茂谷橘橙中类胡萝卜素含量的研究

Total carotenoids in Murcott

研究了提取溶剂、提取次数对茂谷橘橙果皮中类胡萝卜素提取效果的影响,并比较了茂谷橘橙和其他6个柑橘品种之间的类胡萝卜素含量差异。结果表明,柑橘果皮中类胡萝卜素的最佳提取工艺为浸提溶剂石油醚∶丙酮(1∶1,v/v),提取次数为3次,测定波长为该品种的最大吸收峰值。茂谷橘橙果皮中类胡萝卜素含量为(68.09±0.29)mg·kg-1,极显著高于其他6个柑橘品种,是最低(新骑士橙)的6.37倍,是平均的2.81倍。果肉中的类胡萝卜素含量为(4.49±0.03)mg·kg-1.FW,也极显著高于其他6个柑橘品种,是最低葡萄柚的9.55倍,是平均的2.27倍。

Carotenoids in the peels of Murcott and other 6 citrus fruits were analyzed. The experiment included the effects of solvent and time on the extraction. A fast,accurate,simple and convenient method was developed for the total carotenoids determination. The optimal extraction process used petroleum ether and acetone （1：1,v/v） as the solvent to extract for 3 times. The carotenoids in Murcott peels were significantly higher than those from the other species. The carotenoids concentration was up to （68.09±0.29） mg·hg-1,which was 6.37 times greater than the lowest,or 2.81 times greater than the average. The carotenoids content in the edible portions of Murcott was （4.49±0.03） mg·hg-1,which was significantly higher than the others as well. It was 9.55 times greater than the lowest,or 2.27 times greater than the average.