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石榴果实发育过程中的主要功能性成分变化规律
杨圆,刘春燕,黎积誉,贾波涛,曹榛,秦改花
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(园艺作物种质创制及生理生态安徽省重点实验室,安徽省农业科学院园艺研究所,合肥 230001; 果树果实发育与品质生物学安徽省农业科学院重点实验室,安徽省农业科学院,合肥 230001; 安徽科技学院资源与环境学院,凤阳233100)
摘要:
为探究石榴果实发育过程中主要功能性成分的变化和累积规律,以‘大笨子’石榴为材料,研究了果实发育过程中果皮和果汁中主要功能性成分总酚、类黄酮、类胡萝卜素、花青素和单宁含量的变化规律。结果表明:石榴果皮和果汁中总酚含量在DAF65时分别为179.94 mg·g-1和12.99 mg·mL-1,随着果实发育总酚含量下降,在DAF140时含量分别为43.94 mg·g-1和1.22 mg·mL-1;果皮和果汁中类黄酮含量在DAF65时分别为68.06 mg·g-1和2.52 mg·mL-1,随着果实发育类黄酮含量下降,在DAF140时含量为22.72 mg·g-1和1.47 mg·mL-1;果皮和果汁中类胡萝卜素含量在DAF65时分别为68.06 mg·g-1和0.054 mg·mL-1,随着果实发育类胡萝卜素含量下降,在DAF140时含量为22.72 mg·g-1和0.012 mg·mL-1;果皮和果汁中单宁含量在DAF65时分别为2.72 mg·g-1和0.94 mg·mL-1,随着果实发育类单宁含量下降,在DAF140时含量为0.94 mg·g-1和0.12 mg·mL-1。果汁中花青素含量随着果实的发育成熟总体呈上升趋势,在DAF65和DAF140变化范围为 92.89~281.39 nmol·mL-1。除花青素外,果皮中各功能性成分的含量均高于果汁。相关性分析显示,果皮和果汁中总酚含量与类黄酮、单宁含量呈显著性正相关,与类胡萝卜素含量呈正相关,但未达到显著水平。由此可见,石榴果实中主要功能性物质的含量与发育时期和组织部位具有一定的相关性。
关键词:  石榴  果皮  果汁  果实发育  功能性成分
DOI:10.13610/j.cnki.1672-352x.20220106.018
基金项目:安徽省科技重大专项(201903b06020017)资助。
Accumulation characteristics of main functional components of pomegranate during fruit development
YANG Yuan,LIU Chunyan,LI Jiyu,JIA Botao,CAO Zhen,QIN Gaihua
(Key Laboratory of Horticultural Crop Genetic Improvement and Eco-physiology of Anhui Province, Institute of Horticulture Research, Anhui Academy of Agricultural Sciences, Hefei 230001; Key Laboratory of Fruit Quality and Developmental Biology, Anhui Academy of Agricultural Sciences, Hefei 230001; College of Resource and Environment, Anhui Science and Technology University, Fengyang 233100)
Abstract:
To explore the accumulation characteristics of functional components during pomegranate fruit development, the contents of total phenol, flavonoid, anthocyanin, carotenoid and tannin in pericarp and fruit juice of pomegranate cultivar ‘Dabenzi’ were studied. The results showed that: the contents of total phenols in pomegranate pericarp and juice were 179.94 mg·g-1 and 12.99 mg·mL-1 at DAF65, and the contents of total phenol decreased with fruit development, which were 43.94 mg·g-1 and 1.22 mg·mL-1 at DAF140, respectively; the contents of flavonoid in pomegranate pericarp and juice were 68.06 mg·g-1 and 2.52 mg·mL-1 at DAF65, and the contents of flavonoid decreased with fruit development, which were 22.72 mg·g-1 and 1.47 mg·mL-1, respectively; the contents of carotenoid in pomegranate pericarp and juice were 68.06 mg·g-1 and 0.054 mg·mL-1 at DAF65, and the contents of carotenoid decreased with fruit development, which were 22.72 mg·g-1 and 0.012 mg·mL-1 at DAF140; the contents of tannin in pomegranate pericarp and juice were 2.72 mg·g-1 and 0.94 mg·mL-1 at DAF65, and the contents of carotenoid decreased with fruit development, which were 0.94 mg·g-1 and 0.12 mg·mL-1 at DAF140, correspondingly. The contents of anthocyanins in fruit juice increased with the development of fruit, and which at DAF65 and DAF140 were in the range of 92.89 - 281.39 nmol·mL-1. Except the anthocyanin, the contents of the functional components in pericarp were higher than those in juice during the fruit development. The contents of
Key words:  Punica granatum L.  pericarp  juice  fruit development  functional component

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