烹饪过程对番茄、酸浆和粘果酸浆中两种生物活性类胡萝卜素含量的影响。
Effect of cooking processes on the contents of two bioactive carotenoids in Solanum lycopersicum tomatoes and Physalis ixocarpa and Physalis philadelphica tomatillos.
作者信息
Elizalde-González María P, Hernández-Ogarcía Socorro G
机构信息
Centro de Química, Instituto de Ciencias, Universidad Autónoma de Puebla, Apdo. Postal J-55, 72571 Puebla, Pue. Mexico.
出版信息
Molecules. 2007 Aug 13;12(8):1829-35. doi: 10.3390/12081829.
Calculation of the HPLC chromatographic retention times of different carotenoids supported our improved chromatographic separation of beta-carotene and lutein in four tomatoes and two tomatillo varieties in fresh form and after three different cooking procedures: pot boiling, cooking in a pressure cooker and microwaving. A good separation was achieved experimentally using an Ultrasphere ODS column and gradient elution with an acetonitrile-tetrahydrofuran-water mobile phase. It was shown that diverse tomato species contained different amounts of beta-carotene (6-400 microg/100 mg) and lutein (2-30 microg/100 mg). The concentration in fresh samples was higher than in cooked tomatoes. The beta-carotene content in fresh tomatillo varied between 2 and 20 microg/100 mg. Microwaving caused partial destruction of the beta-carotene and lutein in tomatillos.
不同类胡萝卜素的高效液相色谱保留时间的计算，支持了我们对四种番茄和两种墨西哥酸浆品种中的β-胡萝卜素和叶黄素在新鲜状态以及经过三种不同烹饪方法（水煮、高压锅煮和微波加热）后的改进色谱分离。使用Ultrasphere ODS柱和乙腈 - 四氢呋喃 - 水流动相进行梯度洗脱，通过实验实现了良好的分离。结果表明，不同的番茄品种含有不同量的β-胡萝卜素（6 - 400微克/100毫克）和叶黄素（2 - 30微克/100毫克）。新鲜样品中的浓度高于煮熟的番茄。新鲜墨西哥酸浆中的β-胡萝卜素含量在2至20微克/100毫克之间。微波加热导致墨西哥酸浆中的β-胡萝卜素和叶黄素部分被破坏。
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