不同柚品种果实总酚、总黄酮及植酸的积累特征

Accumulation characteristics of fruits total phenolics,total flavonoids and phytic acid in various pomelo varieties

为了明确总酚、总黄酮及植酸在柚果果皮和果肉中的分布与积累特征,以平和县15个柚品种为供试材料,分别于果实膨大期和成熟期取样,对果实不同部位(果皮和果肉)总酚、总黄酮及植酸相对含量和积累量进行分析。结果表明:蜜柚果实富含总酚和总黄酮,而植酸含量相对较低;总酚、总黄酮及植酸相对含量和积累量在果皮和果肉上存在显著的品种差异;果皮中总酚、总黄酮及植酸在平均相对含量和积累量上都显著高于果肉;不同生育期中,成熟期总酚及总黄酮(果皮和果肉)平均相对含量和积累量较膨大期升高,而植酸则呈现降低趋势。综上,柚果皮总酚及总黄酮积累量在成熟期表现最高,是良好的果皮深加工及酚类物质提取来源。研究结果可为柚果品质改良以及食品加工提供理论参考。

A total of fifteen typical pomelo varieties in Pinghe county were selected as experimental material to clarify the distribution and accumulation characteristics of total phenolics,total flavonoids,and phytic acid in the peel and pulp of pomelo.Specifically,the concentrations of total phenolics,total flavonoids,and phytic acid were analyzed during critical fruit growth stages(i.e.,fruit expansion and maturation stage)at different fruit positions(i.e.,peel and pulp).The results showed that:Pomelo fruit contained higher total phenolics and total flavonoids,but less phytic acid;Significant genotypic differences in total phenolics,flavonoids,and phytic acid in peel and pulp were observed among fifteen pomelo cultivars;The concentration and accumulation of total phenolics,total flavonoids,and phytic acid in peel were higher than those in the pulp;The concentration of total phenolics and total flavonoids in peel and pulp at the ripening stage were higher than those in the expanding stage,whereas phytic acid showed a decreasing trend.In short,the total phenolics and flavonoids accumulation in pomelo peel was the highest at the maturation stage,which could be beneficial for deep fruit processing and phenolic substances extraction.Our results may provide a theoretical reference for pomelo quality improvement and fruit processing.