观赏海棠果实营养品质指标及其相关性分析  

Analysisof Nutritional Quality Indexes and Their Correlationof the Fruits from Ornamental Crabapple

作　　者：袁秀云[1] 许申平[1] 王默霏[1] 吉长献 张燕[1] 蒋素华[1] 牛苏燕 崔波[1] Yuan Xiuyun;Xu Shenping;Wang Mofei;Ji Changxian;Zhang Yan;Jiang Suhua;Niu Suyan;Cui Bo(Research Center of Bioengineering,Zhengzhou Normal University,Zhengzhou 450044,China;Tianze Agriculture and Forestry Limited Company of Gongyi,Gongyi 451200,China)

机构地区：[1]郑州师范学院生物工程研究中心,河南郑州450044 [2]巩义市天泽农林有限公司,河南巩义451200

出　　处：《中国野生植物资源》2020年第11期20-26,共7页Chinese Wild Plant Resources

基　　金：郑州师范学院科技创新团队支持计划项目(ZS180110);郑州市产业科技服务团项目(ZZ20180005)。

摘　　要：为探究观赏海棠果实的内在品质及其影响因素,本研究以8种观赏海棠的果实为材料,测定了海棠果实的有机酸组分、可溶性糖组分、氨基酸、维生素C(Vitamin C,Vc)、粗纤维、单宁、总酚、类黄酮和矿质元素等物质的含量,分析了这些物质含量及其与品质的相关性。结果表明,海棠果实中有机酸平均含量依次为琥珀酸>苹果酸>酒石酸>乳酸>柠檬酸>草酸>丙二酸>丙酮酸>莽草酸;可溶性糖组分中蔗糖含量最高,葡萄糖含量最低;相关性分析表明,糖酸比和甜酸比、总酚和类黄酮呈极显著相关,氨基酸和Vc含量呈显著负相关;主成分因子分析显示,糖酸比和甜酸比为第1主成分,与海棠果实的风味品质相关,Vc、总酚和类黄酮含量为第2主成分,与海棠果实的功能性品质相关,氨基酸、粗纤维和单宁为第3主成分,影响海棠果实的风味和功能性品质;海棠果实中矿质元素钾含量最高,其次是镁和钙;7种矿质元素与Vc含量呈极显著负相关,与粗纤维含量呈不同程度正相关,Fe和Zn的含量与总酚和类黄酮含量呈显著正相关,Mg和Mn含量与糖酸比呈显著负相关。To explore the internal quality and its influencing factors of the fruit from different ornamental crabapple varieties,the fruits from eight crabapple cultivars were used as materials,the nutritional quality indexes were detected,including component and content of soluble sugar and organic acid,the content of amino acids,vitamin C(Vc),crude fiber,tannin,total phenol,flavonoid,and mineral element,and their correlations were analyzed.The results showed that the order of mean contents of organic acid from different fruits were succinic acid>malic acid>tartaric acid>lactic acid>citric acid>oxalic acid>malonic acid>acetone acid>shikimic acid;The sucrose content was the highest among soluble sugar components,and the glucose content was the lowest in crabapple fruits;The correlation analysis showed that there were significant positive correlation between sugar/acid and sweet/acid,also total phenol and flavonoid,while there were significant negative correlation between the content of amino acid and Vc.The principal component analysis showed that PC1 were sugar/acid and sweet/acid with an effect of the flavor quality,PC2 were Vc,total phenol and flavonoids with a correlation with the flavor quality,PC3 were amino acids,crude fiber and tannins with the correlation with both of the flavor quality and the functional quality.The K content was the highest in crabapple fruits,then was Mg and Ca;The contents of 7 mineral elements were significant negative correlation to Vc content,and were positive correlation to the crude fiber content with different degree,the contents of Fe and Zn were the significant positive correlation to the contents of total phenol and flavonoids,the contents of Mg and Mn were significant negative correlation to sugar/acid.

关 键 词：观赏海棠 果实 营养品质 矿质元素 相关性分析 

分 类 号：Q946[生物学—植物学]