摘要
为了探究红酸汤在自然发酵过程中番茄红素构型的变化及可能的影响因素,采用高效液相色谱法测定发酵不同时间红酸汤的番茄红素顺反式异构体种类及其含量,分析pH值、滴定酸度、有机酸与总番茄红素之间的相关性。结果表明,在整个自然发酵过程中,有机酸会引起番茄红素的异构化,且苹果酸对顺式番茄红素总量、(13Z)-番茄红素含量、(5Z)-番茄红素含量呈显著相关(P<0.05)。
In order to explore the changes of lycopene configuration during the natural fermentation of red sour soup and the possible influencing factors,high performance liquid chromatography is used to determine the types and content of cis-trans isomers of lycopene in red sour soup at different fermentation time,and the correlation among pH value,titratable acidity,organic acids and total lycopene.The results show that organic acids can cause the isomerisation of lycopene throughout the natural fermentation process and malic acid is significantly correlated with total amount of cis-lycopene,the content of(13Z)-lycopene and(5Z)-lycopene(P<0.05).
作者
周艳
李会
宋小娟
ZHOU Yan;LI Hui;SONG Xiao-juan(School of Public Hygiene and Health,Guizhou Medical University,Guiyang 550025,China)
出处
《中国调味品》
CAS
北大核心
2023年第6期173-177,共5页
China Condiment
基金
贵州省科技计划项目(黔科合基础[2019]1254号)
贵州省高等学校工程研究中心(黔教合KY字[2021]008)。
