| 番茄红素的生理功能及保持其稳定性方法的研究进展 |
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| 引用本文： | 罗金凤,任美燕,陈敬鑫,丁晓雯.番茄红素的生理功能及保持其稳定性方法的研究进展[J].食品科学,2011,32(19):279. |
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| 作者姓名： | 罗金凤 任美燕 陈敬鑫 丁晓雯 |
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| 作者单位： | 西南大学食品科学学院; |
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| 摘 要： | 番茄红素是一种天然的色素,具有多种生理活性,是目前功能食品、医药、化妆品等行业的研究热点。但由于番茄红素具有特殊的不饱和结构,稳定性较差,容易发生降解和异构化,使其在应用中受到了很大的限制。本文主要对番茄红素基本性质、生理功能及稳定性进行综述,并对如何保持番茄红素稳定性的研究提出建议,以期为番茄红素的应用提供可借鉴信息。
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| 关 键 词： | 番茄红素 基本性质 来源 生理功能 稳定性 |
Research Progress in Physiological Functions and Stability of Lycopene |
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| LUO Jin-feng,REN Mei-yan,CHEN Jing-xin,DING Xiao-wen.Research Progress in Physiological Functions and Stability of Lycopene[J].Food Science,2011,32(19):279. |
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| Authors: | LUO Jin-feng REN Mei-yan CHEN Jing-xin DING Xiao-wen |
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| Affiliation: | LUO Jin-feng,REN Mei-yan,CHEN Jing-xin,DING Xiao-wen(College of Food Science,Southwest University,Chongqing 400716,China) |
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| Abstract: | As a natural pigment,lycopene has a variety of physiological activities.Currently,lycopene is a hot research point in the functional food,pharmaceutical,cosmetic fields and others.However,lycopene has a special unsaturated structure and poor stability so that it is easy to degrade and isomerize,which reveals the limitation of lycopene.In this paper,basic properties,physiological functions and stability of lycopene are summarized.Meanwhile,some methods for providing lycopene stability are also proposed with ... |
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| Keywords: | lycopene basic properties source physiological function stability |
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