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类胡萝卜素是柑橘果实呈色的主要色素.类胡萝卜素的含量和组成决定着柑橘果实的色泽,也影响到柑橘果实的营养价值.目前关于柑橘中类胡萝卜素代谢的研究已进入分子水平.根据最新报道的研究成果,介绍了柑橘果实色泽测定的原理,类胡萝卜素的测定方法、合成途径及柑橘果实成熟过程中类胡萝卜素代谢的相关基因表达,并对其研究前景进行了探讨.
Carotenoids are the main color of citrus fruit coloring.Carotenoids content and composition determine the color of citrus fruits, but also affect the nutritional value of citrus fruits.Currently on citrus carotenoid metabolism has entered the molecular level. According to the latest reported research results, the principle of determination of citrus fruit color, the determination of carotenoids, the synthesis pathway and the related gene expression of carotenoid metabolism in citrus fruit ripening were introduced. The research prospects were also discussed.