| 红果番茄果实成熟过程中类胡萝卜素含量动态变化研究 |
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| 引用本文： | 程孙亮,周宝利,马迎杰.红果番茄果实成熟过程中类胡萝卜素含量动态变化研究[J].安徽农业科学,2007,35(22):6728-6728,6750. |
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| 作者姓名： | 程孙亮 周宝利 马迎杰 |
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| 作者单位： | 沈阳农业大学园艺学院,辽宁沈阳,110161 |
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| 摘 要： | 目的]为了考察番茄果实成熟过程中类胡萝卜素的动态变化情况,丰富果实成熟过程生理生化变化的基础理论。方法]以红果番茄为试验材料,用HPLC内标法测定了果实成熟过程中番茄红素、β-胡萝卜素、叶黄素含量的动态变化。结果]番茄红素在绿熟期检测不到,发白期开始出现,随后随着成熟进程,开始大量形成并积累,至红熟Ⅱ期,果实中含量达到最大值。β-胡萝卜素在绿熟期果实内有少量生成,其含量在发白期略有下降,在转色期回复上升,它们的含量都在红熟Ⅱ期达到最高。叶黄素变化规律与β-胡萝卜素相同。β-胡萝卜素含量不到番茄红素含量的1/5,叶黄素含量约为番茄红素含量的1/50。结论]番茄果实成熟过程中,其番茄红素含量逐渐增加,β-胡萝卜素和叶黄素含量先下降后上升,三种类胡萝卜素在果实完全成熟时含量达到最高。
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| 关 键 词： | 番茄 成熟 类胡萝卜素 动态变化 |
| 文章编号： | 0517-6611（2007）22-06728-01 |
| 修稿时间： | 2007-01-24 |
Study on Dynamic Change of Carotenoids Contents in Red Tomato Fruit during Its Ripening Course |
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| CHENG Sun-liang et al.Study on Dynamic Change of Carotenoids Contents in Red Tomato Fruit during Its Ripening Course[J].Journal of Anhui Agricultural Sciences,2007,35(22):6728-6728,6750. |
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| Authors: | CHENG Sun-liang |
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| Institution: | College of Horticulture, Shenyang Agricultural University, Shenyang, Liaoning 110161 |
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| Abstract: | Objective] The purpose of the study was to investigate the dynamic change conditions of carotenoids in the ripening course of tomato fruit and enrich the basic theory about the physiological and biochemical changes in the fruit ripening course.Method] With red tomato as test material,the dynamic changes of lycopene,β-carotene and xanthin contents during the fruit ripening course were determined by HPLC internal standard method.Result] The lycopene could not be detected in green ripe stage,started to appear in whitening stage and then was formed and accumulated in a great deal along with the ripening course;the β-carotene produced a little in green ripe fruit,the content decreased in whitening stage,recovered and increased in color-changed stage.Their contents achieved the highest value in red ripening stage Ⅱ.The change laws of xanthin and β-carotene was the same.The β-carotene content was less than one fifth of lycopene content and the xanthin content was about one fiftieth of lycopene content.Conclusion] In the ripening course of tomato fruit,the lycopene content was increased gradually,the β-carotene and xanthin contents were decreased firstly and then increased,and the three carotenoids content achieved the highest value when the fruit ripened completely. |
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| Keywords: | Tomato Ripening Carotenoids Dynamic change |
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