番茄醋发酵阶段产物抗氧化成分和色泽变化研究
Changes of Antioxidant Compositions and Color among Different Fermentation Products of Tomato Vinegar

以番茄汁、番茄酒和番茄醋为原料，对其进行热处理（40、60、80 ℃）、金属离子处理（Cu2+、Fe3+、Ca2+、Mg2+、Na+）和光照处理（太阳光、紫外光、室内避光），并对抗氧化成分（类胡萝卜素、总酚、抗坏血酸）和色泽进行分析。结果表明，与番茄汁相比，番茄醋中类胡萝卜素质量分数损失9.85 μg·g-1，总酚质量浓度损失300.85 μg·mL-1，抗坏血酸未检测出；此外，亮度（L*）降低9.36，红值（a*）整体升高1.97，黄值（b*）升高19.46，色差值△E显著增大，色泽发生显著改变。随着热处理时间延长和热处理温度升高，番茄汁、番茄酒和番茄醋中类胡萝卜素和总酚质量浓度均显著降低；随着金属离子浓度的增加，类胡萝卜素质量分数和总酚质量浓度也呈下降趋势，其中Cu2+和Fe3+对类胡萝卜素质量分数和总酚质量浓度的影响最为明显；太阳光对类胡萝卜素和总酚造成的损失最为严重，经7 h照射后，类胡萝卜素和总酚损失率均为90%以上。由于番茄醋中并未检测出抗坏血酸，所以没有对抗坏血酸进行处理分析。光、热和金属离子处理均使得番茄汁、番茄酒和番茄醋色泽变深。
In this study,juice, wine and vinegar of tomato were used as the experimental materials.The antioxidant components(carotenoids, total phenol, ascorbic acid) and color were analyzed after thermal treatments(40 ℃, 60 ℃, 80 ℃), metal ions treatments (Cu2+, Fe3+, Ca2+, Mg2+, Na+) and different lights conditions(sunlight, UV-light, indoor light).The results showed that compared with tomato juice, the content of carotenoids and total phenols in tomato vinegar decreased 9.85 μg·mL-1 and 300.85 μg·mL-1, respectively, while the ascorbic acid was not detected.In addition, the brightness value (L*) decreased by 9.36, the red value (a*) and yellow value (b*) increased by 1.97 and 19.46, respectively.The total color difference(△E) was significantly increased.It indicated that the color changed significantly during the fermentation process.Carotenoids and total phenolic content in juice,wine and vinegar of tomato were significantly reduced when the thermal treatment temperature and time increased.Carotenoids and total phenols showed downward trend with the increase of metal ions concentration, Cu2+ and Fe3+ had the obvious effects on carotenoids and phenols among metal ions.The loss of carotenoids and total phenols were most serious caused by the sunlight and the loss rates of them were above 90% under exposure to sunlight about 7 h.Ascorbic acid was not detected in tomato vinegar.Thus,the processing of lights,thermal treatment and metal ions darken the color of tomato juice,wine and vinegar.