Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Leuven, Belgium.
J Agric Food Chem. 2010 Dec 22;58(24):12784-9. doi: 10.1021/jf102934u. Epub 2010 Nov 16.
The stability of lycopene in an olive oil/tomato emulsion during thermal processing (80-140 °C) was studied. Initially, the degradation of total lycopene (all-E plus Z-forms) occurred quickly at temperatures above 100 °C. However, a nonzero plateau value, depending on the processing temperature, was attained after longer treatment times. Besides degradation, the isomerization of total-Z-lycopene as well as the individual isomerization of all-E-, 5-Z-, 9-Z-, and 13-Z-lycopene was studied in detail. After prolonged heating, the isomer conversion reached a temperature-dependent equilibrium state. The degradation of total lycopene and the isomerization could be described by a fractional conversion model. The temperature dependency of the corresponding reaction rate constants was quantified by the Arrhenius equation. The activation energy of degradation was estimated to be 28 kJ/mol, and the activation energy of overall (all-E and total-Z) isomerization was estimated to be 52 kJ/mol.
研究了番茄油乳液中番茄红素在热加工（80-140°C）过程中的稳定性。起初，在 100°C 以上的温度下，全番茄红素（全部-E 型和 Z 型）的降解速度很快。然而，经过更长时间的处理后，达到了取决于加工温度的非零平台值。除了降解，还详细研究了总-Z 番茄红素的异构化以及全部-E-、5-Z-、9-Z-和 13-Z-番茄红素的个别异构化。经过长时间加热，异构化转化率达到了与温度相关的平衡状态。总番茄红素的降解和异构化可以用分数转化率模型来描述。通过阿伦尼乌斯方程定量了相应反应速率常数的温度依赖性。降解的活化能估计为 28 kJ/mol，总（全部-E 和总-Z）异构化的活化能估计为 52 kJ/mol。
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