不同成熟度诺丽果主要活性成分分析  

The Main Active Ingredients in Morinda citrigolia at Different Maturity Stages

作　　者：徐荣[1] 许木果 姜士宽[1] 杨焱[1] 付鎵榕 岩利 XU Rong;XU Muguo;JIANG Shikuan;YANG Yan;FU Jiarong;YAN Li(Yunnan Institute of Tropical Crops,Jinghong 666100,China)

机构地区：[1]云南省热带作物科学研究所,云南景洪666100

出　　处：《热带农业科技》2022年第2期31-35,40,共6页Tropical Agricultural Science & Technology

基　　金：云南省热带作物科学研究所青年人才成长基金资助(QNCZ2020-4)。

摘　　要：通过测定不同成熟度诺丽果中多糖、总酚、总黄酮、总皂苷、总蒽醌、莨菪亭、桃叶珊瑚苷、蛋白质的含量,并对成熟度与活性成分间的相关性进行分析,结果表明:不同成熟度诺丽果的活性成分含量存在较显著差异,除总蒽醌成分含量为青果高于白果和熟果外,其他成分含量均是白果高于其他两种类型果;诺丽果部分活性成分间存在显著的相关性。成熟度的选择可能会对诺丽果后续加工所得产品的质量和有效性产生影响。Morinda citrigolia,also known as noni in English,is a kind of juice fruit tree.Eight main active ingredients contents at various stages of maturity were determined to provide a theoretical basis for the processing and utilization of noni fruit.There are significant differences in the contents of active ingredients in noni fruit at different maturity stages,including polysaccharides,total phenols,total flavonoids,total saponins,total anthraquinones,scopoletin,aucubin,and protein.The results showed that the content of total anthraquinone in immature green fruit is higher than that of in white hard fruit and ripe soft fruit,while the contents of other active ingredients in white hard fruit are higher than that of in immature green fruit and ripe soft fruit.There is a great correlation among some active ingredients in noni fruit.Maturity selection may have an impact on the quality and effectiveness of the subsequent processing of noni fruit products.

关 键 词：诺丽 果实 成熟度 活性成分 含量 相关性分析 

分 类 号：S567[农业科学—中草药栽培]