| Carotenoid was widespread in nature, it was a kind of organic compound that had special physiological and pharmacological function, and played a very important role on the human body health. But it could’t be automatic synthesis by the human body, and needed to absorb from the outside world. The peach fruit was full of carotenoids with the total content as high as33.66ug/g FW. It was a very good carotenoid source and was worth studying. This study began from2011to2012, Zhengji (white mesocarp), Banjintao (red mesocarp), Tourbador (yellow mesocarp), Xiangjinpan (yellow mesocarp), Independent (yellow mesocarp) and Frederic (yellow mesocarp) as test materials. The carotenoids compositions and content of peach with the fruit develops was tested by UV spectrophotometer and High Performance Liquid Chromatoqraphy (HPLC). The objective of this study is to explore the effect that different mesocarp color and different bagging with the carotenoids compositions and content. Preliminary to explore the carotenoid compositions and content of peach fruit and the relationship of carotenoid compositons and content with fruit color. The results showed as follows:1. The apricot fruit with ripe flesh was used as the tested material, the effects of different organic extraction solvents, extraction time, extraction temperature and centrifugation conditions on the carotenoid extraction was studied. The results showed that the best conditions for extraction of carotenoid from apricot fruit were as follows:using acetone as extraction solvent, extracting for24h and at4℃in the dark, extracting2times, and centrifugating for8min at the speed of8000r/m.2. Selecting the best extraction solvent and method to test the carotenoids compositions and content of peach fruit by UV spectrophotometer and HPLC was based on the best conditions for extraction of carotenoid from drupe apricot fruit. The results showed that the best condition of the determination method of carotenoids in peach fruits were taking acetone as extraction solvent, directly extracted without saponification, and flitered after0.22mm organic filter head. Used YMC-C30column, mobile phase A is MeOH, mobile phase B is H2O, mobile phase C is MTBE. Flow rate is1.0ml/min; UV at450nm; the temperature is25℃and100min, sample introduction is20μl, through gradient elution with90min from81%A/4%B/15%C to6%A/4%B/90%C; the condition should back to initial state after92min.3. The carotenoid compositions and content of different type peach fruit were tested by UV spectrophotometer and HPLC. The results showed that there were five main carotenoid compositions in peach fruit including Xanthophyll, Zeaxanthin, β-Cryptoxanthin, a-Carotene and β-Carotene. The total carotenoid content of Banjintao and Zhengji peach reduced gradually with the fruit develops. But it was different in Tourbador peach that was rise after the first decrease, and the total carotenoid content was obvious more than Banjintao or Zhengji peach. The Xanthophyll content reduced gradually and draw near to zero on fruit mature of different type in peach fruit. Zeaxanthin was rise after the first decrease and approached the max on fruit mature. The P-Cryptoxanthin of Tourbador peach was different with Banjintao and Zhengji peach that was decrease after first rise and then drop finally rise, it’s max when the fruit was maturity. However, the β-Cryptoxanthin of Banjintao and Zhengji peach presented gradually reduce. The a-Carotene and β-Carotene decreased gradually but rised gradually in Tourbador peach and approached the max on fruit maturity, β-Carotene played a main role in this carotenoid forming road and made75.99%of five main carotenoids compositions.4. The carotenoid compositions and content of three yellow peach fruit was tested by UV spectrophotometer and HPLC. The results showed that there were differences in three yellow peach varieties. The flesh color of Xiang Jin Pan was light yellow, Independence was golden yellow and Frederic was orange yellow. With the yellow color deepen, the total carotenoid content in pericarp were decrease, stable and increase gradually. The total carotenoid content in mesocarp were increased as the fruit develops and with the highest in the deepest yellow peach. The fruits of three varieties were all containing five main carotenoid compositions that was Xanthophyll, Zeaxanthin, β-Cryptoxanthin, a-Carotene and β-Carotene. The variation trendency of Xanthophyll in pericarp was decreased along with the fruit develops while the Zeaxanthin, β-Cryptoxanthin, a-Carotene were contrary. The variation trendency of β-Carotene in pericarp was similar to the total carotenoid content. The variation trendency of Xanthophyll and Zeaxanthin in mesocarp were similar to that of pericarp. But the β-Cryptoxanthin, a-Carotene and β-Carotene were different. β-Carotene played a main role in affecting the yellow color, then β-Cryptoxanthin and a-Carotene. The ratio of β-Cryptoxanthin and a-Carotene had big concern. The bigger the ratio, the deeper the yellow color, the smaller the ratio, the lighter the yellow color. Then the color of β-Cryptoxanthin reflected to orange yellow, while a-Carotene reflected to light yellow.5. The carotenoid compositions and content of different bagging on peach fruit was tested by UV spectrophotometer and HPLC. The results showed that bagging could reduce the total carotenoid and P-carotene content of peach fruit, but it could not effect on β-Cryptoxanthin content. The yellow inside black monolayer bag played a main role in the carotenoid compositions and content. Carotenoid compositions and content was difference in different varieties after bagging. For the peach fruit of light yellow, bagging could reduce the Zeaxanthin and a-carotene content and uneffect on Xanthophyll content. For the peach fruit of deeper yellow, bagging could reduce the Xanthophyll content and increase the Zeaxanthin content. One species with different bag had different influence on the compositions and content. The yellow monolayer bag increased the a-carotene content and the yellow inside black reduced the a-carotene content. |
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