含番茄红素,具有提高机体免疫力、防癌抗癌、抗氧化等生理功能。当前市场上番茄品种较多,其外形和口感各不相同,所含营养成分也有所不同。文章通过实验手段对市场上常见的不同品种番茄中番茄红素的含量进行分析,从中找出番茄红素含量较高的品种,并与成品番茄沙司中番茄红素的含量进行对比,为人们选购提供一定的理论指导。已知番茄红素为脂溶性天然营养素,油脂的存在有助于人体对番茄红素的消化吸收,因此采用不同油脂对番茄进行烹饪处理,考察不同油脂对番茄红素的富集能力,从中选出最适于烹饪番茄的油脂,为人们日常食用番茄提供一定的理论依据。
In recent years,more research shows that tomatoes are rich in lycopene,which has the physiological functions of improving body’s immunity,anti-tumor,anti-oxidation.At present,there are many varieties of tomatoes on the market,their appearance,taste and nutrients are different.In order to find the varieties with higher lycopene content,the content of lycopene in tomatoes of different varieties on the market are compared by experiments,and compared with the lycopene content in tomato sauce,which has provided certain theoretical guidance for people.In addition,as lycopene is a fat-soluble natural nutrient,the presence of oil is helpful for human digestion and absorption of lycopene.Therefore,using different oils to treat tomatoes,the enrichment ability of different oils to lycopene is investigated,and the most suitable oil for cooking tomatoes is selected,which has provided a certain theoretical basis for people’s daily consumption of tomatoes.
作者
王钊
李磊
杨玉阳
巩碧钏
邹建
WANG Zhao;LI Lei;YANG Yu-yang;GONG Bi-chuan;ZOU Jian(College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)
出处
《中国调味品》
CAS
北大核心
2020年第2期64-67,共4页
China Condiment
基金
河南牧业经济学院学术带头人项目(14021323)
河南牧业经济学院科研创新团队项目(2018KYTD17)
