余越,黄先静,贺旭,陈文莹,谌小立

• 1:遵义医学院公共卫生学院
• 2:南昌大学食品科学与技术国家重点实验室
• 3:遵义医学院基础医学院

摘要(Abstract)：

贵州民族特色食品红酸汤不但是独具特色的酸味调味品,而且其中的番茄红素还具有很好的健康效应,因此对4种代表性的贵州红酸汤的全反式番茄红素含量进行研究。实验确定了最终的番茄红素提取工艺:乙酸乙酯在25℃下按照料液比1∶8提取30min。在4种代表性的贵州红酸汤中,贵州金象山野菜资源开发有限公司生产的贵州布依姑娘红酸汤中所含的全反式番茄红素含量最高,为1855.76μg/g干重,其全反式番茄红素含量是新鲜番茄的62.63%,比其他3种贵州红酸汤可能更具健康效应。

关键词(KeyWords)： 贵州红酸汤;全反式番茄红素;提取

Abstract:

Keywords:

基金项目(Foundation): 大学生创新训练项目(遵医[2015]5043);大学生创新训练项目(遵医[2015]5037);; 遵义医学院博士学位授权支撑学科建设经费

作者(Author): 余越,黄先静,贺旭,陈文莹,谌小立

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