New perspectives in detection of lycopene in tomato-based foods

被引：0

作者：

Bicanic, D ^{[1
]}

Dóka, O ^{[1
]}

Gibkes, J ^{[1
]}

van Rooij, H ^{[1
]}

van Hummelen, R ^{[1
]}

Luterotti, S ^{[1
]}

van der Veeken, P ^{[1
]}

机构：

[1] Univ Wageningen & Res Ctr, Dept Agrotechnol & Food Sci, Div Biophys, Laser Lab Phototherm Sci, NL-6003 HD Wageningen, Netherlands

来源：

PROCEEDINGS OF THE 2ND CENTRAL EUROPEAN MEETING: 5TH CROATIAN CONGRESS OF FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS AND NUTRITIONISTS, 2004 | 2005年

关键词：

photoacoustics; photothermal methods; lycopene; tomato-based products;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Photoacoustic (PA) spectroscopy and the Optothermal Window (OW) method both suitable for investigation of optically opaque samples were compared in terms of their capability to quantify lycopene in a variety of processed tomato-based products. The experiments were performed at 25 Hz and 502 rim radiation provided by argon laser. The correlation between beta mu values obtained by PA and OW methods (with argon laser emitting 502 rim radiation as the excitation source) and data attained by spectrophotometry and HPLC is very good.

引用

页码：106 / 111

页数：6

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