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Position: Home > Articles > 三种桃果实中的儿茶素、表儿茶素含量比较 Hubei Agricultural Sciences 2019 (9)

三种桃果实中的儿茶素、表儿茶素含量比较

作  者：
吴飞飞;张笛;周静;王富荣;何华平;徐凌云
单  位：
武汉轻工大学生物与制药工程学院
关键词：
桃;儿茶素;表儿茶素;高效液相色谱法(HPLC)
摘  要：
采用HPLC测定不同时期红肉桃品种天仙红、白肉桃品种金华大白桃和黄肉桃品种锦香果实中的儿茶素和表儿茶素含量.结果表明,红、黄、白肉桃果皮中儿茶素含量分别为66.2~170.1、64.9~169.5和18.6~146.3μg/g·FW,果肉中儿茶素含量分别为0.2~31.7、7.6~33.8和2.1~25.1μg/g·FW,果皮中表儿茶素含量分别为4.9~24.3、8.4~17.2和2.8~7.2μg/g·FW,果肉中表儿茶素含量分别为1.0~35.8、1.5~29.5和1.6~4.8μg/g·FW.桃果实果皮中儿茶素含量显著高于表儿茶素,果皮中儿茶素含量高于果肉,在成熟早期白肉桃、成熟中期黄肉桃和成熟后期红肉桃果实中儿茶素和表儿茶素含量较高.
作  者：
WU Fei-fei;ZHANG Di;ZHOU Jing;WANG Fu-rong;HE Hua-ping;XU Ling-yun;School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University;Institute of Fruit and Tea,Hubei Academy of Agricultural Science;
单  位：
WU Fei-fei%ZHANG Di%ZHOU Jing%WANG Fu-rong%HE Hua-ping%XU Ling-yun%School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University%Institute of Fruit and Tea,Hubei Academy of Agricultural Science
关键词：
Peach;;Catechin;;Epicatechin;;HPLC
摘  要：
The HPLC technology was used to determine the content of catechin and epicatechin in the fruits of red peach variety "Tianxianhong", white peach variety "Jinhua Dabaitao" and yellow peach variety "Jinxiang". In red, yellow and white peach cultivars, the contents of catechin in peels were 66.2～170.1, 64.9～169.5 and 18.6～146.3 μg/g·FW, the contents of catechin in the flesh were 0.2～31.7, 7.6～33.8 and 2.1～25.1 μg/g·FW, the epicatechin contents in the peels were 4.9～24.3,8.4～17.2 and 2.8～7.2 μg/g·FW, and the epicatechin contents in the pulp were 1.0～35.8, 1.5～29.5 and 1.6～4.8 μg/g·FW,respectively. The content of catechin in the peels was significantly higher than that of epicatechin. The content of catechins in the peels was higher than that in the flesh. The contents of catechin and epicatechin were high in white flesh peach at the early stage of ripening, but high in yellow flesh peach at the mid-maturing stage of ripening, and high in red flesh peach at late-maturing stage of ripening.

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