在有脂肪和洋葱的情况下加热番茄酱：洋葱对番茄红素异构化的影响。

Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization.

机构信息

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China; UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon University, 84000 Avignon, France; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.

UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon University, 84000 Avignon, France.

出版信息

Food Chem. 2019 Oct 30;296:9-16. doi: 10.1016/j.foodchem.2019.05.188. Epub 2019 May 28.

DOI:10.1016/j.foodchem.2019.05.188

PMID:31202311

Abstract

Z-lycopene isomers are more bioavailable than all-E-lycopene, especially 5-Z-lycopene. Based on our observations, the addition of unblanched onion could favor Z-isomerization of lycopene (by more than 94%) during heating tomato-onion-extra virgin olive oil (EVOO) purees at 90 °C for 2 h. The increase in Z-lycopene was correlated linearly with the addition of unblanched onion, with R > 0.92, and increased rates of 5-Z-lycopene were 3-4 times higher than for 9-Z-lycopene and 13-Z-lycopene. Diallyl disulfide (DADS), formed by alliinase-catalyzed breakdown of non-volatile precursors in onion, contributed to these increases and correlated linearly (R > 0.79, 0-0.50 mg/g puree) with increased Z-lycopene. Increased rates of 5-Z-lycopene were also 3-4 times higher than for 9-Z-lycopene and 13-Z-lycopene. However, blanching of onion, in tomato-onion-EVOO purees, before heating, significantly decreased the effect of onion on Z-isomerization of lycopene.

摘要

Z-番茄红素异构体比全-E-番茄红素更具生物利用度，尤其是 5-Z-番茄红素。基于我们的观察，在 90°C 下加热番茄-洋葱-特级初榨橄榄油（EVOO）泥 2 小时时，未漂烫洋葱的添加可以促进番茄红素的 Z-异构化（超过 94%）。Z-番茄红素的增加与未漂烫洋葱的添加呈线性相关，R>0.92，5-Z-番茄红素的增加速率比 9-Z-番茄红素和 13-Z-番茄红素高 3-4 倍。由洋葱中非挥发性前体经蒜氨酸酶催化分解形成的二烯丙基二硫（DADS）促成了这些增加，并与 Z-番茄红素的增加呈线性相关（R>0.79，0-0.50mg/g 泥）。5-Z-番茄红素的增加速率比 9-Z-番茄红素和 13-Z-番茄红素高 3-4 倍。然而，在加热前将洋葱在番茄-洋葱-EVOO 泥中漂烫会显著降低洋葱对番茄红素 Z-异构化的影响。