https://www.ahs.ac.cn/images/0513-353X/images/top-banner1.jpg|#|苹果
https://www.ahs.ac.cn/images/0513-353X/images/top-banner2.jpg|#|甘蓝
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https://www.ahs.ac.cn/images/0513-353X/images/top-banner5.jpg|#|桃
https://www.ahs.ac.cn/images/0513-353X/images/top-banner6.jpg|#|黄瓜
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https://www.ahs.ac.cn/images/0513-353X/images/top-banner12.jpg|#|菊花

园艺学报 ›› 2018, Vol. 45 ›› Issue (5): 931-942.doi: 10.16420/j.issn.0513-353x.2017-0581

• 研究报告 • 上一篇    下一篇

基于果肉单体酚和总酚含量评价桃果实抗氧化能力

张斌斌1,2,沈志军2,马瑞娟2,姜 航2,严 娟2,俞明亮1,2,*   

  1. (1南京林业大学风景园林学院,南京 210037;2江苏省农业科学院果树研究所,江苏省高效园艺作物遗传改良重点实验室,南京 210014)
  • 出版日期:2018-05-25 发布日期:2018-05-25

Antioxidant Capacity Evaluation of Peach Fruit Based on Flesh Individual Phenol and Total Phenol Content

ZHANG Binbin1,2,SHEN Zhijun2,MA Ruijuan2,JIANG Hang2,YAN Juan2,and YU Mingliang1,2,*   

  1. (1College of Landscape Architecture,Nanjing Forestry University,Nanjing 210037,China;2Institute of Pomology,Jiangsu Academy of Agricultural Sciences,Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement,Nanjing 210014,China)
  • Online:2018-05-25 Published:2018-05-25

摘要:

为利用果实酚类物质组分含量评价桃果实的抗氧化能力,以12个红肉桃、7个白肉桃和4个黄肉桃品种成熟期果实为试材,分析果肉单体酚和总酚含量的差异。结果表明,红肉桃各品种具有较高的表儿茶素和总酚含量。在对各指标进行相关性分析的基础上进行主成分分析,将8个酚含量指标概括成4个独立的综合指标(即主成分),通过隶属函数分析求得各综合指标的隶属函数值,结合权重计算综合评价值并对各品种果肉抗氧化能力进行综合排序,发现红肉桃中的‘北京一线红’综合评价值最高,同时红肉类型排序靠前,多数白肉、黄肉类型排序靠后,与聚类分析结果较一致。试验结果表明桃果实抗氧化能力与肉色密切相关,利用主成分分析法、隶属函数法、聚类分析法结合单体酚、总酚含量可综合评价不同肉色桃果实的抗氧化能力。对桃果实抗氧化能力的贡献排序依次为新绿原酸、总酚、表儿茶素、阿魏酸、绿原酸、芦丁、儿茶素、槲皮素。

关键词: 桃, 酚类物质, 抗氧化评价, 主成分分析, 隶属函数分析, 聚类分析

Abstract:

In order to evaluate antioxidant capacity of peach fruit using phenolic compounds content,fruits of 12 red,7 white and 4 yellow flesh peach cultivars were used to analyze the difference of individual and total phenol content. Comparing with white and yellow flesh peach cultivars,most of the red ones had higher epicatechin and total phenol content. Eight phenol content indices were generalized into 4 independent comprehensive indices through principal component analysis after correlation analysis between different indices. Comprehensive evaluation value(D)was calculated based on both subordinate function value and weight. After comprehensive ranking on flesh antioxidant capacity of different cultivars,we found that the red flesh cultivar‘Beijing Yixianhong’had the highest D value,meanwhile,red flesh types sorting in the front and most of white and yellow types followed behind,which was in accordance with the result of cluster analysis. These results suggested that peach fruit antioxidant capacity was closely related with flesh color. Peach fruit antioxidant capacity could be evaluated synthetically using both individual and total phenol content by principal component analysis,subordinate function method and cluster analysis method. The order of the contribution of phenol to the antioxidant capacity of peach fruit was neochlorogenic acid,total phenol,epicatechin,ferulic acid,chlorogenic acid,rutin,catechin and quercetin.

Key words: peach, phenolic compounds, evaluation of antioxidant capacity, principal component analysis, subordinate function analysis, cluster analysis

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