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当前位置: 首页 > 文章 > 番茄果实类胡萝卜素组成含量与色泽相关性分析 江苏农业学报 2021,37 (6) 1554-1564
Position: Home > Articles > Correlation analysis between tomato color with carotenoid constitutes and content Jiangsu Journal of Agricultural Sciences 2021,37 (6) 1554-1564

番茄果实类胡萝卜素组成含量与色泽相关性分析

作  者：
王丹;张建;王晓蕊;张连富;魏哲文;熊素玉
单  位：
石河子大学食品学院;昌吉回族自治州药品检验所;江南大学食品学院;中华人民共和国石河子海关
关键词：
番茄;八氢番茄红素;六氢番茄红素;顺式番茄红素;颜色特征值
摘  要：
类胡萝卜素是番茄呈现不同色泽的物质基础,系统研究番茄色泽与类胡萝卜素种类、含量的相关性可以为筛选特定类胡萝卜素成分如六氢番茄红素、八氢番茄红素和顺式番茄红素等提供指导。利用高效液相色谱-二极管阵列检测系统(HPLC-PDA)和色度仪对12个不同品种番茄在不同成熟期的类胡萝卜素组成和颜色特征值进行分析。结果表明,红色系番茄主要积累番茄红素,最高鲜质量含量达到(123.50±1.34)μg/g;黄色系番茄、绿色系番茄主要积累β-胡萝卜素,最高鲜质量含量达到(7.56±0.02)μg/g。黄色系番茄中橙色番茄有较高鲜质量含量的八氢番茄红素、六氢番茄红素,分别达到(59.72±0.84)μg/g、(23.24±0.31)μg/g,且番茄红素中顺式番茄红素占比达到77.44%,远远高于其他颜色的番茄品种。在所有供试番茄品种中,八氢番茄红素、六氢番茄红素、番茄红素含量在果实发育过程中整体上随着番茄果实成熟度的增加而增加,β-胡萝卜素因番茄品种的不同在果实发育过程中呈现出不同的变化趋势。在番茄果实中,番茄红素含量与红度(a~*)和a~*/b~*呈极显著正相关,与亮度(L~*)、黄度(b~*)和色度角(H)呈极显著负相关,β-胡萝卜素含量与亮度(L~*)和H呈极显著负相关,与b~*无显著相关性,这2种主要类胡萝卜素含量与色彩饱和度(C)均无显著相关性。
译  名：
Correlation analysis between tomato color with carotenoid constitutes and content
作  者：
WANG Dan;ZHANG Jian;WANG Xiao-rui;ZHANG Lian-fu;WEI Zhe-wen;XIONG Su-yu;College of Food Science and Technology, Shihezi University;School of Food Science and Technology, Jiangnan University;Shihezi Customs of the People′s Republic of China;Institute for Drug Control of Changji Hui Autonomous Prefecture;
关键词：
tomato;;phytoene;;phytofluene;;cis-lycopene;;color characteristic value
摘  要：
Carotenoids are the material basis for different colors of tomatoes. Systematic study on the relationship between tomato color with carotenoid constitutes and content can provide guidance for screening specific carotene components such as phytofluene, phytoene and cis-lycopene. The carotenoid composition and color characteristics of twelve different tomato varieties at different maturity stages were analyzed by high performance liquid chromatography-photo diode array detection(HPLC-PDA) and colorimeter. The results showed that the main carotenoid in red series of tomatoes was lycopene, the highest content was(123.50±1.34) μg/g, the main carotenoid in the yellow and green series of tomatoes was β-carotene, the highest content was(7.56±0.02) μg/g. The content of phytoene and phytofluene in orange tomato was(59.72±0.84) μg/g and(23.24±0.31) μg/g, respectively. The proportion of cis-lycopene in orange tomato was 77.44%, which was much higher than that in other tomato varieties. Among all tested varieties, the contents of phytoene, phytofluene and lycopene increased with the increase of tomato fruit maturity, β-carotene showed different trends during fruit ripening in coloured-tomatoes. Lycopene content in tomato fruits was significantly positively correlated with redness(a~*) and a~*/b~*, and negatively correlated with brightness(L~*), yellowness(b~*) and chromaticity angle(H), β-carotene content was negatively correlated with brightness(L~*) and chromaticity angle(H), but had no significant correlation with yellowness(b~*). There was no significant correlation between the contents of these two main carotenoids and color saturation(C).

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