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当前位置: 首页 > 文章 > ‘巍山红雪梨’和‘美人酥’叶绿素、花色苷和类黄酮的动态变化分析 果树学报 2016 (1) 83-89
Position: Home > Articles > Dynamic changes in chlorophylls, anthocyanins and flavonoids in ‘Weishanhongxueli' and ‘Meirensu' (Pyrus pyrifolia) fruits Journal of Fruit Science 2016 (1) 83-89

‘巍山红雪梨’和‘美人酥’叶绿素、花色苷和类黄酮的动态变化分析

作  者：
高晓宇;邓浪;付开强;王大玮;秦秀兰;李德龙;罗万德;周军
单  位：
昆明市林业技能开发站;云南省高校林木遗传育种改良与繁育重点实验室;西南林业大学林学院;西南林业大学西南山地森林资源保育共建教育重点实验室
关键词：
云南红梨;花色苷;叶绿素;类黄酮
摘  要：
【目的】探究云南红梨果实各部分(果皮、果肉和种子)花色苷、叶绿素和类黄酮的动态变化规律,力求为优质红梨的生产提供理论依据。【方法】以云南境内主栽的‘美人酥’和‘巍山红雪梨’2个品种为试材,取其不同发育期的果实,将其果皮、果肉和种子分离,对花色苷、叶绿素和类黄酮含量进行测定。【结果】‘美人酥’各部位花色苷含量为0.395~0.896 g·L-1;‘巍山红雪梨’各部位花色苷含量为0.047~0.854 g·L-1。‘美人酥’各部位叶绿素含量为0.011~0.132g·L-1;‘巍山红雪梨’各部位叶绿素含量为0.023~0.203 g·L-1。‘美人酥’各部位类黄酮含量为0.689~2.564 g·L-1;‘巍山红雪梨’各部位类黄酮含量为0.182~0.974 g·L-1。红色砂梨各部位类黄酮含量>花色苷含量>叶绿素含量。花色苷在果实成熟过程中各部位含量都呈上升趋势而叶绿素含量呈下降趋势,类黄酮的含量在果皮中先升后降,在果肉中呈降—升—降的趋势。【结论】果实花色苷的变化规律有异于类黄酮和叶绿素,而类黄酮和叶绿素的变化规律相似。
译  名：
Dynamic changes in chlorophylls, anthocyanins and flavonoids in ‘Weishanhongxueli' and ‘Meirensu' (Pyrus pyrifolia) fruits
作  者：
GAO Xiaoyu;DENG Lang;FU Kaiqiang;WANG Dawei;QIN Xiulan;LI Delong;LUO Wande;ZHOU Jun;Key Laboratory for Forest Genetic and Tree Improvement & Propagation in Universities of Yunnan Province;Key Laboratory for Forest Resource Conservation and Utilization in the Southwest Mountains of China, Southwest Forestry University;Forestry College, Southwest Forestry University;Kunming Forestry Skills Development Station;
关键词：
Pyrus pyrifolia;;Anthocyanins;;Chlorophyll;;Flavonoids
摘  要：
【Objective】The study aims to examine the dynamic variations in anthocyanins, chlorophyllsand flavonoid in different parts(the peel, pulp and seed) of Yunnan red pear fruit so as to provide theoreti-cal basis for the production of high quality red pears.【Methods】In Yunnan province, the main red pearcultivars are‘Meirensu'and 'Weishanhongxueli'(Pyrus pyrifolia), which were used as materials tostudy the dynamic change in anthocyanin, chlorophylls and flavonoids. Fruits at different developmentalstages were taken and separated into peel, pulp and seed to test the contents of anthocyanin, chlorophyllsand flavonoids.【Results】The content of anthocyanins was 0.395-0.896 g·L-1and 0.047-0.854 g·L-1indifferent parts of‘Meirensu'and‘Weishanhongxueli', respectively. The content of chlorophylls in differ-ent parts of‘Meirensu'was 0.011-0.132 g·L-1; and in different part of‘Weishanhongxueli'it was 0.023-0.203 g·L-1. The content of flavonoids in different parts of‘Meirensu'was 0.689-2.564 g·L-1and was0.182-0.974 g·L-1in‘Weishanhongxueli'. The contents of various substances in different parts of Pyruspyrifolia followed a descending order of flavonoids > anthocyanins > chlorophylls. During fruit ripening,the contents of anthocyanins showed an increasing trend while the chlorophylls decreased. The contents offlavonoids in the peel first increased and then decreased, and in the flesh they decreased first and then in-creased.【Conclusion】The change pattern of anthocyanins in fruits was different from that of flavonoidsand chlorophylls, while the change patterns of flavonoids and chlorophylls were similar.

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