Carotenoid composition in the fruits of Capsicum annuum cv Szentesi Kosszarvu during ripening

被引：67

作者：

Deli, J

Matus, Z

Toth, G

机构：

[1] Department of Medical Chemistry, Univ. Medical School of Pécs, H-7643 Pécs

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1996年 / 44卷 / 03期

关键词：

Capsicum annuum; carotenoids; analysis; biosynthesis;

D O I：

10.1021/jf950354n

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The changes in the carotenoid pigments of Capsicum annuum cv. Szentesi Kosszarvu during maturation have been investigated quantitatively by means of a HPLC technique. In ail of the chromatograms, 56 peaks were detected; 34 carotenoids were identified. In this study, special attention is paid to the formation of minor carotenoids with 3,6-epoxy-beta- (oxabicyclo[2.2.1]) and 3,5,6-trihydroxy-beta-end groups. The possible biosynthetic route and the identity of capsolutein with the cucurbitaxanthin A are described.

引用

页码：711 / 716

页数：6

共 22 条

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