摘要
【目的】测定不同品种杏果实不同发育期总糖、总黄酮、总酚、可滴定酸的含量,研究果实发育过程中功能性成分动态变化规律。【方法】以新疆杏4种不同发育阶段的果实为材料,采用紫外-可见分光光度法测定总糖、总黄酮、总酚含量,及滴定法测定可滴定酸,采用相关分析法综合评价杏果实品质指标。【结果】杏果实发育过程中总糖含量不断上升,完熟期总糖含量到达峰值。可滴定酸呈下降趋势,山杏总黄酮含量呈先上升后下降趋势与其余杏品种先下降后趋于稳定的变化趋势不同,在幼果期,小白杏总黄酮含量最高为2.04 mg/g,在转色期和青熟期,山杏总黄酮含量最高,分别为1.24和1.01 mg/g。托克逊杏总酚含量在果实发育过程中趋于稳定,而其余3个杏品种均呈现先增加后降低的变化趋势,不同品种和发育期中,青熟期小白杏总酚含量最高为6.42 mg/g。【结论】青熟期小白杏总酚含量最高,青熟期山杏总黄酮含量显著高于同时期其他杏品种,且口感较佳、重量较大。
【Objective】To determine the contents of total sugar,total flavonoids,total phenols and acids content in apricot fruits of different varieties in order to reveal the changes rule of functional components in different developmental stages.【Methods】The contents of total sugar,total flavone and total phenol of four Xinjiang apricot cultivars were determined by UV-visible spectrophotometry and acid content were determined by titration.The fruit quality index of Armeniaca vulgaris Lam.was comprehensively evaluated by correlation analysis.【Results】The results showed that the content of total sugar increased,reached the peak at ripening stage,acid content showed a decreasing trend,the total flavonoids content of Armeniaca sibirica(L.)Lam showed a trend of firstly increasing and then decreasing,which was different from the trend of firstly decreasing and then stabilizing in other apricot varieties.The total flavonoids content of fruitlet Xiaobai apricot reached the highest 2.04 mg/g,while the total flavonoids content of A.sibirica.reached the highest 1.24 mg/g and 1.01 mg/g in turning and green maturation.The total phenolic content of Tuokexun apricot tended to be stable during fruit development,while the other three varieties showed a trend of first increasing and then decreasing.Total phenolic content of green maturation Xiaobai apricot was the highest 6.42 mg/g among different cultivars and development stages.【Conclusion】The total phenolic content of Xiaobai apricot at green maturation is the highest,and the total flavonoid content of A.sibirica.at green maturation is significantly higher than that of other apricot varieties at the same period.Besides,apricot at green maturation has better taste and larger weight.
作者
李硕
王娟
尼格尔热依·亚迪卡尔
朱金芳
冯作山
帕尔哈提·艾尼瓦尔
LI Shuo;WANG Juan;Nigary Yadikar;ZHU Jinfang;FENG Zuoshan;Parhat Ainiwaer(College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Key Laboratory of Postharvest Science and Technology of Fruit,Urumqi 830052,China)
出处
《新疆农业科学》
CAS
CSCD
北大核心
2023年第5期1200-1207,共8页
Xinjiang Agricultural Sciences
基金
新疆杏产业技术体系专项资金(XJCYTX-03-05-2021)~~。
关键词
杏
总糖
总黄酮
总酚
可滴定酸
相关性
apricot
total sugar
flavonoids
total phenol
acid
correlation analysis
