Law of changes of carotenoids contents in fructus lycii of Chinese wolfberry (Lycium barbarum L.) at different Mature periods

Китайский. _se_and#31867;Jand#33821;___だRよk_and#27979;we_5and#20010;ぃ_Θ剪戳and#31867;Jand#33821;___q_だRㄤand#21464;てand#35268;__qand#36807;_and#35265;__Μ_and#35889;S┦だR_ぃ_Θ剪戳e____nΘだ__ノ痢and#23618;and#35889;M蔼_G_and#35889;and#36827;だ置__}and#37492;wㄤΘだの_q_痢and#23618;and#35889;k__w┦だRe_い__よkе倍_and#31616;K_蔼_G_and#35889;k___30 minand#20869;ㄏe_and#26679;~い_and#21494;and#32511;__and#31867;Jand#33821;__のㄤ喹and#31867;Ч_だ置_}w┦_wqだR_and#35797;and#39564;and#32467;G___and#38543;e_Θ剪__W__ドμand#40644;_and#21452;茨and#27016;荒喹__qvand#28176;W___-Jand#33821;____qand#21464;てand#36739;__ドμand#40644;_and#20174;CG戳_and#32511;剪戳__qOvand#28176;and#20943;ぶ_,and#20174;and#32511;剪戳_and#32418;剪戳__q膀セぃand#21464;_e__Θ剪and#36807;\{いand#24635;and#31867;Jand#33821;___qぃand#26029;W____nand#36716;てand#20026;ドμand#40644;_and#21452;茨and#27016;荒喹_

Английский. To study the law of changes of the carotenoids contents at different stages in Fructus Lycii of Lycium barbarum L., and the method was studied for the determination of caotenoids in the Fructus. The composition of the pigments at different stages was analyzed by UV absorption spectrum. Then the pigments was separated and identified by TLC and HPLC. The method of TLC was simple, fast, it is one of the means of pigments quality mensuration in the Fructus. A simultaneous determination of carotenoids, carotenoid esters and chlorophyll in the Fructus by HPLC in 30 min was developed, it was also used in quantitative and qualitative analysis. With maturation of Fructus Lycii_the content of zeaxanthin dipalmitate increased and became the principal pigment, _-ncarotene did not change obviously, and from green fruit stage to green mature stage the content of nzeaxanthin decreased, then held stable until red mature stage. It was found that with maturation of Lycium barbarum L., the content of total carotenoids increased, the diversification of the contents mainly resulted from the increase of zeaxanthin dipalmitate.