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当前位置: 首页 > 文章 > 10个苹果品种果实中酚类物质与褐变度分析 新疆农业科学 2016,53 (7) 1199-1203
Position: Home > Articles > Analysis of Browning and Polyphenolic Compound in Pulps of the 10 Apple Cultivars Xinjiang Agricultural Sciences 2016,53 (7) 1199-1203

10个苹果品种果实中酚类物质与褐变度分析

作  者：
李淑玲;陈笑笑;赵宝龙;樊新民;冯建荣
单  位：
新疆石河子大学农学院/特色果蔬栽培生理与种质资源利用兵团重点实验室
关键词：
苹果;果肉;酚;褐变
摘  要：
【目的】研究苹果果实酚类物质组成与果实褐变的关系,建立测定苹果汁中主要酚类物质的高效液相色谱方法。【方法】选取10个苹果品种,采用Folin-C法,测定总多酚含量,并检测果肉褐变度及抗坏血酸过氧化物酶活性。采用高效液相色谱方法,测定苹果汁中表儿茶素、儿茶素、绿原酸、咖啡酸、香草醛、对香豆酸、根皮素7种酚类物质含量。【结果】黄魁的褐变度以及总酚含量相对较高,吉早红、寒富、瑞林的褐变度以及总酚含量较低;表儿茶素、儿茶素及绿原酸是苹果果肉中含量相对较高。果实的褐变度与总酚、表儿茶素、儿茶素及绿原酸含量呈显著正相关。【结论】寒富、瑞林、吉早红的果实总酚含量相对较低,褐变度较低;果肉中总酚、表儿茶素、儿茶素及绿原酸对果实褐变程度影响较大。
译  名：
Analysis of Browning and Polyphenolic Compound in Pulps of the 10 Apple Cultivars
作  者：
LI Shu-ling;CHEN Xiao-xiao;ZHAO Bao-long;FAN Xin-min;FENG Jian-rong;Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization of Xinjiang Production and Construction Corps,College of Agriculture,Shihezi University;
关键词：
apple;;pulp;;polyphenolic;;browning
摘  要：
【Objective】In order to learn the relationship between polyphenol content and the degree of browning and develop method of detecting phenolic compound in apples by high performance liquid chromatographic( HLPC).【Method】The 10 apple cultivars were used as test materials. The degree of browning,total polyphenol content,vitamin C and APX in pulps were detected and the content of different various polyphenols were analyzed by HPLC including epicatechin,catechin,chlorogenic acid,vanillin,caffeic acid,p- coumaroylquinic acid and phloridzin.【Result】The content of total phenolic and the degree of browning of Yellow Transparent was significantly higher while Hanfu,Judelline and Jizaohong were significantly lower. Epicatechin,catechin and chlorogenic acid were significantly higher in apple. The content of total polyphenoics,epicatechin,catechin and chlorogenic acid had higher correlations with browning in pulps.【Conclusion】Hanfu,Judelline and Jizaohong were significantly lower in total phenolic and the degrees of browning were light. The content of total polyphenoics,epicatechin,catechin and chlorogenic acid had close relationship with fruit browning.

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