不同类型枇杷果实着色期间果肉类胡萝卜素含量的变化

 【目的】分析不同类型枇杷果实着色过程中果肉类胡萝卜素的变化特点，探讨果肉外观颜色差异形成的原因。【方法】以‘大红袍’、‘青种’分别代表红沙和白沙两类不同枇杷品种，自果实开始着色起，分期采样，进行枇杷果肉类胡萝卜素提取、纯化和HPLC分析。【结果】果实进入着色期后，果肉叶黄质含量迅速下降，至果实成熟时下降平缓，而α-胡萝卜素、β-胡萝卜素、β-隐黄质和玉米黄素成分均呈上升趋势，尤其在采收前7～14 d上升迅速。果实成熟后，‘大红袍’果肉的类胡萝卜素总量为‘青种’的２倍以上；两品种果肉叶黄素类色素含量接近，但类胡萝卜素含量差异较大，‘大红袍’ 的胡萝卜素含量是 ‘青种’的4倍左右。【结论】胡萝卜素积累的多少，尤其是β-胡萝卜素含量的高低是造成‘青种’和‘大红袍’果肉类胡萝卜素总量积累差异的主要原因，也是影响这两个品种果肉色泽深浅的主要因素。

Changes of Carotenoid Content in Pulp of Different Loquat Types During Fruit Coloring

【Objective】The study aimed at the reason of color difference between two pulp types by investigating the changes of their carotenoid component amounts during fruit coloring.【Method】 Carotenoid components in cultivars of Daohongpao and Qingzhong that belong to two different Loquat pulp types were extract, purified and determined using HPLC since the start of fruit coloring, 【Result】The results were as follows: Lutein content of pulp decreased rapidly at first and then slowly, however, the amounts of the other 4 carotenoid compositions increased gradually, and went up quickly 7-14 days before maturation. 【Conclusion】 Carotene content, especially β-carotene content, was the major carotenoid component affecting pulp color levels between the two cultivars of ‘Daohongpao’ and ‘Qingzhong’ .