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

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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.
1965-12-31