Edelenbos M, Christensen L P, Grevsen K
Department of Horticulture, Danish Institute of Agricultural Sciences, Research Center Aarslev, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
J Agric Food Chem. 2001 Oct;49(10):4768-74. doi: 10.1021/jf010569z.
Chlorophyll and carotenoid pigments from six cultivars of processed green peas (Avola, Tristar, Rampart, Turon, Bella, and Greenshaft) were extracted with 100% acetone and analyzed by reversed-phase HPLC. A total of 17 pigments were identified in the pea cultivars including 8 xanthophylls ((all-E)-neoxanthin, (9'Z)-neoxanthin, (all-E)-violaxanthin, neochrome, (all-E)-lutein epoxide, (all-E)-lutein, neolutein B, neolutein A), 4 chlorophyll b related compounds (chlorophyll b derivative, chlorophyll b, chlorophyll b', and pheophytin b), 4 chlorophyll a related compounds (chlorophyll a derivative, chlorophyll a, chlorophyll a', and pheophytin a), and (all-E)-beta-carotene. The efficiency of different extraction procedures using 100% acetone showed that initial extraction followed by three reextractions without holding time between gave a higher extraction yield than no reextraction and 30 or 60 min holding time. All six cultivars contained the same pigments, but the concentration of each pigment varied significantly. On average of the two years, the chlorophyll a concentration varied from 4800 to 7300 microg/100 g fresh weight, the chlorophyll b concentration from 2100 to 2800 microg/100 g fresh weight, the (all-E)-lutein concentration from 1200 to 1900 microg/100 g fresh weight, and the (all-E)-beta-carotene concentration from 300 to 490 microg/100 g fresh weight in the processed pea cultivars. These differences in pigment concentration between the investigated cultivars are discussed in relation to maturity, product color and nutritional quality.
采用100%丙酮对六个加工用青豌豆品种（阿沃拉、三星、壁垒、图伦、贝拉和绿轴）的叶绿素和类胡萝卜素色素进行提取，并通过反相高效液相色谱法进行分析。在豌豆品种中共鉴定出17种色素，包括8种叶黄素（（全反式）新黄质、（9'Z）新黄质、（全反式）紫黄质、新色素、（全反式）叶黄素环氧化物、（全反式）叶黄素、新叶黄素B、新叶黄素A）、4种叶绿素b相关化合物（叶绿素b衍生物、叶绿素b、叶绿素b'和脱镁叶绿素b）、4种叶绿素a相关化合物（叶绿素a衍生物、叶绿素a、叶绿素a'和脱镁叶绿素a）以及（全反式）β-胡萝卜素。使用100%丙酮的不同提取程序的效率表明，初始提取后进行三次再提取且中间无保持时间，其提取产率高于不进行再提取以及保持30或60分钟的情况。所有六个品种都含有相同的色素，但每种色素的浓度差异显著。在两年的平均值中，加工豌豆品种中叶绿素a的浓度在4800至7300微克/100克鲜重之间，叶绿素b的浓度在2100至2800微克/100克鲜重之间，（全反式）叶黄素的浓度在1200至1900微克/100克鲜重之间，（全反式）β-胡萝卜素的浓度在300至490微克/100克鲜重之间。针对成熟度、产品颜色和营养品质，讨论了所研究品种之间色素浓度的这些差异。
