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
Email:
参考文献(References)：
- 1犦SchobingerU,BarbicI,DuerrP,etal.Phenoliccompoundsinapplejuice-positiveandnegativeeffects犤J犦.FruitProcessing,1995,5(6):171～172.
- 2犦王思新,焦中高,孙治军,等.树脂吸附法提高苹果浓缩清汁色值和透光率的研究犤J犦.果树学报,2001,18(1):35～38.
- 3犦LuY,FooLY.Antioxidantandradicalscavengingactivitiesofpolyphenolsfromapplepomace犤J犦.FoodChem,2000,68:81～85.
- 4犦戚向阳,王小红,容建华.不同苹果多酚提取物清除·OH效果的研究犤J犦.食品工业科技,2001,22(4):7～9.
- 5犦KandaT,AkiyamaH,YanagidaA,etal.InhibitoryeffectsofapplepolyphenoloninducedhistaminereleasefromRBL-2H3cellsandratmastcells犤J犦.BiosciBiotechnolBiochem,1998,62(7):1284～1289.
- 6犦YangaidaA,KandaT,TanabeM,etal.Inhibitoryeffectsofapplepolyphenolsandrelatedcompoundsoncariogenicfactorsofmutansstreptococci犤J犦.JAgricFoodChem,2000,48(11):5666～5671.
- 7犦PodesedekA,Wilska-JeszkaJ,AndersB,etal.Compositionalcharacterizationofsomeapplevarieties犤J犦.EurFoodResTechnol,2000,210(4):268～272.
- 8犦BurdaS,OleszekW,andLeeCY.Phenoliccompoundsandtheirchangesinappleduringmaturationandcoldstorage犤J犦.JAgricFoodChem,1990,38(4):945～948.
- 9犦MurataM,TsurutaniM,TomitaM,etal.Relationshipbetweenap-pleripeningandbrowning:changesinpolyphenolcontentandpolyphenoloxidase犤J犦.JAgricFoodChem,1995,43(5):1115～1211.
- 10犦CosetengMY,LeeCY.Changesinapplepolyphenoloxidaseandpolyphenolconcentrationinrelationtodegreeofbrowning犤J犦.JFoodSci,1987,52(4):985～989.
- 11犦石碧,狄莹.植物多酚犤M犦.北京:科学出版社,2000.19～20.
- 12犦何照范,张迪清.保健食品化学及其检测技术犤M犦.北京:中国轻工业出版社,1999.108～109.
- 13犦MartinezMV,WhitakerJR.Thebiochemistryandcontrolofenzy-maticbrowning犤J犦.TrendsFoodSciTechnol,1995,6:195～200.
- 14犦JohnsonG,DonnellyBJ,JohnsonDK.Thechemicalnatureandpre-cursorsofclarifiedapplejuicesediment犤J犦.JFoodSci,1968,33(3):254～257.
- 15犦HarelE,MayerAM,ShainY.Catecholoxidases,endogenoussub-stratesandbrowningindevelopingapples犤J犦.JSciFoodAgric,1966,17(9):389～392.
- 16犦MayrU,TreutterD,Santos-BuelgaC,etal.Developmentalchangesinthephenolconcentrationsof'GoldenDelicious'applefruitsandleaves犤J犦.Phytochemistry,1995,38(5):1151～1155.