[1]王丹,张建,王晓蕊,等.番茄果实类胡萝卜素组成含量与色泽相关性分析[J].江苏农业学报,2021,(06):1554-1564.[doi:doi:10.3969/j.issn.1000-4440.2021.05.025]
　WANG Dan,ZHANG Jian,WANG Xiao-rui,et al.Correlation analysis between tomato color with carotenoid constitutes and content[J].,2021,(06):1554-1564.[doi:doi:10.3969/j.issn.1000-4440.2021.05.025]
点击复制

番茄果实类胡萝卜素组成含量与色泽相关性分析()
分享到：

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2021年06期
页码:
1554-1564
栏目:
加工贮藏·质量安全
出版日期:
2021-12-30

文章信息/Info

Title:
Correlation analysis between tomato color with carotenoid constitutes and content
作者:
王丹1; 张建1; 王晓蕊1; 张连富2; 魏哲文3; 熊素玉4
（1.石河子大学食品学院,新疆石河子832003；2.江南大学食品学院，江苏无锡214122；3.中华人民共和国石河子海关，新疆石河子832099；4.昌吉回族自治州药品检验所，新疆昌吉831100）
Author(s):
WANG Dan1; ZHANG Jian1; WANG Xiao-rui1; ZHANG Lian-fu2; WEI Zhe-wen3; XIONG Su-yu4
(1.College of Food Science and Technology, Shihezi University, Shihezi 832003, China;2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;3.Shihezi Customs of the People′s Republic of China, Shihezi 832099, China;4.Institute for Drug Control of Changji Hui Autonomous Prefecture, Changji 831100, China)
关键词:
番茄; 八氢番茄红素; 六氢番茄红素; 顺式番茄红素; 颜色特征值
Keywords:
tomato; phytoene; phytofluene; cis-lycopene; color characteristic value
分类号:
S641.201
DOI:
doi:10.3969/j.issn.1000-4440.2021.05.025
文献标志码:
A
摘要:
类胡萝卜素是番茄呈现不同色泽的物质基础，系统研究番茄色泽与类胡萝卜素种类、含量的相关性可以为筛选特定类胡萝卜素成分如六氢番茄红素、八氢番茄红素和顺式番茄红素等提供指导。利用高效液相色谱-二极管阵列检测系统（HPLC-PDA）和色度仪对12个不同品种番茄在不同成熟期的类胡萝卜素组成和颜色特征值进行分析。结果表明，红色系番茄主要积累番茄红素，最高鲜质量含量达到(123.50±1.34) μg/g；黄色系番茄、绿色系番茄主要积累β-胡萝卜素，最高鲜质量含量达到(7.56±0.02) μg/g。黄色系番茄中橙色番茄有较高鲜质量含量的八氢番茄红素、六氢番茄红素，分别达到(59.72±0.84) μg/g、(23.24±0.31) μg/g，且番茄红素中顺式番茄红素占比达到77.44%，远远高于其他颜色的番茄品种。在所有供试番茄品种中，八氢番茄红素、六氢番茄红素、番茄红素含量在果实发育过程中整体上随着番茄果实成熟度的增加而增加，β-胡萝卜素因番茄品种的不同在果实发育过程中呈现出不同的变化趋势。在番茄果实中，番茄红素含量与红度（a*）和a*/b*呈极显著正相关，与亮度（L*）、黄度（b*）和色度角（H）呈极显著负相关，β-胡萝卜素含量与亮度（L*）和H呈极显著负相关，与b*无显著相关性，这2种主要类胡萝卜素含量与色彩饱和度（C）均无显著相关性。
Abstract:
Carotenoids are the material basis for different colors of tomatoes. Systematic study on the relationship between tomato color with carotenoid constitutes and content can provide guidance for screening specific carotene components such as phytofluene, phytoene and cis-lycopene. The carotenoid composition and color characteristics of twelve different tomato varieties at different maturity stages were analyzed by high performance liquid chromatography-photo diode array detection (HPLC-PDA) and colorimeter. The results showed that the main carotenoid in red series of tomatoes was lycopene, the highest content was (123.50±1.34) μg/g, the main carotenoid in the yellow and green series of tomatoes was β-carotene, the highest content was (7.56±0.02) μg/g. The content of phytoene and phytofluene in orange tomato was (59.72±0.84) μg/g and (23.24±0.31) μg/g, respectively. The proportion of cis-lycopene in orange tomato was 77.44%, which was much higher than that in other tomato varieties. Among all tested varieties, the contents of phytoene, phytofluene and lycopene increased with the increase of tomato fruit maturity, β-carotene showed different trends during fruit ripening in coloured-tomatoes. Lycopene content in tomato fruits was significantly positively correlated with redness (a*) and a*/b*, and negatively correlated with brightness (L*), yellowness (b*) and chromaticity angle (H), β-carotene content was negatively correlated with brightness (L*) and chromaticity angle (H), but had no significant correlation with yellowness (b*). There was no significant correlation between the contents of these two main carotenoids and color saturation (C).

参考文献/References:

[1]LU Z Q, WANG J J, GAO R P, et al. Sustainable valorisation of tomato pomace: a comprehensive review[J]. Trends in Food Science & Technology, 2019, 86: 172-187.
[2]COYAGO-CRUZ E, CORELL M, MORIANA A, et al. Effect of the fruit position on the cluster on fruit quality, carotenoids, phenolics and sugars in cherry tomatoes (Solanum lycopersicum L.)[J]. Food Res Int, 2017, 100(1): 804-813.
[3]NISAR N, LI L, LU S, et al. Carotenoid metabolism in plants[J]. Molecular Plant, 2015, 8(1): 68-82.
[4]LEWINSOHN E, SITRIT Y, BAR E, et al. Not just colors-carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit[J]. Trends in Food Science & Technology, 2005, 16(9): 407-415.
[5]VIOLETA N, IONICA M E, TRANDAFIR I. Bioactive compounds, antioxidant activity and color of hydroponic tomato fruits at different stages of ripening[J]. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2015, 43(2): 404-412.
[6]MELéNDEZ-MARTNEZ A J, MAPELLI-BRAHM P, STINCO C M. The colourless carotenoids phytoene and phytofluene: from dietary sources to their usefulness for the functional foods and nutricosmetics industries[J]. Journal of Food Composition and Analysis, 2018, 67: 91-103.
[7]LI H Y, DENG Z Y, LIU R H, et al. Carotenoid compositions of coloured tomato cultivars and contribution to antioxidant activities and protection against H2O2-induced cell death in H9c2[J]. Food Chemistry, 2013, 136(2): 878-888.
[8]RAWAL R, GAUTAM D M, KHADKA R B, et al. Fruit quality characters of tomato (Solanum lycopersicum) genotypes differed by maturity stages[C]//AVRDC-VEGETABLE POST-HRVEST POJECT. The 5th international conference on agriculture, environment and biological sciences (ICAEBS-16). Pattaya,Thailand: AVRDC-Vegetable Post-Hrvest Poject, 2016.
[9]FERNNDEZ-RUIZ V, TORRECILLA J S, CMARA M, et al. Radial basis network analysis of color parameters to estimate lycopene content on tomato fruits[J]. Talanta, 2010, 83(1):9-13.
[10]PARK M H, SANGWANANGKUL P, BAEK D R. Changes in carotenoid and chlorophyll content of black tomatoes (Lycopersicone sculentum L.) during storage at various temperatures[J]. Saudi Journal of Biological Sciences, 2018, 25(1): 57-65.
[11]吴学平,刘日华,应允祥. ‘黑妃’小番茄引种及山地高效栽培关键技术浅析[J]. 农学学报, 2013, 3(12): 42-44.
[12]李凯,谭丹. 新疆番茄产业国际竞争力分析[J]. 现代商业, 2018(35): 65-68.
[13]利慧华,叶成,李莉莉,等. 番茄红素的顺反异构化及生物利用率研究进展[J]. 食品研究与开发, 2015, 36(18): 188-191.
[14]陈伟,丁霄霖. 番茄红素化学和生物学特性[J]. 粮食与油脂, 2002(7): 47-49.
[15]COOPERSTONE J L, RALSTON R A, RIEDL K M, et al. Enhanced bioavailability of lycopene when consumed as cis-isomers from tangerine compared to red tomato juice, a randomized, cross-over clinical trial[J]. Molecular Nutrition & Food Research, 2015, 59(4): 658-669.
[16]YANG C, LIU H X, SUN Q R, et al. Enriched Z-isomers of lycopene-loaded nanostructured lipid carriers: physicochemical characterization and in vitro bioaccessibility assessment using a diffusion model[J]. LWT-Food Science and Technology, 2019, 111(1): 767-773.
[17]MELNDEZ-MARTNEZ A J, MAPELLI-BRAHM P, BENTEZ-GONZLEZ A, et al. A comprehensive review on the colorless carotenoids phytoene and phytofluene[J]. Archives of Biochemistry and Biophysics, 2015, 572: 188-200.
[18]STINCO C M, HEREDIA F J, VICARIO I M, et al. In vitro antioxidant capacity of tomato products: relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements[J]. LWT-Food Science and Technology, 2016, 65: 718-724.
[19]CAMPBELL J K, ENGELMANN N J, LILA M A, et al. Phytoene, phytofluene, and lycopene from tomato powder differentially accumulate in tissues of male fisher 344 rats[J]. Nutrition Research, 2007, 27(12): 794-801.
[20]MELENDEZ-MARTINEZ A J, STINCO C M, LIU C, et al. A simple HPLC method for the comprehensive analysis of cis/trans (Z/E) geometrical isomers of carotenoids for nutritional studies[J]. Food Chemistry, 2013, 138(2/3): 1341-1350.
[21]JAZAERI S, MOHAMMADI A, KERMANI A M P, et al. Characterization of lycopene hydrocolloidal structure induced by tomato processing[J]. Food Chemistry, 2018, 245: 958-965.
[22]胡建中,王可兴,潘思轶. 高效液相色谱法测定柑橘汁中类胡萝卜素[J]. 食品科学, 2006,27(12): 634-636.
[23]COOPERSTONE J L, FRANCIS D M, SCHWARTZ S J. Thermal processing differentially affects lycopene and other carotenoids in cis-lycopene containing, tangerine tomatoes[J]. Food Chemistry, 2016, 210: 466-472.
[24]ARIAS R, LEE T C, LOGENDRA L, et al. Correlation of lycopene measured by HPLC with the L*, a*, b* color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content[J]. Journal of Agricultural and Food Chemistry, 2000, 48(5): 1697-1702.
[25]高莉红. 姜黄素的合成、染发及其染发机理研究[D]. 无锡：江南大学, 2013.
[26]LI X, LU M, TANG D Q, et al. Composition of carotenoids and flavonoids in narcissus cultivars and their relationship with flower color[J]. PLoS One, 2017, 10(11): e0142074.
[27]COYAGO-CRUZ E, CORELL M, STINCO C M, et al. Effect of regulated deficit irrigation on quality parameters, carotenoids and phenolics of diverse tomato varieties (Solanum lycopersicum L.)[J]. Food Research International, 2017, 96: 72-83.
[28]PARK M H, SANGWANANGKUL P, BAEK D R. Changes in carotenoid and chlorophyll content of black tomatoes (Lycopersicone sculentum L.) during storage at various temperatures[J]. Saudi Journal of Biological Sciences, 2018, 25(1): 57-65.
[29]BORGHESI E, GONZLEZ-MIRET M L, ESCUDERO-GILETE M L, et al. Effects of salinity stress on carotenoids, anthocyanins, and color of diverse tomato genotypes[J]. Journal of Agricultural and Food Chemistry, 2011, 59(21): 11676-11682.
[30]GEORG S, TOURNIAIRE F, GAUTIER H, et al. Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes[J]. Food Chemistry, 2011, 124(4): 1603-1611.
[31]米佳,禄璐,戴国礼,等. 枸杞色泽与其类胡萝卜素含量和组成的相关性[J]. 食品科学, 2018, 39(5): 81-86.
[32]张颖,陈华翰,李春美. 番茄中类胡萝卜素及其顺式异构体的HPLC分析[J]. 分析测试学报, 2016, 35(4): 448-453.
[33]ISHIDA B K, ROBERTS J S, CHAPMAN M H, et al. Processing tangerine tomatoes: effects on lycopene-isomer concentrations and profile[J]. Journal of Food Science, 2007, 72(6): C307-C312.
[34]BRITTON G, YOUNG A. Methods for the isolation and analysis of carotenoids[M]//YOUNG A J, BRITTON G. Carotenoids in photosynthesis. Dordrecht: Springer, 1993: 409-457.
[35]阮美颖,叶青静,周国治,等. 不同颜色樱桃番茄果实成熟过程中色素的变化[J]. 浙江农业科学, 2013(5): 526-528.
[36]曲瑞芳,梁燕,巩振辉,等. 番茄不同品种间番茄红素含量变化规律的研究[J]. 西北农业学报, 2006,15(3): 121-123.
[37]MELNDEZ-MARTNEZ A J, FRASER P D, BRAMLEY P M. Accumulation of health promoting phytochemicals in wild relatives of tomato and their contribution to in vitro antioxidant activity[J]. Phytochemistry, 2010, 71(10): 1104-1114.
[38]COYAGO-CRUZ E, CORELL M, MORIANA A, et al. Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties[J]. Food Chemistry, 2019, 277: 480-489.
[39]ALEXANDER L, GRIERSON D. Ethylene biosynthesis and action in tomato: a model for climacteric fruit ripening[J]. Journal of Experimental Botany, 2002, 53(377): 2039-2055.
[40]GIOVANNONI J J. Genetic regulation of fruit development and ripening[J]. The Plant Cell, 2004, 16(S1): S170-S180.
[41]ALBA R, PAYTON P, FEI Z, et al. Transcriptome and selected metabolite analyses reveal multiple points of ethylene control during tomato fruit development[J]. The Plant Cell, 2005, 17(11): 2954-2965.
[42]DIAS M G A, OLMEDILLA-ALONSO B, HORNERO-MéNDEZ D, et al. Comprehensive database of carotenoid contents in Ibero-American foods. A valuable tool in the context of functional foods and the establishment of recommended intakes of bioactives[J]. Journal of Agricultural and Food Chemistry, 2018, 66(20): 5055-5107.

相似文献/References:

[1]赵丽萍,李永灿,赵统敏,等.灰霉菌毒素诱导番茄抗性突变体及相关防御酶活性[J].江苏农业学报,2016,(03):631.[doi:10.3969/j.issn.1000-4440.2016.03.023]
　ZHAO Li-ping,LI Yong-can,ZHAO Tong-min,et al.Resistant mutant induced by toxin of Botrytis cinerea in tomato and the activities of related defensive enzymes[J].,2016,(06):631.[doi:10.3969/j.issn.1000-4440.2016.03.023]
[2]李亚茹,王银磊,赵丽萍,等.番茄ty-5和 Mi-1基因多重 PCR 体系的建立[J].江苏农业学报,2016,(04):869.[doi:10.3969/j.issn.100-4440.2016.04.024]
　LI Ya-ru,WANG Yin-lei,ZHAO Li-ping,et al.Identification of ty-5 gene and Mi-1 gene by multiplex PCR in tomato[J].,2016,(06):869.[doi:10.3969/j.issn.100-4440.2016.04.024]
[3]吕敏,苏建坤,白和盛,等.桃蚜取食和机械损伤对番茄和辣椒 PAL、LOX 和 PPO 活性的诱导作用[J].江苏农业学报,2016,(06):1273.[doi:doi:10.3969/j.issn.1000-4440.2016.06.013]
　Lv?Min,SU Jian-kun,BAI He-sheng,et al.The activities of PAL, LOX and PPO in tomato and pepper plants induced by aphid herbivory and mechanical damage[J].,2016,(06):1273.[doi:doi:10.3969/j.issn.1000-4440.2016.06.013]
[4]姜静,王银磊,赵丽萍,等.番茄qRT-PCR内参基因的筛选[J].江苏农业学报,2017,(02):389.[doi:doi:10.3969/j.issn.1000-4440.2017.02.024]
　JIANG Jing,WANG Yin-lei,ZHAO Li-ping,et al.Selection of tomato reference genes for qRT-PCR[J].,2017,(06):389.[doi:doi:10.3969/j.issn.1000-4440.2017.02.024]
[5]罗伟君,唐琳,周佳丽,等.纳米锌肥对番茄果实锌含量与品质的强化[J].江苏农业学报,2016,(01):184.[doi:10.3969/j.issn.1000-4440.2016.01.028 ]
　LUO Wei-jun,TANG Lin,ZHOU Jia-li,et al.Improvement of zinc concentration and quality of tomato fruit by nano zinc fertilizer[J].,2016,(06):184.[doi:10.3969/j.issn.1000-4440.2016.01.028 ]
[6]乔俊卿,陈志谊,梁雪杰,等.枯草芽孢杆菌Bs916在番茄根部的定殖[J].江苏农业学报,2015,(06):1278.[doi:doi:10.3969/j.issn.1000-4440.2015.06.013]
　QIAO Jun-qing,CHEN Zhi-yi,LIANG Xue-jie,et al.Colonization of Bacillus subtilis Bs916 on tomato root[J].,2015,(06):1278.[doi:doi:10.3969/j.issn.1000-4440.2015.06.013]
[7]翟亚明,魏丽萍,杨倩.不同调控方式对设施盐渍化土壤特性和番茄产量及品质的影响[J].江苏农业学报,2015,(04):871.[doi:10.3969/j.issn.1000-4440.2015.04.025]
　ZHAI Ya-ming,WEI Li-ping,YANG Qian.Effects of regulatory measures on characters of greenhouse saline soil and tomato yield and quality[J].,2015,(06):871.[doi:10.3969/j.issn.1000-4440.2015.04.025]
[8]杨玛丽,赵统敏,余文贵,等.转基因 RNAi 技术在番茄研究中的应用[J].江苏农业学报,2015,(01):217.[doi:10.3969/j.issn.1000-4440.2015.01.034]
　YANG Ma-li,ZHAO Tong-min,YU Wen-gui,et al.Progress in RNA interference technique applied in tomato[J].,2015,(06):217.[doi:10.3969/j.issn.1000-4440.2015.01.034]
[9]唐玉新,曲萍,陆岱鹏,等.适合机械化移栽的番茄穴盘育苗基质配方筛选[J].江苏农业学报,2017,(06):1342.[doi:doi:10.3969/j.issn.1000-4440.2017.06.021]
　TANG Yu-xin,QU Ping,LU Dai-peng,et al.Screening of tomato plug seedling substrates proportion suitable for mechanized transplanting[J].,2017,(06):1342.[doi:doi:10.3969/j.issn.1000-4440.2017.06.021]
[10]姜静,王银磊,李亚茹,等.江苏省及其他地区番茄黄化曲叶病毒的分子鉴定及序列分析[J].江苏农业学报,2018,(01):238.[doi:doi:10.3969/j.issn.1000-4440.2018.01.035]
　JIANG Jing,WANG Yin-lei,LI Ya-ru,et al.Molecular identification and sequence analysis of tomato yellow leaf curl virus in Jiangsu province and its peripheral area[J].,2018,(06):238.[doi:doi:10.3969/j.issn.1000-4440.2018.01.035]

备注/Memo

备注/Memo:
收稿日期：2021-03-04基金项目：昌吉州科学研究与技术开发计划项目(2019G02); 新疆生产建设兵团重点领域创新团队建设计划项目(2019CB007)作者简介：王丹（1996-），女，安徽六安人，硕士研究生，主要研究方向为功能性食品。(E-mail)88623827@qq.com通讯作者：张连富, (E-mail)lianfu@jiangnan.edu.cn
更新日期/Last Update: 2022-01-07