桑椹成熟过程中酚类物质、总黄酮及花色苷含量的动态变化

Chang in the Contents of Anthocyanins,Total Phenolics and Flavonoids Compounds in Fruits of Three Mulberry Cultivars During Maturation

以新选育的鲜食用果桑品种‘粤椹28’和全国种植面积较大的果桑品种‘粤椹大10’和‘塘10’为试材,研究不同发育时期桑椹果实中总酚类物质、总黄酮及花色苷的动态变化规律。结果表明:幼果期桑椹中含有较高含量的总酚类物质和总黄酮类物质,随着果实的成熟,合成速率逐渐减慢,全红期后又开始大量积累;花色苷从白熟期后开始合成,随着成熟度的增加,花色苷的合成速率加快,桑椹中的花色苷主要在全红期到紫黑期发育阶段合成,到紫黑期含量达到最大值;紫黑期‘粤椹28’桑椹中总酚类物质、总黄酮类物质及花色苷含量均高于‘粤椹大10’和‘塘10’。

The changes in anthocyanins, total phenolic and flavonoid compounds in mulberry during the maturation were studied in varieties of ＇Yueshen 28＇, ＇Yueshendal0＇ and ＇Tang 10＇. The results showed that phenolic and flavonoid contents reached a peak value at green stages, phenolic and flavonoid synthesis decreased from green stages to full-red stage, after which it increased again. The anthocyanins increased continuously with the fruit development from the white stages and attained a maximum value at dark-red stages. Compared with ＇Yueshenda 10＇ and ＇Tang 10＇, ＇Yueshen 28＇ had higher contents of anthocyanins, total phenolics and flavonoid compounds.