梨果实中酚类物质的研究进展  

Research Progress of Phenolic Compounds in Pear Fruit

作　　者：关晔晴 裴颖 安景舒 关军锋[1] GUAN Ye-qing;PEI Ying;AN Jing-shu;GUAN Jun-feng(Institute of Genetics and Physiology,Hebei Academy of Agricultural and Forestry Science,Shijiazhuang 050051,China)

机构地区：[1]河北省农林科学院遗传生理研究所

出　　处：《保鲜与加工》2019年第5期191-195,共5页Storage and Process

基　　金：国家农产品质量安全风险评估重大专项项目(GJFP201700304);国家梨产业技术体系项目(CARS-28-22)

摘　　要：酚类物质是梨果实中主要的化学成分,不仅参与果实的生长发育,而且对人体健康有多方面的生理功能。综述了梨果实中酚类物质组分及含量、梨果实生长发育及贮藏期间酚类物质动态变化以及酚类物质测定方法的国内外研究进展,并展望了今后梨果酚类物质的研究方向,以期为酚类物质的进一步研究提供参考。Phenolic compounds are main chemical components in pear fruit,which not only participate in fruit growth and development,but also have a variety of physiological functions related to human health.This paper summarizes research progress on the composition and concentration of phenolics in pear fruit,the dynamic changes of phenolics during growth,development and storage of pear fruit and the determination methods of phenolics at home and abroad,and prospects the future research direction of phenolics in pear fruits,in order to provide reference for further research of phenolic compounds.

关 键 词：梨果实 酚类物质 组成 含量 检测方法 

分 类 号：S661.2[农业科学—果树学]