食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 成分分析 •    下一篇

基于主要功能成分的6个品种枇杷叶分析评价

霍宇航1,李檐堂1,刘丽丽1,张云云1,鲁周民2   

  1. 1. 西北农林科技大学林学院
    2. 西北农林科技大学
  • 收稿日期:2019-01-10 修回日期:2019-10-30 出版日期:2019-12-25 发布日期:2019-12-24
  • 通讯作者: 鲁周民 E-mail:lzm@nwsuaf.edu.cn
  • 基金资助:
    财政部“以大学为依托的农业科技推广模式建设”项目

Analysis and evaluation of main functional components of loquat leaves with different leaf order in 6 varieties

li yantang 2, 2,Zhou-Min LU   

  • Received:2019-01-10 Revised:2019-10-30 Online:2019-12-25 Published:2019-12-24
  • Contact: Zhou-Min LU E-mail:lzm@nwsuaf.edu.cn

摘要: 为给枇杷叶功能成分在医疗保健和功能食品方面的应用提供一定技术指导,本文以6个品种的枇杷叶为研究对象,在树冠外围选取同时期发芽生长的枝条,自顶端向下分别采集第1、第3、第5、第7、第9叶序的叶片,检测12种功能成分质量分数。结果表明,12种成分在每个品种不同叶序枇杷叶中的质量分数不同,不同成分在6个品种不同叶序枇杷叶间质量分数变化趋势存在差异。新绿原酸和绿原酸质量分数在6个品种枇杷叶中随叶序的增加呈快速下降趋势,而科罗索酸质量分数呈明显上升趋势;总酚、黄酮和总三萜酸质量分数在‘大五星’、‘马克’、‘佳伶’3个品种枇杷叶中随叶序的增加而上升,而在另3个品种中变化不明显。在‘大五星’枇杷叶中,总酚、黄酮、总三萜酸、熊果酸、齐墩果酸、儿茶素、新绿原酸和异槲皮苷8种成分质量分数的均值都显著高于其它5个品种,综合评价得分最高。研究结果初步揭示枇杷叶主要功能成分在不同品种、不同叶序间的分布规律。

关键词: 枇杷叶, 不同品种, 叶位, 功能成分

Abstract: In order to provide certain technical and theoretical references for the application of functional components of loquat leaf in health care and functional food, this experiment took loquat leaves of 6 varieties as the research object. The branches that germinated and grew at the same period were selected,and the leaves of the 1st, 3rd, 5th, 7th and 9th leaf orders were collected from the top down to detect the mass fraction of 12 functional components.The results showed that the mass fractions of 12 components were different in leaf at different leaf order of each loquat cultivar, and variation trend of the mass fraction of different components in 6 cultivars at different leaf orders was different.The content of chlorogenic acid and chlorogenic acid in 6 loquat cultivars leaves decreased rapidly with the increase of leaf order, while the content of corosolic acid increased obviously.The content of total phenol, flavonoids and triterpenic acid in ‘Dawuxing’、‘Marc’、‘Jialing’ loquat leaves increased with the increase of leaf order, but the other three varieties did not change significantly.The mean values of total phenolic, flavonoids, total triterpenic acid, ursolic acid, oleanolic acid, catechin, neochlorogenic acid and isoquercetin in the leaves of ‘Dawuxing’ were significantly higher than those of the other 5 varieties.The results of the study revealed the distribution of the main functional components in the leaves of loquat leaves in different cultivars and different leaf orders.The results of the study revealed the distribution of the main functional components in the leaves of loquat leaves in different cultivars and different leaf orders.

Key words: loquat leaf, different varieties, leaf order, functional component

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