Changes in contents of carotenoids and vitamin E during tomato processing.
Changes in contents of carotenoids and vitamin E during tomato processing.
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DOI：
10.1021/jf049169c
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发表时间：
2004-10
影响因子：
6.1
通讯作者：
C. Seybold;Kati Fröhlich;R. Bitsch;K. Otto;V. Böhm
中科院分区：
文献类型：
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作者：
C. Seybold;Kati Fröhlich;R. Bitsch;K. Otto;V. Böhm
本研究的目的是研究不同类型的番茄加工对番茄红素、β-胡萝卜素和α-生育酚含量的影响。在每个生产步骤后，分别在不同的加热时间采集番茄酱、番茄汤、烤番茄片和番茄汁的样品。采用HPLC分析类胡萝卜素和维生素E的含量。由于热处理过程中水分的损失，番茄红素、β-胡萝卜素和α-生育酚的湿重含量增加。以干重计，番茄红素的含量根据所用番茄的来源而增加或减少，而β-胡萝卜素的含量则减少或相当稳定。与番茄红素相反，β-胡萝卜素由于热处理而异构化。短期加热期间α-生育酚含量显着升高。这种增加不是由主要含有γ-生育酚的种子释放α-生育酚引起的，仅占α-生育酚总含量的2%。
The aim of this study was to investigate the effect of different types of tomato processing on contents of lycopene, beta-carotene, and alpha-tocopherol. Samples of tomato sauce, tomato soup, baked tomato slices, and tomato juice were taken at different times of heating, respectively, after each step of production. HPLC was used to analyze contents of carotenoids and vitamin E. Due to the loss of water during thermal processing, contents of lycopene, beta-carotene, and alpha-tocopherol on a wet weight basis increased. On a dry weight basis, contents of lycopene increased or decreased depending on the origin of the tomatoes used, whereas the beta-carotene contents decreased or were quite stable. In contrast to lycopene, beta-carotene isomerized due to thermal processing. The alpha-tocopherol contents significantly rose during short-term heating. The increase was not caused by release of alpha-tocopherol from the seeds containing predominantly gamma-tocopherol and accounting for 2% of total alpha-tocopherol content only.