35个荔枝品种抗氧化活性评价  

Evaluation of antioxidant activity in pulp of 35 litchi varieties

作　　者：蒋侬辉[1] 刘伟[1] 金峰 凡超[1] 黄泽鹏[1] 向旭[1] JIANG Nonghui;LIU Wei;JIN Feng;FAN Chao;HUANG Zepeng;XIANG Xu(Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences/Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization,Ministry of Agriculture/Key Laboratory of Tropical and Subtropical Fruit Tree Researches,Guangzhou 510640,Guangdong,China)

机构地区：[1]广东省农业科学院果树研究所·农业部南亚热带果树生物技术与遗传资源利用重点实验室·广东省热带亚热带果树研究重点实验室,广州510640

出　　处：《果树学报》2020年第4期553-564,共12页Journal of Fruit Science

基　　金：广东省科技厅公益研究与能力建设(2017A030303042);荔枝产业技术体系创新团队建设(2019KJ107);广东省重点领域研发计划项目(2018B020202011);广东省农业科学院学科团队建设项目(201626TD);中山市社会公益科技研究项目(2018C2001)。

摘　　要：【目的】综合评价荔枝种质资源功能性品质并为抗氧化活性种质筛选提供理论依据。【方法】比较35个荔枝品种成熟果实果肉中多酚、黄酮、维生素C含量,从铁离子还原能力(FRAP)、二苯代苦味酰基自由基(DPPH)清除能力、氧化自由基吸收能力(ORAC)三个方面分析各品种抗氧化能力差异,并采用相关性分析、聚类分析对各品种的抗氧化能力进行相关性比较和分类。【结果】(1)不同荔枝品种间多酚、黄酮、维生素C含量存在显著差异(p<0.01),其酚类物质主要以游离态形式存在,游离酚、结合酚和总酚含量分别为64.92~173.64、2.01~23.45、69.74~186.22 mg·100 g-1,游离态酚含量占总酚含量的81.5%~97.76%;总黄酮含量介于73.44~331.52 mg·100 g-1;维生素C含量介于6.00~56.33mg·100 g-1;不同荔枝品种间DPPH清除能力介于71.78%~99.61%,FRAP介于1.18~10.10μmol·g-1,ORAC介于0.97~39.72μmol·g-1。(2)荔枝果肉中游离多酚、总酚、总黄酮含量与FRAP、ORAC值均呈极显著正相关(p<0.01),维生素C含量与FRAP呈显著正相关(p<0.05);依据相关系数大小排列:游离多酚>总酚>总黄酮>ORAC>FRAP>结合多酚>维生素C>DPPH清除能力;(3)聚类分析依据功能性物质含量及抗氧化活性高低将35个荔枝品种分为4大类。【结论】不同荔枝品种间抗氧化能力存在显著差异(p<0.01),多酚、黄酮类物质是荔枝果肉发挥抗氧化作用的重要物质‘妃子笑’‘绿纱’‘红绣球’‘井冈红糯’‘岭丰糯’‘金包银’‘状元红’是一类多酚、黄酮物质含量高,抗氧化活性强的品种。【Objective】Litchi(Litchi chinensis Sonn.)has been cultivated in China for more than 2300 years,and its cultivated area and yield have always ranked first in the world.After a long period of natural selection and artificial cultivation,a large number of ecotypes and local varieties of litchi have been reserved in China,with abundant germplasm resources.To explore and study phenolic substances and their antioxidant capacity in fruits and vegetables has become a common concern in food,medicine and other fields.Litchi has been regarded as a good nourishing produce since ancient times.Its pulp is rich in polyphenols,vitamin C and other functional nutrients,with high antioxidant capacity.At present,litchi is rich in polyphenols,vitamin C and other functional nutrients,but the research on its functional nutrition is mainly focused on the by-products such as pericarp and core,and the evaluation of nutritional function of fruits with different litchi varieties is less systematic at present.The main purpose of this study was to evaluate the functional quality of litchi germplasm resources and provide theoretical basis for the selection of antioxidant germplasm.【Methods】The contents of polyphenol,flavone and vitamin C in the pulp of 35 litchi varieties were compared,the differences in antioxidant capacity of each variety were analyzed from the following three aspects:Ferric Ion Reducing Antioxidant Power,DPPH Scavenging Activity and Oxygen Radical Absorbance Capacity,and the correlation analysis and cluster analysis were used to compare and classify the antioxidant capacity of each variety【.Results】(1)The contents of polyphenol,flavonoid and vitamin C were significantly different among different litchi varieties(p<0.01).Free phenols mainly existed in free form,the contents of free phenols,binding phenols and total phenols were 64.92-173.64,2.01-23.45 and 69.74-186.22 mg·100 g-1 with the coefficient of variation being 21.47%,43.43%and 21.36%,respectively;and the content of free phenols was81.5%-97.76%of total ph

关 键 词：荔枝 品种 抗氧化活性 多酚 黄酮 维生素C 聚类分析 

分 类 号：S667.1[农业科学—果树学]