不同类型西双版纳黄瓜果实成熟期营养成分分析  

Analysis on the Nutrition Components in the Fruits of Cucumis sativus L.var.xishuangbannanesis during Maturation

作　　者：沈镝[1] 李锡香[1] 方智远[1] 靳松[1] 刘发万[2] 

机构地区：[1]中国农业科学院蔬菜花卉研究所,北京100081 [2]云南省农业科学院园艺作物研究所,昆明650205

出　　处：《植物遗传资源学报》2009年第4期594-598,共5页Journal of Plant Genetic Resources

基　　金：科技基础性工作专项课题(2006FY110708);国家科技支撑计划(2006BAD13B06-3-4)

摘　　要：西双版纳黄瓜（Cucumis sativus L．vat．xishuangbannanesis Qi et Yuan）是我国特有的黄瓜变种，老瓜果肉橙黄是区别于普通黄瓜的主要特征之一。本文以不同类型西双版纳黄瓜为研究对象，分析果实成熟期主要营养成分及其变化规律。结果显示，18份西双版纳黄瓜老瓜的平均β-胡萝卜素含量为106．58mg／kgDW，叶黄素0．48mg／kgDW，Vc4．96mg／100g，可溶性糖1．97％，Ca173．21mg／kg，Fe1．28mg／kg，Mg121．89mg/kg，P 339．67mg／kg，Zn1．47mg／kg。不同种质的β-胡萝卜素含量差异较大，变异范围1．34～261．55mg／kgDW，变异系数67．68％。随着果实成熟期的延长，β-胡萝卜素和α-胡萝卜素含量呈显著增高的趋势，而叶黄素含量明显下降。在果实成熟期未检测到番茄红素。β-胡萝卜素积累是西双版纳黄瓜果肉颜色形成的主要原因。Xishuangbanna cucumber （ Cucumis sativus L. var. xishuangbannanesis Qi et Yuan） is one variation found only in China. Orange flesh of mature fruit was one of the most important characteristics obviously different from common cucumbers. In this study,the nutrition components of Xishuangbanna cucumber germplasm resources were analyzed during maturation. The results showed that the average content of 18 Xishuangbanna cucumbers were as followed： β-carotene 106.58mg/kgDW, lutein 0.48mg/kgDW, Vc 4.96 mg/100g, soluble sugar 1.97% , Ca 173.21mg/kg,Fe 1.28mg/kg, Mg 121.89mg/kg, P 339.67mg/kg, Zn 1.47mg/kg. It was showed that the great difference of β-carotene content existed among 18 Xishuangbanna cucumbers. The variation extent and variation coefficient were 1.34 -261.55mg/kgDW and 67.68% and 50.52% respectively. With the longer maturation,the β-carotene and α-carotene content intended to be higher and that of lutein showed the adverse trend. Lycopene could not be detected during maturation. The accumulation of β-carotene induces the orange flesh of Xishuangbanna cucumber.

关 键 词：西双版纳黄瓜 Β-胡萝卜素 叶黄素 维生素C 可溶性糖 

分 类 号：S642.2[农业科学—蔬菜学]