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J-GLOBAL ID：200902261454156641   Reference number：07A0918270

Quantitation of Carotenoids in Commonly consumed Vegetables in Japan

日本で一般的に消費される野菜に含まれるカロチノイドの定量

Author (2)： AIZAWA Koichi (Kagome Co., Ltd., Tochigi, JPN) ,  INAKUMA Takahiro (Kagome Co., Ltd., Tochigi, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 13  Issue： 3  Page： 247-252  Publication year： Aug. 2007 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *vegetable ,...
Semi thesaurus term： *carotenoid

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food analysis  (FJ01030U)

Substance index (7)： α-Carotene ,  β-Carotine ,  β-Cryptoxanthin ,  Capsanthin ,  Zeaxanthin ,  Lycopene ,  Lutein

Reference (21)：

• AOAC. (1980). Official Methods of Analysis, 13th ed., Association of Official Analytical Chemists. Washington, DC, pp. 734-739.
• Armstrong, G.A. and Hearst, J.E. (1996). Genetics and molecular biology of carotenoid biosynthesis. FASEB J., 10, 228-237.
• Britton, G. (1991). Carotenoid. Methods Plant Biochem., 7, 473-518.
• Davis, J.N. and Hobson, G.E. (1981). The constituents of tomato fruit -The influence of environment, nutrition, and genotype. Crit. Rev. Food Sci. Nutr., 15, 205-280.
• Deli, J., Molnar, P., Matus, Z. and Toth, G. (2001). Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; Biosynthesis of carotenoids in red paprika. J. Agric. Food Chem., 49, 1517-1523.

Terms in the title (5)： 日本 ,  消費 ,  野菜 ,  カロチノイド ,  定量