马永强,谭振洪,黎晨晨.番茄红素异构化方法及生物可给率影响因素的研究进展[J].包装工程,2022,43(23):89-97.
MA Yong-qiang,TAN Zhen-hong,LI Chen-chen.Research Progress on Isomerization Methods of Lycopene and Influencing Factors of Bioavailability[J].Packaging Engineering,2022,43(23):89-97. |
| 番茄红素异构化方法及生物可给率影响因素的研究进展 |
| Research Progress on Isomerization Methods of Lycopene and Influencing Factors of Bioavailability |
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| DOI：10.19554/j.cnki.1001-3563.2022.23.011 |
| 中文关键词: 番茄红素 异构化 催化剂 加工方法 生物可给率 |
| 英文关键词: lycopene isomerization catalyzer processing method bioavailability |
| 基金项目:黑龙江省教育厅科研项目(17XN069) |
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| 中文摘要: |
| 目的 番茄红素具有极强的抗氧化性和出色的生物学功能。相较于全反式番茄红素，顺式异构体具有不易结晶、熔点低、更易被人体吸收、更强的生理活性等优势。由于番茄红素的脂溶性结构限制了其利用，需要通过一定的加工方法，提高番茄红素的顺式异构体占比和生物可给率，以加快番茄红素从原料中的渗出速度，促进机体对番茄红素的吸收利用。方法 采用热、光、高压、酸等处理手段，在催化剂的作用下可以降低异构化过程中所需的活化能，促进全反式番茄红素向顺式异构体的转变。通过研究加工手段对食品原料中番茄红素的影响，及加工过程中协同番茄红素的异构化方法，以提高番茄红素的生物可给率。结果 番茄红素经热、光、高压、酸等处理后，获得了大量的活化能，处于不稳定状态，容易向顺式异构体转变，形成了单一或多顺式异构体。在食品加工过程中，由于细胞壁及叶绿体被破坏，促进了细胞内番茄红素的释放，并伴随一定程度的异构化。结论 综述了加工手段对番茄红素异构化和生物可给率的影响，为提高番茄红素生物活性、促进其功能的发挥等方面的研究提供理论支持。 |
| 英文摘要: |
| Lycopene has strong antioxidant activity and excellent biological function. Compared with all trans lycopene, cis isomer is not easy to crystallize and has low melting point. It is easier to be absorbed by human body and has stronger physiological activity. However, due to the fat soluble structure of lycopene, the utilization of lycopene is limited. Certain processing methods need to be adopted to improve the proportion of cis isomers and bioavailability of lycopene, accelerate the exudation of lycopene from raw materials and promote the absorption and utilization of lycopene by the body. Heat, light, high pressure, acid and other treatment methods were used to reduce the activation energy required in the isomerization process and promote the transformation of all trans lycopene to cis isomer under the action of catalyst. The bioavailability of lycopene was improved by studying the effect of processing methods on lycopene in food raw materials and the synergistic isomerization method of lycopene in the processing process. Lycopene obtained a large amount of activation energy after heat, light, high pressure and acid treatment. It was in an unstable state and easy to transform to cis isomers to form single or multiple cis isomers. During food processing, the destruction of cell wall and chloroplast promoted the release of lycopene in cells, accompanied by a certain degree of isomerization. This work reviews the effects of processing on lycopene isomerization and bioavailability, in order to improve the biological activity, promote the function of lycopene and provide theoretical support. |
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