GAO Mei-ling,YUAN Cheng-zhi,WEI Xiao-ming,et al.Comparative Study on Functional Ingredients in Watermelon Varieties with Different Flesh Color[J].Northern Horticulture,2012,36(24):9-11.
不同瓤色西瓜功能成分比较
- Title:
- Comparative Study on Functional Ingredients in Watermelon Varieties with Different Flesh Color
- 文章编号:
- 1001-0009(2012)24-0009-03
- Keywords:
- watermelon; functional component; lycopene; vitamin C; citrulline; sugar
- 分类号:
- S 651
- 文献标志码:
- A
- 摘要:
- 以红、黄、白3种瓤色的西瓜品种为试材，研究测定了不同瓤色西瓜品种中功能性成份的含量。结果表明:西瓜瓜瓤番茄红素含量在0.273～4.026 mg/100g FW；瓜氨酸含量在0.479～1.360 g/kg FW；维生素C的含量在1.141～4.720 mg/100g FW；红瓤和黄瓤西瓜蔗糖含量在5.342～6.937 g/kg FW，果糖在45.526～63.747 g/kg FW，葡萄糖的含量在13.761～32.380 g/kg FW。西瓜果肉中果糖最多，葡萄糖次之，蔗糖最少。蔗糖和果糖有显著的正相关性；瓤色与番茄红素含量呈显著正相关，瓤色、番茄红素含量与维生素C含量均呈显著负相关；瓜氨酸含量与瓤色、番茄红素含量、维生素C含量及糖含量无显著相关性。
- Abstract:
- Red，yellow and white 3 different fleshed watermelon varieties were used as materials，the contents of functional ingredients were determined in watermelon fruits.The results showed that total lycopene content varied from 0.273 to 4.026 mg/100gFW among different fleshed watermelon.Total citrulline content varied from 0.479 to 1.360 g/kgFW.Total the content of Vitamin C varied from 1.141 to 4.720 mg/100gFW.Sucrose content varied from 5.342～6.937 g/kgFW.Fructose content varied from 45.526～63.747 g/kgFW.In red and yellow watermelon glucose content varied from 13.761～32.380 g/kgFW.The content of sugar in the watermelon flesh the first was fructose，the second was glucose，the third was sucrose.Sucrose and fructose had very significant positive correlation.Lycopene content had very significant positive correlation with the flesh color.Vitamin C content had extremly significant negative correlation with lycopene content and flesh color.Citrulline content had no correlation with flesh color,lycopene,Vitamin C and sugar content.
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备注/Memo
第一作者简介：高美玲（1978-），女，博士，副教授，研究方向为西甜瓜遗传育种及生物技术。E-mail:gaomeiling0539@163.com.