Fu Xiumin, Cheng Sihua, Liao Yinyin, Huang Bingzhi, Du Bing, Zeng Wei, Jiang Yueming, Duan Xuewu, Yang Ziyin
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19 A Yuquan Road, Beijing 100049, China.
Food Chem. 2018 Jan 15;239:1009-1018. doi: 10.1016/j.foodchem.2017.07.046. Epub 2017 Jul 11.
Color is an important characteristic determining the fruit value. Although ripe bananas usually have yellow peels, several banana cultivars have red peels. As details of the pigments in banana fruits are unknown, we investigated these pigments contents and compositions in the peel and pulp of red cultivar 'Hongjiaowang' and yellow cultivar 'Baxijiao' by UPLC-PDA-QTOF-MS and HPLC-PDA techniques. The 'Hongjiaowang' peel color was mainly determined by the presence of anthocyanin-containing epidermal cells. Rutinoside derivatives of cyanidin, peonidin, petunidin, and malvidin were unique to the red peel, and possibly responsible for the red color. 'Hongjiaowang' contained higher total content of carotenoids than 'Baxijiao' in both pulp and peel. Lutein, α-carotene, and β-carotene were main carotenoids, which might play a more important role than flavonoids in producing the yellow banana color owing to the properties and distribution in the fruit. The information will help us understand a complete profile of pigments in banana.
颜色是决定果实价值的一个重要特征。虽然成熟的香蕉通常有黄色的果皮，但有几个香蕉品种有红色的果皮。由于香蕉果实中色素的具体情况尚不清楚，我们采用超高效液相色谱-光电二极管阵列-四极杆飞行时间质谱（UPLC-PDA-QTOF-MS）和高效液相色谱-光电二极管阵列（HPLC-PDA）技术，研究了红色品种‘红蕉王’和黄色品种‘巴西蕉’果皮和果肉中这些色素的含量及组成。‘红蕉王’的果皮颜色主要由含花青素的表皮细胞决定。矢车菊素、芍药素、矮牵牛素和锦葵素的芸香糖苷衍生物是红皮所特有的，可能是造成红色的原因。‘红蕉王’果肉和果皮中的类胡萝卜素总含量均高于‘巴西蕉’。叶黄素、α-胡萝卜素和β-胡萝卜素是主要的类胡萝卜素，由于其在果实中的特性和分布，它们在产生香蕉黄色方面可能比类黄酮发挥更重要的作用。这些信息将有助于我们了解香蕉中色素的完整概况。
