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