柿果类胡萝卜素化学成份及其含量研究

Content and Chemical Composition of Carotenoids in Persimmon Fruit

对柿果中类胡萝卜素化学成份及其含量的季节性变化以及栽培条件的影响等进行了调查,旨在为柿色素代谢及其功能性成分合成与调控等的深入研究奠定基础。结果如下:柿果实中的色素成份为玉米黄质、β-隐黄质、β-胡萝卜素、叶黄素和番茄红素;果皮中的类胡萝卜素总含量约是果肉中的6-11倍;按类胡萝卜素组成成分的含量由高至低,果皮依次为玉米黄质、β-隐黄质、β-胡萝卜素、叶黄素和番茄红素;而果肉依次为β-隐黄质、玉米黄质和β-胡萝卜素。结果表明,柿果肉主要色素成份为功能性β-隐黄质。温室栽培磨盘柿果中功能性成分β-隐黄质含量是露地的3倍。供试7品种间色素成分与含量有很大区别。

Persimmon fruits harvested from different coloring period were used to extract carotenoid and then the extracted carotenoid was treated with saponification. The pigment sample was analyzed through HPLC in terms of characterization and quantification. The results showed that pigment in persimmon fruit of collection period was mainly made up of zeaxanthin, β-cryptoxanthin, β-carotene, Lutein and Lycopine. There was almost no difference in terms of carotenoid composition between peel and flesh, but the ratio was different. The total content of carotenoid in peel was about six-eleven times more than that in flesh. The maximum composition was zeaxanthin, β-Cryptoxanthin was the next, and the third one wasβ-carotene in peel. While the maximum composition wasβ-cryptoxanthin, Zeaxanthin was the next, and the third one wasβ-carotene in flesh. It showed that primary component in flesh isβ-Cryptoxanthin and the accumulation of β-Cryptoxanthin in persimmon fruit was influenced by temperature.