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茄红素(C_(40)H_(56))是一种红色针状结晶体,它存在于番茄果实细胞中,其形成受温度、光照等因素的影响.我们的测定表明,不同品种、不同成熟时期和成熟程度的番茄,其茄红素含量不同.而茄红素含量的多少,直接影响着番茄酱的色泽;挑选茄红素含量高的品种,并在果实中茄红素形成最多的时期采收,采收后贮放于适当的温光条件下,可以提高番茄酱的质量和商品价值.一、材料及方法1985年,我们取露地生产的番茄果实(共32个品种)进行了63个品次测定.称取番茄原酱(或番茄酱)0.25β克(β为标线斜率),加入甲醇充分搅拌,抽提黄色素,至滤波无色为止.再如法加入甲苯液
Lycopene (C_ (40) H_ (56)) is a red needle-like crystal, which exists in tomato fruit cells and its formation is affected by temperature, light and other factors.Our measurements show that different varieties, different maturation Period and maturity of tomato lycopene content is different.While the amount of lycopene directly affects the color of tomato sauce; select lycopene-rich varieties, and in the fruit lycopene formation of the most period Harvesting, harvesting and storage under suitable temperature and light conditions can improve the quality and commodity value of tomato sauce I. Materials and Methods In 1985, we took the open-field tomato fruit (32 varieties in total) for 63 A determination of the quality of goods.Weigh the original tomato sauce (or tomato sauce) 0.25β g (β is the slope of the standard line), add methanol and stir, extracted yellow pigment until the filter colorless so another method was added toluene solution