Alasalvar C, Grigor J M, Zhang D, Quantick P C, Shahidi F
Food Research Center, University of Lincolnshire and Humberside, Brayford Pool, Lincoln LN6 7TS, United Kingdom.
J Agric Food Chem. 2001 Mar;49(3):1410-6. doi: 10.1021/jf000595h.
Four different colored carrots, orange, purple with orange core, yellow, and white, were examined for their content of phenolics, antioxidant vitamins, and sugars as well as their volatiles and sensory responses. A total of 35 volatiles were identified in all carrots, 27 positively. White carrot contained the highest content of volatiles, followed by orange, purple, and yellow. In total, 11, 16, 10, and 9 phenolic compounds were determined for the first time in orange, purple, yellow, and white carrots, respectively. Of these, chlorogenic acid was the most predominant phenolic compound in all carrot varieties. Differences (p < 0.05) in relative sweetness, the contents of vitamin C and alpha- and beta-carotenes, and certain flavor characteristics were observed among the colored carrot varieties examined. Purple carrots contained 2.2 and 2.3 times more alpha- and beta-carotenes (trace in yellow; not detected in white) than orange carrots, respectively. Purple carrot may be used in place of other carrot varieties to take advantage of its nutraceutical components.
对四种不同颜色的胡萝卜（橙色、带橙色芯的紫色、黄色和白色）进行了酚类物质、抗氧化维生素、糖类以及挥发性成分和感官反应的检测。在所有胡萝卜中共鉴定出35种挥发性成分，其中27种得到了明确确认。白色胡萝卜的挥发性成分含量最高，其次是橙色、紫色和黄色胡萝卜。橙色、紫色、黄色和白色胡萝卜中分别首次测定出11种、16种、10种和9种酚类化合物。其中，绿原酸是所有胡萝卜品种中最主要的酚类化合物。在所检测的彩色胡萝卜品种中，相对甜度、维生素C、α-胡萝卜素和β-胡萝卜素含量以及某些风味特征存在差异（p<0.05）。紫色胡萝卜的α-胡萝卜素和β-胡萝卜素含量分别比橙色胡萝卜高2.2倍和2.3倍（黄色胡萝卜中含量微量；白色胡萝卜中未检测到）。紫色胡萝卜可替代其他胡萝卜品种，以利用其营养成分。
