番茄红素

fān qié hóng sù

番茄红素:(Lycopene)植物性食物中存在的一种类胡萝卜素。


1、深红色针状结晶,溶于氯仿、苯及油脂中而不溶于水。对光和氧不稳定,遇铁变成褐色。分子式C40H56,相对分子质量536.85。分子结构上有11个共轭双键和2个非共轭双键,组成为一种直链型碳氢化合物。在食品加工中可用作色素,也常用作抗氧化保健食品的原料。
2、番茄红素(lycopene)广泛存在于番茄、番茄制品及西瓜、葡萄柚等水果中,是成熟番茄中的主要色素,也是常见的类胡萝卜素之一。

Content puts the one sort carotene that be in in sexual food, also be a kind of red pigment. Cardinal acicular and crystal, dissolve reachs grease at chloroform, benzene medium and not dissolve at water. Not stable to light and oxygen, encounter iron to become Brown. Structural formula C40 H56, opposite element quality 536.85. There are 11 conjugates Shuang Jian and Shuang Jian of 2 blames conjugate on molecular structure, composition is a kind of straight catenary hydrocarbon. The physiology that does not have vitamin A is active, but have very strong fight oxidation function. The content in mature gules plant fructification is higher, in waiting with tomato, carrot, watermelon, Chinese flowering quince and guava especially more rich. Element of show signs of anger can be used in food treatment, often also use as in recent years the raw material that fights oxidation health food.

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