Identification and quantitative analysis of β-cryptoxanthin and β-citraurin esters in Satsuma mandarin fruit during the ripening process
Identification and quantitative analysis of β-cryptoxanthin and β-citraurin esters in Satsuma mandarin fruit during the ripening process
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DOI：
10.1016/j.foodchem.2017.05.015
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发表时间：
2017-11-01
期刊：
影响因子：
8.8
通讯作者：
Kato, Masaya
中科院分区：
文献类型：
--
作者：
Ma, Gang;Zhang, Lancui;Kato, Masaya
为研究柑橘果实中叶黄素的积累规律，以“宫川早濑”和“山下本早濑”两个温州蜜柑品种为试材，对果实成熟过程中主要脂肪酸酯β-隐黄质和β-柠檬黄苷的含量变化进行了研究。结果表明，柑橘果实中的β-隐黄素和β-柠檬醛主要与月桂酸、肉豆蔻酸和棕榈酸发生酯化反应。在果实成熟过程中，两个品种的果皮和汁囊中均逐渐积累了月桂酸、肉豆蔻酸和棕榈酸等3种隐黄素。结果表明，在“山下本”的果皮中，β-柠檬醛月桂酸酯、肉豆蔻酸酯和棕榈酸酯特异性地积累，其含量在11月达到高峰，并迅速增加。此外，功能分析表明，CitCCD 1和CitCCD 4有效地切割游离的β-隐黄素，但不是β-隐黄素酯在体外。CitCCD对游离β-隐黄素的底物特异性表明，在柑橘果实中，β-隐黄素酯可能比游离β-隐黄素更稳定。(C)2017爱思唯尔有限公司版权所有
In this study, to investigate the xanthophyll accumulation in citrus fruits, the major fatty acid esters of beta-cryptoxanthin and beta-citraurin were identified, and changes in their contents were investigated in two Satsuma mandarin varieties, 'Miyagawa-wase' and 'Yamashitabeni-wase', during the ripening process. The results showed that beta-cryptoxanthin and beta-citraurin were mainly esterified with lauric acid, myristic acid, and palmitic acid in citrus fruits. During the ripening process, beta-cryptoxanthin laurate, myristate, and palmitate were accumulated gradually in the flavedos and juice sacs of the two varieties. In the flayed of 'Yamashitabeni-wase', beta-citraurin laurate, myristate, and palmitate were specifically accumulated, and their contents increased rapidly with a peak in November. In addition, functional analyses showed that CitCCD1 and CitCCD4 efficiently cleaved the free beta-cryptoxanthin, but not the beta-cryptoxanthin esters in vitro. The substrate specificity of CitCCDs towards free beta-cryptoxanthin indicated that beta-cryptoxanthin esters might be more stable than free beta-cryptoxanthin in citrus fruits. (C) 2017 Elsevier Ltd. All rights reserved.