Zhou Chun-Hua, Xu Chang-Jie, Sun Chong-De, Li Xian, Chen Kun-Song
Laboratory of Fruit Molecular Physiology and Biotechnology, Huajiachi Campus, Zhejiang University, Hangzhou 310029, People's Republic of China.
J Agric Food Chem. 2007 Sep 19;55(19):7822-30. doi: 10.1021/jf071273h. Epub 2007 Aug 21.
Fruits of 23 loquat ( Eriobotrya japonica Lindl.) cultivars, of which 11 were white-fleshed and 12 red-fleshed, were analyzed for color, carotenoid content, and vitamin A values. Color differences between two loquat groups were observed in the peel as well as in the flesh. beta-Carotene and lutein were the major carotenoids in the peel, which accounted for about 60% of the total colored carotenoids in both red- and white-fleshed cultivars. beta-Cryptoxanthin and, in some red-fleshed cultivars, beta-carotene were the most abundant carotenoids in the flesh, and in total, they accounted for over half of the colored carotenoids. Neoxanthin, violaxanthin, luteoxanthin, 9- cis-violaxanthin, phytoene, phytofluene, and zeta-carotene were also identified, while zeaxanthin, alpha-carotene, and lycopene were undetectable. Xanthophylls were highly esterified. On average, 1.3- and 10.8-fold higher levels of colored carotenoids were observed in the peel and flesh tissue of red-fleshed cultivars, respectively. The percentage of beta-carotene among colored carotenoids was higher in both the peel and the flesh of red-fleshed cultivars. Correlations between the levels of total colored carotenoids and the color indices were analyzed. The a* and the ratio of a*/ b* were positively correlated with the total content of colored carotenoids, while L*, b*, and H degrees correlated negatively. Vitamin A values, as retinol equivalents (RE), of loquat flesh were 0.49 and 8.77 microg/g DW (8.46 and 136.41 microg/100 g FW) on average for white- and red-fleshed cultivars, respectively. The RE values for the red-fleshed fruits were higher than fruits such as mango, red watermelon, papaya, and orange as reported in the literature, suggesting that loquat is an excellent source of provitamin A.
对23个枇杷（Eriobotrya japonica Lindl.）品种的果实进行了颜色、类胡萝卜素含量和维生素A值分析，其中11个为白肉品种，12个为红肉品种。两个枇杷品种组在果皮和果肉中均观察到颜色差异。β-胡萝卜素和叶黄素是果皮中的主要类胡萝卜素，在红肉和白肉品种中，它们约占总类胡萝卜素含量的60%。β-隐黄质以及一些红肉品种中的β-胡萝卜素是果肉中含量最丰富的类胡萝卜素，它们总共占类胡萝卜素含量的一半以上。新黄质、紫黄质、黄体黄质、9-顺式紫黄质、八氢番茄红素、六氢番茄红素和ζ-胡萝卜素也被鉴定出来，而玉米黄质、α-胡萝卜素和番茄红素未被检测到。叶黄素高度酯化。平均而言，红肉品种的果皮和果肉组织中类胡萝卜素含量分别比白肉品种高1.3倍和10.8倍。红肉品种的果皮和果肉中，β-胡萝卜素在类胡萝卜素中的占比更高。分析了总类胡萝卜素含量与颜色指数之间的相关性。a以及a/b比值与总类胡萝卜素含量呈正相关，而L、b*和H度呈负相关。白肉和红肉品种的枇杷果肉中，视黄醇当量（RE）形式的维生素A值平均分别为0.49和8.77 μg/g干重（8.46和136.41 μg/100 g鲜重）。红肉果实的RE值高于文献报道的芒果、红西瓜、木瓜和橙子等水果，表明枇杷是维生素A原的优质来源。
