番茄红素是一种脂溶性不饱和碳氢化合物,为类胡萝卜素的一种,广泛存在于自然界的红色水果和蔬菜中,如番茄、西瓜、番石榴、木瓜、葡萄等。分子式为C40H55,相对分子质量为536.85,熔点174℃(反式),结构式见图1。番茄红素难溶于甲醇、乙醇,可溶于乙醚、己烷、丙酮,易溶于氯仿、苯等有机溶剂。其稳定性很差,易受光、氧、金属离子(Fe3+和Cu2+)和PH影响,发生顺反异构和氧化降解。已经证实番茄红素具有抑制 Lycopene is a fat-soluble unsaturated hydrocarbons, a carotenoid, widely found in nature, red fruits and vegetables, such as tomatoes, watermelon, guava, papaya, grapes and so on. Molecular formula C40H55, relative molecular mass of 536.85, melting point 174 ℃ (trans), the structural formula shown in Figure 1. Lycopene insoluble in methanol, ethanol, soluble in ether, hexane, acetone, soluble in chloroform, benzene and other organic solvents. Its stability is poor, susceptible to light, oxygen, metal ions (Fe3 + and Cu2 +) and PH effects occur cis-trans isomerization and oxidative degradation. Lycopene has been shown to be inhibitory