欧李果实发育期原花青素组分、含量及抗氧化分析

Analysis of Proanthocyanidum Component,Content and Antioxidant Ability in Different Periods of Cerasus humilis(Bge.) Sok Fruit Development

以10个欧李品种为试材,分析果实发育期总原花青素和单宁含量的变化,选用原花青素含量高的晋欧1号和原花青素含量低的DS-1,分析原花青素的成分及含量变化及积累,探究果实原花青素成分与抗氧化能力的相关性,旨在为进一步改进欧李品质和开发提供参考。结果表明,在果实发育期,10个欧李品种果实原花青素和单宁含量均呈下降趋势,晋欧1号的原花青素含量最高,DS-1含量最低。在晋欧1号和DS-1果实中均检测到原花青素B1(PCB1)、原花青素B2(PCB2)、原花青素A1(PCA1)、原花青素A2(PCA2)、儿茶素(CC)及表儿茶素(EC);在果实整个发育过程中,2个欧李品种中原花青素B2含量基本稳定,其他成分含量均呈下降趋势,儿茶素和原花青素B1在2个欧李品种中均含量最高。在整个果实发育期,除原花青素A1外,晋欧1号的其余成分含量均高于DS-1。2个欧李品种的DPPH、ABTS+及FRAP这3种抗氧化能力均随着果实成熟而降低,抗氧化能力与总原花青素和原花青素B1均呈显著正相关,与儿茶素、表儿茶素均呈极显著正相关。

In this study, using 10 Cerasus humilis as test materials, the changes of total proanthocyanidin content and tannin content during fruit development were analyzed. Taking Jin’ou 1 with high content of proanthocyanidin and DS-1 with low content of proanthocyanidin, change of components and contents, and accumulation of proanthocyanidin were analyzed, also correlation between proanthocyanidin components and fruit antioxidant capacity was probed in order to provide a reference for further improvement of quality and development of Cerasus humilis. The results showed that the content of proanthocyanidins and tannins in the fruits of 10 Cerasus humilis showed a downward trend during the fruit development period, and the content of procyanidins in Jin’ou 1 was the highest and that in DS-1 was the lowest. Procyanidin B1(PCB1), procyanidin B2(PCB2),procyanidin A1(PCA1), procyanidin A2(PCA2), catechin(CC), and epicatechin(EC) were all detected in Jin’ou 1 and DS-1.During the whole fruit development period, the content of proanthocyanidin B2(PCB2) in the fruits of the two Cerasus humilis varieties was basically stable, and the contents of other components showed a downward trend. The content of PCA1 in DS-1was higher than that in Jin’ou 1, and the contents of other components were lower than those in Jin’ou 1. The three antioxidant capacity including DPPH, ABTS+, and FRAP of the two varieties decreased with the fruit ripening, and the antioxidant capacity was significantly positively correlated with total proanthocyanidin and procyanidin B1(PCB1), was extremely significantly positively correlated with catechin(CC) and epicatechin(EC).