梨果实发育过程中酚类物质组成及抗氧化活性比较

doi:10.13304/j.nykjdb.2022.0162

中国农业科技导报 ›› 2023, Vol. 25 ›› Issue (9): 97-104.DOI: 10.13304/j.nykjdb.2022.0162

梨果实发育过程中酚类物质组成及抗氧化活性比较

卢登洋¹(), 王鑫¹, 唐章虎², 吴翠云¹(), 蒲云峰³, 闫敏¹, 鲍荆凯¹, 姜喜¹()

^1.塔里木大学园艺与林学学院，南疆特色果树高效优质栽培与深加工技术国家地方联合工程实验室，新疆阿拉尔 843300
^2.新疆农业科学院轮台果树资源圃，新疆巴音郭楞 841600
^3.塔里木大学生命科学学院，新疆阿拉尔 843300

收稿日期:2022-03-03 接受日期:2022-06-10 出版日期:2023-09-15 发布日期:2023-09-28
通讯作者: 吴翠云,姜喜
作者简介:卢登洋 E-mail：1729854434@qq.com
基金资助:
南疆重点产业支撑计划项目(2017DB006);新疆自治区研究生创新性计划项目(XJ2021G297);塔里木大学研究生创新性计划项目(TDGRI202022)

Phenolic Composition and Antioxidant Activity of Pear Species During Fruit Development Comparison

Dengyang LU¹(), Xin WANG¹, Zhanghu TANG², Cuiyun WU¹(), Yunfeng PU³, Min YAN¹, Jingkai BAO¹, Xi JIANG¹()

^1.National Local Joint Engineering Laboratory for High-Efficiency and High-Quality Cultivation and Deep Processing Technology of Fruit Trees with Special Characteristics in South Xinjiang，College of Horticulture and Forestry，Tarim University，Xinjiang Alar 843300，China
^2.Fruits Germplasm Resources Garden of Xinjiang Academy of Agricultural Sciences in Luntai，Xinjiang Bayingol 841600，China
^3.College of Life Science，Tarim University，Xinjiang Alar 843300，China

Received:2022-03-03 Accepted:2022-06-10 Online:2023-09-15 Published:2023-09-28
Contact: Cuiyun WU,Xi JIANG

摘要/Abstract

摘要：

为研究不同品种梨果实发育过程中酚类物质和抗氧化活性的动态变化，对不同发育阶段的库车阿木特、砀山酥梨和麻梨果实中的总黄酮、总酚、酚类物质组成以及1，1-二苯基-2-苦肼（DPPH）、2，2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS⁺）自由基清除能力进行分析测定。结果表明，3种梨果实中的总黄酮和总酚含量在发育过程中变化基本一致，幼果期含量较高，随果实发育而逐渐降低。高效液相色谱检测发现，3种类型梨果实中共检测到13种酚类物质，均以熊果苷含量最高，平均为3 353.43 μg·g^-1 DW，占总组分的51.88%；其次是绿原酸，平均含量为2 350.29 μg·g^-1 DW，占总组分的36.34%；其他酚类组分含量较低，分布在8.09～150.65 μg·g^-1 DW之间，仅占总酚含量的0.13%～2.33%。抗氧化活性检测发现，DPPH和ABTS⁺自由基清除力依次为砀山酥梨>库车阿木特>麻梨。相关性分析显示，梨果实中总黄酮、总酚、熊果苷、儿茶素、绿原酸、表儿茶素等物质与DPPH自由基清除能力均存在极显著正相关关系（P<0.01）。研究结果为天然抗氧化保健药物以及功能性食品的深度研究与开发提供依据。

关键词: 梨, 多酚物质, 抗氧化活性, 果实发育

Abstract:

In order to study the dynamic changes of phenolic substances and antioxidant activities during the development of different pear varieties， the total flavonoids， total phenols， phenolic substances， 1，1-diphenyl-2-picrylhydrazylradical （DPPH） and 2， 2’-azino-bis（3-ethylbenzothiazoline-6-sulfonic acid）（ABTS⁺） free radical scavenging abilityin the fruits of Kuche Amute， Dangshan pear and Ma pear at different developmental stages wereanalyzed and determined. The results showed that the contents of total flavonoids and total phenols in the three kinds of pear fruits were basically the same during the development process， the content was higher in young fruit stage， and gradually decreased with fruit development. A total of 13 phenolic substances were detected in the three types of pear fruits by high performance liquid chromatography， and the content of arbutin was the highest， with an average of 3 353.43 μg·g^-1 DW， accounting for 51.88% of the total components； orthoic acid was the second with an average content of 2 350.29 μg·g^-1 DW， accounting for 36.34% of the total components； the content of other phenolic components was low， distributed between 8.09～150.65 μg·g^-1 DW， only 0.13%～2.33% of the total phenolic content. The antioxidant activity detection showed that the free radical scavenging power of DPPH and ABTS⁺ was Dangshan pear > Kuqa Amute > Ma pear. Correlation analysis showed that the total flavonoids， total phenols， arbutin， catechin， chlorogenic acid， epicatechin and other substances in pear fruit had a very significant positive correlation with DPPH free radical scavenging ability （P<0.01）. The results provided the basis for in-depth research and development of natural antioxidant health drugs and functional foods.

Key words: pear, phenols, antioxidant activity, fruit development

中图分类号:

S661.2

卢登洋, 王鑫, 唐章虎, 吴翠云, 蒲云峰, 闫敏, 鲍荆凯, 姜喜. 梨果实发育过程中酚类物质组成及抗氧化活性比较[J]. 中国农业科技导报, 2023, 25(9): 97-104.

Dengyang LU, Xin WANG, Zhanghu TANG, Cuiyun WU, Yunfeng PU, Min YAN, Jingkai BAO, Xi JIANG. Phenolic Composition and Antioxidant Activity of Pear Species During Fruit Development Comparison[J]. Journal of Agricultural Science and Technology, 2023, 25(9): 97-104.

图/表 6

图1 梨果实发育过程中总黄酮含量的动态变化

Fig. 1 Dynamic changes of total flavonoids content during pear fruit development

图2 梨果实发育过程中总酚含量的动态变化

Fig. 2 Dynamic changes of total phenol content during pear fruit development

图3 梨果实在发育过程中酚类物质组分含量变化注：右侧数据条表示热图数据转化采用z分数标准化，颜色越深表示含量越高。

Fig. 3 Changes of phenolic components during pear fruit developmentNote： Data bars on the right indicate that the heat map data are transformed using z-score normalisation， the darker the colour the higher the content.

图4 梨果实DPPH自由基清除能力变化

Fig. 4 Changes in DPPH free radical scavenging capacity in pear fruit

图5 梨果实ABTS+自由基清除能力变化

Fig. 5 Changes in ABTS+ free radical scavenging capacity in pear fruit

表1 不同品种梨果实发育过程中酚类物质与抗氧化活性的相关性分析

Table 1 Correlation analysis between phenolic substances and antioxidant activity during fruit development of different pear varieties

酚类物质Phenols	1，1-二苯基-2-苦肼基DPPH	2，2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸ABTS⁺
总黄酮Total flavonoids	0.98^**	0.88^**
总酚Total phenol	0.99^**	0.90^**
熊果苷Arbutin	0.98^**	0.91^**
绿原酸Chlorogenic acid	0.98^**	0.92^**
儿茶素Catechin	0.98^**	0.84^**
表儿茶素Epicatechin	0.96^**	0.87^**
芦丁Rutin	0.72^*	0.73^*
槲皮葡萄糖苷Quercetin glucoside	0.81^**	0.82^**
槲皮素鼠李糖苷Quercetin rhamnoside	0.92^**	0.92^**
异鼠李素-3-O-芸香苷Isorhamnetin 3-O-rutinoside	0.88^**	0.87^**
异鼠李素-3-O-葡萄糖苷Isorhamnetin 3-O-glucoside	0.94^**	0.97^**
山奈酚-双脱氧己糖苷Kaempferol hexoside-dideoxyhexoside	0.90^**	0.92^**
山奈酚-3-O-葡萄糖苷Kaempferol 3-O-glucoside	0.95^**	0.93^**
山奈酚-3-O-芸香苷Kaempferol 3-O-rutinoside	0.85^**	0.75^*
异鼠李素酰化己糖苷Isorhamnetin-acylated-hexoside	0.95^**	0.88^**

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梨果实发育过程中酚类物质组成及抗氧化活性比较

Phenolic Composition and Antioxidant Activity of Pear Species During Fruit Development Comparison

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