摘要
研究了葡萄糖、谷氨酸钠、乙烯利对仍具生理活性的番茄匀浆中番茄红素合成量的影响。结果表明:在番茄匀浆中添加乙烯利1.2%,葡萄糖1.0%,谷氨酸钠3.0%,BHT0.01%,25℃下恒温处理0.5h后,番茄红素的含量提高86%。
The impact of glucose, sodium glutamate and ethephon on the lycopene＇s biosynthesis in tomato homogenate was studied. The optimun conditions, are： ethephon, glucose, sodium glutamate and BHT are added to the tomato homogenate until the final concentration to reaching respetively to 1.2%, 1.0%, 3.0% and 0.01% under treated at 25 ℃ for 30 min. The content of lycopene increased 86 %.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第4期196-199,共4页
Food Science
