RELATIONSHIP OF VEGETABLE COLOR TO PHYSICAL STATE OF CAROTENES

被引：26

作者：

PURCELL, AE

WALTER, WM

THOMPKIN.WT

机构：

[1] Department of Food Science, North Carolina State University at Raleigh, Southern Utilization Research and Development Division, U. S. Department of Agriculture, Raleigh

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 01期

关键词：

D O I：

10.1021/jf60161a011

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Some high-carotenoid vegetables show a distinct color shift when heated. The absorption spectra of fresh and heated carrot, sweet potato, squash and tomato were determined. The spectra of fresh vegetables having well-defined chromoplasts were nearly duplicated by aqueous suspensions of the major carotene. The color shift is attributed to degradation of chromoplasts and solution of the carotenes in other cellular lipids. © 1969, American Chemical Society. All rights reserved.

引用

页码：41 / +

页数：1

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