‘红羽2号’油茶新品种果熟期营养成分动态及相关性分析  

Dynamics and Correlations of the Nutritional Components During Fruit Ripening Period of New Variety of Camellia semiserrata ’Hongyu No.2’

作　　者：蔡娅 陈国臣[1] 郝丙青 江泽鹏 夏莹莹[1] CAI Ya;CHEN Guo-chen;HAO Bing-qing;JIANG Ze-peng;XIA Ying-ying(Guangxi Key Laboratory of Special Non-wood Forest Cultivation/Guangxi Zhuang Autonomous Region Forestry Research Institute,Nanning 530002,Guangxi,China)

机构地区：[1]广西壮族自治区林业科学研究院广西特色经济林培育与利用重点实验室,广西南宁530002

出　　处：《西北林学院学报》2021年第5期106-111,共6页Journal of Northwest Forestry University

基　　金：广西科技基地和人才专项(桂科AD16380053);基本科研业务费项目(林科201804);广西林业局植物新品种保护与应用项目(gl2017kt22)。

摘　　要：为了解‘红羽2号’油茶主要营养成分在不同器官中的含量差异及其变化规律,并为合理开发利用和生产提供科学参考依据。以‘红羽2号’油茶果熟期的叶片与果皮、种壳、种仁为材料,测定其还原糖含量、黄酮含量、总酚含量及果皮与叶片中原花青素含量。结果表明,‘红羽2号’叶片与果皮、种壳、种仁各营养成分动态变化规律明显,种仁中还原糖含量和总酚含量相对稳定,变化幅度分别为0.87 mg·g^(-1)和2.00 mg·g^(-1),果皮中还原糖含量、黄酮含量、总酚含量、原花青素含量均最高,变化幅度分别为6.32~6.58、31.83~59.26、62.89~65.96、1.32~1.47mg·g^(-1),叶片及果实各部位还原糖含量、黄酮含量、总酚含量、原花青素含量均具有显著性差异。叶片原花青素含量与叶片还原糖含量间存在显著的线性关系,种壳中总酚含量与种仁还黄酮、叶片还原糖含量与叶片花青素含量、叶片黄酮含量与叶片总酚含量极显著正相关。In order to understand the differences in the main nutrients and variation regularities among different organs of a Camellia semiserrata cultivar, ‘Hongyu No.2’,and to provide scientific references for its rational development, utilization and production.The leaves, fruit shells, seed pericarps, and kernels were used as materials to measure the contents of reducing sugars, flavonoids, total phenols, and procyanidines.Significant regularities were found in the dynamic changes of nutrient components in different organs.The contents of reducing sugar and total phenolics in kernels were relatively stable, the amplitudes of the variations of two components were 0.87 and 2.00 mg/g, respectively.The contents of reducing sugar, flavonouids, total phenolics and proanthocyanidins in fruit shells were the highest, ranging from 6.32 to 6.58,31.83-59.26,62.89-65.96,and 1.32-1.47 mg·g^(-1),respectively.There were significant differences in the contents of reducing sugar, flavonoids, total phenolics and procyanidins in different organs.Significant linear relationship between the content of proanthocyanidins and the content of reducing sugar in the leaves was observed.There was a significantly positive correlations between the content of total phenol in seed pericarps and the content of flavonoids in the kernels, the content of reducing sugar in the leaves and the content of anthocyanins in the leaves.

关 键 词：红羽2号 油茶 营养成分 原花青素 

分 类 号：S794.4[农业科学—林木遗传育种]