工业番茄育种中的生物活性成分

Q4 Biochemistry, Genetics and Molecular Biology
N. Pavlović, J. Mladenović, R. Pavlović, Djordje Moravčević, J. Zdravković
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引用次数: 1

摘要

根据营养价值选择工业用番茄品系是一种潜力,这将反映在从番茄果实中获得的最终产品中。同时,对番茄汁的制备工艺(100℃)和热风干燥工艺进行了研究,以确定对新鲜水果中所含营养物质的天然潜力破坏最小的最佳工艺流程。对6个品系和1个工业番茄品种进行了研究。采用标准方法测定了番茄红素、β-胡萝卜素、酚类、黄酮类、干物质和总抗氧化能力的含量。采用主成分分析法对番茄果实中平均类胡萝卜素(番茄红素、β-胡萝卜素)含量、维生素C、维生素E、酚类物质、黄酮类物质、干物质和总抗氧化能力进行分组。前两个主成分对研究样本的总变异率负责77.18%。其他五个成分的影响较低,占变异的22.18%。通过番茄红素和β-胡萝卜素的少量损失,加工后的抗氧化活性得到了最好的保存。在热加工过程中,维生素C、维生素E、酚类和类黄酮的损失较大,其中果汁损失最多,而干品损失较小。果实在热加工过程中所处的温度高度对养分损失有一定的影响。基因型SPRZ和SPSM表现最好。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bioactive components in breeding industrial tomato
Selection of tomato lines for industrial use regarding their nutritional value is a potential that will reflect in the final product obtained from tomato fruits. At the same time, technological process of preparation of tomato juice (100 °C), as well as hot air drying, was studied in order to establish an optimal technological process that is the least disrupting for the natural potential of nutrients contained in fresh fruits. The research was performed on 6 lines and one variety of industrial tomato. The content of vitamin C, vitamin E, lycopene, β-carotene, phenols, flavonoids, dry matter and total antioxidative capacity was studied by applying standard methods for determination of the level of these parameters. Grouping was performed according to traits of average carotenoid content (lycopene, β-carotene), vitamin C, vitamin E, phenols, flavonoids, dry matter and total antioxidative capacity in tomato fruit, by applying PCA. The first two principle components were responsible for 77.18 % of total variability of researched samples. The impact of other five components was low and they were responsible for 22.18 % of the variability. Antioxidative activity was best preserved after finishing, through small losses of lycopene and β-carotene. Losses of vitamin C, vitamin E, phenols and flavonoids during thermal processing were great, mostly in juice, while in dried product, these losses were lower. Nutrient losses were in function of temperature height that the fruits were exposed to during the thermal processing. Genotypes SPRZ and SPSM were marked as the best.
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来源期刊
Ratarstvo i Povrtarstvo
Ratarstvo i Povrtarstvo Agricultural and Biological Sciences-Soil Science
CiteScore
0.80
自引率
0.00%
发文量
4
审稿时长
4 weeks
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