| 番茄红素-被关注的功能因子 |
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| 引用本文： | 李京,惠伯棣,裴凌鹏.番茄红素-被关注的功能因子[J].食品科学,2005,26(8):461-464. |
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| 作者姓名： | 李京 惠伯棣 裴凌鹏 |
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| 作者单位： | 1. 首都师范大学,生命科学院,北京,100037
2. 北京联合大学,应用文理学院,北京,100083 |
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| 基金项目： | 北京市自然科学基金对外合作项目（SZ200511417020） |
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| 摘 要： | 已经证明：番茄红素具有多种保健和防治疾病功能。因此，倍受消费者关注。本文就番茄红素的资源、制各、理化性质、生物学功能及应用前景的研究进展做了较详尽的综述。
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| 关 键 词： | 番茄红素 |
| 文章编号： | 1002-6630（2005）08-0461-04 |
| 收稿时间： | 2005-04-08 |
| 修稿时间： | 2005-04-08 |
Lycopene-An Expected Functional Factor |
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| LI Jing,HUI Bo-di,PEI Ling-peng.Lycopene-An Expected Functional Factor[J].Food Science,2005,26(8):461-464. |
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| Authors: | LI Jing HUI Bo-di PEI Ling-peng |
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| Abstract: | It was proved that lycopene had a number of functions with health-care and protection and fight against diseases. It was therefore paid attention by many consumers. Current progress in lycopene research, including: resources, preparation, physical and chemical features, biological function and application, was reviewed herewith. |
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| Keywords: | lycopene |
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