贮藏温度对柑橘果肉中柠檬苦素和柚皮苷含量变化的影响  

Effects of Different Storage Temperature on Changes of Limonin and Naringin Content in Pulp of Satsuma Mandarin

作　　者：丁帆[1] 刘宝贞[1] 王壮[1] 邓秀新[1] 徐娟[1] 

机构地区：[1]华中农业大学作物遗传改良国家重点实验室/园艺植物生物学教育部重点实验室/华中农业大学园艺林学学院,武汉430070

出　　处：《华中农业大学学报》2010年第2期221-226,共6页Journal of Huazhong Agricultural University

基　　金：湖北省杰出青年人才项目(2009CDA126);农业部公益性行业科技专项(柑橘模式化栽培与贮藏技术研究3-7)资助

摘　　要：将国庆1号和国庆3号温州蜜柑的成熟果实分别贮藏在4℃和常温下,利用高效液相色谱法检测贮藏过程中果肉主要苦味物质的含量变化。结果表明:2个品种的成熟果肉中检测不到诺米林,采后0d柚皮苷含量为柠檬苦素的10倍以上;在4℃和常温贮藏时,柠檬苦素和柚皮苷含量总体上均呈增加的趋势,有一定波动,但冷库贮藏时变化较剧烈;国庆1号受低温影响较大,使其在几个时期的2种苦味物质含量发生了显著变化;4℃低温贮藏利于苦味物质的增加,柠檬苦素尤甚,而贮后0～20d是其敏感时期。Mature fruits of Guoqing No.1 and No.3 satsuma mandarins （Citrus unshiu Marc.） were stored under 4℃ and ambient temperature.Limonin and naringin contained in pulp of the fruits were determined during storage by high performance liquid chromatography.Results showed that：nomilin was under detection level in the pulp,while naringin content was 10 times as much as limonin upon harvesting.Irrelevant to storage temperatures,contents of limonin and naringin in both cultivars increased in a general aspect,but changes were much acute for fruits stored under 4℃ comparing with those in ambient temperature.Furthermore,storage under 4℃ inducing significant content changes of limonin and naringin in pulp of Guoqing No.1 at several stages,thus,Guoqing No.1 was assumed to be more sensitive to the low temperature than Guoqing No.3.Low temperature as 4℃ stimulated the increase of bitterness content,especially in limonin,while 0-20 d was the sensitive period after storage.

关 键 词：温州蜜柑(Citrus unshiu Marc.) 柠檬苦素 柚皮苷 贮藏温度 

分 类 号：S666.409.3[农业科学—果树学]