菠萝蜜类胡萝卜素检测方法研究及呈色物质分析

Method of Carotenoids Analysis and Pigments Identification in Jackfruit

为研究菠萝蜜果肉类胡萝卜素分析方法、分析呈色组分,本研究基于高效液相色谱法检测果肉中类胡萝卜素组分,通过比较不同色泽果肉中类胡萝卜素物质差异,鉴定呈色组分。结果表明,用含0.01%BHT的正己烷∶丙酮∶无水乙醇(2∶1∶1,V/V/V)作为提取液,结合超声震荡、皂化脱脂等步骤,能有效提取菠萝蜜果肉中总类胡萝卜素。组分分析采用YMC carotenoid column C30(4.6×250 mm)色谱柱,二极管阵列检测器(photodiode array,PDA)在450 nm波长下,检测出16种不同的类胡萝卜素组分。定量结果表明,β-柠乌素是红色果肉的呈色组分,紫黄质是黄肉果肉主要的呈色组分。差异组分之间存在一定的代谢关联,即紫黄质合成前体的裂解反应及下游异构化反应是造成果肉色泽差异的潜在原因。

In order to identify the carotenoid composition and pigments in jackfruit, the High Performance Liquid Chromatography （HPLC） was applied to analyze the composition and concentration of carotenoids in different fruit samples. By homogenizing in extracting solution （n-Hexane：acetone：ethanol=2：1：1, V/V/V） with 0.01% butylated hydroxytoluene （BHT）, accompanied with sonication and saponification, the total carotenoid in jackfruit was extracted. The analysis was carried out in a Waters liquid chromatography system equipped with a model 2996 photodiode array detector （PAD）. A C30 carotenoid column （250×4.6 mm; YMC, Japan） was used to elute the carotenoids. Sixteen carotenoids were successfully separated, identified and quantified by the HPLC-PDA system. In red-flesh fruit, the main carotenoids were luteoxanthin, β-citraurin, violaxanthin and all-trans-neoxanthin. β-citraurin was the only red substance, which determined the color of red-flesh fruit. In yellow-flesh fruit, the main carotenoid was violaxanthin. In summary, the cleavage or epoxidase of the precursors of violaxanthin, and isomerization of violaxanthin might determined the different color of jackfruit. Our study provide an efficient method for carotenoids analysis in jackfruit. Additionally, the relationship between pigments suggest a new insight of carotenoid metabolism, which would provide a regulatory mechanism by which to facilitate improvements to fruit quality in jackfruit.