高效液相色谱法测定保健食品中番茄红素的含量

目的建立保健食品中番茄红素高效液相色谱法(high performance liquid chromatography,HPLC)含量测定方法。方法色谱柱为Grace Apollo C_(18)柱(250 mm×4.6mm,5μm),以甲醇-乙酸乙酯(95:5,V:V)为流动相等度洗脱,柱温30℃,流速1mL/min,检测波长472 nm。结果番茄红素在1.01～50.45μg/m L浓度范围内线性关系良好(r~2=0.9997),高、中、低3个浓度水平下的加样回收率为96.20%～105.60%,相对标准偏差(relative standard deviation,RSD)值不大于2.50%。采用该方法对市售7个厂家的产品进行测定,发现不同厂家产品中番茄红素的含量相差很大,其中3个厂家的含量低于其标示量,质量问题值得引起关注。结论本文建立的方法简单、准确,同时精密度、重复性良好,是对现有国家标准方法 GB/T 22249-2008的有效改进,可用于番茄红素保健食品的质量控制。     

应用C30-HPLC-PDA分离与鉴定番茄红素几何异构体

在装备了二极管阵列检测器(PDA)的高压液相色谱(HPLC)上,应用C30柱,番茄红素几何异构体获得了良好的分离。色谱条件为:WatersYMCCarotenoidS-5(4.6×250mm)柱;乙腈-甲醇-三乙胺(75∶25∶0.05,V/V)为流动相A,甲基叔丁基醚-三乙胺(100∶0.05,V/V)为流动相B,流动相B在8min内由0%线性增至55%,而后维持恒定至35min;流速:1.0mL/min;PDA波长范围:260～700nm;进样量:20μL。根据各组分的色谱行为、光谱特征和在碘催化下发生几何异构的产物分析,13,13'-顺式番茄红素、11,11'-顺式番茄红素、9,9'-顺式番茄红素和全反式番茄红素4个组分被鉴定。本项研究的结果奠定了应用C30-HPLC-PDA定量检测番茄红素几何异构体的基础。     

高效液相色谱法检测保健食品中的番茄红素

目的建立高效液相色谱法测定保健食品中番茄红素的分析方法。方法用含有0.1%2,6-二叔丁基-4-甲基苯酚抗氧化剂的甲醇:二氯甲烷(10:90,V:V)作为提取溶液。通过Agilent Eclipse XDB-C_(18)(4.6 mm×250mm,5μm)色谱柱;甲醇:乙酸乙酯(85:15,V:V)作为流动相,二极管阵列检测器,检出波长475 nm,色谱柱温25℃,流速1.0 mL/min,进样体积10μL,作为检测条件。结果番茄红素在0~200μg/mL范围内线性良好,相关系数r=0.9995,最低检出限为0.0815μg/mL,平均回收率在89.7%~109.8%之间,RSD为8.4%。结论本方法可以准确、快速地检测保健食品中的番茄红素。     

番茄及其制品中番茄红素含量的C18-HPLC-PDA定量分析

目的:建立一种可靠的测定番茄及其制品中番茄红素含量的C18-HPLC-PDA方法。色谱条件:固定相为DIAMONSILTM柱(Dikma Technologies,250×4.6mm,5μm);流动相A为乙腈:水(9:1);流动相B为乙酸乙酯;线性梯度洗脱:在15min内,流动相B由0%增为100%(V/V),随后5min,流动相B保持100%;流速1.0ml/min,PDA波长范围260～600nm;色谱图检测波长471nm;进样量20μl;柱温=室温。结果:此方法的定量限为0.10μg/ml,质量浓度在0.10～25.60μg/ml范围内浓度与组分峰面积的线性相关系数为0.9994,RSD为2.6%,回收率为99.3%。结论:这是一种番茄及其制品中番茄红素含量测定的可靠方法。     

高效液相色谱法测定甜菜糖蜜中的葡萄糖、蔗糖和棉籽糖

建立了同时测定甜菜糖蜜中葡萄糖、蔗糖和棉籽糖的分析方法,即样品采用C18固相小柱脱色净化,正相色谱分析测定.色谱条件:色谱柱为Agilent Zorbax carbohydrate柱(4.6×250mm,5μm),流动相为乙腈-水(80:20,V:V),流速1mL/min,柱温35℃,RID检测.实验结果表明:葡萄糖在1～10mg/mL、蔗糖在10～100mg/mL、棉籽糖在1-5mg/mL范围内线性良好,相关系数分别为0.9999、0.9999、0.9994;3种糖的相对标准偏差(RSD)分别为5.79%、0.31%、3.31%(n=5),平均回收率分别为98.3%、97.6%、101.7%.该分析方法简便、准确、灵敏,重现性好,适用于糖蜜中糖类的检测.     

番茄油树脂中番茄红素的HPLC测定

采用HPLC法研究了番茄油树脂中番茄红素的测定方法.结果表明最佳的色谱分离条件为流动相采用V(乙腈)V(甲醇)V(二氯甲烷)＝7∶7∶2的体系、检测波长472nm,在此条件下可以很好地分离番茄红素、β-胡萝卜素及其异构体,番茄红素和β-胡萝卜素的保留时间分别为9～10min和13～14min.保留时间和样品的重复性试验表明,变异系数均低于5%,回收率范围在98%～101%之间.     

番茄果实中全反式番茄红素的C30-HPLC外标法定量检测

为建立一种在C30-HPLC 上使用外标法对番茄红素全反式异构体进行定量检测的方法,采用色谱条件：固定相：YMC Carotenoid columu C30 色谱柱(4.6mm × 250mm,SOD-5μm,Waters);流动相A：乙腈- 甲醇(3:1,V/V);流动相B：甲基叔丁基醚(MTBE);流动相A 与B 中分别添加0.05%(V/V)的三乙胺;线性梯度洗脱：B 在20min 内由0 增至80%,20～35min 内B 维持在80%;流速：1mL/min;色谱图检测波长470nm;进样量：20μL;柱温：室温。结果表明：此方法的最小定量限为0.10μg/mL,在10～100μg/mL 范围内质量浓度与组分峰面积的线性回归方程为y=212181x,R2=0.9738。相对标准偏差为4.04%。外标加样回收率为97.34%(RSD 为0.904%)。应用本方法可对番茄果实中的全反式番茄红素进行定量分析。     

UPLC法检测食品中的番茄红素

建立了番茄制品及膳食补充剂中的番茄红素含量的超高效液相色谱分析方法,采用ACQUITY UPLC C18色谱柱(1.7μm×2.1cm,50mm),流动相为乙酸乙酯和乙腈梯度洗脱,二极管阵列检测器,检测波长为472nm,流速0.3mL/min,柱温35℃.在此条件下,3min内能够将番茄红素与β-胡萝卜素完全分离,而且番茄红素线性关系良好,相关系数0.9991;平均回收率为88.1%～96.1%;检出限为0.01μg/mL.方法简便、快速、准确,可用于各种食品中番茄红素检测.     

高效液相色谱法检测蜜环菌发酵液中腺苷含量

采用高效液相色谱法对蜜环菌发酵液中腺苷含量进行检测。色谱柱:Agilent Zorbax Eclipse XDB-C18柱(4.6mm×150mm,5μm);流动相:乙腈-水(10:90,V/V);检测波长259nm、柱温30℃、流速0.5mL/min。结果表明:线性范围为0.05～0.25mg/mL相关系数r为0.99964,精密度RSD为1.26%(n=5),稳定性RSD为1.29%(n=7),重现性实验RSD为1.76%(n=5),平均回收率99.82%。该方法准确、可靠,可以快速准确的对蜜环菌发酵液中的腺苷进行定性定量分析。     

SPE-HPLC法测定啤酒中的微量反-2-壬烯醛

采用固相萃取-高效液相色谱法对啤酒中的微量反-2-壬烯醛进行检测.啤酒样品经水蒸汽蒸馏、Supelclean LC-18固相萃取小柱净化后,采用Nucleosil 100-5 C18色谱柱(250mm×4.0mm,5μm)分离,流动相乙腈:水=55:45(V/V),流速为lmL/min,检测波长226nm.在10～150μg/L范围内,峰面积与反-2-壬烯醛浓度呈良好的线性关系(r=0.9998),精密度(RSD)小于5%,样品浓缩250倍后检测限为0.25μg/L,平均回收率在80.4%～109.8%之间.     

Flavor of tomato and tomato products

Abstract

The characteristic sweet‐sour taste of tomato and its overall flavor intensity are due to the following components: reducing sugars (fructose and glucose), free acids (mainly citric’ acid), their ratio, as well as some volatile substances, not identified so far, and the interplay between the above‐mentioned groups of compounds. Of the minerals, potassium (by influencing the free acid content) and phosphate (due to its buffering capacity) indirectly affect the taste. The effect of the free amino acids (glutamic acid, glutamine, gamma‐aminobutyric acid, and aspartic acid) is not unambiguously proven.

The characteristic tomatolike flavor is predominantly determined by volatile substances. Volatile substances develop partly during ripening, partly during the comminution of the ripe fruit, as an effect of the enzymes activated. Volatile substances characterizing fresh tomato flavor are derived mainly from fatty acids and amino acids. Differences between the flavors of different varieties, the less characteristic, weaker flavor of hothouse‐grown tomatoes or artificially ripened ones, are explained by the different quantitative proportions of the volatile substances. So far no key substance playing a decisive role in the flavor of tomato has been detected. Of the approximately 400 volatile compounds so far identified, several were found, however, which have an important role in the flavor of fresh tomato (cis‐3‐hexenal, trans‐2‐hexenal, 2‐isobutylthiazole, hex‐anal, cis‐3‐hexen‐1‐ol, 2E,4E‐decadienal, 6‐methyl‐5‐hepten‐2‐one, etc.).

In the course of tomato processing the flavor substances undergo substantial qualitative and quantitative change, which may or may not be favorable. Depending on the extent of heat treatment and its duration, the reducing sugar and amino acid content decreases while the acid content (by the formation of pyrrolidone carboxylic acid) increases. A part of the volatile substances (mainly those providing “green” smell) evaporates and at the same time—traceable back to the breakdown of sugars and carotenoids—new components, among them those which characterize the “cooked” smell of tomato products, are formed (e.g., dimethyl sulphide, acetaldehyde). Although our knowledge as to the qualitative and quantitative composition of tomato flavor, the factors affecting it, and the effect of certain compounds on it has substantially increased, we are still not in the position to consciously develop the flavor during cultivation and processing. To achieve this further systematic research work is necessary.     

番茄冰糕与番茄冰糕粉的研制

通过番茄冰糕的研制,确定了番茄冰糕和冰糕粉的配方,冰糕复合乳化稳定剂的组合与用量,制得番茄冰糕产品组织结构细腻润滑,口感清凉爽口。     

台湾番茄酱

利用台湾地区丰富的农产资源番茄为原料调制、加工制作番茄酱，该产品营养丰富、色泽鲜艳，深受消费者的青睐。     

A new quality parameter in tomato and tomato products: ergosterol

The poor precision of the "percentage of discarded fruits" and "Howard mold count" methods has increased the importance of ergosterol for the microbiological quality evaluation of tomato and tomato products. Ergosterol, a constituent of the cell wall of some important vegetable parasites, such as molds, has been recently recognized as a potential objective parameter useful for the characterization of the quality of processing tomatoes. Thus, 15 mg of ergosterol/kg total solids has been stated as an acceptability maximum limit of tomato products.     

不同品种番茄对发酵番茄酱品质的影响

为了丰富番茄加工品种,开发一种发酵番茄酱。以四种新鲜的番茄品种为原料,添加凯里红酸汤来制作发酵型番茄酱并跟踪发酵过程中总酸、pH值、亚硝酸盐、番茄红素、可溶性固形物含量变化以及对成品感官评价。结果显示：美宝、奥宝番茄感官评价较好,品种间pH值变化无显著差异（P＞0.05）,美宝总酸含量、亚硝峰峰值最高,发酵结束后美宝总酸比市售番茄酱高出34%。美宝、经典欧卡番茄其与市售番茄酱番茄红素含量相近。美宝可溶性固形物含量最高为42%,各品种可溶性固形物含量均大于市售番茄酱。不同品种番茄酱发酵后成分具有一定的差异,结合不同品种的发酵番茄酱之间的特点,美宝番茄发酵后风味比市售番茄酱更佳。     

In-Can shelf life of tomato paste as affected by tomato variety and maturity

Summary. An increase in de-tinning activity, and hence a decrease in shelf life, has occurred in South African tomato paste during recent years.
Corrosion rate is shown to be related to the variety of tomato used in the manufacture of paste and to its maturity.
Of the changes in composition associated with these factors, total water-insoluble solids appear to be particularly associated with variations in corrosion rate.     

Contribution of some volatile tomato components and their mixtures to fresh tomato aroma

Some volatile components of fresh tomatoes and mixtures of these components were evaluated for their contribution to fresh tomato aroma. cis-Hex-3-enal was the only individual component evaluated which was rated moderately similar to the aroma of fresh tomatoes. A mixture of cis-hex-3-enal, 2-methylhept-2-en-6-one, eugenol and β-ionone significantly improved the aroma of tomato juice prepared from foam-mat-dried tomato powder. Since the individual components of the mixture did not give significant improvement, the desired effect probably occurred as a result of a complex interaction among the added components and juice.     

Linear viscoelasticity of tomato sauce products: influence of previous tomato paste processing

Tomato paste is used as an ingredient for the manufacture of tomato sauce products. This work deals with the influence that some tomato paste processing variables (finisher screen opening and breaking temperature) and tomato variety exert on the linear viscoelastic properties of tomato sauce products. Four tomato varieties (two commercial varieties, one with a lower content of polygalacturonase enzyme, and one with a low content in pectin methylesterase enzyme) have therefore been used. Dynamic viscoelastic tests and particle size distribution (PSD) measurements have been carried out. From the experimental results obtained, we may conclude that the dependence of the linear viscoelastic properties of tomato sauce on the above-mentioned variables is very complex. Nevertheless, the evolution of the viscoelastic characteristics of these products is mainly related to their mean volume diameter and tomato paste water insoluble solids content (WIS). This solid content is mainly controlled by tomato variety and tomato paste processing conditions.     

Lycopene extraction from tomato peel by-product containing tomato seed using supercritical carbon dioxide

This work discusses the extraction of lycopene from tomato peel by-product containing tomato seed using supercritical carbon dioxide. The presence of tomato seed in the peel by-product improved the yield of extracted lycopene. Extraction was carried out at temperatures of 70-90 °C, pressures of 20-40 MPa, a particle size of 1.05 ± 0.10 mm and flow rates of 2-4 mL/min of CO₂ for 180 min extraction time. Oil from tomato seed was extracted under similar operating conditions and analyzed using GC-MS and GC-FID, while carotenoids extracted were analyzed by HPLC. The optimum operating condition to extract lycopene, under which 56% of lycopene was extracted, was found to be 90 °C, 40 MPa, and a ratio of tomato peel to seed of 37/63. The presence of tomato seed oil helped to improve the recovery of lycopene from 18% to 56%. The concentration of lycopene in supercritical carbon dioxide as a function of density at various temperatures was determined.