桃3种颜色果肉中10种酚类物质的测定及比较

Determination and Comparison of 10 Phenolic Compounds in Peach with Three Types of Flesh Color

优化了桃酚类物质分析的高效液相色谱法（HPLC），并测定和比较了红、黄、白色类型桃果肉酚类物质组分。以甲醇（0．1％H3P04）为提取剂，采用Cl8柱（4．6mm×250mm，5μm），以甲醇（0．1％H3P04）和水（0．1％H3P04）为流动相梯度冲洗，流速1．0mL·min^-1，温度30℃，检测波长280nm，适于桃果肉酚类组分分析。在桃果肉中检出了绿原酸、新绿原酸、儿茶素、表儿茶素、芦丁、槲皮素、没食子酸、阿魏酸、根皮苷和根皮素。不同肉色类型桃的主要酚类组成和含量存在差异，红肉桃主要成分为表儿茶素、绿原酸、儿茶素和新绿原酸，黄肉桃为新绿原酸、绿原酸和儿茶素，白肉桃为新绿原酸、儿茶素和芦丁：红肉桃含量最高的酚类为表儿茶素最高（78．91-673．90mg·kg～FW），黄肉桃为新绿原酸（7．28—25．57mg·kg^-1FW），白肉桃中含量最高的酚类因品种而异，规律不明显，以新绿原酸（3．17～6．16mg·kg^-1FW）和儿茶素（4．21-14．55mg·kg^-1FW）较高；各酚类含量差异显著，对于绿原酸、新绿原酸、儿茶素、表儿茶素和芦丁等桃果肉中的主要组分而言，红肉桃的含量均显著高于白肉和黄肉桃。同一肉色不同品种间一些酚类物质的含量差异显著，可用于筛选桃特异种质。

In this study, we optimized the High-performance liquid chromatography （HPLC） determination system for phenolic compounds in peach, and determined and compared phenolic compounds in three types of color peach flesh, i.e. blood, yellow and white. The phenolic compounds of peach flesh were extracted with ethanol （0.1% H3PO4） via ZORBAX SB-C18 column （4.6 mm × 250 mm, 5 μn）, by using ethanol （0.1% H3PO4） and water （0.1% H3PO4） as solvents at the flow rate of 1.0 mL. rain-1 under the temperature of 30 ℃ and UV of 280 nm. This method was particularly suitable for the determination of phenolic compounds of peach flesh. The results showed that chlorogenic acid, neochlorogenic acid, catechin, epicatechin, rutin, quercetin, gallic acid, ferulic acid, phlorizin and phloretin were detected in peach flesh. The main components and content of phenolic compounds were different in the three types of flesh color peaches. In details, epicatechin, chlorogenic acid, catechin andneochlorogenic acid were the main components in blood flesh peach. Neochlorogenic acid, chlorogenic acid and catechin were the first most components in yellow flesh peach, while neochlorogenic acid, catechin and rutin in white flesh peach. Epicatechin and neochlorogenic acid were the highest phenolic compounds in blood flesh peach and yellow flesh peach, respectively, with the content of 78.91 - 673.90 mg ~ kg-lFW and 7.28 - 25.57 mg · kg-1FW. However, the phenolic compounds in white flesh peach was distinct among cultivars, and neochlorogenic acid （3.17 - 6.16 mg · kg^-1FW） and catechin （4.21 - 14.55 mg · kg^-1FW） contents were higher than the other components. In particular, the contents of phenolic compounds varied significantly in different color flesh peaches. As the main phenolic compounds in peach flesh, chlorogenic acid, neochlorogenic acid, catechin, epicatechin and rutin were significant higher in blood flesh peach than that of white and yellow flesh peach. In addition, the content of some phenolic compounds was significantly different among cultivars within the same color flesh, which may be favorably used to screen specific germplasms in peach.