‘早丰黄皮’和‘鸡心黄皮’果实糖、酸和多酚及抗氧化活性差异分析

Differential Analysis of Sugar,Acid,Polyphenolics and Antioxidant Activities in Fruits of‘Zaofeng’and‘Jixin’Wampee(Clausena lansium)

以甜黄皮类代表品种‘早丰黄皮’和酸黄皮类代表品种‘鸡心黄皮’作为试材,对幼果期、转色期和成熟期果实的可溶性糖和有机酸组分及含量、总酚及酚类单体化合物组成与含量进行了分析,并用氧自由基吸收能力法(ORAC)和细胞抗氧化法(CAA)对总抗氧化活性和细胞抗氧化活性进行了评价。结果表明,果实发育过程中,两品种可溶性糖不断积累,成熟期‘早丰黄皮’果糖和葡萄糖含量较高,‘鸡心黄皮’蔗糖含量较高;有机酸含量变化差异较大,幼果期两品种相差不大,‘早丰黄皮’在转色期和成熟期几乎检测不到有机酸,‘鸡心黄皮’转色期柠檬酸含量急剧增加,成熟期降低;两品种总酚和酚类单体化合物的含量随着果实发育成熟不断降低,‘鸡心黄皮’幼果期的总酚含量是‘早丰黄皮’的13.6倍,转色期和成熟期约为‘早丰黄皮’的8倍;在黄皮果实中检测到6种酚类单体化合物,其中芦丁为主要组分,紫丁香苷是差异组分。ORAC法和CAA法分析结果均表明,两品种的抗氧化活性幼果期最高,随着果实发育成熟不断降低,‘鸡心黄皮’显著高于‘早丰黄皮’。

‘Zaofeng’wampee and‘Jixin’wampee cultivars were respectively selected as materials representing for sweet and sour wampees.The components and contents of soluble sugars,organic acids and polyphenolics at young fruit stage,color changing stage and ripening stage were measured;antioxidant activities at three different stages were analyzed by ORAC and CAA assay.Results showed that soluble sugars were continuously accumulated during fruit development in both‘Zaofeng’and‘Jixin’wampee cultivars.At ripening stage,the contents of fructose and glucose in‘Zaofeng’wampee were higher than sucrose,while the sucrose content was higher than fructose and glucose in‘Jixin’wampee.The contents of organic acids in‘Zaofeng’wampee and‘Jixin’wampee varied greatly during fruit development.There was little difference between them at young fruit stage,however,organic acids were almost not detected in‘Zaofeng’wampee at color changing and ripening stages.While the content of citric acid increased sharply at color changing stage and then decreased at ripening stage in‘Jixin’wampee fruit.The contents of total phenolics and phenolic compounds in‘Zaofeng’and‘Jixin’wampee decreased during fruit development.The content of total phenolic in‘Jixin’wampee was 13.6 times higher than that in‘Zaofeng’wampee at young fruit stage,and was about eight times higher than that in‘Zaofeng’wampee at color changing and mature stages.Six phenolic compounds were detected in wampee fruit,in which rutin was the main component,while syringin was the differential component between‘Zaofeng’and‘Jixin’wampees.The young fruit showed the highest antioxidant activity both in‘Zaofeng’and‘Jixin’wampees as measured by ORAC and CAA methods,and then the antioxidant activity decreased during fruit development.The antioxidant activities of‘Jixin’wampee fruit significantly higher than that of‘Zaofeng’wampee fruit.