トマト果実の樹上成熟および追熟中における脂質含量の変化とその相違 果実そ菜における含有脂質とその役割に関する研究-6-

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概要

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• The present study was conducted to determine the content of <I>phospholipids</I> (PL) and their fatty acid compositions in tomato fruits cultured in the open and to analyze their changes in the course of developing on the tree and in ripening at 20°C after harvested at breaker stage.<BR>1) Carotenoides content, titrable acidity and Brix degree of tomato fruit maturated on the tree were greater than those of tomato fruit harvested at breaker stage and ripened, but chlorophyll contents did not show any significant difference.<BR>2) <I>Triglycerides, sterols, free fatty acids</I>, PL, and <I>galactolipids</I> were found in tomato fruits. The PL fraction contained <I>phosphatidyl choline</I> (PC), <I>phosphatidyl ethanolamine</I> (PE), and <I>phosphatidyl inositol</I> (PI) as the major constituents.<BR>3) In the development of tomato fruits on the tree, total lipid contents increased, but in detached tomato fruits total lipid and PL contents tended to decrease during the after-ripening. Each of PL, mainly PC PE and PI did not show the same tendency as the changes of the total lipid and PL contents that is, PC and PI decreased but PE increased during the after-ripening.<BR>4) Oleic acid (C18: 1), linoleic acid (C18: 2), linolenic acid (C18: 3) and palmitic acid (C16: 0) were found as the main fatty acid of tomato fruits. It appeared that higher unsaturated fatty acid such as C18: 2, C18: 1 in PE increased during ripening on the tree while in tomato fruit harvested at breaker stage they remarkably decreased during the after-ripening.

• 公益社団法人 日本栄養・食糧学会の論文

公益社団法人 日本栄養・食糧学会 | 論文

• 細胞内タンパク質のリサイクルとその生理的意義
• 栄養状態によるアルブミン合成の調節機構に関する研究 : (平成22年度日本栄養・食糧学会奨励賞受賞)
• 卵白食,卵白酵素分解物または遊離アミノ酸混合食を投与した幼若ラットの成長の比較
• 非熱凝固性卵白液の経腸栄養剤としての利用
• ラットの消化吸収機能に及ぼす難消化性多糖類の影響

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