南瓜类胡萝卜素的提取及果实发育中的含量变化

Extraction process of carotenoids in pumpkin pulp and changes of its contents during fruit development of pumpkin

为了探究南瓜果肉中类胡萝卜素的最佳提取条件及南瓜果实发育过程中的类胡萝卜素含量变化,以5个不同南瓜品种为试材,通过正交试验筛选南瓜果肉中类胡萝卜素的最佳提取条件,利用分光光度计测定类胡萝卜素总量。正交试验结果表明,在超声波辅助下,利用无水乙醇为提取溶剂,料液比1∶4,浸提8 min,共抽提4次时,南瓜果肉类胡萝卜素提取率最高(可达83.9 mg·100 g-1)。5个南瓜品种果实发育过程中,果肉类胡萝卜素含量的变化趋势类似,均随果实发育时间的延长而增加;但不同品种间类胡萝卜素含量差异显著。在果实发育过程中,这5个南瓜品种果肉中类胡萝卜素含量大小顺序为:‘迷你荃鑫’>‘黑晶’>‘荃鑫6号’>‘绿圆’>‘早丰蜜’。研究结果表明,不同品种间类胡萝卜素含量差异明显。花后28～49 d是南瓜果肉类胡萝卜素合成与积累的关键时期。

To get the optimum extraction conditions of carotenoids in pumpkin pulp and the change of carotenoid content during the development of pumpkin fruit, the optimum conditions for extraction of carotenoids from pumpkin pulp were selected by orthogonal experiment with five different varieties of pumpkin. The total amount of carotenoid was determined by spectrophotometer. The results of orthogonal experiment showed that the extraction rate of carotene from pumpkin fruit was the highest （up to 83.9 mg 100 g-1） during fruit development when ethanol was used as solvent, the ratio of material to liquid was 1 ： 4 and the extraction time was 8 min, carotene content of fruit flesh was similar and increased with fruit development time, but carotenoid content was significantly different among different varieties. During fruit development, the carotenoid content in the pulp of the five pumpkins was in the order of ＇Mini Quanxin＇ 〉＇Hejing＇ 〉 ＇Quanxin 6＇ 〉 ＇Green Circle＇〉＇Zaofengmi＇. The results showed that there were significant differences in carotenoid content among different varieties. 28-49 days after flowering was the key period for the synthesis and accumulation of carotene in pumpkin fruit.