[1]陈文莹,刘臻,杨旭芹,等.三种调味油对红酸汤烹调中全反式番茄红素含量的影响[J].中国调味品,2019,(09):77-79.
 Effect of three seasoning oils on the content of all-trans lycopene in red sour soup[J].CHINA CONDIMENT,2019,(09):77-79.
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三种调味油对红酸汤烹调中全反式番茄红素含量的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
77-79
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Effect of three seasoning oils on the content of all-trans lycopene in red sour soup
作者:
陈文莹刘臻杨旭芹陈江碧
文献标志码:
A
摘要:
红酸汤是一个发源于贵州黔东南地区的广受海内外食客青睐的酸味调味品,目前还没有研究者对添加调味油对红酸汤烹调中的全反式番茄红素含量影响进行研究,因此本文拟对此进行研究。实验表明添加少量(≤0.1 g调味油/g红酸汤)调味油(木姜子油、花椒油(汉源)或芝麻油)在1000 w下烹调30 min对红酸汤中全反式番茄红素含量无明显影响(P>0.05)。按0.15 g木姜子油/g红酸汤、0.2 g花椒油(汉源) /g红酸汤或0.15 g芝麻油/g红酸汤添加调味油在1000 w下烹调30 min能够显著降低红酸汤中全反式番茄红素含量(P<0.05),可能转化为顺式番茄红素更多,对健康更有利。
Abstract:
Red sour soup is a sour seasoning originated from the southeastern part of Guizhou that is popular among diners at home and abroad. At present, no researcher has studied the effect of adding seasoning oil on the content of all-trans lycopene in the cooking of red sour soup. Therefore, the present paper intends to study this. Experiments showed that adding a small amount (≤0.1 g seasoning oil/g red sour soup) seasoning oil (Litsea pungens oil, Zanthoxylum oil (Hanyuan) or sesame oil) to red sour soup for cooking at 1000 w for 30 min had no significant effect on the content of all-trans lycopene in red sour soup (P>0.05). Adding seasoning oil to red sour soup according to the content of 0.15 g Litsea pungens oil/g red sour soup, 0.2 g Zanthoxylum oil (Hanyuan)/g red sour soup or 0.15 g sesame oil/g red sour soup for cooking at 1000 w for 30 min could significantly reduce the content of all-trans lycopene in red sour soup (P<0.05), which might be more converted to cis-lycopene, that is more beneficial to health.
更新日期/Last Update: 2020-06-23