中文摘要：本研究旨在分析加工工艺对加工番茄（番茄碎浆、番茄酱等）的影响，即不同预加工技术、加工地点对加工番茄酱的影响。结果表明：酚类光谱能够区分不同预处理技术（即冷、温和热间隙）、甚至最后阶段超过100℃的加热处理下的产品。同样，可以通过酚类指纹光谱区分不同产地的加工产品；其中最大的区别在于黄酮类、苯丙烷类和木脂素类的结合方式。后者为不稳定的酚类物质，其次是黄酮类，最后是苯丙烷类。该结果为酚类指纹图谱应用于番茄加工工艺追溯及不同工艺对加工番茄营养价值的影响分析提供了证据。
外文摘要：Tomatoes are important in human nutrition, as they are a source of carotenoids and phenolic compounds. However, transformation processes may alter the nutritional value of foods, decreasing the concentration of health-promoting compounds. This work aimed to explore the effects of industrial transformation on processed tomatoes (crushed pulp, puree and paste), as well as the effect of the different pre-processing technologies, rather than different manufacturing sites, in producing tomato paste. Results demonstrate that phenolics profiling can distinguish between different processed products as well as different paste pre-treatments (namely cold, warm and hot break), even though the latter underwent a final thermal treatment at >100 degrees C. Analogously, the different processing sites could be discriminated thanks to their characteristic phenolic fingerprint. The greatest differences identified were between conjugated forms of flavonoids, phenylpropanoids and lignans. The latter were the most labile phenolics, followed by flavonoids and then phenylpropanoids. Results provide evidence for the potential of phenolic fingerprint to support traceability of transformation processes and to investigate their effect on the nutritional value of processed tomatoes.
外文关键词：Food metabolomics; Tomato puree; Mass spectrometry; Traceability; Phenolic profiling
作者：Lucini, L; Rocchetti, G; Kane, D; Trevisan, M
作者单位：米兰圣心天主教大学
期刊名称：FOOD CONTROL
期刊影响因子：3.388
出版年份：2017
出版刊次：3
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