以9个不同种和品种柑橘为试验原料,采用反相高效液相荧光检测法(RP-HPLC-FLD)测定不同柑橘品种中各组织5-甲基四氢叶酸的含量。结果表明:甜橙类果实果肉中含5-甲基四氢叶酸最高,尤以哈姆林甜橙最高,为29.28μg/100 g;其次为柚类,沙田柚果肉中5-甲基四氢叶酸的含量为23.45μg/100 g,梁平柚15.01μg/100 g;柑类品种果实果肉5-甲基四氢叶酸的含量较低,早津温州蜜柑果肉中的5-甲基四氢叶酸含量为15.58μg/100 g,台湾椪柑8.92μg/100 g;柠檬中的含量最低,只有4.1μg/100 g。大多数品种中,不同组织5-甲基四氢叶酸含量的基本排序为种子>果肉>囊衣>果皮。从整体上看,甜橙类果实中5-甲基四氢叶酸的含量最高。

The 5-methyltetrahydrofolate( 5-MTHF) content in different fruit tissues of nine citrus varieties were determined by Reversed-phase High Performance Liquid Fluorescence Detection method( RP-HPLC-FLD). Results indicated that 5-MTHF content in the pulp of sweet oranges( Citrus Sinensis) was the highest,especially that in the Hamlin pulp was up to 29. 28 μg /100g; followed by pummelo varieties( C. grandis),the content of 5-MTHF in Shatian pummelo pulp was 23. 45μg /100g,liangping pummelo 15. 01μg /100g; Mandarin fruits had lower content of5-MTHF,Satsuma Mandarin pulp had 15. 58μg /100g,Taiwan Ponkan only 8. 92μg /100g; the lowest content of 5-MTHF was in Eureka Lemon pulp,only 4. 1μg /100g. In general,the content of 5-MTHF in different fruit tissues from high to low was: seed > pulp > segment wall > peel.