枸杞果实发育阶段类胡萝卜素的变化

以3种果实颜色不同品种宁杞1号、宁夏黄果和黑果枸杞为试验材料，采用高效液相色谱法测定枸杞果实类胡萝卜素的总含量，并对枸杞果实发育阶段的类胡萝卜素进行定性定量分析。结果表明:果实成熟时，‘宁杞1号’、‘宁夏黄果’、 ‘黑果枸杞’果实颜色存在明显差异，分别呈现红色、黄色和黑色。‘宁杞1号’和‘宁夏黄果’果实类胡萝卜素总量随着果实颜色加深逐渐增加，而‘黑果枸杞’则逐渐减低。枸杞果实5个发育阶段均含有类胡萝卜素5个主要成分，即新黄质、叶黄素、玉米黄素、β-胡萝卜素和β-隐黄质，其中‘宁杞1号’和‘宁夏黄果’以玉米黄素所占比例最大，而‘黑果枸杞’以新黄质所占比例最大。‘宁杞1号’和‘宁夏黄果’果实中玉米黄素、β-隐黄质和β-胡萝卜素随着果实发育逐渐增加，‘黑果枸杞’果实中新黄质随着果实发育逐渐增加。

Changes of Carotenoids Accumulation of Lycicum bararum during Fruit Development

Taking 3 cultivars/species of Lycium barbarum, namely, Ningqi No.1, L. barbarum var. auranticarpum and L. ruthenicum as materials, the contents of carotenoids in the fruit were measured by high performance liquid chromatography (HPLC) method. The qualitative and quantitative analyses were conducted on the carotenoids in the fruit at five developmental stages. Differences in color of matured fruit were significant among 3 cultivars, red for Ningqi No.1, yellow for L. barbarum var. auranticarpum K. and black for L. ruthenicum. Along with the development of fruit, the contents of carotenoids gradually increased in Ningqi No.1 and L. barbarum var. auranticarpum, however gradually decreased in Lycium ruthenicum. Five carotenoids were found in the fruit of 3 cultivars: neoxanthin, xanthophyll, zeaxanthine, β-cryptoxanthin and β-carotene. The contents of zeaxanthine, β-cryptoxanthin and β-carotene gradually increased in Ningqi No.1 and L. barbarum var. auranticarpum during fruit development, and the content of neoxanthinin L. ruthenicum was highter than those of other two cultivars/species.