宫内伊予柑果实发育期间色泽和色素的变化  

Developmental Changes in External Color,Pigment Content and Composition in Citrus iyo Fruit

作　　者：王伟杰[1] 徐建国 徐昌杰[1] 

机构地区：[1]浙江大学园艺系 [2]江省柑桔研究所,浙江台州318020

出　　处：《园艺学报》2006年第3期461-465,共5页Acta Horticulturae Sinica

基　　金：国家自然科学基金项目(30370989);浙江省科技厅农业重点项目(2005C22059)

摘　　要：以宫内伊予柑为试材,对果实发育期间色泽、色素种类及含量,尤其是类胡萝卜素组分进行了研究。结果表明,幼果中高含量的叶绿素使果实呈现青绿色,采前8周起类胡萝卜素开始积累,采前4周起随叶绿素含量下降黄色得以显现。果实类胡萝卜素主要存在于果皮中,成熟果实果皮类胡萝卜素含量达囊瓣的16·62倍,总量占整果的83·62%。用高效液相色谱—二极管阵列检测(HPLC-PDAD)技术,对采前12周至采收期的果皮类胡萝卜素组成进行了分析,共分离出类胡萝卜素组分23种,其中7种得到鉴定。在采收期果皮中,已鉴定的类胡萝卜素中以β-隐黄质和玉米黄素较丰富,占总类胡萝卜素的8·00%和6·78%;β-胡萝卜素不足总类胡萝卜素的1%,没有检测出α-胡萝卜素和番茄红素。果实成熟过程中β-隐黄质及玉米黄素含量上升,并伴随α-胡萝卜素、叶黄质和β-胡萝卜素含量下降,暗示类胡萝卜素的β主链合成能力和β环羟化活性急剧增强,与此同时,阿朴类胡萝卜素的出现则表明类胡萝卜素的裂解能力随果实成熟而上升。Developmental changes in the content and composition of pigments, especially carotenoids, in Citrus iyo Hort. ex Tanaka cv. Miyanchi fruit and their correlations with fruit coloration were studied. High content of chlorophylls in young fruit was responsible for its green color. Intensive increase in content of carotenoids and rapid loss of chlorophylls commenced at 8 and 4 weeks before harvest respectively, and both changes contributed to yellow color development in ripening fruit. 83.62% of total fruit carotenoids was found located in the peel, where carotenoid content was 16. 62 times as high as that in the pulp. Composition of carotenoids in the peel within 12 weeks before fruit harvest was analyzed using high performance liquid chromatography-photodiode array detection （HPLC -PDAD）. 23 carotenoids were separated and 7 of them were identified. Among identified carotenoids, β-cryptoxanthin and zeaxanthin were relatively abundant and accounted for 8.00% and 6. 78% of total carotenoids respectively; β-carotene was less than 1% of total while α-carotene and lycopene were undetectable. The increase in content of β-cryptoxanthin and zeaxanthin was accompanied by the decrease in content of lutein, α-carotene and β-carotene during late fruit development, indicating that carotenoid β pathway and β-ring hydroxylation activities were enhanced. Meanwhile, the appearance and accumulation of apo-carotenoids suggested an increase in carotenoid cleavage activities as the fruit ripened.

关 键 词：柑 果实色泽 类胡萝卜素 色素 

分 类 号：S666.1[农业科学—果树学]