枇杷品种类胡萝卜素和水解氨基酸研究

STUDIES ON THE CAROTENOIDS AND AMINO ACIDS OF 51 VARIETIES OF LOQUAT ( ERIOBOTRYA JAPONICA LINDL. )

本文分析了51个品种类型枇杷的类胡萝卜素含量和组成的百分数含量。品种间含量差异较大,‘软条白砂’最低(299.4μg/100g),‘山里本’最高(4391.2μg/100g),两者相差达13.6倍。枇杷类胡萝卜素的主要组成是β-胡萝卜素,隐黄质、叶黄质和玉米黄质,试验品种其组分虽不尽相同,但上述4种类胡萝卜素占绝大部分,其中又以β-胡萝卜素为主。根据类胡萝卜素的含量结合其组分,将枇杷品种划分为3大类群。此外,还分析了3大类群中典型品种的蛋白质和17种水解氨基酸。

The content of carotenoids and the main compoents were determined in 51 varieties of loquat(Eriobotrya japonica Lindl.).The results indicated that there was a great difference in carotenoids and their contents between these varieties. The lowest and highest amounts of carotenoids were observed in 'Ran Tiao Bai Sha' and'Shan Li Ben', 299.40 μg/100g and 4391.20 μg/100g respectively. The difference between them was 13.6 times. There were four main components in loquat carotenoids: β-caro-tene, Crytxanthin, Lutein and Zeaxanthin. Among them the p-carotene was predominant, especially in the varieties with deeper colour fruits. According to the contents and components of the carotenoids, the 51 varieties may be classified into three groups. Furthermore, the protein and amino acids of the typical varieties among these three groups were analysed.