霜冻前后野生余甘子果实功能成分的变化

Changes of functional components in wild Phyllanthus emblica fruits before and after frost

【目的】探明余甘子果实经过霜冻后风味更佳的原因。【方法】以永仁县野生余甘子林同一居群7株代表性植株为研究对象,在霜冻前后,采用随机抽样的方法,测定余甘子果实形态和功能成分指标,分析各指标的相关性,并比较了霜冻前后各指标的变化。【结果】同一居群不同余甘子样株果实的蛋白质含量、氨基酸含量、总酸含量、总糖含量、SOD活性、维生素C含量、总酚含量、硒含量均有差异,其中霜冻前变异系数最大为硒含量(31.65),其次为氨基酸含量(27.52)。果实蛋白质含量与维生素C含量呈极显著负相关,与总糖含量、总酚含量呈极显著相关;果实维生素C含量与总酚含量呈极显著负相关。霜冻后,余甘子果实形态差异显著,营养物质蛋白质、氨基酸、总糖、总酚含量均增加。其中,氨基酸含量极显著增加,由26.82μmol/g增大到36.97μmol/g,总糖含量显著增加,由47.82 mg/g增加到52.97 mg/g,蛋白质含量增大,总酚含量均值变化最小,但蛋白质含量和总酚含量差异均未达显著水平,果实SOD活性、总酸含量、硒含量极显著降低,维生素C含量显著降低。【结论】霜冻有改变余甘子果实营养物质形成和积累的作用。生产中,霜冻前有利于采集维生素C、硒含量较高的余甘子果实;霜冻后余甘子果实蛋白质、氨基酸、总糖含量较高,有利于采集到的营养价值高且口感较好的果实。

【Objective】To find out reason of better special flavour of Phyllanthus emblica fruits after frost.【Method】Seven representative plants from a wild P.emblica population in Yongren county were used as research objects.Before and after frost,morphological and functional component indexes in P.emblica fruits were determined,through random sampling.Relationship between indexes was analyzed,and changes of each index before and after frost were compared.【Result】Protein content,amino acid content,total acid content,total sugar content,SOD activity,vitamin C content,total phenol content and Se content in different sample plants from a population are different.Before frost,variation coefficient of Se content is the largest(31.65),followed by amino acid content(27.52).Protein content in fruit is very significantly negatively correlated with vitamin C content,and very significantly correlated with total sugar content and total phenol content.Vitamin C content is very significantly negatively correlated with total phenol content.After frost,there are significant differences in fruit morphology,contents of protein,amino acid,total sugar and total phenol are increased.Among which amino acid content is very significantly increased,from 26.82μmol/g to 36.97μmol/g.Total sugar content is increased significantly,from 47.82 mg/g to 52.97 mg/g.Protein content is increased,change of mean total phenol content is the least,and differences of protein content and total phenol content are no significance.SOD activity,total acid content and Se content in fruit are very significantly decreased,and vitamin C content is decreased significantly.【Conclusion】Frost has effect on formation and accumulation of nutrients in P.emblica fruit.In practice,P.emblica fruits collected before frost have higher contents of vitamin C and Se,those collected after frost have higher nutrient value and better special flavour,because of higher contents of protein,amino acid and total surge.