トマトの色調に関する研究 : (第3報)リコピン懸濁液の色調に及ぼす糖類, 有機酸類, アミノ酸類, 塩類の影響について : Studies on Color of Tomato. : (Part3) : The effects of sugars, organic acids, amino acids and salts on the color of lycopene suspension.
作成者 竹花, 秀太郎, 小倉, 長雄, 宮川, 裕生
作成者 (ヨミ) タケハナ, ヒデタロウ, ミヤカワ, ヒロオ
作成者の別表記 TAKEHANA, Hidetaro, OGURA, Nagano, MIYAKAWA, Hiro-o
日本十進分類法 (NDC) 620
内容 The effects of sugars, organic acids, amino acids and salts on the color of lycopene suspension are as follows: 1. Sugars have a tendency to accelerate the color change of suspension from red to yellow. The effects of them are notable in order of fructose, sucrose and glucose. During preservation of them in room temperature, lycopene is discolored by oxidation, and the light accelerate the reaction. 2. The addition of organic acids has no or less effects to the content of lycopene nor to the color change, but to discoloration considerably. The results suggest that the isomerization of lycopene has occured. 3. Color change and discoloration are not observed by the heating with amino acids. Nevertheless, in the suspension preserved in room temperature, the content of lycopene rather decreases and the discoloration is observed in addition of amino acids, especially glutamic and aspartic acid. These amino acids accelerated isomerization and oxidation of lycopene. 4. The salts of iron, tin, and aluminium has less effects to the browning reaction, but to the oxidation of lycopene.
コンテンツの種類 紀要論文 Departmental Bulletin Paper
掲載誌情報 千葉大学園芸学部学術報告 Vol.13 page.51-56 (19651231)
情報源 The technical bulletin of Faculty of Horticulture, Chiba University
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