不同结果期红树莓果实中主要功能性成分含量变化

Study on the changes of main functional components in red raspberry fruit at different ripening periods

本研究以3年生‘海尔特兹’红树莓组培苗为实验材料,测定了不同结果时期果实中的SOD活性、花青素、鞣花酸、水杨酸和黄酮类化合物含量的变化。结果表明:不同结果时期果实中SOD活性在第一次结果末期(9月3日)达到最高,为81.0765 U·g^(-1)FW;花青素含量在第二次结果中期(10月18日)达到最高,为0.1935 mg/g;鞣花酸含量在第二次结果初期(10月3日)达到最高,为12.90345 mg/g;水杨酸含量在第二次结果末期(11月3日)达到最高,为0.1105 mg/g;黄酮类化合物含量在第一次结果初期(8月3日)达到最高,为0.5213 mg/g。不同功能性成分达到最高值的时期各不相同,同一功能性成分在不同结果时期含量差异显著(p>0.05),SOD活性与黄酮类化合物含量呈正相关,相关系数为0.910,其他成分之间没有显著相关关系,因此,可根据不同加工目的采收不同结果时期的红树莓果。

In this study,3 years＇ Heritage＇ red raspberry tissue culture seedlings were used as test materials,the changes of SOD activities, the contents of anthoeyanin, ellagic acid, salicylic acid and the flavonoids of raspberry fruit in different ripening period were determined.The results showed that：SOD activity reached the highest that was 81.0765 U.g-1 FW at the end of the first fruiting stage（ September 3r d）.Anthocyanin content reached the highest that was 0.1935 mg/g at the middle of the second fruiting stage（ October 18th）.Ellagic acid content reached a maximum of 12.90345 mg/g at the initial of the second fruiting stage（ October 3rd）. salicylic acid content reached the highest that was 0.1105 mg/g at the end of the second fruiting stage （ November 3rd）.Flavonoids content reached a maximum of 0.5213 mg/g at the initial of the first fruiting stage（ August 3rd）. The different functional components reached the highest value at the different fruiting period, and the same functional components content had significant difference in different fruiting period. There had significant positive correlation of SOD activity and flavonoids content and the correlation coefficient was 0.910. There had no significant correlation among the other components, therefore, according to the different processing to harvest the raspberry fruit at the different ripening periods.