| 王佳鸾,赵俸艺,吴文龙,李维林,张春红.黑莓果实着色期间鞣花酸变化规律及与果实品质指标相关性分析[][J].中国南方果树,2023,52(3): |
| 黑莓果实着色期间鞣花酸变化规律及与果实品质指标相关性分析[] |
| Changes of Ellagic Acid During Coloring of Blackberry Fruits and its Correlation with Fruit Quality Indexes |
| 投稿时间：2022-04-24 修订日期：2022-06-14 |
| DOI：10.13938/j.issn.1007-1431.20220243 |
| 中文关键词: 黑莓 鞣花酸 抗氧化物质 相关性分析 |
| 英文关键词:Blackberry Ellagic acid Antioxidant substances Correlation analysis |
| 基金项目:江苏省现代农业重点科技项目（BE2020344）；中央财政林业科技推广示范资金（苏[2021]TG08）；江苏省种业振兴揭榜挂帅项目（JBGS[2021]021） |
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| 中文摘要: |
| 鞣花酸是一种具生物活性的酚酸类物质，为园艺果实主要的抗氧化物质组分之一。本研究以黑莓品种‘宁植3号’和‘宁植4号’为材料，对其5个不同着色期果实鞣花酸含量、生长指标、糖类物质含量、抗氧化活性物质含量等进行测定比较和相关性分析。结果表明，两个品种果实鞣花酸含量均在青果期最高，随后着色成熟进程中逐渐下降，至成熟期小幅上升，其与果实生长性状变化呈负相关且与果实纵径极显著负相关。果实着色进程中可溶性糖、葡萄糖、果糖以及花色苷含量均呈逐渐增加的趋势，不同糖类物质及花色苷含量均与鞣花酸含量呈负相关。果实总抗氧化能力、DPPH自由基清除能力、植物总酚含量和维生素E含量均随果实成熟进程逐步下降，与果实鞣花酸均呈正相关，且总抗氧化能力指标、植物总酚含量和维生素E含量与鞣花酸相关性达显著水平。维生素C含量在果实着色进程中表现为先下降后上升，与鞣花酸含量呈正相关但不显著。黑莓果实鞣花酸变化共性规律及与其它品质指标的相关性分析可为深入开展抗氧化活性研究提供一定基础依据。 |
| 英文摘要: |
| Ellagic acid is a kind of phenolic acids with biological activity, which is one of the main antioxidant components of horticultural fruits. In this study, two blackberry cultivars ‘Ningzhi 3 and ‘Ningzhi 4’ were used to analyze the contents of ellagic acid, growth indexes, sugars and antioxidant substances in five different coloring stages. The results showed that highest contents of ellagic acid in the fruits of the two cultivars were found in the green fruit stage, and then they decreased gradually in the process of color ripening, and increased slightly in the mature stage. They were negatively correlated with the changes of fruit growth characters and extremely significantly negatively correlated with the longitudinal diameter of the fruits. The contents of soluble sugar, glucose, fructose and anthocyanin increased gradually in the process of fruit coloring. The contents of different sugars and anthocyanins were negatively correlated with the content of ellagic acid. The total antioxidant capacity, DPPH free radical scavenging capacity, plant total phenol content and vitamin E content uniformly decreased gradually with the fruit ripening process, and were positively correlated with fruit ellagic acid, and the correlation between total antioxidant capacity, plant total phenol content and vitamin E content and ellagic acid reached a significant level. The content of vitamin C decreased first and then increased in the process of fruit coloring, which was positively correlated with the content of ellagic acid, but not significantly. The general rule of ellagic acid change in blackberry fruit and the correlation analysis with other quality indexes can provide a certain basis for further study of antioxidant activity. |
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