枸杞色泽与其类胡萝卜素含量和组成的相关性研究

摘要/Abstract

摘要： 类胡萝卜素是枸杞的一类主要特征性功效成分。常规的分析测定方法为有机溶剂提取后用比色法和HPLC法分别进行总含量和组成分析，方法步骤繁琐、周期长、成本较高。本研究旨在以枸杞表面不同颜色特征值为指标，通过对枸杞类胡萝卜素组成与枸杞色泽的相关性分析，建立一种枸杞类胡萝卜素含量和组分的快速判断方法。以9份不同种质枸杞材料果实为样本，采用柯尼卡美能达CM-5分光测色仪对其颜色进行了量化分析，并进行了枸杞颜色特征值与类胡萝卜素及各组分含量的相关性分析。结果表明，不同种质枸杞表皮颜色值差异显著，果皮红度（a）和类胡萝卜素总含量呈显著性正相关，色度（h）和类胡萝卜素总含量呈极显著负相关。与各组分的相关性分析发现枸杞果皮亮度（L）、色度和玉米黄素含量呈显著性正相关，红度和黄度（c）与玉米黄素双棕榈酸酯的含量呈显著性正相关。总体而言，枸杞类胡萝卜素总含量越高，a值越大，h值越小；而其中的玉米黄素组分的含量越多，L和h值越高；玉米黄素双棕榈酸酯的含量越多，a和c值更大，枸杞看起来更红和更黄。故可采用测色仪检测枸杞的色泽并对比枸杞中类胡萝卜和各组分的含量高低，较便捷地分析评价枸杞类胡萝卜素含量及组成。方法“零有机溶剂”、简单、便捷，可为枸杞优质选育及质量评价提供理论依据和技术参考。

关键词: 枸杞, 颜色特征值, 类胡萝卜素, 玉米黄素双棕榈酸酯

Abstract: Carotenoids is one of the major functional components in wolfberry. The contents of carotenoids compounds were generally analyzed by colorimetry and HPLC after extracted by organic solvent, which were complicated, time-consuming and high cost. The paper aims to analyze the relationship between color characteristics with the content of carotenoids compounds in wolfberry by determining the color value of its’ peel, and to establish a quick method for estimating the contents of carotenoids compounds of wolfberry. Nine of different verieties and strains of wolfberry were sampled, the color were quantitatively analyzed by CM-5 Colorimeter, and the relationships between the color values and the contents of carotenoids compounds were discussed. The results showed that the color of the wolfberry peel from different verirties and strains differed obviously. There was a obvious positive correlation between red index (a) and total carotenoids content. The chromaticity (h) and the total content of carotenoids was very significantly negative correlated. The brightness (L) and chromaticity were positively correlated with the content of zeaxanthine, the red index and saturation (c) were positively correlated with the content of zeaxanthin dipalmitate. The correlation indicated that the higher content of carotenoids was, higher the value of a, but lower the h value was, and the higher th e content of zeaxanthine was, higher the L and h value was. The higher content of zeaxanthin dipalmitate,was, higher the a and c value was, which means the wolfberry looks redder or more yellow. So the color of wolfberry peel can be tested to compare the contents of carotenoids compounds in wolfberry. conveniently. The method was no organic solvent, easy and convenient, which can provide theoretical basis and technical reference for wolfberry quality breeding and quality evaluation.

Key words: Lycium barbarum L., Color value, Carotenoids, Zeaxanthin dipalmitate

中图分类号:

米佳禄璐戴国礼何昕孺李晓莺秦垦闫亚美. 枸杞色泽与其类胡萝卜素含量和组成的相关性研究[J]. 食品科学, 0, (): 0-0.

Jia Mi yamei yan. Study on the correlations between skin colors and the contents of carotenoids compounds in wolfberry[J]. FOOD SCIENCE, 0, (): 0-0.

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