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农学学报

农学学报 ›› 2020, Vol. 10 ›› Issue (12): 57-67.doi: 10.11923/j.issn.2095-4050.cjas20191200293

所属专题： 园艺

• 林学/园艺/园林/食用菌 • 上一篇    下一篇

不同石榴品种果实不同部位酚类物质含量和抗氧化能力比较

张岩(), 邹琴艳, 吴帅, 赵遵乐, 闫昕, 张立华, 谭伟()   

  1. 枣庄学院食品科学与制药工程学院/山东省石榴精深加工工程技术研究中心,山东枣庄 277160
  • 收稿日期:2019-12-04 修回日期:2020-02-24 出版日期:2020-12-20 发布日期:2020-12-23
  • 通讯作者: 谭伟 E-mail:1105677642@qq.com;tanweisdau@163.com
  • 作者简介:张岩,女,2000年出生,山东济南人,本科在读,研究方向为食品科学与工程。通信地址：277160 山东省枣庄市市中区北安路1号 枣庄学院,E-mail： 1105677642@qq.com。
  • 基金资助:
    山东省生物技术育种重点实验室开放课题“基于果实酚类物质的石榴品种特性研究”(2018KF07);山东省重点研发计划课题“特色林果提质增效技术开发与示范”(2019GNC20401);枣庄学院博士科研启动基金资助项目“酿酒葡萄果皮3-异丁基-2-甲氧基吡嗪的生物合成途径解析”(1020707)

Comparison of Phenolic Content and Antioxidant Capacity in Fruit Parts of Different Pomegranate Varieties

Zhang Yan(), Zou Qinyan, Wu Shuai, Zhao Zunle, Yan Xin, Zhang Lihua, Tan Wei()   

  1. School of Food Science and Pharmaceutical Engineering, Zaozhuang University/Shandong Pomegranate Precision Processing Technology Research Center, Zaozhuang 277160, Shandong, China
  • Received:2019-12-04 Revised:2020-02-24 Online:2020-12-20 Published:2020-12-23
  • Contact: Tan Wei E-mail:1105677642@qq.com;tanweisdau@163.com

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摘要：

为分析不同石榴品种果实不同部位的酚类特性,以枣庄地区13个石榴品种成熟期果实为材料,利用比色法测定果皮、果汁和种子总酚、单宁、总类黄酮、原花色素、黄烷醇等的含量,采用DPPH清除法分析抗氧化能力。结果表明,各石榴品种间且同一品种不同部位的酚类物质存在明显差异,但均以果皮中酚类物质含量最高。‘软籽谢花甜’果皮总酚、单宁、总类黄酮含量均最高,种子总酚、原花色素、黄烷醇含量也最高,而‘小青皮酸’果汁中总酚、单宁含量最高。各石榴品种果皮、种子抗氧化能力和总酚、单宁、总类黄酮含量之间均为显著正相关,含量高的品种抗氧化能力也强。主成分分析将果皮、种子和果汁中5~6个酚类物质指标简化为2个主成分值来衡量酚类物质含量,不同石榴品种不同部位的主成分值不同。主成分值排在前5名的‘软籽谢花甜’是值得大力推广和深入开发利用的优良品种。可对酚类物质含量较高的石榴皮进行综合利用,开发相关产品。

关键词: 石榴, 果实, 多酚, 抗氧化能力, 主成分分析

Abstract:

To analyze the phenolic characteristics of different pomegranate varieties and screen the varieties with high phenols and strong antioxidant capacity, 13 pomegranate varieties in Zaozhuang area were used as materials, the contents of total phenols, tannins, total flavonoids, proanthocyanidins, flavanols, etc in pericarp, juice and seeds were determined by colorimetry, and the antioxidant capacity were analyzed by DPPH method. There were significant differences in phenols among different varieties and different parts of the same variety, but the content of phenols in pericarp was the highest. ‘Ruanzi Xiehuatian’ not only had the highest contents of total phenols, tannins and total flavonoids in pericarp but also had the highest contents of total phenols, proanthocyanidins and flavanols in seeds. The contents of total phenol and tannin in juice of ‘Xiaoqingpisuan’ were the highest. There was a significantly positive correlation between antioxidant capacity and the contents of total phenols, tannins and total flavonoids in pericarp and seeds. The variety with high contents also had strong antioxidant capacity. In principal component analysis, the five or six phenolic substances indexes in the peel, seed and fruit juice were simplified to two principal component values to measure the phenolic substances content. The principal component values in different parts of different pomegranate varieties were different. The principal component values of ‘Ruanzi Xiehuatian’ ranked at the top 5, which was an excellent variety worth of promotion and further development and utilization. The content of phenolic substances in pomegranate peel was high, so the residue of pomegranate peel could be comprehensively utilized to develop related products.

Key words: Pomegranate, Fruit, Polyphenols, Antioxidant Capacity, Principal Component Analysis

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