摘要
番茄是人们餐桌上的美味之一,受到世界范围内消费者的广泛喜爱。番茄具有很高的营养价值,除含有常规营养素外,番茄所含大量具有抗氧化活性的酚类和黄酮类物质于人体健康十分有益,可以有效预防疾病的发生。番茄水分含量高,导致采后易变质且鲜食期短,因此多数需加工后进入市场,但在加工过程中往往会造成番茄在外观、质地、香气和功能性物质的大量损耗。随着人们生活水平的不断提高,番茄营养功能类物质在加工过程的大量损耗与人们追求营养健康饮食方式的诉求不符,因此新式非传统加工方式近年来大量出现,包括超高压处理、超声处理和脉冲电场处理等。本文系统阐述了番茄中的生物组成成分和活性成分,根据不同活性成分所具有的潜在益生或预防疾病特性来综合分析番茄的营养特性和益生特性,并深入探讨不同加工方式对番茄营养品质的影响。
Tomatoes are one of the delicious foods on people's tables and are widely loved by consumers worldwide.Tomatoes have high nutritional value in addition to conventional nutrients,the large amounts of phenolic and flavonoid substances with antioxidant activity in tomatoes are very beneficial to human health and can effectively prevent disease occurrence.The high water content in tomatoes leads to post-harvest spoilage and a short fresh food period,thus mostly need to be processed before entering the market.However,during processing,there is often a significant loss of tomatoes in terms of appearance,texture,aroma,and functional substances.As people's living standards continue to improve,the significant loss of nutritional functional substances in tomatoes during processing contradicts the demand for a nutritious and healthy diet,leading to the emergence of many new non-traditional processing methods in recent years,including ultra-high pressure treatment,ultrasonic treatment and pulsed electric field treatment.In this paper,the biological and active components of tomato are systematically described,and the nutritional and probiotic properties of tomato are comprehensively analyzed according to the potential probiotic or disease-preventing properties of different active components,and the effects of different processing methods on the nutritional quality of tomatoes are deeply discussed.
作者
张莉
马彦霞
陶兴林
胡志峰
ZHANG Li;MA Yanxia;TAO Xinglin;HU Zhifeng(Institute of Vegetables,Gansu Academy of Agricultural Sciences,Lanzhou Gansu 730070,China)
出处
《寒旱农业科学》
2024年第10期883-893,共11页
Journal of Cold-Arid Agricultural Sciences
基金
甘肃省重点研发计划资助项目(22YF7NA033)
甘肃省农业科学院重点研发计划资助项目(20203GAAS18)
国家自然科学基金(32060678)。
关键词
番茄
功能成分
健康特性
加工方式
非热处理方式
Tomato
Functional component
Health characteristic
Processing method
Non-heat treatment
作者简介
张莉(1987-),女,甘肃张掖人,助理研究员,硕士,研究方向为番茄育种。Email:gaaszl1021@163.com。;通信作者:胡志峰(1974-),男,甘肃陇南人,研究员,主要从事茄果类蔬菜育种及栽培等方面研究工作。Email:huzf@gsagr.ac.cn。
