Carotenoid profiles, by means of HPLC-PDA-MSⁿ, and CIE-L*C*h° colour values of yellow and red nance fruits from Costa Rica were elucidated. Among 16 carotenoids detected, (all-E)-lutein was the most abundant accounting for >80% of the total carotenoids, followed by (all-E)-zeaxanthin (9–11%) and (all-E)-β-carotene (2–9%). Minor constituents were (Z)-isomers of lutein and β-carotene, as well as diverse lutein diesters. Among the esters, lutein dimyristate was the most abundant as substantiated by the comparison with a marigold flower extract. Total carotenoids in the peel (616.2 μg/100 g of FW in yellow nance and 174.2 μg/100 g of FW in red nance) were higher than in the pulp (39.4 μg/100 g of FW in yellow nance and 31.4 μg/100 g of FW in red nance). Since carotenoid profiles of yellow and red varieties were qualitatively similar, although the colour values showed significant differences (77.2 and 88.6 h° in peel and pulp of yellow nance, versus 32.7 and 67.3 h° in peel and pulp of red nance, respectively), pigments other than carotenoids may impart the colour of red nance. High lutein content renders nance fruit as a nutritionally relevant source of this micronutrient.

借助HPLC-PDA-MS ⁿ评估了类胡萝卜素的分布图，并阐明了哥斯达黎加的黄色和红色南洋水果的CIE-L * C * h°色值。间16类胡萝卜素检测，（清一色ê）-lutein是最丰富占总类胡萝卜素的> 80％，其次是（清一色ë）-zeaxanthin（9-11％）和（清一色ë）-β-胡萝卜素（2–9％）。次要成分是（Z叶黄素和β-胡萝卜素的）异构体，以及各种叶黄素二酯。与万寿菊花提取物相比，叶黄素二肉豆蔻酸酯含量最高。果皮中的类胡萝卜素总含量（黄皮中的总重量为616.2μg/ 100 g，红皮中的总含量为174.2μg/ 100 g）高于果肉中（黄皮中的总含量为39.4μg/ 100 g的固醇和31.4μg/ 100） g的红色nw中的FW）。由于黄色和红色品种的类胡萝卜素概况在质量上相似，尽管颜色值显示出显着差异（黄n的果皮和果肉的色度分别为77.2和88.6 h°，而红n的果皮和果肉的色度分别为32.7和67.3 h°），类胡萝卜素以外的颜料可赋予红色微调的颜色。叶黄素含量高，使nance水果成为这种微量营养素的营养相关来源。