不同番茄中番茄皂苷A的含量比较  

Determination Result of Esculeoside A in Different Lycopersicon esculentum MILL.samples

作　　者：卢凤来 陈思呈[1,2] 颜小捷 李典鹏 

机构地区：[1]广西植物功能物质研究与利用重点实验室(广西植物研究所),广西桂林541006 [2]广西师范大学,广西桂林541004

出　　处：《食品研究与开发》2014年第15期31-34,共4页Food Research and Development

基　　金：广西科学基金应用基础研究专项资助项目(合同编号:桂科基0991020);桂林市科学研究与技术开发计划项目(20100103-3)

摘　　要：采用高压液相色谱-蒸发光散射检测法测定桂北地区不同品种、不同采收期番茄及桂林市市场上新鲜番茄中番茄皂苷A的含量。结果表明番茄中番茄皂苷A的含量与品种有较大的关系,其中大番茄的含量明显低于樱桃番茄的含量,同时不同樱桃番茄中其含量也有显著的差异,活力的含量最高,其含量占干粉含量的0.7%。市场上的新鲜番茄中番茄皂苷A的含量也差异明显。The content of esculeoside A in Lycopersicon esculentum MILL.sample of different cultivated varieties, different harvest time in the north area of guilin and fresh fruits from guilin market were deternined by high performance liquid chromatography （HPLC）with evaporative light scattering detection （ELSD）. The results showed that the content of esculeoside A is strongly related to the cultivated varieties,which of big tomato is obviously lower than that of cherry tomato. And there was also obvious difference among different cherry tomato, esculeoside A~ s content of huoli was the highest,which was 0.7 % of dried power. Morever the obvious difference also exsited in the fresh tomato coming from market.

关 键 词：高压液相色谱-蒸发光散射检测法 番茄 番茄皂苷A 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] O657.3[轻工技术与工程—食品科学与工程]