为了能给进一步研究和开发应用欧李提供理论参考，以红皮红肉欧李、红皮黄肉欧李和黄皮黄肉欧李3种不同资源类型欧李果实为试验材料，对不同成熟阶段不同部位欧李果实的酚类物质含量进行比较研究。结果表明：3种欧李资源类型果皮、果肉和果实中总酚、总黄酮、原花青素、花青素和黄酮醇含量均基本表现为硬熟期高于完熟期，其中硬熟期红皮红肉欧李果皮中各酚类物质含量分别比完熟期多124.95、30.21、99.39、264.28和6.93 mg·100 g-1。在果实的不同部位，除黄皮黄肉欧李总酚含量在果肉中最高之外，3种欧李资源类型各酚类物质含量均表现为果皮中最高,其中红皮红肉欧李果皮中的总酚、总黄酮、原花青素、花青素和黄酮醇含量分别比果肉多471.99、48.19、75.42、111.33和3.79 mg·100 g-1。以上结果显示，不同欧李资源类型均表现出硬熟期果实各酚类物质含量高于完熟期的特性；多数欧李资源类型果皮中的各酚类物质含量高于果肉，果皮是果实中各酚类物质主要分布和积累的部位。
In order to provide a theoretical reference for the further research and development and application of Cerasus humilis, the contents of phenols in different parts of fruits at different ripening stages were comparatively studied in 3 different resource types of fruits, i.e. red skin and red flesh, red skin and yellow flesh, yellow skin and yellow flesh C. humilis. The results showed that the total phenolic, total flavonoid, proanthocyanidin, anthocyanidin and flavonol contents in the peel, flesh and fruit of the three C. humilis resource types were generally higher in the hard ripening stage than in the finish ripening stage, and the phenolic contents in the type of red skin and red flesh at the hard ripening stage were 124.95, 30.21, 99.39, 264.28 and 6.93 mg·100 g-1 higher than those at the finish ripening stage, respectively. In different parts of the fruits, all three types of plums showed the highest phenolic content in the peel, except for C. humilis, which had the highest total phenolic content in the flesh. The contents of total phenolic, total flavonoid, proanthocyanidin, anthocyanidin and flavonol contents in the type of red skin and red flesh were 471.99, 48.19, 75.42, 111.33 and 3.79 mg·100 g-1 more in the skin than those in the flesh, respectively. The above results showed that all the different C. humilis resource types exhibit a higher phenolic content in the hard-ripening fruit than in the finish-ripening fruit, and most C. humilis resource types have a higher phenolic content in the peel than in the flesh, with the peel being the main distribution and accumulation site of phenolic substances in the fruit.