Maestría en Ciencia y Tecnología de Alimentos. Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, 80000 Culiacán, Sinaloa México.
Laboratorio de Fitoquímicos y Nutrición, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Campus Juriquilla, Avenida de las Ciencias, Querétaro, 76230 México.
J Food Sci Technol. 2014 Oct;51(10):2720-6. doi: 10.1007/s13197-012-0782-0. Epub 2012 Aug 1.
Tomato is an important agricultural crop world-wide. Their pigments are very important in many ways. They have been associated with health benefits such as lowering the risk of some chronic diseases. Quantification of chlorophylls by spectrophotometry and Identification of carotenoids using liquid chromatography coupled to mass spectrometry, and quantification by HPLC-DAD was carried out in the exocarp and mesocarp of tomato fruit during 6 different ripeness stages (mature-green, breakers, turning, pink, light-red and red). Four carotenoids have been followed during ripening; β-carotene and lycopene were unequivocally identified, whereas γ-carotene and lycopene-epoxide were tentatively identified. Differences between exocarp and mesocarp were as follows: Most of the ripening period, fruit exocarp had higher quantities of both chlorophyll and carotenoids than mesocarp. In both, exocarp and mesocarp, chlorophylls drastically decreased, lycopene significantly increased, while β-carotene, γ-carotene and lycopene-epoxide only increased slightly during fruit ripening.
番茄是一种重要的世界性农业作物。它们的色素在许多方面都非常重要。它们与健康益处有关，例如降低某些慢性疾病的风险。在番茄果实的外果皮和中果皮的 6 个不同成熟阶段（成熟绿、破色、转色、粉红、淡红和红色）中，通过分光光度法定量测定叶绿素，并使用液相色谱-质谱法结合鉴定类胡萝卜素，并通过 HPLC-DAD 定量。在成熟过程中，共跟踪了 4 种类胡萝卜素；β-胡萝卜素和番茄红素被明确鉴定，而γ-胡萝卜素和番茄红素环氧化物则被暂定鉴定。外果皮和中果皮之间存在差异：在大部分成熟期间，外果皮中的叶绿素和类胡萝卜素含量均高于中果皮。在外果皮和中果皮中，叶绿素急剧下降，番茄红素显著增加，而β-胡萝卜素、γ-胡萝卜素和番茄红素环氧化物在果实成熟过程中仅略有增加。
