为探究柚果实生长过程中生物活性成分的动态变化规律,选取了西南地区6种特色柚果(东风早柚、琯溪蜜柚、长寿沙田柚、梁平柚、龙安柚和丰都红心柚),利用超高效液相色谱-三重四极杆串联质谱技术,靶向筛查和定量分析了5个成熟期、3个重要部位(外皮层、内皮层和果肉)中主要活性成分。结果表明,6~11月期间,在6个品种柚果实中共筛查出72种活性成分,包括34种类黄酮,8种酚酸、3种类柠檬苦素、5种生物碱和22种香豆素。对筛查出的活性成分进行了定量分析,共计26种,包括11种类黄酮(柚皮苷、维采宁-2和野漆树苷为主)、8种香豆素(橙皮内酯水合物、橙皮内酯、橙皮油素、6′,7′-二羟基香柠檬亭、6′,7′-环氧香柠檬亭为主)、4种酚酸(香草酸、对香豆酸、阿魏酸为主)和3种类柠檬苦素(柠檬苦素和诺米林为主)。随着成熟度的增加,外皮层和内皮层的柚皮苷含量均呈现先升高后降低趋势,且在生长膨大期达到最大值,果肉的柚皮苷和3个部位的维采宁-2和野漆树苷整体呈现下降趋势。较果肉,柚果实外皮层和内皮层有更丰富的香豆素,3个部位的香豆素含量随着成熟度大多呈现下降趋势。3个部位的类柠檬苦素含量随着成熟期均呈现降低的趋势,大多在膨大期附近达到最高值。该研究结果明确了柚果果实不同成熟期的生物活性成分差异,为柚果功能食品的开发、品种选育及深加工领域提供可靠的数据支撑。
To explore the dynamic changes of bioactive components during the development of pomelo fruit, six kinds of characteristic pomelo (Dongfengzao pomelo, Guanxi honey pomelo, Changshou Shatian pomelo, Liangping pomelo, Long'an pomelo, and Fengdu Hongxin pomelo) in Southwest China were selected, and the main secondary metabolites in three important parts (flalbedo, albedo, and pulp) at the five mature stages were screened and quantitatively analyzed by ultra-high performance liquid chromatography triple quadrupole tandem mass spectrometry (UPLC-QqQ-MS/MS). Results showed that 72 kinds of active components were screened from 6 varieties of pomelo fruits from June to November, including 34 kinds of flavonoids, 8 kinds of phenolic acids, 3 kinds of limonoids, 5 kinds of alkaloids, and 22 kinds of coumarins. Quantitative analysis was carried out on the screened active components, a total of 26 kinds, including 11 kinds of flavonoids (mainly naringin, vicenin-2, and rhoifolin), 8 kinds of coumarins (mainly hesperidone hydrate, hesperidone, hesperidin, 6′,7′-dihydroxybergamottin, and 6′,7′-epoxybergamottin), 4 kinds of phenolic acids (mainly vanillic acid, p-coumaric acid, and ferulic acid) and 3 kinds of limonoids (mainly limonin and nomirin). With the extension of maturity, naringin in the flalbedo and albedo increased first and then decreased, and reached the maximum value during the growth and expansion period. The naringin in the pulp, vicenin-2 and rhoifolin in the three parts, as a whole, showed a downward trend. Compared with pulp, pomelo fruit had more abundant coumarin in the flalbedo and albedo, and the coumarin content in three parts mostly showed a downward trend with maturity. The content of limonoids in the three parts decreased with maturity and reached the highest value near the expansion stage. The results of this study clarified the differences in bioactive components of pomelo fruits at different mature stages, providing reliable data support for the development, variety breeding and deep processing of functional food of pomelo fruits.
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