Carotenoid composition of the fruits of Capsicum annuum cv. Bovet 4 during ripening

被引：22

作者：

Deli, J ^{[1
]}

Toth, G ^{[1
]}

机构：

[1] UNIV PECS,SCH MED,DEPT MED CHEM,H-7643 PECS,HUNGARY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1997年 / 205卷 / 05期

关键词：

Capsicum annuum; carotenoids; analyses; maturation; LONGUM-NIGRUM; RED PAPRIKA; HPLC; 3,6-EPOXIDES; SEPARATION; PIGMENTS; PEPPERS; BOLA;

D O I：

10.1007/s002170050186

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The changes in the carotenoid pigments of the Capsicum annuum cv. Bovet 4 during ripening have been investigated quantitatively by means of an HPLC technique. In the chromatograms, 56 peaks were detected and 34 carotenoids were identified. In the ripe fruits. capsanthin, capsorubin, zeaxanthin, cucurbitaxanthin A, and beta-carotene were found to be the main carotenoids, the remainder being capsanthin 5,6-epoxide, capsanthin 3,6-epoxide, karpoxanthin, cucurbitaxanthin B, violaxanthin, cycloviolaxanthin, antheraxanthin, capsanthone, nigroxanthin, beta-cryptoxanthin and several cis isomers and furanoid oxides.

引用

页码：388 / 391

页数：4

共 18 条

[1] CAROTENOID COMPOSITION OF NEW CULTIVARS OF RED-PEPPER FOR PAPRIKA [J].