期刊文献+

不同西瓜类型果实茄红素含量的比较研究 被引量:3

Comparative Study on Lycopene Content of Different Watermelon
下载PDF
导出
摘要 采用分光光度法对33个西瓜材料进行茄红素含量的测定,材料涉及不同的瓤色和倍性。结果表明:在白瓤、橙黄瓤、金黄瓤、粉红瓤、红瓤和深红瓤的西瓜材料之间,白瓤西瓜茄红素含量最低,深红瓤西瓜含量最高,茄红素的含量与瓤色大致成正相关。其中深红瓤二倍体西瓜材料中S292、VS8-44的茄红素含量比较高,分别为6.372 mg/100g鲜重和6.350 mg/100g鲜重,三倍体材料中最高的是VS6-19,茄红素含量为6.684 mg/100g鲜重。同瓤色的不同材料之间茄红素的含量与倍性无关,与材料的基因型相关。 Lycopene content of 33 watermelons materials involved in different flesh color and ploid were determinated by S.pectrophotometry in this experiment,the results showed that: lycopene content of the white flesh of watermelon was lowest, the highest content was dark red flesh, among white flesh, orange flesh, golden yellow flesh, pink flesh, red and dark red flesh of watermelon material, There was a positive correlation between lycopene content and flesh color. Lycopene content of S292, VS8-44 was relatively high in the diploid watermelon of dark red flesh, were respectively 6. 372 mg/100g fresh weight and 6.350 mg/100g fresh weight, The highest lycopene content of VS6-19 in the triploid watermelon was 6. 684 mg/100g fresh weight. In the different materials, the lycopene content of the same flesh color was irrelevant to ploidy, related to Genotype of meterials.
出处 《北方园艺》 CAS 北大核心 2009年第8期44-46,共3页 Northern Horticulture
基金 国家瓜类工程技术中心资助项目
关键词 西瓜 不同瓤色 茄红素含量 Watermelon Different flesh color Lycopene content
  • 相关文献

参考文献9

二级参考文献24

  • 1姜文侯,单志萍,孟妤,孙冬梅.β-胡萝卜素的应用、市场和天然型产品的发酵法生产[J].食品与发酵工业,1994,20(3):65-71. 被引量:72
  • 2刘心绮,食品资讯,1999年,2期,38页
  • 3张连富,农牧产品开发,1998年,8期,18页
  • 4Di Mascio P,Kaiser SP,Sies H.Lycopene as the most efficient biological carotene singlet oxygen quencher[J].Arch Biochem Biophys,1989,274:532-538.
  • 5Gerster H.The potential role of lycopene for human health[J].J Am Coll Nutr,1997,16:109-126.
  • 6Giovannucci E.Tomatoes,tomato-based products,lycopene,and cancer:review of the epidemiological literature[J].J Natl Cancer Inst,1999,91:317-331.
  • 7Perkins-Veazie P,Collins JK,Pair SD,et al.Lycopene content dicers among red-freshed watermelon cultivars[J].J Sci Food Agric,2001,81:983-987.
  • 8Sadler G,Davis J,Dezman D.Rapid extraction of lycopene and b-carotene from reconstituted tomato paste and pink grapefruit homogenates[J].J Food Sci,1990,55:1460-1461.
  • 9Davis AR,Fish WW,Perkins-Veazie P.A rapid spectrophotometric method for analyzing lycopene content in tomato and tomato products[J].Postharvest Biology and Technology,2003,28:425-430.
  • 10Fish WW,Perkins-Veazie P,Collins JK.A quantitative assay for lycopene that utilizes reduced volumes of organic solvents[J].J of food Composition and Analysis,2002,15:309-317.

共引文献110

同被引文献59

引证文献3

二级引证文献26

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部