Detection of key factors in the extraction and quantification of lycopene from tomato and tomato products
Detection of key factors in the extraction and quantification of lycopene from tomato and tomato products
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DOI：
10.1021/jf0705623
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发表时间：
2007-10-31
影响因子：
6.1
通讯作者：
Ros, Gaspar
中科院分区：
文献类型：
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作者：
Periago, Maria Jesus;Rincon, Francisco;Ros, Gaspar
通过 2(IV)(15-10) Plackett-Burman 实验设计，对生番茄和番茄加工产品的番茄红素提取和光度测定的分析过程进行了严格检查，以确定所涉及的关键因素 (KF)。选择文献报道的15个明显关键因素（AKF）：样本重量（Xi）；提取液体积(X-2)；抗氧化剂浓度（BHT、X-3）；中和剂浓度（MgCO3，X-4）；番茄红素提取过程中的光存在 (X-5)、提取过程中的均质速度 (X-6) 和时间 (X-7)、搅拌时间 (X-8) 和温度 (X-9)；用于分离极性/非极性相的水体积（X-11）；整个过程中存在惰性气氛（X-12）；时间 (X-13)、温度 (X-14)、相分离期间的光存在 (X-10) 和读取时间延迟 (X-15)。一般来说，样品中番茄红素浓度越高，关键因子 (KF) 的数量就越多。因此，对于生番茄（番茄红素范围为 1.22-2.29 mg/100 g），未发现 KF，而对于番茄酱（番茄红素范围为 5.80 至 8.60 mg/100 g），则发现一个 KF (X4)；对于番茄酱（番茄红素范围为 35.80 至 51.27 mg/100 g），则发现 5 个 KF (Xi、X2、 X4、X11 和 X12）是 检测到。对于番茄红素糊，X 和 X2 被确定为对结果影响最大的 KF，尽管实际上 X-1/X-2 比率才是真正的原因。结果表明，随着加工量的增加，番茄红素的物理和化学结构变得不那么重要，因为已确定的 KF 解释了番茄酱中几乎 90% 的变异性，但仅解释了生番茄中 32% 的变异性。
The analytical process of lycopene extraction and photometrical determination was critically examined for raw tomato and processed tomato products by means of a 2(IV)(15-10) Plackett-Burman experimental design in order to identify the key factors (KFs) involved. Fifteen apparent key factors (AKFs) reported in the literature were selected: sample weight (Xi); volume of extraction solution (X-2); antioxidant concentration (BHT, X-3); neutralizing agent concentration (MgCO3, X-4); light presence during lycopene extraction (X-5), homogenization velocity (X-6) and time (X-7), agitation time (X-8), and temperature (X-9) during the extraction process; water volume for separation of polar/nonpolar phases (X-11); presence of inert atmosphere throughout the process (X-12); time (X-13) temperature (X-14), and light presence (X-10) during separation of phases and time delay for reading (X-15). In general, higher lycopene concentrations in samples led to a higher number of key factors (KF). Thus, for raw tomato (lycopene range 1.22-2.29 mg/100 g) no KF were found, whereas for tomato sauce (lycopene range from 5.80 to 8.60 mg/100 g) one KF (X4) and for tomato paste (lycopene range from 35.80 to 51.27 mg/100 g) five KFs (Xi, X2, X4, X11, and X12) were detected. For lycopene paste, X, and X2 were identified as the KFs with the greatest impact on results, although in fact the X-1/X-2 ratio was the real cause. The results suggest that, with increased processing, the physical and chemical structure of lycopene becomes less important since the identified KFs explain almost 90% of variability in tomato paste but only 32% in raw tomato.