摘要
The carotenoids were examined in several fruits of low carotenoid content. Fruits studied in detail were black figs, cranberries, and Thompson seedless grapes; the examination was less comprehensive for blackberries, blueberries, strawberries, and pomegranates. The carotenoid mixtures of the various fruits were similar to those in green leaves, but (except in the grapes) the beta-carotene content was much lower. Lutein-5,6-epoxide was a major carotenoid of cranberries, and violaxantbin was the most abundant carotenoid of black figs.
摘要译文
在几种类胡萝卜素含量低的果实中检查类胡萝卜素。详细研究的水果是黑色无花果，小红莓和汤普森无核葡萄;黑莓，蓝莓，草莓和石榴的检查不太全面。各种类胡萝卜素混合物与绿叶相似，但除了葡萄外，β-胡萝卜素含量要低得多。叶黄素-5,6-环氧化物是蔓越橘的主要类胡萝卜素，紫罗兰是黑色无花果中最丰富的类胡萝卜素。
A. LAURENCE CURL. The Carotenoids of Several Low-Carotenoid Fruits[J]. Journal of Food Science, 1964,29(3): 241-245