4个枇杷品种果肉和种子中主要功能成分差异分析  

Difference analysis of functional components in flesh and seeds of four loquat cultivated varieties

作　　者：张鑫楠 刘艳 李静[1] 于宛婷 孙晓楠 沈秋吉 贾晓辉[1] Zhang Xinnan;Liu Yan;Li Jing;Yu Wanting;Sun Xiaonan;Shen Qiuji;Jia Xiaohui(Institute of Pomology of CAAS,Xingcheng,Liaoning 125100;Agriculture and Rural Affairs Bureau of Mengzi City,Yunnan Province)

机构地区：[1]中国农业科学院果树研究所,辽宁兴城125100 [2]云南省蒙自市农业农村局

出　　处：《中国果树》2025年第1期90-95,112,共7页China Fruits

基　　金：中国农业科学院科技创新工程项目(CAAS-ASTIP-RIP)。

摘　　要：为明确云南省蒙自地区不同枇杷品种果实品质差异,并探明果肉和种子中主要功能成分,以蒙自地区4个主栽枇杷品种(大五星、解放钟、长红3号和大叶子)为试材,分别测定了果肉和种子的总糖、总酸含量及糖酸组分,总黄酮、总多酚、苦杏仁苷、鞣质含量和抗氧化活性等指标。结果表明,果肉中总糖、蔗糖、果糖、葡萄糖、总酸、苹果酸、琥珀酸含量均高于种子,其中,解放钟果肉总糖、果糖、总酸、苹果酸含量最高,分别为10.15%、3.91%、0.76%和7.19 mg/g,大五星果肉蔗糖、琥珀酸含量最高,分别为4.34%和0.131 1mg/g,长红3号果肉葡萄糖含量最高,为3.18%。种子中山梨醇、莽草酸、柠檬酸、总多酚、总黄酮、苦杏仁苷、鞣质含量和抗氧化活性均高于果肉,其中解放钟种子山梨醇、鞣质含量最高,分别为2.68%和1 290.42μg/g,长红3号种子莽草酸、柠檬酸、苦杏仁苷、总多酚、总黄酮含量和抗氧化活性均为最高,分别为0.017 2 mg/g、0.65 mg/g、214.96μg/g、1.47 mg/g、1.62 mg/g和16.62μmol TE/g。研究结果可为云南省蒙自地区适宜枇杷品种推广以及果肉和种子的加工利用提供数据基础和理论参考。To clarify the differences in quality among various loquat varieties in Mengzi,Yunnan Province,and explore the main functional components in their flesh and seeds,four main loquat varieties(‘Dawuxing’,‘Jiefangzhong’,‘Changhong 3’,and ‘Dayezi’) were used as test materials in this work,and contents of total sugar,total acid and sugar acid components,flavonoids,polyphenols,amygdalin,tannin,and antioxidant activity of the flesh and seeds were measured.Results showed that total sugar,sucrose,fructose,glucose,total acid,malic acid,and succinic acid contents in the flesh were higher than those in the seeds.The highest contents of total sugar,fructose,total acid,and malic acid in the flesh came to ‘Jiefangzhong’,which were 10.15%,3.91%,0.75%,and 7.19 mg/g,respectively.The highest contents of sucrose and succinic acid in the flesh were found in ‘Dawuxing’,which were4.34% and 0.1311 mg/g,respectively.The highest content of glucose in the flesh(3.18%) was found in ‘Changhong3’.The sorbitol,shikimate,citric acid,total polyphenols,total flavonoids,antioxidant activity,amygdalin,and tannin contents in the seeds were higher than those in the flesh.The highest contents of sorbitol and tannin in the seeds were2.68% and 1,290.42 μg/g,respectively,which occurred in ‘Jiefangzhong’.Contents of shikimate,citric acid,amygdalin,total polyphenols,total flavonoids,and antioxidant activity in the seeds of ‘Changhong 3’ were 0.0172 mg/g,0.65 mg/g,214.96 μg/g,1.47 mg/g,1.62 mg/g and 16.62 μmol TE/g,respectively,which were the highest contents in the seeds of various loquat varieties.The research results provide a data basis and theoretical reference for the promotion of loquat in the Mengzi,as well as the processing and utilization of the flesh and seeds.

关 键 词：枇杷 果肉 种子 功能成分 

分 类 号：S667.3[农业科学—果树学]