陈文莹,刘臻,杨旭芹,陈江碧,谌小立

• 1:遵义医科大学公共卫生学院
• 2:贵州省预防医学实验教学示范中心

摘要(Abstract)：

红酸汤是一种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全反式番茄红素含量的影响进行研究,因此文章拟对此进行研究。实验表明添加少量(≤0.1g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30min对红酸汤中全反式番茄红素含量无明显影响(P>0.05)。按0.15g木姜子油/g红酸汤、0.2g花椒油(汉源)/g红酸汤或0.15g芝麻油/g红酸汤添加调味油在1000W下烹调30min能够显著降低红酸汤中全反式番茄红素含量(P<0.05),可能转化为更多顺式番茄红素,对健康更有利。

关键词(KeyWords)： 红酸汤;全反式番茄红素;芝麻油;花椒油;木姜子油

Abstract:

Keywords:

基金项目(Foundation): 遵义医学院优秀青年人才项目(17zy-006);遵义医学院博士学位授权支撑学科建设经费(2015-0996037)

作者(Author): 陈文莹,刘臻,杨旭芹,陈江碧,谌小立

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