不同成熟期琯溪蜜柚果实功能成分的差异分析  

Analysis on the difference of founctional components of Guanxi pomelo fruits during maturity

作　　者：张念[1] 彭怡霖 陈细羽 焦必宁[1,2,3] 张耀海 ZHANG Nian;PENG Yilin;CHEN Xiyu;JIAO Bining;ZHANG Yaohai(Citrus Research Institute,Southwest University&Chinese Academy of Agricultural Sciences,Chongqing 400712,China;Quality Supervision and Testing Center for Citrus and Seedling,Ministry of Agriculture and Rural Affairs,Chongqing 400712,China;Laboratory of Quality and Safety Risk Assessment for Citrus Products,Ministry of Agriculture and Rural Affairs,Chongqing 400712,China)

机构地区：[1]西南大学·中国农业科学院柑桔研究所,重庆400712 [2]农业农村部柑桔及苗木质量监督检测测试中心,重庆400712 [3]农业农村部柑桔产品质量安全风险评估实验室,重庆400712

出　　处：《果树学报》2022年第6期1042-1053,共12页Journal of Fruit Science

基　　金：重庆市技术创新与应用发展专项面上项目(cstc2021jscx-lyjs AX0007);农业农村部现代农业(柑橘)产业技术体系建设专项(CARS-26);国家重点研发计划项目(2019YFC1605604);国家柑橘及热带作物产品质量安全风险评估专项(GJFP2019012,GJFP2019043)。

摘　　要：【目的】探究不同成熟期琯溪蜜柚果实不同组织部位的功能成分的差异性。【方法】超高效液相谱法测定类黄酮、酚酸、香豆素、类柠檬苦素等营养成分,顶空固相微萃取-气质联用仪检测挥发性物质。【结果】不同成熟期琯溪蜜柚4种主要类黄酮的含量都在成熟期呈下降的趋势;不同成熟期琯溪蜜柚的不同部位7种酚酸的含量存在显著差异,单一酚酸随成熟期变化趋势不同,根据在同一成熟阶段不同部位酚酸总量来看,呈现以下规律:黄皮层>种子>囊衣>白皮层>果肉>果汁;从不同部位香豆素总量来看,黄皮层中香豆素含量最丰富;种子类柠檬苦素随着成熟期延长而上升,其他部位中类柠檬苦素呈现相反的趋势;3个成熟阶段琯溪蜜柚黄皮层共检测到51种香气物质,随着成熟期的延长香气物质总含量呈增长的趋势,分别为7896.769、8664.805、10380.399μg·g^(-1)。最后通过主成分分析显示,3个成熟阶段的琯溪蜜柚果汁功能成分存在显著差异。【结论】不同成熟度对琯溪蜜柚功能成分含量影响显著,可根据不同的开发利用目标,选择合适的采摘期,充分利用其有效成分。【Objective】The study aimed to investigate the difference of the functional components including flavonoids,phenolic acids,coumarins,limonoids and volatile compounds in the different parts of tissue of Guanxi pomelo fruits at three mature stages(immature,semi mature and mature).【Methods】Guanxi pomelo fruit samples were harvested from September to November,2020.The mature stages were defined according to the peel color,that is:cyan was marked as immature,green to yellow as semi mature,and yellow as mature stage,respectively.The fresh samples were cut into four parts and manually divided into flavedo,albedo,capsules,seeds and pulps.The juices were extracted by a household juicer and filtered through four layers of fine cloth.The functional components including flavonoids,phenolic acids,coumarins and limonoids were determined by ultra-high performance liquid chromatography(UPLC)and the volatile compounds were detected by gas chromatography-mass spectrometry combined with headspace solid-phase microextraction(HS-SPME-GC-MS)to detect the difference of functional components in different parts of the fruits and at different mature stages.【Results】The contents of four main flavonoids including naringin,rhoifolin,eriocitrin and neohesperidin in the fruits of Guanxi pomelo decreased with maturity.Naringin was the most dominant flavonoid and decreased observably with maturity.The contents of naringin in the flavedo,albedo,capsule,seed,pulp and juice were in the ranges of 85.41%-89.28%,94.65%-97.11%,96.12%-97.18%,88.41%-90.69%,65.00%-73.73% and 75.43%-79.42%,respectively.There was a notable difference of the total contents of phenolic acid in the different parts of Guanxi pomelo fruits at the same mature stage in the order of flavedo>seed>capsule>albedo>pulp>juice.The total contents of phenolic acid in the flavedo,albedo,capsule,seed and juice at mature stage were higher than those at immature stage and the total content in the pulp decreased gradually with maturity.The total amount of coumarin in the flavedo incr

关 键 词：琯溪蜜柚 成熟阶段 功能成分 主成分分析 

分 类 号：S666.3[农业科学—果树学]