| 番茄红素测定方法的研究 |
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| 引用本文： | 张亮,张坤生,吕晓玲,朱惠丽,翟红梅.番茄红素测定方法的研究[J].中国食品学报,2005,5(1):75-78. |
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| 作者姓名： | 张亮 张坤生 吕晓玲 朱惠丽 翟红梅 |
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| 作者单位： | 天津科技大学食品科学与工程学院,天津,300222 |
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| 摘 要： | 番茄红素是一种具有多种生理功能,但又不能为人体自身合成的天然类胡萝卜素,目前已被用作一些功能性食品的主要成分,但是其测定方法的不一致,给研究工作带来了一定困难。本文对HPLC法和分光光度法测定番茄酱中番茄红素的含量进行了比较,探讨了准确、简便测定番茄红素的方法。
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| 关 键 词： | 番茄红素 高效液相色谱法 分光光度法 |
| 文章编号： | 1009-7848(2005)01-0075-04 |
| 修稿时间： | 2003年9月1日 |
The Research of Lycopene Determination Method |
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| Zhang Liang,Zhang Kunsheng,Lü Xiaoling,Zhu Huili,Zhai Hongmei.The Research of Lycopene Determination Method[J].Journal of Chinese Institute of Food Science and Technology,2005,5(1):75-78. |
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| Authors: | Zhang Liang Zhang Kunsheng Lü Xiaoling Zhu Huili Zhai Hongmei |
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| Abstract: | Lycopene is a kind of natural carotenoids with multi-physiological functions,which can not be synthesized in human body. At present,lycopene has been used as a main component of some functional foods. However,there are many different ways that may cause different results to determine the lycopene,which makes further research difficult for us. In this paper, the contents of lycopene in tomato paste sample determined by HPLC and spectrophotometric method were compared,a more accurate and convenient method was investigated. |
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| Keywords: | Lycopene HPLC Spectrophotometric methods |
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