‘绿宝石’梨果实发育期酚类物质的动态变化及其抗氧化活性  

Dynamics of phenolic substances and their antioxidant activity during fruit development of‘Lyubaoshi’pears

作　　者：王鑫 姜喜 于军 蒲云峰[3] 林彩霞[4] 吴翠云 WANG Xin;JIANG Xi;YU Jun;PU Yunfeng;LIN Caixia;WU Cuiyun(College of Plant Science,Tarim University/The National-local Joint Engineering Laboratory of High Efficiency and Superior Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees,Alar,Xinjiang 843300;Xinjiang Production&Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin.Alar,Xinjiang 843300;College of Life Sicences,Tarim University,Alar,Xinjiang 843300;Agricultural Scientific Institute of 2nd Division of XinJiang Production and Construction Crops,Tiemenguan,Xinjiang 841005)

机构地区：[1]塔里木大学植物科学学院/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 [2]塔里木盆地生物资源保护利用兵团重点实验室,新疆阿拉尔843300 [3]塔里木大学生命科学学院,新疆阿拉尔843300 [4]新疆生产建设兵团第二师农业科学研究所,新疆铁门关841005

出　　处：《塔里木大学学报》2021年第2期25-31,共7页Journal of Tarim University

基　　金：新疆南疆重点产业创新发展支撑计划项目“新疆梨、核桃、枣主要性状遗传资源评价(估)和功能基因挖掘”(2017DB006)。

摘　　要：为揭示‘绿宝石’梨果实发育过程中酚类物质含量及其抗氧化活性的动态变化规律,采用超声波辅助甲醇提取法及DPPH、ABTS自由基清除法对果实生长过程中酚类物质及抗氧化活性进行测定。结果表明‘绿宝石’梨果实在发育过程中,总酚、总黄酮含量呈现下降的趋势,以花后50 d的含量最高,分别达18.95 mgGAE/gDW、34.48mgRE/gDW,在成熟的过程中前期下降迅速,后期下降缓慢。在‘绿宝石’梨中初步检测出14种酚类物质,熊果苷、绿原酸是‘绿宝石’梨果实中主要的酚类物质。对于DPPH、ABTS自由基的清除能力也随着果实的成熟而降低。‘绿宝石’梨中总黄酮、总酚的含量与各个抗氧化指标间存在极显著正相关(P<0.01),其中绿原酸、表儿茶素、槲皮葡萄糖苷是抗氧化过程中主要的酚类组分,‘绿宝石’梨具有很好的抗氧化能力。In order to reveal the dynamic changes of the content of phenolic substances and antioxidant activity during the development of‘Lyubaoshi’pear fruit,the phenolic content and antioxidant activity were measured by ultrasonic-assisted methanol extraction and DPPH and ABTS radical scavenging methods during fruit growth.The results showed that during the development of‘Lyubaoshi’pear fruit,the content of total phenols and total flavonoids showed a decreasing trend,with the highest content at 50 days after flowering,reaching 18.95 mg GAE/g and 34.48 mg RE/g DW,respectively,and decreasing rapidly in the early stage and slowly in the later stage during the ripening process.Fourteen phenolic substances were initially detected in‘Lyubaoshi’pear,arbutin and chlorogenic acid were the main phenolic substances in‘Lyubaoshi’pear fruit.The scavenging ability for DPPH and ABTS free radicals also decreased with the ripening of the fruit.There was a highly significant positive correlation(P<0.01)between the contents of total flavonoids and total phenols and each antioxidant index in‘Lyubaoshi’pears,among them,chlorogenic acid,epicatechin and quercetin glucoside were the main phenolic components in the antioxidant process,epicatechin,and quercetin glucoside are comparisons in the antioxidant process important phenolic component.‘Lyubaoshi’pear fruit displaying excellent antioxidant properties.

关 键 词：‘绿宝石’梨 果实发育期 抗氧化活性 酚类组分 

分 类 号：S661.9[农业科学—果树学]