红肉脐橙果肉中主要色素的定性及色素含量的变化

 运用薄层层析法及二极管阵列检测器与高效液相色谱联用的方法, 确定红肉脐橙果肉中含有番茄红素和β- 胡萝卜素两种主要色素, 它们在液相色谱图中占总峰面积(计溶剂峰) 的73. 57 %～77. 78 % , 番茄红素占55. 36 %～58. 49 % , β- 胡萝卜素占18. 21 %～19. 93 %。利用反相高效液相色谱仪以及番茄红素和β- 胡萝卜素标样制作标准曲线, 测定果实发育及室温贮存过程中色素的变化动态, 结果表明, 该脐橙果肉中的番茄红素在成熟期含量最高, 达109. 67μg·g^-1DM, β- 胡萝卜素此时也达到最高值(15. 52μg·g^-1DM) ; 番茄红素的含量在采收后基本呈下降趋势(但采后30 d 有显著升高) , 说明果肉中存在类胡萝卜素采后合成的现象; 贮存4 个月后, 番茄红素含量急剧降低至最高时的1/ 10。

Identification of Main Pigments in Red Flesh Navel Orange ( Citrus sinensis L. ) and Evaluation of Their Concentration Changes during Fruit Development and Storage

In this article , two main pigments lycopene andβ2carotene were identified in Red flesh navel orange by using Thin Layer Chromatography and PAD combined with HPLC , its red flesh was pigmented by lycopene whichmade up to 55. 36 % - 58. 49 %of the total peak area (counted in peak area of solvent) , whereasβ2carotene held 18. 12 % - 19. 93 %. Using Reverse-phase HPLC , standard curves of authentic lycopene and β-carotene were obtained and then be applied to calculate concentration changes of pigments during fruit development and storage under room temperature. Results showed that concentration of carotenoids was the highest at ripening time (lycopene was up to 109. 67μg·g^-1 of dry mass , and β-carotene as much as 15. 52μg·g^-1) , after harvest , a tendency of decreasing in pigments was easy to be seen , but there was also a significant increase appeared in Jan. 16th. After 4 months of storage , concentration of carotenoids reached the lowest among all investigated periods.