苹果中多酚物质及其在果实发育过程中的变化Changes of Polyphenols During Fruit Development in Apples
王思新,刘杰超,焦中高,张顺妮,杨丽
摘要(Abstract)：
以秦冠、富士、嘎拉、华冠、华帅、金冠、国光、首红、澳洲青苹等9个品种为试材,对苹果果实发育过程中总酚、绿原酸、黄烷醇、原花色素含量进行了分析。结果表明,苹果果肉中多酚物质的含量和组成在不同品种间存在着较大差异;总酚、绿原酸、黄烷醇和原花色素含量在苹果发育初期迅速下降,其后下降速度逐渐减缓,最后则趋于稳定或稍有下降;在果实发育初期,绿原酸为果肉中主要的多酚物质,而黄烷醇和原花色素仅占很小的比例,但在果实发育过程中绿原酸所占比例逐渐降低,而黄烷醇和原花色素所占比例逐渐上升,成熟时已远远超过绿原酸占总酚含量的比例,成为果实中最主要的一类多酚物质。
关键词(KeyWords)： 苹果;多酚;绿原酸;黄烷醇;原花色素
基金项目(Foundation): “十五”国家重大科技专项子课题(2001BA501A21);; 河南省重点科技攻关计划资助项目(0123014100)。
作者(Author): 王思新,刘杰超,焦中高,张顺妮,杨丽
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