桃果实发育阶段肉色形成与类胡萝卜素的变化分析

Incarnadine Formation and Carotenoids Changes in Peach Fruit at Different Development Stages

为了分析不同肉色类型桃果实发育过程中类胡萝卜素成分的变化特点及其颜色差异形成的因素,选择‘半斤桃’(红肉)、‘图八德’(黄肉)、‘正姬’(白肉)桃品种为试材,采用紫外分光光度计和高效液相色谱法(HPLC)对桃果实类胡萝卜素及其组分含量进行定性定量分析。结果显示:(1)桃果实的主要类胡萝卜素成分为叶黄素、玉米黄素、β-隐黄质、α-胡萝卜素和β-胡萝卜素。(2)随着果实的发育,‘半斤桃’和‘正姬’的类胡萝卜素总含量逐渐降低,而‘图八德’则是先降低后上升,且明显高于前二者;3种类型桃果实的叶黄素均逐渐降低,果实成熟时接近0;玉米黄素呈先降后升的趋势,果实成熟时达到最大值;‘半斤桃’和‘正姬’的β-隐黄质、α-胡萝卜素和β-胡萝卜素呈逐渐下降的趋势,而‘图八德’的β-隐黄质含量先升后微降最后上升、α-胡萝卜素和β-胡萝卜素含量则逐渐增加,且均在果实成熟时达到最大值。(3)‘图八德’成熟果实中的类胡萝卜素总含量达到最大值,其中β-胡萝卜素含量最高,占5个成分之和的75.99%。研究表明,桃果实肉色形成与类胡萝卜素的含量与成分有着紧密的联系,尤其是其中的β-胡萝卜素含量。

Taking ‘Banjintao＇ （blood flesh）, ‘ Troubador＇ （yellow flesh） and ‘Zhengji＇ （white flesh） as ex-perimental materials, we measured the total carotenoid content and the carotenoid components by UV spec- trophotometer and HPLC,respectively. The results showed that. （1）There were five main carotenoid com-ponents in peach fruit including xanthophyll, zeaxanthin, β-cryptoxanthin, α-carotene and β-carotene. （2） The total carotenoid content was gradually reducing in Banjintao and Zhengji with the fruit develops. How-ever,it was different in Troubador which was rise after the first decrease,and obviously much more than that in other two varieties. The xanthophyll amount was gradually reducing and near zero at mature stagein three types of peach fruit. Zeaxanthin showed the tendency of decrease, rise and then approached to the maximum at mature stage. The β-cryptoxanthin, s-carotene and Q-carotene of Banjintao and Zhengji weregradually decreasing. The β-cryptoxanthin showed the tendency of rise, decrease and rise again in Trouba- dor,while the α-carotene and β-carotene were gradually rising, and all approached the maximum at mature stage. （3）The total carotenoid amount approached the maximum at mature stage in Troubador. β carotene plays a main role and accounts 75.99% of the five carotenoid components. The study showed that the incar-nadine formation had close connection with carotenoids changes in peach fruit,especially the β-carotene.