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低温贮藏对血橙不同部位果肉中类胡萝卜素酯的影响

Effects of Low Temperature Storage on Carotenoid Esters of Different Parts of Blood Orange Pulp
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摘要 低温贮藏导致类胡萝卜素的多样性组成及其变化,逐渐引起人们的广泛关注。以血橙为试验材料,采用超高效液相色谱-串联三重四极杆质谱法分析9℃分别冷藏0,30,60,90 d对血橙果蒂、赤道和果顶处果肉中类胡萝卜素酯的组成及含量影响。结果表明:①共鉴定出34种类胡萝卜素酯,其中β-隐黄质棕榈酸酯、玉红黄质棕榈酸酯和β-隐黄质油酸酯在血橙不同部位果肉中含量均最高,且低温冷藏条件下果蒂中多种类胡萝卜素酯含量随冷藏时间的延长而呈上升趋势,而赤道和果顶中类胡萝卜素酯含量变化不明显;②主成分分析结果显示果蒂、果顶和赤道果肉中类胡萝卜素酯含量差异显著,且贮藏期不同部位果肉中绝大多数酯类(如新色素棕榈酸酯、玉红黄质棕榈酸酯、紫黄质酯等)发生变化,果蒂中多种类胡萝卜素酯在低温贮藏期显著增加。综上所述,血橙果肉中共鉴定出34种类胡萝卜素酯,3个部位果肉间其酯类含量差异显著;果蒂中多种类胡萝卜素酯含量随冷藏时间延长显著增加,而赤道和果顶的含量变化不明显。 The diverse composition and changes of carotenoids under low-temperature refrigeration conditions have gradually attracted widespread attention. However, there is still a lack of research on the effects of long-term low-temperature refrigeration on carotenoids in different parts of blood orange pulp. In this study, the blood orange was used as the experimental material, the influence of low-temperature storage at 9 ℃ for 0, 30, 60 d, and 90 d on the composition and content of carotenoids in the different parts of blood orange pulp was analyzed by UPLC-API-Q TRAP-MS/MS method.①The results showed that 34 kinds of carotenoids were identified from blood orange pulp, among them, the contents ofβ-cryptoxanthin palmitate, rubixanthin palmitate and β-cryptoxanthin oleate were the highest in the pulp of different parts of blood orange, and the content of various carotenoid esters at the stem end pulp showed an upward trend with the prolongation of low-temperature storage time, while the equator and stylar end pulp did not change significantly under the condition of low temperature storage.②The results of principal component analysis showed that the carotenoid esters at stem end, equator and stylar end pulp were significantly different, and most of the carotenoids such as the neochrome palmitate, rubixanthin palmitate, violaxanthin ester, zeaxanthin ester and β-cryptoxanthin ester in different parts of the blood orange pulp during storage periods had changes, and various carotene esters at the stem end pulp significantly increased during low temperature storage. In conclusion, a total of 34 carotenoid esters were identified in blood orange pulp, and of which the esters content in three parts of pulp were significantly different. In addition, the content of various carotenoid esters at stem end pulp significantly increased with the prolongation of low-temperature storage time, while the equator and stylar end pulp did not change significantly. In this study, the composition of carotenoid ester in blood orange was analyzed, and which provide a reference for exploring its change mechanism.
作者 刘慧娟 谢姣 Liu Huijuan;Xie Jiao(Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,School of Public Health,Guizhou Medical University,Guiyang 550025)
出处 《中国食品学报》 EI CAS CSCD 北大核心 2022年第4期285-294,共10页 Journal of Chinese Institute Of Food Science and Technology
基金 贵州医科大学国家自然科学基金培育项目(19NSP028)。
关键词 血橙 类胡萝卜素酯 低温贮藏 blood orange carotenoid esters low temperature storage
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