摘要
为了分析不同类型菠萝果实成熟过程中果肉类胡萝卜素成分的变化特点及其外观颜色差异形成的因素,以深黄色果肉的巴厘种和浅黄色果肉的卡因种菠萝为材料,应用高效液相色谱(HPLC)技术分析了菠萝果实不同发育阶段果肉类胡萝卜素成分及含量的变化。结果表明,随着果实的成熟,两菠萝品种果肉β-胡萝卜素、玉米黄质和β-阿朴-δ’-胡萝卜醛成分均呈上升趋势,尤其是β-胡萝卜素从青果期急剧增加到完熟期,而叶黄质却呈下降趋势。两品种的β-胡萝卜素含量都显著高于其他3种色素,而且在完熟期巴厘种的β-胡萝卜素含量是卡因种的2倍以上。因此,β-胡萝卜素是造成两品种菠萝果肉类胡萝卜素积累量及外观色泽差异的主要因素之一。
Correlation between changes in color and carotenoid components in flesh of pineapple during fruit development was investigated with HPLC technique using Comte de Paris [Ananas comosus （L.） Merr.] and Smooth Cayenne [Ananas comosus （L.） Merr.] as representatives of deep yellow and light yellow pineapple cultivars respectively. The results showed that the contents of β-carotene,zeaxanthin and β-apo-δ＇-carotenal increased in flesh of two cultivars,especially β-carotene content was accumulated sharply from green fruit stage to full-ripe stage,but being accompanied by a gradual decrease in amount of lutein. The β-carotene content was significantly higher than the other three carotenoid compositions in flesh of two cultivars; moreover,β-carotene content in Comte de Paris was about more than two times of that in Smooth Cayenne. All these results indicated that β-carotene was one of the major carotenoid components affecting carotenoid accumulation and color levels in flesh of two pineapple cultivars.
出处
《果树学报》
CAS
CSCD
北大核心
2010年第1期135-139,共5页
Journal of Fruit Science
基金
农业部"948"项目[No.2006-G34(A)]
农业部行业科技项目[No.nyhyzx07-030]
