[1]谌小立,陈文莹.三种食用油对红酸汤烹调中全反式番茄红素含量影响研究[J].中国调味品,2019,(03 ):91-94.
 Study on the effect of three edible oils on the content of all-trans lycopene in the cooking process of red sour soup[J].CHINA CONDIMENT,2019,(03 ):91-94.
点击复制

三种食用油对红酸汤烹调中全反式番茄红素含量影响研究()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
91-94
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Study on the effect of three edible oils on the content of all-trans lycopene in the cooking process of red sour soup
作者:
谌小立陈文莹
文献标志码:
A
摘要:
红酸汤是贵州独具民族特色的酸味调味品目前还没有人对红酸汤烹调过程中全反式番茄红素含量进行研究。实验表明。红酸汤全反式番茄红素含量红酸汤中全反式番茄红素含量(P<0.05)全反式番茄红素。
Abstract:
Red sour soup is a sour seasoning with unique ethnic characteristics in Guizhou. During the cooking process, consumers may add some edible oil to red sour soup. However, at present, no one has studied the effect of edible oil addition on the content of all-trans lycopene in the cooking process of red sour soup, so this paper intends to study this. Experiments showed that the addition of three kinds of edible oil (pork lard, beef tallow and rapeseed oil) with an amount of 0.025 g-0.25 g oil/g red sour soup had little effect on the content of all-trans lycopene in red sour soup during 30 min of cooking. The red sour soup with the addition of pork lard or beef tallow had little change in the content of all-trans lycopene in the cooking process, while the red sour soup with the addition of rapeseed oil had a significant decrease in the content of all-trans lycopene during cooking (P<0.05), it is possible that more all-trans lycopene was converted to cis-lycopene, especially when cooking time is greater or equal to 45 min, indicating that, among three edible oils, the red sour soup with the addition of rapeseed oil may be more healthy
更新日期/Last Update: 2019-05-20