黑果枸杞的黑色与白色浆果内含物含量比较分析

Comparison and Analysis on Contents of Black and White Berries from Lycium ruthenicum Murr.

在2013～2015年青海省黑果枸杞资源调查中发现了白色浆果类型材料,该研究对白果和黑果在成熟后期——3个发育期(Ⅰ～Ⅲ)的果实表型以及使其浆果具有营养和药理价值的重要活性化合物进行了测定分析。结果表明:(1)黑果枸杞白色和黑色浆果的发育进程相近,果型一致,体积、质量差异不明显。(2)花青素在黑色浆果中于第Ⅱ时期含量最高(17.18mg/g),而在白色浆果中的3个测定时期均极低,花青素的消失是果实颜色呈现白色的根本原因。(3)多酚、多糖和维生素E在黑、白色浆果中都存在,且均在成熟后期的Ⅱ、Ⅲ时期含量达到最高,但三者在各个时期白色浆果中的含量均显著低于黑色浆果。(4)在浆果中检测的17种矿质元素,其中在白色浆果中有10种元素(B、Ca、Li、Mg、Mn、Na、Si、K、Zn和Al)的含量较黑色浆果高。该研究为黑果枸杞品种选育、黑果枸杞白色果实营养价值的评判和其适应性研究奠定了基础。

A resource survey from2013to2015found white berries in Qinghai Province.The phenotype and main active compounds were determined in the two berries at three stages(Ⅰ~Ⅲ)to compare the differences.The results showed that:(1)the shape of white fruit and black fruit were the same,and there was no significant difference in volume and mass.(2)Anthocyanin content in black fruit at the second period up to17.18mg/g fresh weight and in white fruit was extremely low in all three periods.The lack of anthocyanin caused the appearance of white fruits.(3)The total polyphenol,polysaccharides and vitamin E were found in black and white fruits,and the content all of them reached the highest at stageⅡ,Ⅲ.Although the content of these active substances in white fruits was considerable,they were significantly lower than that of black fruits in all developmental stages.(4)Ten of the seventeen mineral elements(B,Ca,Li,Mg,Mn,Na,Si,K,Zn and Al)are dominant in the white fruit.This study provided basic data for the variety selection,nutrition value evaluation and adaptability of white fruit from Lycium ruthenicum Murr.