食品科学 ›› 2019, Vol. 40 ›› Issue (1): 77-84.doi: 10.7506/spkx1002-6630-20171228-359

• 基础研究 • 上一篇    下一篇

梅花果实品质及抑菌、抗氧化活性分析

刘玉霞,杨佳鑫,徐兴龙,李庆卫*   

  1. 花卉种质创新与分子育种北京市重点实验室,国家花卉工程技术研究中心,城乡生态环境北京实验室,教育部林木花卉育种实验室,北京林业大学园林学院,北京 100083
  • 出版日期:2019-01-15 发布日期:2019-01-22
  • 基金资助:
    科学研究与研究生培养共建科研项目(2016GJ-03)

Quality Characteristics, and Antibacterial and Antioxidant Activity of Prunus mume Fruits

LIU Yuxia, YANG Jiaxin, XU Xinglong, LI Qingwei*   

  1. Beijing Key Laboratory of Ornamental Plants Germplasm Innovation & Molecular Breeding, National Engineering Research Center for Floriculture, Beijing Laboratory of Urban and Rural Ecological Environment, Key Laboratory of Genetics and Breeding in Forest Trees and Ornamental Plants, Ministry of Education, School of Landscape Architecture, Beijing Forestry University, Beijing 100083, China
  • Online:2019-01-15 Published:2019-01-22

摘要: 为揭示不同品种梅花果实的品质及抑菌、抗氧化活性差异,从抗寒梅花中筛选果实品质优良的品种,为抗寒花果兼用梅的选育以及梅花果实综合利用提供依据。对8 个品种梅花果实的品质(外观品质和食用品质)性状、抑菌和抗氧化活性进行评价,利用高效液相色谱-质谱联用技术对酚类化合物进行分离和检测,对果实品质性状与抑菌和抗氧化活性进行相关性分析。结果表明:不同品种梅花果实的品质性状差异显著,‘淡丰后’、‘粉靥丰后’、‘武藏野’和‘飞绿萼’等级评价较高;‘丰后’、‘武藏野’、‘飞绿萼’总酚和总黄酮含量较高,从3 个品种中都分离出儿茶素、迷迭香酸、圣草酚、丁香酸、芦丁5 种酚类化合物,梅花果实的抑菌和抗氧化活性与总酚和总黄酮含量存在相关关系。‘武藏野’和‘飞绿萼’是优良的抗寒花果兼用梅,果实品质性状较优,可以作为天然抗氧化剂或功能性食品进行开发利用。

关键词: 梅花果实, 品质特性, 抑菌, 抗氧化, 花果兼用

Abstract: This study was designed to reveal the difference in fruit quality, antibacterial and antioxidant activity of different cultivars of Prunus mume. The cold-resistant cultivars were screened for their fruit quality in order to provide the basis for the breeding of both ornamental and edible cultivars and the utilization of Prunus mume fruits. The quality characteristics (appearance and eating quality), and antibacterial and antioxidant activities of 8 cultivars were evaluated. The phenolic compounds were separated and detected by high performance liquid chromatography-mass spectrometry (HPLC-MS), and the correlations between fruit quality traits and antibacterial and antioxidant activities were analyzed. The results showed significant differences in fruit quality traits of different cultivars of Prunus mume. ‘Dan Fenghou’, ‘Fenye Fenghou’, ‘Wuzangye’ and ‘Fei Lve’ had better fruit quality than other cultivars. The contents of total phenolics and total flavonoids were the highest in ‘Fenghou’, ‘Wuzangye’ and ‘Fei Lve’ and five phenolic compounds were isolated from the three cultivars, including catechin, rosmarinic acid eriodictyol, syringic acid and rutin. The antibacterial activity and antioxidant activity were correlated with the contents of total phenolics and total flavonoids. Therefore, ‘Wuzangye’ and ‘Fei Lve’ were selected as better cold-resistant cultivars for both ornamental and food purposes and could have potential applications as natural sources of antioxidants or functional food ingredients.

Key words: fruits of Prunus mume, quality characteristics, antibacterial, antioxidant, both ornamental and food purposes

中图分类号: