番茄红素
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番茄红素 | |
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IUPAC名 (6E,8E,10E,12E,14E,16E,18E,20E,22E,24E,26E)- 2,6,10,14,19,23,27,31- Octamethyldotriaconta- 2,6,8,10,12,14,16,18,20,22,24,26,30- tridecaene | |
识别 | |
CAS号 | 502-65-8 ![]() |
PubChem | 446925 |
ChemSpider | 394156 |
SMILES |
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InChI |
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InChIKey | OAIJSZIZWZSQBC-GYZMGTAEBZ |
EINECS | 207-949-1 |
ChEBI | 15948 |
性质 | |
化学式 | C40H56 |
摩尔质量 | 536.873 g·mol⁻¹ |
外观 | 深红色固体 |
熔点 | 172–173 °C |
溶解性(水) | 无法溶解 |
若非注明,所有数据均出自标准状态(25 ℃,100 kPa)下。 |
番茄红素(Lycopene、分子式 C40H56),又称茄红素。是亲脂性亮红色的类胡萝卜素色素,属于四萜,无维生素A活性;存在于番茄和其它红色果实与蔬菜中,如:西瓜、葡萄柚、木瓜、胡萝卜等。
番茄红素是人体最常见和是最有力的类胡萝卜素抗氧剂之一。它的英文名Lycopene是从番茄的种类分类茄属Solanum lycopersicum中而来得。
色素
![](http://images.weserv.nl/?url=//upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Lycopene_powder.jpg/230px-Lycopene_powder.jpg)
番茄红素的颜色是由于碳的共轭双键(即单键及双键交互出现的结构)。其中的双键降低了电子跃昇到高能级所需的能量,使分子吸收更长波长的可见光。[来源请求]番茄红素吸收大多数的可见光,因此是红色。
番茄红素不溶于水,可做为食物色素。多孔材料(包括多数塑料)很容易被番茄红素染色。
若纺织品刚刚沾到番茄汁液,可以轻易的清除。但若塑料被番茄红素染色,番茄红素会扩散到塑料内,无论用热水、肥皂、清洁剂都无法清除(不过用漂白水可以破坏番茄红素的结构)。
食物来源
番茄红素含量表 | |
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来源 | 茄红素含量 μg/g |
生番茄 | 8.8–42 |
番茄汁 | 86–100 |
茄汁(料理用) | 63–131 |
番茄酱 | 124 |
西瓜 | 23–72 |
葡萄柚 | 3.6–34 |
红番石榴 | 54 |
木瓜 | 20–53 |
杏 | < 0.1 |
番茄红素含量高的水果和蔬菜有番茄、西瓜、葡萄柚、芭乐、木瓜、红椒。不同品种的番茄和番茄的成熟度也会影响蕃茄中番茄红素的含量。据统计番茄和各类番茄制品占了85%的日常生活番茄红素摄取量。
不同于其他的营养素,例如维生素C,会在烹煮的过程中流失。番茄的食品加工,反而会提高番茄红素的生物利用度。番茄酱中的番茄红素的生物利用度比生鲜番茄高了四倍。这是因为番茄红素不溶于水,但是溶于油,而且紧密地结合在植物纤维里,所以烹煮、打碎番茄和加入油脂,可以大大提高消化系统吸收番茄红素的能力。[来源请求]因此加工过的番茄制品像是番茄汁、汤、酱反而有比较高的生物利用度。[1][2][3]
注释
- ^ 罗英妃. 番茄的茄紅素. 中华民国农业部. 2006-08-24 [2024-02-17]. (原始内容存档于2024-02-17) (中文).
茄红素是为脂溶性的,必须经由油脂烹调而自然释放出来,才能让人体有效吸收。
- ^ 康健杂志广告企划. 原來媽媽們都錯了?攝取茄紅素,這樣吃更有效。. 康健杂志(天下生活出版股份有限公司). 2020-03-19 [2024-02-17] (中文).
新鲜蕃茄的茄红素为人体不易吸收的反式茄红素,但经加热后其结构会转化为易被吸收的顺式茄红素。因此专家们建议以摄取蕃茄制品取代生食蕃茄,特别是像蕃茄汁、蕃茄酱这类蕃茄制品,多了破碎、加热以及榨汁等加工破坏的程序,更能快速释放茄红素,吸收的营养价值比直接生食蕃茄高3倍以上。而且茄红素属脂溶性,加入油脂一起食用,肠道更容易吸收其营养,吸收率与利用率反而更好。
- ^ 赖易成. 茄紅素要怎麼吃、吃多少才可以防癌?醫師教一口訣秒懂重點. 元气网. 2023-06-01 [2024-02-17]. (原始内容存档于2024-02-17) (中文).
“番茄+油+醋”水煮组萃取出茄红素含量最高,比“单独番茄”沙拉组(只吃番茄)高出约 7 倍。
参考文献
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