茄子果实的维生素P含量测定  

Determination of the Content of Vitamin P in Eggplant

作　　者：董日月 余炳伟 扶京龙 陈娜[1] 雷建军[1] 陈长明[1] 曹必好[1] 

机构地区：[1]华南农业大学园艺学院,广州510642

出　　处：《分子植物育种》2017年第8期3237-3243,共7页Molecular Plant Breeding

基　　金：广东省重点科技攻关项目(2015B020202004);广东省教育厅自然科学特色创新项目(2014KTSCX033);广东省科技攻关项目(2015A020209154);国家自然基金项目(31672156)共同资助

摘　　要：茄子(Solanum melongena L.)在中国广泛种植,是一种重要蔬菜,其富含维生素P,对人体有保健作用,筛选富含维生素P的茄子材料,对于茄子的品质育种有重要作用。本研究采用利用紫外分光光度计法,对40个茄子材料的果实维生素P含量进行测定与比较,结果表明,不同材料之间,茄子维生素P含量差异较大,果肉中最高可达(0.82±0.03)mg·g^(-1)·FW^(-1),果皮中最高可达(1.66±0.09)mg·g^(-1)·FW^(-1);茄子果皮中维生素P含量高于果肉;果皮颜色较深的材料要高于颜色浅的;所得研究结果对于未来选育高含维生素P的茄子品种打下良好基础。Eggplant（Solanum melongena L.） is an important vegetable crop and widely cultivated in China. The vitamin P in the eggplant is abundant and useful for human health. Selecting the high content of vitamin P of eggplant resource has crucial influence on the quality breeding of eggplant. This study used the UV spectrophotometer method to detect and compare the content of vitamin P in the 40 eggplant materials, the result showed that there were significantly different among the contents of vitamin P in the 40 eggplant materials.Meanwhile, the highest content of the pulp was（0.82 ±0.03） mg·g^（-1）·FW^（-1）, and the highest content in the peel reached（1.66±0.09） mg·g^（-1）·FW^（-1）, the content of vitamin P in pulp was higher than that it in peel. Furthermore, the content of vitamin P in the deep color fruit of eggplants was higher than that in the lighter color fruit. The results was useful to carry out quality breeding of eggplant.

关 键 词：茄子 维生素P 品质 

分 类 号：S641.1[农业科学—蔬菜学]