采用液相色谱串联质谱法(liquid chromatography tandem mass spectrometry,LC-MS/MS)对果肉色泽有差异的6种贵州红肉柚品种的类胡萝卜素组分及含量进行比较分析,同时运用体外抗氧化法测定果肉中总类胡萝卜素、总类黄酮和总多酚等活性...采用液相色谱串联质谱法(liquid chromatography tandem mass spectrometry,LC-MS/MS)对果肉色泽有差异的6种贵州红肉柚品种的类胡萝卜素组分及含量进行比较分析,同时运用体外抗氧化法测定果肉中总类胡萝卜素、总类黄酮和总多酚等活性成分的大小。结果表明,红肉柚果肉中总类胡萝卜素含量在150.81 mg/kg~241.29 mg/kg,组分包括玉米黄质、γ-胡萝卜素及番茄红素等10种,其中γ-胡萝卜素是主要呈色色素。果肉中总类黄酮含量在55.54 mg/kg~482.22 mg/kg,总多酚含量在0.41 mg/g~0.77 mg/g,抗氧化能力与总类胡萝卜素、总多酚和总类黄酮含量呈正相关性。展开更多
基金Projects(42077185,U22A20591)supported by the National Natural Science Foundation of China+5 种基金Projects(2022JDJQ0010,2022ZYD0040)supported by the Sichuan Science and Technology Program for Distinguished Young Scholars,ChinaProject(2020YFC1808300)supported by the National Key Research and Development Program of ChinaProject(SKLGP2020Z002)supported by the Research Fund of State Key Laboratory of Geohazard Prevention and Geoenvironment Protection,China。