C - cryptoxanthin 中文 - EN166

cryptoxanthin n.隱黃質。

cryptoxanthol
In order to elucidate the physiological mechanism of carotenoid formation in citrus fruit , we determined a - carotene , p - carotene , lycopene , p - cryptoxanthin , zeaxanthin and lutein content in 53 varieties that belong to various citrus types using hplc , analyzed the possible connection between color formation and carotenoid accumulation , and studied the effects of light . ga3 and mpta on carotenoid biosynthesis in peel of citrus fruit . the results are summarized below 為探討柑橘果實類胡蘿卜素形成的生理機制，本論文運用hplc技術測定了我國寬皮柑桔類、橙類、柚類及雜柑類等不同柑橘類型共53個品種(系)的-胡蘿卜素、 -胡蘿卜素、番茄紅素、 -隱黃質、玉米黃素、葉黃質六種類胡蘿卜素的含量，分析了柑橘果實不同色澤的呈現與果皮類胡蘿卜素積累的可能聯系，并探討了光照、 ga _ 3 、 mpta等不同處理對柑橘果皮類胡蘿卜素形成的調控機制，主要結果如下： 1
L . in both peel and pulp of citrus fruit , the major carotenoids were lutein , zeaxanthin and p - cryptoxanthin . p - carotene content was lower than lutein , zeaxanthin and p - cryptoxanthin content and a - carotene was less than p - carotene . among the 53 varieties tested , lycopene was detected only in pulp of cara cara navel orange 柑橘果皮和果肉中均以葉黃質、玉米黃素、 -隱黃質為主， -胡蘿卜素含量較低， -胡蘿卜素極低；參試品種除紅肉臍橙果肉含有番茄紅素外，其余均未檢測到。
With development and maturation of citrus fruit , chlorophyll content of citrus fruit peel decreased , being acompanied by a gradual decrease in a - carotene and p - carotene which are known to be in the upstream of carotenoid biosynthesis pathway . the decrease continued up to complete vanishment of the carotenes . on the other hand , p - cryptoxanthin , p - citraurin and zeaxanthin that are in the downstream of carotenoid biosynthesis pathway increased steadily and became the principal carotenoid components 隨著柑橘果實發育和成熟，果皮葉綠素含量下降，與此同時，位于類胡蘿卜素生物合成途徑上游的-胡蘿卜素、 -胡蘿卜素等胡蘿卜素成分逐漸下降直至消失，而在類胡蘿卜素生物合成途徑下游的-隱黃質、 -檸烏素、玉米黃素等葉黃素成分逐漸上升，使得類胡蘿卜素總量先略微下降后迅速上升；果實褪綠并呈現其特征色澤。
In peel of citrus fruit , red cultivar “ mantouhong “ accumulated mainly p - citraurin component , whereas orange cultivar “ owari satsuma mandarin “ accumulated mainly p - cryptoxanthin component . 4 . effects of shading fruit with opaque paper bag at the late stage of fruit enlargement on change in chlorophyll , carotenoid , sugar content and peel color in “ hongshigan “ citrus ( c . suavissima hort . ex tanaka x c . sinensis osbeck ) were examined 與光照處理相比，遮光前期果皮糖含量下降不大，而后期下降明顯；若在后期去袋照光，果皮糖含量上升，與此相應，類胡蘿卜素，尤其是卜隱黃質的積累增加，顏色加深，這一結果表明光對果皮類胡蘿卜素合成尤其是卜隱黃質的積累有促進作用，其原因可能是光以環境信號的方式影響果皮的類胡蘿卜素形成。
Lutein , zeaxanthin and p - cryptoxanthin content in peel was about 2 . 5 - 15 times as their respective content in pulp on the basis of fresh weight hence the peel was the principal location for the carotenoid stock in citrus fruit . 2 與果肉相比，柑橘果皮單位鮮重葉黃質、玉米黃素、 -隱黃質的含量為果肉的2 . 5 15倍，是柑橘主要的類胡蘿卜素庫存部位。
Lutein is an active carotenoid and potent natural source antioxidant . it is extracted from marigold flowers and contains a normal blend of carotenoids including : zeaxanthin and cryptoxanthin 葉黃素是一種活性類胡蘿卜素，它是天然的抗氧化劑重要來源，取自萬壽菊花，它含有一種純混合類胡蘿卜素：玉米黃質和隱黃質。
The yellow color of the yellow cultivar fruit was resulted from relatively less acumulation of total carotenoids and p - citraurin , p - cryptoxanthin component in peel as compared with the orange and red cultivars “滿頭紅”以積累紅色的-檸烏素為主，而“尾張”則以積累橙色的的-隱黃質為主。