食品科学 ›› 2019, Vol. 40 ›› Issue (24): 234-240.doi: 10.7506/spkx1002-6630-20190109-116

• 成分分析 • 上一篇    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,李檐堂,刘丽丽,张云云,鲁周民   

  1. (西北农林科技大学林学院,陕西 杨凌 712100)
  • 出版日期:2019-12-25 发布日期:2019-12-24
  • 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(XTG2018014)

Analysis and Evaluation of Main Functional Components of Loquat Leaves at Different Positions from 6 Varieties

HUO Yuhang, LI Yantang, LIU Lili, ZHANG Yunyun, LU Zhoumin   

  1. (College of Forestry, Northwest A&F University, Yangling 712100, China)
  • Online:2019-12-25 Published:2019-12-24

摘要: 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、3、5、7、9叶位的叶片,检测12 种功能成分含量。结果表明,12 种成分在每个品种不同叶位枇杷叶中的含量不同,不同成分在6 个品种不同叶位枇杷叶间含量变化趋势存在差异。新绿原酸和绿原酸含量在6 个品种枇杷叶中随叶位的增加呈快速下降趋势,而科罗索酸含量呈明显上升趋势;总酚、黄酮和总三萜酸含量在‘大五星’、‘马克’、‘佳伶’3 个品种枇杷叶中随叶位的增加而上升,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 种成分含量的均值都显著高于其他5 个品种,综合评价得分最高。

关键词: 枇杷叶, 不同品种, 叶位, 功能成分

Abstract: Six varieties of loquat leaves picked from positions 1, 3, 5, 7 and 9 (from the top downward) on branches of the same age surrounding the tree crown were analyzed for their contents of 12 functional components. The results showed that the contents of the 12 components were different among leaf positions for each loquat cultivar, and their variation trends were likewise different. The contents of neochlorogenic acid and chlorogenic acid decreased rapidly with increasing leaf position, while the content of corosolic acid increased obviously. The contents of total phenols, flavonoids and triterpenic acid in ‘Dawuxing’, ‘Marc’ and ‘Jialing’ increased with the increase of leaf position, but they did not change significantly in the other three varieties. The mean values of total phenolics, flavonoids, total triterpenic acid, ursolic acid, oleanolic acid, catechin, neochlorogenic acid and isoquercetin in the leaves of ‘Dawuxing’ were significantly higher than in the other 5 varieties, and ‘Dawuxing’ scored higher in principal component evaluation.

Key words: loquat leaves, different varieties, leaf position, functional components

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