Metabolomic characterization of pitaya fruit from three red-skinned cultivars with different pulp colors
Metabolomic characterization of pitaya fruit from three red-skinned cultivars with different pulp colors
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DOI：
10.1016/j.plaphy.2018.02.027
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发表时间：
2018-05-01
影响因子：
6.5
通讯作者：
Qin, Yonghua
中科院分区：
文献类型：
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作者：
Hua, Qingzhu;Chen, Canbin;Qin, Yonghua
火龙果是一种新型水果作物，其果实具有异域色彩，具有优良的营养和抗氧化性能。在本研究中，三个火龙果品种的主要代谢物谱。采用气相色谱-质谱联用技术和紫外可见光谱法对“冠花红”、“冠花白”和“冠花红粉”进行了表征。果肉中淀粉、有机酸和肌醇的含量随着果实的成熟而降低。在果实成熟过程中，葡萄糖、果糖、蔗糖和山梨醇的含量逐渐增加，在果实成熟阶段果肉中含量最高。本文首次在水杨属植物的果肉中鉴定出柠檬酸。在果实成熟过程中，果皮中总酚、总黄酮和抗氧化活性均高于果肉。发现火龙果果皮中总酚和类黄酮的含量高于成熟阶段的果肉，表明火龙果果皮是天然酚和类黄酮的良好来源。
Pitaya is a new fruit crop, whose exotically colored fruits have excellent nutritional and antioxidant properties. In this study, the primary metabolite profiles of three pitaya cultivars i.e. 'Guanhuahong' (red peel with red pulp), 'Guanhuabai' (red peel with white pulp) and 'Guanhuahongfen' (red peel with pink pulp) were investigated using GC-MS and Ultraviolet-visible spectroscopy. In the fruit pulp, levels of starch, organic acids, and inositol decreased as the fruit matured. Glucose, fructose, sucrose and sorbitol contents increased gradually during fruit maturation and reached their highest levels in the pulp at the mature stage. Citramalic acid was identified for the first time in the pulp of Hylocereus species. Higher levels of total phenols, flavonoids and antioxidant activities were detected in the peel than in the pulp during fruit maturation of all three cultivars. The finding of higher levels of total phenols and flavonoids in the pitaya peel than in the pulp at the mature stage suggests that pitaya peels are a good source of natural phenols and flavonoids.