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应用高效液相色谱仪对６ 个黄色或橙黄色果肉和５ 个白色或绿白色果肉杏品种维生素含量定量分析，结果表明，不同品种间杏果肉的β－胡萝卜素、维生素Ｅ、Ｂ１、Ｂ２、Ｂ６ 和Ｃ含量均有较大差异。其中β－胡萝卜素的含量与果肉颜色有关，黄色或橙黄色杏品种的果肉β－胡萝卜素含量高于白色或绿白色果肉１４ 倍，而大多数白色或绿白色果肉杏品种维生素Ｅ含量显著高于黄色或橙黄色果肉杏品种。从营养价值分析，供试骆驼黄和龙泉务香白杏２ 个品种为营养型优良品种，应得到发展
The contents of β-carotene, vitamin E, B 1, B 2 and B 3 in apricot pulp were determined by high performance liquid chromatography (HPLC) B6 and C content are quite different. Among them, the content of β-carotene was related to the color of flesh. The content of β-carotene in flesh of yellow or orange yellow apricot was 14 times higher than that of white or green flesh, while the vitamin E content of most white or green flesh and apricot varieties was significantly higher Yellow or orange yellow flesh apricot varieties. From the nutritional value analysis, for the test camel yellow and Longquan Wu Xiang Baixing varieties of nutrient-rich varieties should be developed