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| 番茄果实在成熟过程中类胡萝卜素含量的变化 | |
| 引用本文： | 李京, 惠伯棣, 裴凌鹏. 番茄果实在成熟过程中类胡萝卜素含量的变化[J]. 中国食品学报, 2006, 6(2): 122-125 |
| 作者姓名： | 李京 惠伯棣 裴凌鹏 |
| 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 3. 中国中医研究院,北京,100009 |
| 基金项目： | 北京市教委科技发展计划项目 |
| 摘 要： | 番茄红素和其它类胡萝卜素是番茄果实中的主要色素,其含量对果实颜色的变化有显著的影响。采用C18-HPLC-PDA方法,对番茄果实在采后成熟过程中番茄红素等类胡萝卜素的积累进行了监测。结果表明:在室温、避光、通风条件下,采后的番茄果实中总类胡萝卜素(TCA)的含量在“白果”阶段后迅速增加。其中,番茄红素在TCA中的比例也随之增长。 |
| 关 键 词： | 类胡萝卜素 番茄红素 番茄 |
| 文章编号： | 1009-7848(2006)02-0122-04 |
| 修稿时间： | 2006-04-07 |
Variation in the Carotenoid Amount of Tomato Fruit during Ripening |
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| Li Jing,Hui Bodi,Pei Lingpeng. Variation in the Carotenoid Amount of Tomato Fruit during Ripening[J]. Journal of Chinese Institute of Food Science and Technology, 2006, 6(2): 122-125 | |
| Authors: | Li Jing Hui Bodi Pei Lingpeng |
| Abstract: | Lycopene and other carotenoids are the major pigments of tomato fruit. Their amounts have a significant influence on variation in the color of fruit. In this study,with C18-HPLC-PDA method,the accumulation of lycopene and other carotenoids from tomato fruit during ripening was monitored. Data from result suggested that after'white fruit'phase,the total carotenoid amount(TCA)of harvested fruit increased rapidly under the conditions of room temperature,darkness and air. Additionally,the ratio of lycopene in TCA grew up simultaneously. |
| Keywords: | Carotenoid Lycopene Tomato |
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