Cano M P, de Ancos B, Lobo G, Monreal M
Department of Plant Food Science and Technology, Consejo Superior de Investigaciones Cientificas, Ciudad Universitaria, Madrid, Spain.
Z Lebensm Unters Forsch. 1996 Apr;202(4):279-84. doi: 10.1007/BF01206097.
An HPLC study of the carotenoid composition of fresh, frozen and canned papaya fruit slices was done. There were no qualitative differences between the carotenoid patterns of fresh and frozen papaya fruit slices (cultivar Sunrise). The major carotenoids found in papaya extracts were lycopene and carotenol fatty acid esters of beta-cryptoxanthin and beta-cryptoxanthin-5, 6-epoxide. Other xanthophylls detected were beta-cryptoxanthin, trans-zeaxanthin and cryptoflavin. It was possible to determine the quantitative losses of carotenoids in papaya slices as a result of the freezing process and frozen storage, since samples of these fruits were available before processing. The pigment pattern of the canned product showed lycopene as being a major pigment. Thermal treatment induced the degradation of carotenol fatty acid esters of xanthophylls. The freezing and canning processing of papaya slices led to significant decreases in the total carotenoids quantified by HPLC, with frozen female slices and canned samples showing lower amounts of pigments. Hunter colour values of frozen slices were similar to those of fresh papaya fruit slices.
对新鲜、冷冻和罐装木瓜果片的类胡萝卜素组成进行了高效液相色谱（HPLC）研究。新鲜和冷冻木瓜果片（Sunrise品种）的类胡萝卜素模式在定性上没有差异。在木瓜提取物中发现的主要类胡萝卜素是番茄红素以及β-隐黄质和β-隐黄质-5,6-环氧化物的类胡萝卜醇脂肪酸酯。检测到的其他叶黄素是β-隐黄质、反式玉米黄质和隐黄素。由于这些水果在加工前有样品，因此可以确定木瓜果片中类胡萝卜素因冷冻过程和冷冻储存造成的定量损失。罐装产品的色素模式显示番茄红素是主要色素。热处理导致叶黄素的类胡萝卜醇脂肪酸酯降解。木瓜果片的冷冻和罐装加工导致通过HPLC定量的总类胡萝卜素显著减少，冷冻的雌性果片和罐装样品的色素含量较低。冷冻果片的亨特颜色值与新鲜木瓜果片相似。
