地果不同发育时期质地和营养品质分析

Analysis of Texture Parameters and Nutritional Quality of Fruit in Ficus tikoua Bur. at Different Development Stages

为研究地果的果实发育过程,采用质构仪测定了4个发育时期(盛花后20, 50, 100和150 d)果实的质地参数(硬度,胶着性,弹性,内聚性,咀嚼性和回复性),采用分光光度法、高效液相色谱法和试剂盒法,分别测定了维生素C,果糖、葡萄糖和蔗糖含量,5种有机酸含量以及总多酚和总黄酮含量。结果表明,在地果成熟过程中,果实纵径、横径和单果重均不断增加,颜色也由棕色逐渐变成深红色。果实的硬度、咀嚼性、胶着性呈逐渐降低的趋势,内聚性呈现先增加后减小的趋势,而弹性和回复性没有明显规律。果实的糖分和VC含量呈不断增加的趋势,而总多酚、总黄酮含量和草酸、苹果酸、柠檬酸、琥珀酸呈现先增加后减小的趋势,烟酸含量呈不断降低的趋势。相关性分析表明,地果果实的总黄酮含量与硬度、咀嚼性和胶着性显著正相关,总多酚含量与硬度、胶着性极显著正相关,与咀嚼性显著正相关,烟酸含量与硬度、咀嚼性和胶着性极显著正相关,与回复性显著正相关,葡萄糖含量与硬度、咀嚼性和胶着性显著负相关。通过分析地果果实不同时期的质地参数和营养品质特性,为进一步研究其果实发育的生理机制提供参考。

In order to study the fruit development process, texture parameters(hardness, gumminess, springiness,cohesiveness, chewiness and resilience) of Ficus tikoua Bur. at four development stages(20, 50, 100 and 150 d after flowering) were measured by texture analyzer. The content of vitamin C was determined by spectrophotometry,the contents of fructose, glucose, sucrose and five organic acids were determined by HPLC, and the contents of total polyphenols and total flavonoids were determined by kit method. The results showed that fruit length, cross diameter of fruit and weight per fruit increased during ripening. The color of fruit changes from brown to deep red.The hardness, chewiness and gumminess of fruit decreased gradually, and the cohesion increased first and then decreased, while the springiness and resilience was shown no obvious rule. The contents of sugar and VC in fruits showed an increasing trend, while the contents of total polyphenols, total flavonoids, oxalic acid, malic acid, citric acid and succinic acid showed a increasing trend at first and then an decreasing trend, and the content of niacin exhibited a decreasing trend. Correlation analysis indicated that total flavonoids content was significantly correlated with hardness, chewiness and gumminess, total polyphenols content was significantly positively correlated with hardness,chewiness and gumminess, niacin content was significantly positively correlated with hardness, chewiness and gumminess, and was significantly correlated with resilience. Glucose content was negatively correlated with hardness,chewiness and gumminess. The textural parameters and nutritional quality characteristics of the fruit in different periods were analyzed to provide reference for further study on the physiological mechanism of fruit development.