The Study Of Extraction And Determination Of Carotenoid And Flavonoids In Orange-Heading Chinese Cabbages And Its Accumulation

The heading leaves of common Chinese cabbages often contain Vc, soluble sugar, crude protein, crude fiber and the mineral element etc. The orange-heading Chinese cabbages Jinguan No.1 and Jinguan No.2, as a new high nutrition varieties, is not only have the conventional nutrient content, also contain some special nutrient, such as Lycopene, xanthophyl and flavonoids, which are the important nutrition for person health. Recent years, although the health function of these matters were recognized more and more by people, there isn't any reports about it in Chinese cabbages. So developing the extraction and mensuration method and determining the content change of it in orange-heading Chinese cabbages are very important and necessary, it will help us realizing the germplasm resources about health protection value and promoting high-nutrition breeding in Chinese cabbages. Four carotenoid (Lycopene, Xanthophyl,α-carotene andβ-carotene) and the total flavonoids in orange-heading Chinese cabbages were studied in this experiment; its main results are as follows:First, the extraction conditions of the two kinds of plant pigments were established. By comparing of four effecting factors, such as different temperature, method, extracting time and volume of impregnant, the optimization extraction method was obtained, which is that using 30 ml acetone-ethanol (1:1, v/v) as impregnant, the carotenoid was extracted for 30min in lucifuge and low temperature condition. The optimal extraction conditions of flavonoids was got by means of single factor analysis and orthogonal analysis screened, which is that the 80% ethanol is used as impregnant, the ratio of solid to liquid (g/mL) is 1:20, the total flavonoids were extracted by 60Hz ultrasonic at temperature 60℃for 1h and 2 times.Second, the distribution and accumulation of carotenoid and total flavonoids in orange-heading Chinese cabbages were studied. The content distribution of four kinds of carotenoid in leaf-heading are higher in outer leaf than in inner leaf; as the leaf-heading grows solid, the content of xanthophyl is down gradually, the content of lycopene is down first then up, and the content ofα-carotene andβ-carotene is down in whole leaf-heading forming process.Third, the distribution and accumulation of flavonoids in orange-heading Chinese cabbages were also studied. From outer leaf to core, the content of total flavonoids is decrease gradully and then a bit of rise. During the growing of leaf-heading, the content of total flavonoids in soft blade or whole blade is decrease gradually, but is a bit of rise in whole blade at the end of heading ripen.Fourth, the total flavonoids in orange-heading Chinese cabbages were determined by UV spectrophotometry and HPLC respectively. The content of total flavonoids is higher in orange-heading Chinese cabbages than in common Chinese cabbages.The average content of total flavonoids is 6.385 mg/g (dry weight) in Jinguan No.1, 10.405 mg/g in Jinguan No.2, and only 2.489 mg/g in common Chinese cabbages Qinbai No.2. The content of Xanthophyl in Common Chinese cabbages is higher than orange-colour Chinese cabbages. But lycopene,α-carotene andβ-carotene only is detected in orange-colour Chinese cabbages and are not detected in common Chinese cabbages. All of above show that orange-colour Chinese cabbages are more nutrient.