| 番茄红素的综合研究 |
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| 引用本文： | 张萌萌,蒋国玲.番茄红素的综合研究[J].饮料工业,2011,14(10):16-19. |
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| 作者姓名： | 张萌萌 蒋国玲 |
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| 作者单位： | 西南大学食品科学学院,重庆,400715;中国农业科学院柑桔研究所,重庆,400712 |
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| 摘 要： | 番茄红素是一种非常重要的类胡萝卜素,近年来番茄红素已成为功能食品中研究的热点。综述了番茄红素的结构、稳定性、生理功能、制备方法以及番茄红素的应用现状和广阔的发展前景,为番茄红素的开发和应用提供一定的理论依据。
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| 关 键 词： | 番茄红素 稳定性 生理功能 制备方法 |
Comprehensive study on lycopene |
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| ZHANG Meng-meng,JIANG Guo-ling.Comprehensive study on lycopene[J].Beverage Industry,2011,14(10):16-19. |
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| Authors: | ZHANG Meng-meng JIANG Guo-ling |
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| Affiliation: | 1 College of Food Science,Southwest University,Chongqing 400715,China; 2 Citrus Research Institute,Chinese Academy of Agricultural Sciences,Chongqing 400712,China) |
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| Abstract: | As a very important carotenoid,lycopene is a hot topic in the research of functional food in recent years.Lycopene is reviewed in structure,stability,physiological function,preparation,the current situation of use and bright prospects of development,to provide some theoretical references for the development and use of lycopene. |
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| Keywords: | lycopene stability physiological function preparation |
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