共查询到20条相似文献,搜索用时 187 毫秒
1.
番茄红素生物学功能研究进展 总被引:1,自引:0,他引:1
《食品科技》2020,(1)
番茄红素是类胡萝卜素的一种,其纯品在自然界略带金属光泽,为深红色针状晶体,是一种具有营养和着色作用的功能性天然食用色素。番茄红素在动物机体内不能合成,只能通过食物摄取,是目前自然界中已发现的抗氧化能力最强的类胡萝卜素,具有极高的开发价值。通过总结整理近期关于番茄红素功能及其作用相关机制的研究成果,主要分析番茄红素保护肝脏、缓解糖尿病并发症、保护心血管系统、防癌、缓解神经退行性病变可能作用的机制,旨在为番茄红素食品研发及临床应用提供理论性指导。 相似文献
2.
3.
番茄红素的保健作用与开发 总被引:84,自引:2,他引:84
近年的研究表明番茄红素具有优越的生理功能。在类胡萝卜素中的抗氧化性最强,并且具有防癌和抗癌的保健作用。介绍了工业上可行的几种提取方法。番茄红素是很有开发价值的一种功能性天然食用色素。 相似文献
4.
5.
6.
番茄红素稳定性的初步研究 总被引:44,自引:1,他引:44
近年的研究表明,番茄红素是一种具有防癌抗癌活性的类胡萝卜素。我们从番茄皮中提取出番茄红素,研究了番茄红素的稳定性。结果表明番茄红素对热、碱、氧化剂、还原剂等较稳定,但对光十分不稳定。备茄红素是一种很有应用前景的功能性天然色素。 相似文献
7.
8.
9.
几种具有开发前途的功能性食用天然色素 总被引:7,自引:0,他引:7
天然色素是色素发展方向,而功能性天然色素是发展的重中之重。本文论述了几种具有保健功能性,具有开发前途的食用天然色素:番茄红素、红曲色素、虾青素。从其分子结构、物理化学性质、生理功能、提取方法以及未来研究和发展方向等方面进行概述,以期促进色素工业进步。 相似文献
10.
番茄红素不仅是一种天然食用色素,还具有抗氧化、防癌抗癌、预防心血管疾病等重要的生物学功能,通过分析番茄红素的结构与性质、开发现状以及在食品中的应用,为后续研究做基础。 相似文献
11.
Effects of Extraction and Purification Methods on Degradation Kinetics and Stability of Lycopene from Watermelon under Storage Conditions 下载免费PDF全文
Abu Saeid Jong Bang Eun Md. Shafiul Azam Sagor Atikur Rahman Mst. Sorifa Akter Maruf Ahmed 《Journal of food science》2016,81(11):C2630-C2638
Lycopene was extraction, isolation and purification using recrystallization, column chromatography, and preparative thin layer chromatography (TLC) methods as well as degradation kinetics of lycopene were studied at refrigerated temperature and room temperature for 3 wk from watermelon. Higher lycopene degradation was observed at refrigerated temperature as compared to ambient temperature throughout the storage periods. The highest amount of lycopene retained in recrystallization (101.69 μg/g) followed by column chromatography (18.20 μg/g) and preparative TLC (15.57 μg/g). Color parameters, half‐life time (t1/2), and color retention (%R) were dependent on extraction, isolation, and purification methods and storage life. Recrystallization and preparative TLC were followed by first order reaction model. Preparative TLC exhibited higher activation energy than did the recrystallization and column chromatography. Therefore, the result shows that recrystallization method could apply to extract and purify lycopene from watermelon that would also be used as a natural colorant as well as value‐added product. 相似文献
12.
ABSTRACT: Lycopene, a tomato carotenoid, has been associated with the inhibition of certain chronic diseases including prostate cancer. Tomato oleoresin is a lipid-rich material resulting from successive solvent extraction of the tomato fruit. Thermal stability and isomerization of lycopene in oleoresins prepared from 3 different tomato varieties, Roma, High Lycopene, and Tangerine, and tomato peel waste, were studied at 25 °C, 50 °C, 75 °C, and 100 °C in the dark. Thermally degraded lycopene compounds and isomers of lycopene were analyzed by a combination of C30 reversed-phase high-performance liquid chromatograph with a photodiode array detector, UV-visible spectrometer, or mass spectrometer. Effects of antioxidants on lycopene were also studied at 50 °C. As the storage temperature increased from 25 °C to 100 °C, the degradation of total lycopene in oleoresin from all samples increased significantly ( P <0.05). Lycopene at 25 °C and 50 °C may degrade mainly through oxidation without isomerization. Isomerization of lycopene in tomato oleoresins increased at 75 °C and 100 °C. Tetra- cis lycopene in Tangerine tomato varieties followed different degradation and isomerization pathways compared with all -trans lycopene in other tomato varieties. Addition of α-tocopherol or butylated hydroxytoluene slowed the rate of degradation of lycopene in oleoresin. 相似文献
13.
番茄红素分析方法的研究进展 总被引:1,自引:0,他引:1
番茄红素是一种红色的、脂溶性的类胡萝卜素,广泛存在于各种蔬菜水果中。流行病学研究、组织培养及动物实验的结果均表明其具有很强的抗氧化活性,能显著地降低心血管、癌症等疾病的发病率,被广泛应用于医药、保健食品、食品添加剂、化妆品等行业。番茄红素含量的测定是评价各种番茄制品以及番茄红素为主要成分的保健品和药品质量的重要指标,也是深入研究番茄红素在人体组织和器官中的活性作用机理和代谢机制的前提。本文综述各种含番茄红素的果实、番茄制品、番茄红素提取物、食品及血清和组织中番茄红素分析方法的研究进展。 相似文献
14.
JOHN SHI MARC LE MAGUER MIKE BRYAN YUKIO KAKUDA 《Journal of food process engineering》2003,25(6):485-498
Lycopene as a natural antioxidant may provide protection against a broad range of epithelial cancers. Tomatoes and tomato‐based food products are a major source of lycopene compounds. Thermal processing is the main procedure in tomato puree production. Heat and light induces lycopene oxidation and isomerization of the all‐trans form to the cis form. The level of cis‐isomers increases as treatment time increases but only for a short period during the beginning of the treatment. The major effect of thermal processing was a significant decrease in the total lycopene content. Lycopene is relatively stable if heated at temperatures below 100C, but the duration of heating must be taken into consideration. The kinetics of lycopene degradation was analyzed. A shorter period of time of heating and less light irradiation in processing and storage would reduce lycopene degradation to a great extent. 相似文献
15.
番茄红素的延缓衰老功能 总被引:5,自引:0,他引:5
番茄红素属于一种独特的类胡萝卜素,具有很强的抗氧化活性,其单线态氧的活性是β-胡萝卜素的两倍。本文主要研究了番茄红素在延缓衰老方面的功能。 相似文献
16.
17.
18.
固态(膏状)番茄红素产品稳定性研究 总被引:10,自引:1,他引:10
番茄红素油树脂是从西瓜、番茄及番茄制品等中分离出来的含有番茄红素的混合物。由于分子中有 11个共轭双键及 2个非共轭双键 ,因而具有很强的抗氧化能力 ,在贮存过程中极易发生顺反异构化及氧化破坏 ,进而丧失生理活性 ,甚至产生有害成分。文中研究了固态 (膏状 )番茄红素在不同条件下存放时被氧化破坏或发生顺反异构化的规律 ,依据SAS软件的处理结果给出了其残留率计算公式 ,并提出了适宜的产品存放条件 相似文献
19.
番茄红素的抗氧化及抗肿瘤作用 总被引:6,自引:0,他引:6
为促进番茄红素在保健食品中的应用,对番茄红素的抗氧化和抗肿瘤作用进行了论述。番茄红素是最主要的类胡萝卜素。几乎存在于所有的番茄和番茄类制品中。体外实验证明,在饮食胡萝卜素中,番茄红素是最强的单线态氧捕捉剂。已有实验证明番茄红素摄入量或血清中番茄红素水平与患癌风险有显的负相关关系。 相似文献