不同核桃品种内种皮苦涩味物质差异分析  

Analysis of the differences in bitter and astringent substances in the pellicle of different walnut varieties

作　　者：刘雨霞 田鑫 杨笑 张小军[1] 段国锋[1] 刘群龙[1] LIU Yuxia;TIAN Xin;YANG Xiao;ZHANG Xiaojun;DUAN Guofeng;LIU Qunlong(College of Horticulture,Shanxi Agricultural University,Jinzhong 030801,Shanxi,China;Fruit Research Institute,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China)

机构地区：[1]山西农业大学园艺学院,山西晋中030801 [2]山西农业大学果树研究所,太原030031

出　　处：《果树学报》2021年第2期222-230,共9页Journal of Fruit Science

基　　金：山西省重点研发计划(201703D211001-04-02、201703D221016-1);山西省高等学校科技成果转化培育项目(2020CG027)。

摘　　要：【目的】比较不同程度苦涩味核桃品种内种皮苦涩味物质的差异,寻找核桃内种皮的主要苦涩味物质,发掘苦涩味轻的品种。【方法】以'中林3号''京861''香玲''薄壳香'和'农核1号'5个核桃品种的内种皮为试验材料,测定了总单宁、酚酸类组分、黄酮类组分和生物碱组分等苦涩味物质的含量,并进行了相关性和主成分分析。【结果】总单宁含量以'中林3号'最高',农核1号'最低,其他3个品种居中。在酚酸类组分含量上',中林3号'显著高于其他品种,其中没食子酸的含量最多。黄酮类组分含量',中林3号'和'京861'显著高于其他品种,其中儿茶素的含量最多。生物碱组分含量',中林3号'和'薄壳香'显著高于其他品种',农核1号'最低,其中咖啡碱含量最多。相关性分析发现所有苦涩味物质与苦味、涩味之间均呈正相关,没食子儿茶素与苦味呈极显著正相关,对香豆酸、表儿茶素、表儿茶素没食子酸酯与苦味呈显著正相关,总单宁、表儿茶素与涩味呈显著正相关。从主成分分析的结果可以看出所有苦涩味物质对第1主成分均有贡献,按第1主成分得分排序可分为苦涩味较轻和较重两大类。【结论】总单宁、绿原酸、表儿茶素和表没食子儿茶素没食子酸酯等是影响核桃内种皮苦涩味的主要物质,这为改善核桃内种皮口感品质和筛选低苦涩味的核桃品种等提供了参考。【Objective】The pellicle is the key part that causes the bitter and astringent taste of walnut kernels.In order to find out the main bitter and astringent substances in walnut pellicle and find varieties with light bitter and astringent taste,we compared the differences in bitter and astringent substances in walnut pellicle among different walnut varieties.【Methods】Sensory evaluation was conducted on the taste quality of fresh walnut kernels and pellicle in the early stage,and the water extract of pellicle was tested using electronic tongue.In this study,fruits of five walnut varieties(’Zhonglin 3’,’Jing 861’,’Xiangling’,’Bokexiang’and’Nonghe 1’)were selected as the test materials at mature stage.The total tannin content was determined by the Folin colorimetric method,and the content of bitter and astringent substances such as phenolic acids,flavonoids and alkaloids were determined by HPLC.The obtained data were processed using SPSS 23.0 software for correlation analysis and principal component analysis was conducted using SAS 8.0 software.【Results】The total tannin content was highest in’Zhonglin 3’and lowest in’Nonghe 1’.The tannin content in’Zhonglin 3’was 2.62 times that in’Nonghe 1’.The content of different phenolic acids was in a descending order of gallic acid>caffeic acid>chlorogenic acid>ferulic acid>vanillic acid>ellagic acid>p-coumaric acid>syringic acid,and total phenolic acid in’Zhonglin 3’was significantly higher than the other varieties(p<0.05).The content of rutin in’Xiangling’,’Zhonglin 3’and’Jing 861’was significantly higher than in the other varieties(p<0.05);catechins from high to low were catechin,epigallocatechin,epigallocatechin gallate,gallocatechin,gallocatechin gallate,epicatechin and epicatechin gallate.’Zhonglin 3’and’Jing861’had a significantly higher content of catechins than the other varieties(p<0.05),and the total amount of catechins and ester catechins in’Nonghe 1’was the lowest.As for alkaloids,theobromine

关 键 词：核桃 内种皮 单宁 儿茶素 生物碱 

分 类 号：S664.1[农业科学—果树学]