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首页> 外文期刊>American journal of applied sciences >Identification and Quantification of Major Carotenoids in Some Vegetables | Science Publications
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Identification and Quantification of Major Carotenoids in Some Vegetables | Science Publications

机译：蔬菜中主要类胡萝卜素的鉴定与定量科学出版物

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> An HPLC study of 6 raw vegetables (Okra, green beans, eggplant zucchini, carrot and tomato) most frequently consumed worldwide was carried out to determine their carotenoid composition. The samples were purchased from supermarket in the city of Boston, USA. Neoxanthin, violaxanthin and lutein were contained in all samples except tomato for neoxanthin, carrot and tomato for violaxanthin and carrot for lutein. β-carotene was contained in all samples while α-carotene was contained only in carrot. Lycopene was contained in okra, green beans and tomato. Carrot had α-carotene and β-carotene as principal carotenoids and lutein as minor component. Relatively high ratios (9-cis to all-trans β-carotene) of above 0.2 g/g were noted in green beans, eggplant and okra.
机译： >进行了HPLC研究，研究了世界范围内最常食用的6种生蔬菜（黄秋葵，青豆，茄子西葫芦，胡萝卜和番茄），以确定它们的类胡萝卜素成分。样品购自美国波士顿市的一家超市。所有样品中均含有新黄质，紫黄质和叶黄素，除了番茄黄素，胡萝卜和番茄黄素和叶黄素外。所有样品中都含有β-胡萝卜素，而胡萝卜中仅含有α-胡萝卜素。秋葵，青豆和番茄中都含有番茄红素。胡萝卜以α-胡萝卜素和β-胡萝卜素为主要类胡萝卜素，叶黄素为次要成分。在青豆，茄子和黄秋葵中发现相对较高的比例（9-顺式与全反式β-胡萝卜素）超过0.2 g / g。

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