3 种梨果实发育过程中酚类物质及其抗氧化能力分析

doi:10.7506/spkx1002-6630-20201026-258

食品科学 ›› 2021, Vol. 42 ›› Issue (23): 99-105.doi: 10.7506/spkx1002-6630-20201026-258

3 种梨果实发育过程中酚类物质及其抗氧化能力分析

姜喜，唐章虎，吴翠云，王鑫，蒲云峰，郭丽

（1.塔里木大学园艺与林学学院，新疆?阿拉尔 843300；2.南疆特色果树高效优质栽培与深加工技术国家地方联合工程实验室，新疆?阿拉尔 843300；3.新疆农业科学院轮台果树资源圃，新疆?轮台 841600；4.塔里木大学生命科学学院，新疆?阿拉尔 843300）

出版日期:2021-12-15 发布日期:2021-12-29
基金资助:
新疆南疆重点产业创新发展支撑计划项目（2017DB006）

Phenolic Composition and Antioxidant Capacity of Developing Pear Fruit from Three Cultivars

JIANG Xi, TANG Zhanghu, WU Cuiyun, WANG Xin, PU Yunfeng, GUO Li

(1. College of Horticulture and Forestry Sciences, Tarim University, Alar 843300, China; 2. The National and Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology of Characteristic Fruit Trees in South Xinjiang, Alar 843300, China; 3. Fruits Germplasm Resources Garden of Xinjiang Academy of Agricultural Sciences in Luntai, Luntai 841600, China; 4. College of Life Scinece, Tarim University, Alar 843300, China)

Online:2021-12-15 Published:2021-12-29

摘要/Abstract

摘要： 为进一步了解新疆主要栽培品种梨生长发育期果实酚类物质和抗氧化能力的变化规律，选取‘库尔勒香梨’‘早酥梨’及其杂交后代‘新梨7号’果实为试材，对其总酚、总黄酮、酚类物质含量以及1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基清除能力和2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸（2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)，ABTS）阳离子自由基清除能力进行分析。结果表明：3 种梨果实总酚含量、总黄酮含量、DPPH自由基清除能力在整个生长发育过程中总体呈逐渐降低的变化趋势，ABTS阳离子自由基清除能力呈先降低后升高再降低的变化趋势，花后50 d‘早酥梨’果实中总酚和总黄酮含量、DPPH自由基清除能力最高，分别达23.10、32.25 mg/g和29.12 μmol/g；花后80 d，‘早酥梨’果实ABTS阳离子自由基清除能力最高，达80.74 μmol/g。不同生长发育期同品种梨果实的酚类物质含量均存在明显差异，果实中的熊果苷、儿茶素、绿原酸、表儿茶素、槲皮葡萄糖苷、山柰酚-3-O-葡萄糖苷含量总体逐渐降低，其中熊果苷含量最高，平均值为5 797.82 μg/g，其次是绿原酸含量，平均值为1 781.02 μg/g。梨果实中总黄酮、总酚、熊果苷、儿茶素、绿原酸、表儿茶素含量与DPPH自由基清除能力呈极显著正相关（P＜0.01）。3 种梨幼果期（花后50 d）酚类物质及抗氧化能力较高，‘早酥梨’总酚含量、总黄酮含量、DPPH自由基清除能力和ABTS阳离子自由基清除能力均比‘库尔勒香梨’和‘新梨7号’高。

关键词: ‘库尔勒香梨’；‘早酥梨’；‘新梨7号’；生长发育期；抗氧化能力；酚类物质

Abstract: In order to better understand the changes in the phenolic composition and antioxidant capacity of pear fruit from three major cultivars grown in Xinjiang during its development, the contents of total phenolics, total flavonoids and?individual phenolics in developing pear fruit from the cultivars ‘Korla fragrant’, ‘Zaosu’ and ‘Xinli 7’ (‘Korla fragrant’ × ‘Zaosu’ hybrid) were determined, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH)- and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical-scavenging capacity were evaluated. The results showed that for all cultivars, the contents of total phenols and total flavonoids and DPPH radical-scavenging capacity exhibited an overall decreasing trend during the whole development process, while the ABTS cation radical-scavenging capacity initially decreased, then increased and finally decreased again. On day 50 after flowering, the highest contents of total phenols and total flavonoids and DPPH free radical-scavenging capacity (23.10, 32.25 mg/g and 29.12 μmol/g, respectively) were recorded in ‘Zaosu’ pears, as well as the highest ABTS cation radical-scavenging capacity of 80.74 μmol/g on day 80 after flowering. Significant differences among pear fruits from the same cultivar at different development stages were found in the contents of phenolics (P < 0.05), and the contents of arbutin, catechin, chlorogenic acid, epicatechin, antioxidant glycosidase and kaempferol-3-O-glucoside were gradually reduced. The content of arbutin was the highest, with an average of 5 797.82 μg/g, followed by chlorogenic acid, with an average of 1 781.02 μg/g. The contents of total flavonoids, total phenols, arbutin, catechin, chlorogenic acid and epicatechin in pear fruit were significantly positively correlated with DPPH radical-scavenging capacity (P < 0.01). In short, the phenolic contents and antioxidant capacity of the three pear cultivars at the young fruit stage (50 days after flowering) were higher, and the contents of total phenols and total flavonoids as well as DPPH and ABTS radical-scavenging capacity were higher in ‘Zaosu’ pears than in the other cultivars.

Key words: ‘Korla fragrant’ pears; ‘Zaosu’ pears; ‘Xinli 7’ pear; growth stages; antioxidant capacity; phenolic substances

中图分类号:

S661.2

姜喜，唐章虎，吴翠云，王鑫，蒲云峰，郭丽. 3 种梨果实发育过程中酚类物质及其抗氧化能力分析[J]. 食品科学, 2021, 42(23): 99-105.

JIANG Xi, TANG Zhanghu, WU Cuiyun, WANG Xin, PU Yunfeng, GUO Li. Phenolic Composition and Antioxidant Capacity of Developing Pear Fruit from Three Cultivars[J]. FOOD SCIENCE, 2021, 42(23): 99-105.

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3 种梨果实发育过程中酚类物质及其抗氧化能力分析

Phenolic Composition and Antioxidant Capacity of Developing Pear Fruit from Three Cultivars

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