烹调三种蔬菜对红酸汤中全反式番茄红素含量的影响

红酸汤作为一种广受食客喜爱的酸味调味品,其烹调过程中必然会添加蔬菜,但烹调蔬菜对红酸汤中全反式番茄红素含量的影响目前还未见太多研究,因此文章拟对此进行研究。实验表明少量蔬菜(2倍红酸汤添加量)烹调6min对红酸汤中全反式番茄红素含量无明显影响(P>0.05)。当白萝卜添加量达到12g(6倍红酸汤添加量)或洋葱添加量达到8g(4倍红酸汤添加量)时,烹调6min红酸汤中全反式番茄红素含量显著降低(P<0.05)。即使6倍红酸汤质量的大白菜(青口)烹调6min对红酸汤中全反式番茄红素含量也无显著变化(P>0.05)。实验所选的3种蔬菜中添加洋葱(4倍及以上红酸汤的量)或白萝卜(6倍红酸汤添加量)烹调6min的红酸汤可能全反式番茄红素向顺式番茄红素转化更多,对健康更有利。

Effect of Cooking Three Kinds of Vegetables on the Content of All-trans Lycopene in Red Sour Soup

Red sour soup is a sour seasoning that is popular among diners. In the cooking process, diners will inevitably add vegetables, but the effect of cooking vegetables on the content of all-trans lycopene in red sour soup has not been studied by researchers. Thus, this paper intends to study this. The experimental results show that a small amount of vegetables (2 times of the additive amount of red sour soup) cooking for 6 min has no significant effect on the content of all-trans lycopene in red sour soup (P>0.05). When the additive amount of white radish reaches 12 g (6 times of the additive amount of red sour soup) or the additive amount of onion reaches 8 g (4 times of the additive amount of red sour soup) cooking for 6 min, the content of all-trans lycopene in red sour soup is significantly reduced (P<0.05). Even Chinese cabbage (Qingkou) with 6 times of the additive amount of red sour soup cooking for 6 min has no significant change (P>0.05) in the content of all-trans lycopene in red sour soup. Adding onion (4 times or more of red sour soup) or white radish (6 times of red sour soup) to the three vegetables selected in this experiment cooking for 6 min may lead to more conversion of all-trans lycopene to cis-lycopene, which is more beneficial to health.