摘要
【目的】为了分析黄肉桃果实发育过程中类胡萝卜素的组分及含量与果皮和果肉颜色深浅的关系,【方法】以3种不同类型黄肉桃‘香金蟠’、‘独立’和‘弗雷德里克’为试材,采用紫外分光光度计测定桃果实类胡萝卜素的总含量,并对桃果实不同发育阶段的类胡萝卜素进行定性定量分析。【结果】结果表明,果实成熟时,‘香金蟠’、‘独立’、‘弗雷德里克’果肉颜色存在差异,分别为淡黄、金黄和橙黄。‘香金蟠’果皮的类胡萝卜素总含量随着果皮黄颜色的加深逐渐降低,‘独立’保持平稳,而‘弗雷德里克’则逐渐升高。3种黄肉桃果肉的类胡萝卜素总含量则随着果实的生长发育逐渐升高,且以果肉黄颜色最深的黄肉桃(‘弗雷德里克’)含量最大。黄肉桃的果皮和果肉均含有类胡萝卜素的5个主要成分,即叶黄素、玉米黄素、β-隐黄质、α-胡萝卜素和β-胡萝卜素,且以β-胡萝卜素所占比例最大。果皮中的叶黄素随着果实的生长发育逐渐降低,玉米黄素、β-隐黄质和α-胡萝卜素则逐渐升高,β-胡萝卜素与其果皮中类胡萝卜素总含量的变化趋势一致。果肉中的叶黄素、玉米黄素均与果皮中的变化趋势一致,而β-隐黄质、α-胡萝卜素和β-胡萝卜素存在较大的差异。【结论】β-胡萝卜素是影响桃果肉颜色差异的主要因素之一,其次是β-隐黄质和α-胡萝卜素,且与2者的比值有很大关系,β-隐黄质/α-胡萝卜素的比值越大,黄颜色越深,比值越小,黄颜色越浅。β-隐黄质所体现的颜色偏向于橙黄色,α-胡萝卜素则偏向于淡黄色。
[Objective]The study was to analyze the relationship between carotenoids composition, content and fruit color of yellow peach during fruit development. [Method] Acetone was used as extraction solvent. Xiang Jin Pan＇, ＇Independence＇ and ＇Frederic＇ were as experimental material. The total carotenoids content was tested by UV spectrophotometer. The carotenoids qualitative and quantitative analysis at dif- ferent development stages of peach fruit were conducted by High Performance Liquid Chromatoqraphy （HPLC）. [Result]The flesh color of ＇Xiang Jin Pan＇ was light yellow ＇Independence＇ was golden yellow and ＇ Frederi＇ was orange yellow at mature stage. As the yellow color deepened, the total carotenoids con- tent in pericarp of ＇ Xiang Jin Pan＇ decreased, but kept stable in ＇ Independence＇ and increased gradually in ; Frederic ;. The total carotenoids content in mesocarp of three varieties increased as the fruit developed and it was the highest in the deepest yellow peach ＇ Frederic＇. The fruits of three varieties all contained five main carotenoids compositions Xanthophyll, Zeaxanthin, β-Cryptoxanthin, α-Carotene and β- Carotene. The variation trend of Xanthophyll in pericarp was the decrease along with the fruit development while the trends of Zeaxanthin, β-Cryptoxanthin and a-Carotene were contrary. The variation trend of β-Carotene in pericarp was similar to that of the total carotenoids content. The variation trends of Xantho- phyll and Zeaxanthin in mesocarp were similar to that in pericarp. But the trends of β-Cryptoxanthin, α- Carotene and β- Carotene were different. [Conclusion]β-Carotene played a main role in affecting yellowcolor, followed by α-Cryptoxanthin and or-Carotene. The ratio of α-Cryptoxanthin and a-Carotene had big concern. The bigger the ratio, the deeper the yellow color. Then the color of α-Cryptoxanthin was re- flected to orange yellow, while or-Carotene was reflected to light yellow.
出处
《果树学报》
CAS
CSCD
北大核心
2013年第2期260-266,F0004,共8页
Journal of Fruit Science
基金
江苏省农业科技自主创新项目(cx(10)412)
现代农业产业技术体系建设专项资金(CARS-31)
