文献类型： 外文期刊
作者： Wu Yawei 1 ; Xu Juan 3 ; Shi Meiyan 3 ; Han Xiumei 2 ; Li Wenyun 2 ; Zhang Xingwu 2 ; Wen Xiaopeng 1 ;
作者机构： 1.Guizhou Univ, Key Lab Plant Resource Conservat & Germplasm Inno, Minist Educ, Inst Agrobioengn,Coll Life Sci, Guiyang, Guizhou, Peoples R China
2.Guizhou Acad Agr Sci, Inst Pomol Sci, Guiyang, Guizhou, Peoples R China
3.Huazhong Agr Univ, Key Lab Hort Plant Biol, Minist Educ, Coll Hort & Forestry Sci, Wuhan, Hubei, Peoples R China
关键词： Citramalic acid; GC-MS; fruit; pitaya; resource
期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.255； 五年影响因子：2.381 ）
ISSN： 1947-6337
年卷期： 2020 年 18 卷 1 期
页码：
收录情况： SCI
摘要： Citramalic acid can reduce facial skin wrinkle of people and gives a promising usage in the fields of medicine and cosmetics, however, it has been detected in limited plants and the content were much low so far. Therefore, it is necessary to discover new plants that is rich in citramalic acid. Currently, qualitative and quantitative characterization of citramalic acid in pitaya were performed. The results demonstrated that citramalic acid was the dominant organic acid in pitaya fruit, accounting for 7.56-71.42% of total acid. The maximal concentration was up to 12.90 and 12.82 mg/g DW in pulp and peel, respectively, which were much higher than that in other plants reported. Consequently, our results manifested an abundant accumulation of citramalic acid in pitaya pulp as well as peel, and indicated that pitaya fruits might be used as a plant resource of citramalic acid.
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