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| 不同柚品种果实总酚、总黄酮及植酸的积累特征 |
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宋彪1,徐凯悦1,MUNEER Muhammad Atif1,吴肇正1,庄木来3,林红梅4,郭九信1,吴良泉1,苏达1,2*
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| (1.福建农林大学 资源与环境学院/国际镁营养研究所, 福州 350002;2.福建农林大学 农学院/作物遗传育种与综合利用教育部重点实验室, 福州 350002;3.福建省平和县农业农村局琯溪蜜柚综合试验站, 福建 平和 363700;4.福建省平和县农产品及加工产品质量安全检验检测中心, 福建 平和 363700) |
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| 摘要: |
| 为了明确总酚、总黄酮及植酸在柚果果皮和果肉中的分布与积累特征，以平和县15个柚品种为供试材料，分别于果实膨大期和成熟期取样，对果实不同部位(果皮和果肉)总酚、总黄酮及植酸相对含量和积累量进行分析。结果表明:蜜柚果实富含总酚和总黄酮，而植酸含量相对较低；总酚、总黄酮及植酸相对含量和积累量在果皮和果肉上存在显著的品种差异；果皮中总酚、总黄酮及植酸在平均相对含量和积累量上都显著高于果肉；不同生育期中，成熟期总酚及总黄酮(果皮和果肉)平均相对含量和积累量较膨大期升高，而植酸则呈现降低趋势。综上，柚果皮总酚及总黄酮积累量在成熟期表现最高，是良好的果皮深加工及酚类物质提取来源。研究结果可为柚果品质改良以及食品加工提供理论参考。 |
| 关键词: 柚 总酚 总黄酮 植酸 |
| DOI：10.11841/j.issn.1007-4333.2022.03.17 |
| 投稿时间：2021-05-15 |
| 基金项目:国家重点研发计划项目(2016YFD0200400)；国际镁营养研究所开放基金项目(IMI2018-12) |
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| Accumulation characteristics of fruits total phenolics, total flavonoids and phytic acid in various pomelo varieties |
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SONG Biao1,XU Kaiyue1,MUNEER Muhammad Atif1,WU Zhaozheng1,ZHUANG Mulai3,LIN Hongmei4,GUO Jiuxin1,WU Liangquan1,SU Da1,2*
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| (1. College of Resources and Environmental Sciences/International Magnesium Institute, Fujian Agriculture andForestry University, Fuzhou 350002, China;2. College of Agriculture/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, China;3. Comprehensive Experiment Station for Guanxi Pomelo, Agriculture and Rural Affairs Bureau of Pinghe County, Pinghe 363700, China;4. Quality and Safety Inspection and Testing Center of Agricultural Products and Processed Products in Pinghe County, Pinghe 363700, China) |
| Abstract: |
| A total of fifteen typical pomelo varieties in Pinghe county were selected as experimental material to clarify the distribution and accumulation characteristics of total phenolics, total flavonoids, and phytic acid in the peel and pulp of pomelo. Specifically, the concentrations of total phenolics, total flavonoids, and phytic acid were analyzed during critical fruit growth stages(i. e. , fruit expansion and maturation stage)at different fruit positions(i. e. , peel and pulp). The results showed that: Pomelo fruit contained higher total phenolics and total flavonoids, but less phytic acid; Significant genotypic differences in total phenolics, flavonoids, and phytic acid in peel and pulp were observed among fifteen pomelo cultivars; The concentration and accumulation of total phenolics, total flavonoids, and phytic acid in peel were higher than those in the pulp; The concentration of total phenolics and total flavonoids in peel and pulp at the ripening stage were higher than those in the expanding stage, whereas phytic acid showed a decreasing trend. In short, the total phenolics and flavonoids accumulation in pomelo peel was the highest at the maturation stage, which could be beneficial for deep fruit processing and phenolic substances extraction. Our results may provide a theoretical reference for pomelo quality improvement and fruit processing. |
| Key words: pomelo total phenolics total flavonoids phytic acid |
