| 摘要: |
| 【目的】探讨3种不同果肉颜色欧李果实中酚类物质含量及其抗氧化活性，为欧李的进一步研究和应用提供依据。【方法】选果皮果肉色泽不同的具有代表性的3种蒙原欧李资源类型（红皮深红肉、红皮黄肉、红皮浅红肉），分别选择1个代表性资源为材料，研究果实发育过程（幼果期、硬核前期、硬核后期、着色膨大期、硬熟期、完熟期）及采后贮藏过程（0~40 d）中总酚、总黄酮、原花青素及花青素含量的变化规律，测定完熟期果实色度值（亮度值L*、红绿值a*、黄蓝值b*），比较硬熟期和完熟期3种类型欧李果实中4种酚类物质的总抗氧化能力、铁离子还原力、DPPH ·清除率及·OH清除率，分析酚类物质含量与其抗氧化活性之间的相关性。【结果】3种类型欧李果实中，果皮色度值表现为红皮黄肉L*、a*、b*均最高，红皮深红肉b*最低；果肉色度值表现为红皮黄肉L*、b*最高，a*最低，红皮深红肉a*最高，红皮浅红肉b*最低。在欧李果实发育过程中，3种类型果实中总酚、总黄酮及原花青素含量整体均表现为先升高后降低，花青素含量呈逐渐增加的趋势；在采后贮藏过程中，3种类型欧李果实总酚、总黄酮、原花青素含量整体表现为先升高后降低再升高。不同类型欧李果实中4种酚类物质含量均有差异，其中总酚、总黄酮及原花青素含量基本表现为红皮黄肉果实最高，红皮深红肉次之，红皮浅红肉最低；花青素含量则表现为红皮深红肉明显高于其他2种类型。3种类型欧李硬熟期和完熟期果实4种酚类物质的总抗氧化能力、铁离子还原力、DPPH·清除率及·OH清除率均表现为总酚最高，其次为总黄酮和原花青素，花青素最低；不同类型果实的抗氧化活性表现不一。3种类型欧李果实的各酚类物质含量与其抗氧化活性均具有正相关关系，其中与总抗氧化能力、铁离子还原力和DPPH·清除率的相关性均较高，与·OH清除率的相关性较低。【结论】在发育及采后贮藏过程中，不同类型欧李果实中总酚、总黄酮及原花青素含量变化一致，花青素含量与之不同；3种类型欧李果实中，红皮黄肉果实酚类物质的抗氧化能力总体较高，其次为红皮深红肉，红皮浅红肉最低。 |
| 关键词: 欧李果实；果肉颜色 酚类物质；抗氧化活性 |
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| 基金项目:内蒙古自治区科技成果转化专项（2019CG067）；内蒙古自治区直属高校科技领军人才和创新团队建设专项（BR22-11-11）；内蒙古农业大学品种选育专项（YZGC2017019） |
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| Changes and antioxidant activities of phenolic substances in Cerasus humilis fruits with three different flesh colors |
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ZHANG Jie,LI Dongfang,GUO Jinli
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| Abstract: |
| 【Objective】 The study explored the contents and antioxidant activities of phenolic substances in Cerasus humilis fruits with three different flesh colors to provide basis for further research and application of C. humilis fruits.【Method】Three representative ‘Mengyuan’ C. humilis fruits resource types of red skinned dark red flesh,red-skinned yellow flesh and red-skinned light red flesh were selected according to the color of pericarp and flesh.Changes of total phenols,total flavonoids,proanthocyanidins and anthocyanins contents in fruit development stages of young fruit,induration prophase,induration anaphase,coloring expansion,hard-ripening and full-ripening as well as post-harvest storage (0-40 d) were studied,and the chromaticity values (brightness value L*,red and green value a* and yellow and blue value b*) in the hard-ripening and full-ripening stages were determined.Total antioxidant capacity,iron ion reducing power,DPPH· clearance rate and ·OH clearance rate of the four phenolic substances were compared in the hard-ripening and full-ripening stages.The correlations between phenolic substance contents and antioxidant activities were also analyzed.【Result】The chromaticity value of the pericarp showed that L*,a* and b* were the highest in red skinned yellow flesh,and b* was the lowest in red-skinned dark red flesh.The chromaticity value of the flesh showed that L* and b* were the highest and a* was the lowest in red-skinned yellow flesh,a* was the highest in red skinned dark red flesh,and b* was the lowest in redskinned light red flesh.During fruits development,contents of total phenols,total flavonoids and proanthocyanidins increased first and then decreased,while anthocyanins content increased gradually.Total phenols,total flavonoids and proanthocyanidins showed little overall changes among the three types,while showed increasing,decreasing and increasing trend during post harvest storage.Contents of phenolic substances in different fruits were different,with the highest in red-skinned yellow flesh,followed by red-skinned dark red flesh and red-skinned light red flesh.The content of anthocyanins in red-skinned dark red flesh was significantly higher than those in other types.The total antioxidant capacity, iron ion reducing power,DPPH·clearance rate and ·OH clearance rate of four phenolic substances in hard-ripening stage and full-ripening stage of total phenols were the highest,followed by total flavonoids,proanthocyanidins and anthocyanins.Different fruits showed different antioxidant activities.The contents of phenolic substances in C. humilis fruits showed positive correlations with their antioxidant activities, and the correlations with total antioxidant capacity,iron ion reducing power and DPPH· clearance rate were higher than those with·OH clearance rate.【Conclusion】During development and post-harvest storage,content of total phenols,total flavonoids and proanthocyanidins in different types of C. humilis fruits changed consistently,while content of anthocyanidins was different.The antioxidant capacity of red-skinned yellow flesh was the highest,followed by red-skinned dark red flesh and red-skinned light red flesh. |
| Key words: Cerasus humilis fruits flesh color phenolic substances antioxidant activity |
