摘要
应用HPLC技术分析了我国53个柑橘品种资源的6种类胡萝卜素成分——叶黄素、玉米黄素、β-隐黄质、α-胡萝卜素、β-胡萝卜素和番茄红素的含量。结果表明,柑橘果皮和果肉中均以叶黄素、玉米黄素、β-隐黄质为主,β-胡萝卜素含量较低,α-胡萝卜素极低;参试品种中番茄红素仅在红肉脐橙的果肉中检测到。不论果皮还是果肉均以宽皮柑橘类中类胡萝卜素含量最高,柚类最低,表明宽皮柑橘具有较高营养保健价值。在宽皮柑橘中,果肉以积累β-隐黄质为主,果皮β-隐黄质与叶黄素含量接近。与果肉相比,柑橘果皮的单位鲜重叶黄素、玉米黄素、β-隐黄质的含量分别为果肉的2.5～15倍,是柑橘果实中主要类胡萝卜素库存部位。
α-carotene,β-carotene, lycopene,β-cryptoxanthin, zeaxanthin and lutein content in 53 varieties that belong to various citrus types were determined using HPLC. In both peel and pulp of citrus fruit, the major carotenoids were lutein, zeaxanthin and β-cryptoxanthin. β-carotene content was lower than lutein, zeaxanthin and β-cryptoxanthin content and a-carotene was less than β-carotene. Among the 53 varieties tested, lycopene was detected only in pulp of Cara Cara navel orange. Carotenoid content in both peel and pulp of citrus fruit was highest in Citrus reticulata Blanco and lowest in Citrus grandis Osbeck. Consequently, as far as the health protection value is considered, fruit of Citrus reticulata Blanco ranks probably higher than other citrus fruits. In fruits of most varities Citrus reticulata of β-cryptoxanthin was the main carotenoid component in pulp and its content approximated lutein content in peel. Lutein, zeaxanthin and β-cryptoxanthin content in peel was about 2.5 - 15 times as that in pulp on the basis of fresh weight. Hence the peel was the principal location for the carotenoid stock in citrus fruit.
出处
《中国农业科学》
CAS
CSCD
北大核心
2003年第10期1202-1208,共7页
Scientia Agricultura Sinica
基金
国家自然科学基金(39730340)
