板栗果实褐变度与总酚和总黄酮的相关性研究  

Study on correlation between browning degree of chestnut fruit and total phenols and flavonoids

作　　者：樊晓芸 郭素娟[1] 李艳华 江锡兵[3] FAN Xiaoyun;GUO Sujuan;LI Yanhua;JIANG Xibing(Key Laboratory for Silviculture and Conservation of Ministry of Education,Beijing Forestry University,Beijing 100083,China;Forestry and Grassland Bureau of Yimen County,Yuxi City,Yunnan Province,Yimen 651100,China;Research Institute of Subtropical Forestry,Chinese Academy of Forestry,Hangzhou 311499,China)

机构地区：[1]北京林业大学省部共建森林培育与保护教育部重点实验室,北京100083 [2]云南省玉溪市易门县林业和草原局,云南易门651100 [3]中国林业科学研究院亚热带林业研究所,浙江杭州311499

出　　处：《南京林业大学学报(自然科学版)》2023年第6期159-166,共8页Journal of Nanjing Forestry University:Natural Sciences Edition

基　　金：国家重点研发计划(2019YFD1001604)。

摘　　要：【目的】探明板栗(Castanea mollissima)果实褐变度与总酚和总黄酮的相关性,基于此对板栗品种进行抗褐变评价,并筛选出抗褐变性较强的品种。【方法】以105个板栗品种为研究对象,利用分光测色计和紫外分光光度计,对烤制前后板栗仁褐变度、总酚和总黄酮含量及内果皮总酚和总黄酮含量进行测定,分析褐变度与总酚和总黄酮含量之间的关系,并采用熵权法和灰色关联度法对不同板栗品种进行抗褐变综合评价,获得不同板栗品种抗褐变性评价模型。【结果】栗仁烤制前后子叶表层、子叶心部和子叶中部褐变度值(△L)差异均较大,从大到小依次表现为板栗子叶表层>子叶中层>子叶心部。板栗内种皮总酚含量(544.46 mg/g)和总黄酮含量(484.25 mg/g)均显著高于栗仁;子叶表层褐变度与总酚含量呈极显著正相关(R=0.863),与总黄酮含量呈不显著正相关(R=0.445),总酚含量和总黄酮含量呈不显著正相关(R=0.411);权重系数最大的指标为褐变度(w=0.5143)。根据加权关联度可将105个板栗品种划分为3个等级,即抗褐变性极强,包括51个品种,加权关联度为0.9206~0.9723;抗褐变性较强,包括29个品种,加权关联度为0.8354~0.9098;抗褐变性弱,包括25个品种,加权关联度为0.7082~0.8267。【结论】板栗内果皮总酚含量与栗仁褐变密切相关,北方板栗抗褐变性强于南方,其中河北地区板栗品种‘燕山早丰’‘东陵明珠’‘大板红’抗褐变性位居前三。【Objective】Chestnut(Castanea mollissima)belongs to Castanea genus of Fagaceae.Its fruit is rich in starch,protein,fat,vitamins B and other nutritional elements,with excellent flavor and high nutritional value.Chestnut kernel is yellow,sweet and delicious,and can be processed into a variety of products.Chestnut is prone to browning during the course of storage and processing,causing changes in color and taste reducing nutritional quality.In this study,the browning degree of different parts of chestnut kernel and the difference of total phenol and total flavonoid between chestnut kernel and seed coat before and after roasting were analyzed,the correlation between the browning degree of chestnut fruit and total phenol and total flavonoid was analyzed,the resistance to browning of chestnut varieties was comprehensively evaluated based on entropy weight method and gray correlation method,and the chestnut varieties with strong resistance to browning were screened out.It provides theoretical reference for chestnut processing and variety screening.【Method】We determined the browning degree,total phenolic content and total flavonoids content of chestnut kernel before and after baking as well as the contents of total phenols and flavonoids in endocarp of 105 chestnut varieties using spectral color meter and ultraviolet spectrophotometer.We then analyzed the relationship between browning degree and the contents of total phenolic and total flavonoids.The comprehensive evaluation of browning resistance of different chestnut varieties was carried out by the entropy weight method and grey correlation degree method,and the evaluation models of browning resistance of different chestnut varieties were obtained.【Result】Differences in the browning degree(△L)before and after roasting varied among cotyledon surface,cotyledon center and cotyledon middle tissues,ranking as the surface layer of cotyledon>middle cotyledon>cotyledon center.The total phenolic content(544.46 mg/g)and total flavonoid content(484.25 mg/g)in chestn

关 键 词：板栗 褐变度 总酚 总黄酮 灰色关联度 综合评价 

分 类 号：S664.2[农业科学—果树学]