Features of citrus terpenoid production as revealed by carotenoid, limonoid and aroma profiles of two pummelos (Citrus maxima) with different flesh color
Features of citrus terpenoid production as revealed by carotenoid, limonoid and aroma profiles of two pummelos (Citrus maxima) with different flesh color
复制标题
两种不同果肉颜色的柚子（Citrus maxima）的类胡萝卜素、柠檬苦素和香气特征揭示了柑橘萜类化合物生产的特征
DOI：
10.1002/jsfa.6689
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发表时间：
2015-01-01
影响因子：
4.1
通讯作者：
Xu, Juan
中科院分区：
文献类型：
--
作者：
Liu, Cuihua;Yan, Fuhua;Xu, Juan
背景
萜类化合物是柑橘类水果中类胡萝卜素、柠檬苦素和香气的主要成分，影响着果实的色泽、苦味和香气。在本研究中，采用高效液相色谱法（HPLC）和气相色谱/质谱联用技术（GC/MS）对红肉楚红柚（CH）和淡绿肉翡翠柚（FC）的类胡萝卜素、柠檬苦素和挥发性成分进行了研究。
结果
在这两种柚子的汁胞和果皮的类胡萝卜素及柠檬苦素成分以及果皮的香气成分方面发现了很大差异。对于汁胞中的类胡萝卜素，CH的含量是FC的57倍，主要是全反式番茄红素和八氢番茄红素，而在果皮中，其含量仅为FC的25%，FC的果皮中β -胡萝卜素和其他叶绿体类胡萝卜素比例较高。与FC相比，CH汁胞中柠檬苦素和诺米林苷元的生成量增加，而在果皮中几乎不存在。对于果皮中的挥发性物质，CH中的总量显著更高。主成分分析（PCA）表明，吉马烯型倍半萜等是区分这两种柚子挥发性成分特征的主要成分。
结论
数据显示，不同果肉颜色的柚子在类胡萝卜素和柠檬苦素苷元合成方面呈现出不同的组织偏向模式，并且这些代谢物在果实不同组织中的合成可能是独立调控的。此外，发现红肉CH果皮中类胡萝卜素和柠檬苦素苷元生成量减少，同时挥发性萜类化合物积累增加，这表明柚子果实组织中可能存在各种萜类化合物生产的总能力或平衡。还表明在单萜衍生物合成过程中，底物浓度不是影响产物浓度的关键因素。（c）2014英国化学工业协会
BACKGROUNDTerpenoids are major components of carotenoids, limonoids and aromas in citrus fruits, resulting in fruit coloration, bitterness and aroma. In this study the carotenoid, limonoid and volatile profiles of red-flesh Chuhong pummelo (CH) and pale green-flesh Feicui pummelo (FC) were investigated by HPLC and GC/MS.RESULTSLarge differences were found in constituents of carotenoids and limonoids in juice sacs and flavedo and of aromas in flavedo of the two pummelos. For carotenoids in juice sacs, CH contained 57 times the amount in FC, mainly all-trans-lycopene and phytoene, whereas in flavedo it contained only 25% of that in FC, the latter showing a high proportion of -carotene and other chloroplastic carotenoids. In comparison with FC, limonin and nomilin aglycone production was boosted in juice sacs of CH while being almost absent in flavedo. For volatiles in flavedo, the total amount was significantly higher in CH. PCA suggested that germacrene-type sesquiterpenoids, etc. were principal in distinguishing volatile profiles of the two pummelos.CONCLUSIONThe data showed a different tissue-biased pattern of carotenoid and limonoid aglycone synthesis in pummelos with different flesh color, and the possible independently regulated synthesis of those metabolites in different fruit tissues. Furthermore, decreased carotenoid and limonoid aglycone production accompanied by increased accumulation of volatile terpenoids in flavedo of red-flesh CH was identified, indicating that a total capacity or a balance of production of various terpenoids might exist in pummelo fruit tissues. It was also suggested that substrate concentration is not the key factor affecting product concentrations during the synthesis of monoterpene derivatives. (c) 2014 Society of Chemical Industry