Seybold Clarissa, Fröhlich Kati, Bitsch Roland, Otto Konrad, Böhm Volker
Institute of Nutrition, Friedrich Schiller University Jena, Jena, Germany.
J Agric Food Chem. 2004 Nov 17;52(23):7005-10. doi: 10.1021/jf049169c.
The aim of this study was to investigate the effect of different types of tomato processing on contents of lycopene, beta-carotene, and alpha-tocopherol. Samples of tomato sauce, tomato soup, baked tomato slices, and tomato juice were taken at different times of heating, respectively, after each step of production. HPLC was used to analyze contents of carotenoids and vitamin E. Due to the loss of water during thermal processing, contents of lycopene, beta-carotene, and alpha-tocopherol on a wet weight basis increased. On a dry weight basis, contents of lycopene increased or decreased depending on the origin of the tomatoes used, whereas the beta-carotene contents decreased or were quite stable. In contrast to lycopene, beta-carotene isomerized due to thermal processing. The alpha-tocopherol contents significantly rose during short-term heating. The increase was not caused by release of alpha-tocopherol from the seeds containing predominantly gamma-tocopherol and accounting for 2% of total alpha-tocopherol content only.
本研究的目的是调查不同类型的番茄加工方式对番茄红素、β-胡萝卜素和α-生育酚含量的影响。在生产的每个步骤之后，分别在不同加热时间采集番茄酱、番茄汤、烤番茄片和番茄汁的样本。采用高效液相色谱法（HPLC）分析类胡萝卜素和维生素E的含量。由于热加工过程中水分的损失，以湿重计，番茄红素、β-胡萝卜素和α-生育酚的含量增加。以干重计，番茄红素的含量根据所用番茄的来源而增加或减少，而β-胡萝卜素的含量则减少或相当稳定。与番茄红素不同，β-胡萝卜素会因热加工而发生异构化。α-生育酚的含量在短期加热过程中显著上升。这种增加并非主要由富含γ-生育酚且仅占总α-生育酚含量2%的种子中α-生育酚的释放所导致。
