黑莓、树莓不同发育时期叶片鞣花酸与抗氧化、糖类物质的相关性分析  

Correlation Analysis of Ellagic Acid with Antioxidant and Carbohydrate Substances in Different Development Stages of Blackberry and Raspberry Leaves

作　　者：王佳鸾 赵俸艺 吴文龙[1] 张春红[1] 李维林[1,2] WANG Jialuan;ZHAO Fengyi;WU Wenlong;ZHANG Chunhong;LI Weilin(Institute of Botany,Jiangsu Province and Chinese Academy of Sciences,Nanjing 210014,China;Nanjing Forestry University,Nanjing 210037,China)

机构地区：[1]江苏省中国科学院植物研究所,江苏南京210014 [2]南京林业大学,江苏南京210037

出　　处：《食品工业科技》2023年第2期75-82,共8页Science and Technology of Food Industry

基　　金：江苏省现代农业重点科技项目(BE2020344);江苏现代农业产业技术体系建设专项资金资助(JATS[2021]511);中央财政林业科技推广示范资金(苏[2021]TG08)。

摘　　要：本研究拟在初步揭示悬钩子属浆果不同发育时期叶片中鞣花酸的变化规律。以黑莓、树莓及杂交类型共21个品种不同时期叶片为试材,用超声辅助溶剂提取法提取叶片中鞣花酸,用紫外分光光度法快速检测鞣花酸含量。在此基础上,选取其中5个品种分析评价了叶片抗氧化能力、抗氧化物质含量及糖类物质含量与鞣花酸含量的关系。结果表明,黑莓、树莓鞣花酸在嫩叶中含量较高,随着叶片的发育和衰老呈下降趋势,以黑莓‘宝森’嫩叶鞣花酸含量最高达39.622 mg/g,以树莓‘哈瑞泰兹’老叶中鞣花酸含量最低为7.649 mg/g。进而分析5个品种叶片的抗氧化能力及抗氧化物质含量,发现其与鞣花酸含量变化趋势相似,而叶片中糖类物质含量与鞣花酸含量变化呈负相关。研究结果为黑莓、树莓叶片中鞣花酸的功能研究及进一步开发利用提供部分基础理论依据。The purpose of this study was to preliminarily reveal the changes of ellagic acid in leaves of Rubus berries at different developmental stages.In this study,leaves of 21 varieties of blackberry,raspberry and the hybrids were used to extract the ellagic acid in the leaves by ultrasonic assisted solvent extraction method,and the content of ellagic acid was rapidly detected by UV spectrophotometry.On this basis,five varieties were selected to analyze and evaluate the relationship between antioxidant capacity,antioxidant content,carbohydrate content and ellagic acid content.The results showed that the content of ellagic acid in the tender leaves of blackberry and raspberry was higher,and it showed a downward trend with the development and aging of the leaves.The content of ellagic acid in the tender leaves of blackberry cv.‘Baosen’was the highest up to 39.622 mg/g,and the content of ellagic acid in the aging leaves of raspberry‘Haritez’was the lowest,which was 7.649 mg/g.Furthermore,the antioxidant capacity and antioxidant content of the leaves of the selected five varieties were analyzed.It was found that the change trend was similar to that of ellagic acid,while the change of carbohydrate content in the leaves was negatively correlated with that of ellagic acid.The results would provide some theoretical basis for the functional research and further development and utilization of ellagic acid in blackberry and raspberry leaves.

关 键 词：悬钩子 不同时期叶片 鞣花酸 抗氧化物质 糖类物质 

分 类 号：S666[农业科学—果树学]