Effect of high hydrostatic pressure on lycopene stability英文电子书.pdf

Food Chemistry Food Chemistry 97 (2006) 516–523 /locate/foodchem Effect of high hydrostatic pressure on lycopene stability Weifen Qiu a,b,*, Hanhu Jiang b, Haifeng Wang a, Yulong Gao a,b a Key Lab of Quality Control and Further Processing of Cereals and Oils of Jiangsu Province, College of Food Science and Engineering, Nanjing University of Finance and Economics, 210003 Nanjing, China b College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China Received 29 November 2004; received in revised form 10 May 2005; accepted 10 May 2005 Abstract The stability and isomerization of lycopene by high hydrostatic pressure (HHP) were evaluated. Lycopene standard in hexane and tomato puree were pressurized at 100, 200, 300, 400, 500 and 600 MPa for 12 min at controlled temperature (20 ± 1 C). After application of pressure, samples were stored at refrigerator temperature (4 ± 1 C) and ambient laboratory temperature (24 ± 1 C) under lightproof conditions. HPLC and spectral analysis were employed to analyze lycopene and its cis-isomers in samples after HHP and after 2, 4, 8 and 16 days of storage. High pressure affected the content of total lycopene and the percentage of the pre- sumptive 13-cis isomer, both in lycopene solution and tomato puree. Furthermore, the higher the storage temperature, the greater was the loss of total lycopene and the higher the percentage of 13-cis isomer. However, the pressure effects were widely different in lycopene solution and tomato puree. 500 and 600 MPa led to a significant (P 0.05) loss