‘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

doi:10.16420/j.issn.0513-353x.2022-0085

园艺学报 ›› 2023, Vol. 50 ›› Issue (4): 778-790.doi: 10.16420/j.issn.0513-353x.2022-0085

‘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

常晓晓¹, 郭新波², 叶宇童², 彭程¹, 陈慧琼¹, 潘建平¹, 邱继水¹, 陆育生¹^,^*()

1.广东省农业科学院果树研究所，农业农村部南亚热带果树生物学与遗传资源利用重点实验室，广东省热带亚热带果树研究重点实验室，广州 510640
2.华南理工大学食品科学与工程学院，广东省天然产物绿色加工与产品安全重点实验室，广州 510640

收稿日期:2022-09-07 修回日期:2023-01-16 出版日期:2023-04-25 发布日期:2023-04-27
通讯作者: *（E-mail：luyusheng@gdaas.cn）
基金资助:
国家自然科学基金项目(31501730);2022年省级乡村振兴战略专项资金种业振兴项目(2022-NPY-00-036);广东省农业产业技术体系创新团队建设项目(2021KJ116);广东省农业产业技术体系创新团队建设项目(2022KJ116);佛山市财政专项资金—2021年度共建广东农业科技示范市项目(2021001);国家热带植物种质资源库建设项目(NTPGRC2022);国家热带植物种质资源库建设项目(2023)

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

CHANG Xiaoxiao¹, GUO Xinbo², YE Yutong², PENG Cheng¹, CHEN Huiqiong¹, PAN Jianping¹, QIU Jishui¹, LU Yusheng¹^,^*()

1. Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization，Ministry of Agriculture and Rural Affair，Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research，Institute of Fruit Tree Research，Guangdong Academy of Agricultural Sciences，Guangzhou 510640，China
2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety，School of Food Science and Engineering，South China University of Technology，Guangzhou 510640，China

Received:2022-09-07 Revised:2023-01-16 Online:2023-04-25 Published:2023-04-27
Contact: *（E-mail：luyusheng@gdaas.cn）

摘要/Abstract

摘要：

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’。

关键词: 黄皮, 果实, 可溶性糖, 有机酸, 多酚, 抗氧化活性

Abstract:

‘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.

Key words: wampee fruit, soluble sugar, organic acid, polyphenolics, antioxidant activity

中图分类号:

S666.6

常晓晓, 郭新波, 叶宇童, 彭程, 陈慧琼, 潘建平, 邱继水, 陆育生. ‘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[J]. 园艺学报, 2023, 50(4): 778-790.

CHANG Xiaoxiao, GUO Xinbo, YE Yutong, PENG Cheng, CHEN Huiqiong, PAN Jianping, QIU Jishui, LU Yusheng. Differential Analysis of Sugar，Acid，Polyphenolics and Antioxidant Activities in Fruits of‘Zaofeng’and‘Jixin’Wampee（Clausena lansium）[J]. Acta Horticulturae Sinica, 2023, 50(4): 778-790.

图/表 9

图1 黄皮果实3个生长发育阶段照片

Fig. 1 Photos of wampee fruits at three development stages

表1 ‘早丰黄皮’和‘鸡心黄皮’果实发育期单果质量及纵横径

Table 1 Fruit weight，longitudinal and transverse diameter of‘Zaofeng’and‘Jixin’wampees during fruit development

品种 Cultivar	发育时期 Development stage	单果质量/g Fruit weight	纵径/cm Longitudinal diameter	横径/cm Transverse diameter
早丰黄皮 Zaofeng	幼果期Young fruit stage	2.97 ± 0.19 c	2.40 ± 0.06 d	1.55 ± 0.02 d
	转色期Color changing stage	6.10 ± 0.06 b	2.51 ± 0.06 c	2.01 ± 0.01 ab
	成熟期Ripening stage	6.32 ± 0.20 b	2.65 ± 0.05 b	2.03 ± 0.03 a
鸡心黄皮 Jixin	幼果期Young fruit stage	2.94 ± 0.23 c	2.57 ± 0.08 bc	1.51 ± 0.07 d
	转色期Color changing stage	6.05 ± 0.14 b	2.96 ± 0.01 a	1.88 ± 0.02 c
	成熟期Ripening stage	6.67 ± 0.25 a	2.90 ± 0.04 a	1.94 ± 0.05 bc

图2 ‘早丰黄皮’和‘鸡心黄皮’果实发育过程中可溶性糖含量变化不同字母表示同组分两样本不同时期间差异显著（P < 0.05）。

Fig. 2 Soluble sugars changes in‘Zaofeng’and‘Jixin’wampee during fruit development Different letters indicate significant differences between two samples of the same component during different periods（P < 0.05）.

图3 ‘早丰黄皮’和‘鸡心黄皮’果实发育过程中有机酸含量变化不同字母表示同组分两样本不同时期间差异显著（P < 0.05）。

Fig. 3 Organic acids changes in‘Zaofeng’and‘Jixin’wampees during fruit development Different letters indicate significant differences between two samples of the same component during different periods（P < 0.05）.

表2 ‘早丰黄皮’和‘鸡心黄皮’果实发育期总酚含量

Table 2 Total phenolic content of‘Zaofeng’wampee and‘Jixin’wampee during fruit development

品种 Cultivar	发育时期 Development stage	总多酚含量/（GAE mg · g^-1 FW) Total phenolic content
早丰黄皮Zaofeng	幼果期Young fruit stage	0.86 ± 0.08 c
	转色期Color changing stage	0.75 ± 0.02 c
	成熟期Ripening stage	0.61 ± 0.03 c
鸡心黄皮Jixin	幼果期Young fruit stage	11.73 ± 0.55 a
	转色期Color changing stage	5.81 ± 0.17 b
	成熟期Ripening stage	4.97 ± 0.24 b

表3 ‘早丰黄皮’和‘鸡心黄皮’生长发育过程中酚类物质含量变化

Table 3 Polyphenol substances changes of‘Zaofeng’wampee and‘Jixin’wampee during fruit development μg · g-1 FW

品种 Cultivar	发育时期 Development stage	紫丁香苷 Syringin	2-甲氧基肉桂酸 2-Methoxycinnamic acid	橙皮素 Hesperetin	川陈皮素 Nobiletin	橘皮素 Tangeretin	芦丁 Rutin
早丰黄皮 Zaofeng	幼果期Young fruit stage	ND	2.74 ± 0.01c	1.47 ± 0.01 b	9.66 ± 0.34 b	18.68 ± 0.70 a	195.97 ± 9.94 a
	转色期Color changing stage	ND	1.91 ± 0.01 d	1.11 ± 0.02 c	5.58 ± 0.32 c	8.78 ± 0.09 c	107.54 ± 1.37 c
	成熟期Ripening stage	ND	1.77 ± 0.01d	1.16 ± 0.02 c	3.87 ± 0.05 d	5.95 ± 0.04 d	34.78 ± 0.49 e
鸡心黄皮 Jixin	幼果期Young fruit stage	47.72 ± 0.11 a	11.12 ± 0.18 a	2.82 ± 0.03 a	12.72 ± 0.03 a	12.49 ± 0.01 b	154.68 ± 0.17 b
	转色期Color changing stage	2.48 ± 0.15 b	4.68 ± 0.13 b	1.62 ± 0.01 b	4.44 ± 0.29 cd	7.70 ± 0.14 c	65.23 ± 0.16 d
	成熟期Ripening stage	ND	2.63 ± 0.01c	1.62 ± 0.04 b	ND	4.90 ± 0.01d	42.95 ± 1.36 e

图4 ‘早丰黄皮’和‘鸡心黄皮’果实发育过程中抗氧化活性（ORAC）变化不同小写字母表示不同样本各时期间差异显著（P < 0.05）。

Fig. 4 ORAC value changes of‘Zaofeng’and‘Jixin’wampees during fruit development Different lowercase letters indicate significant differences between different samples at different periods（P < 0.05）.

图5 ‘早丰黄皮’和‘鸡心黄皮’果实发育过程中细胞抗氧化活性变化 No PBS wash值表示对细胞膜内和膜外抗氧化活性的评价，PBS wash值表示对细胞膜内抗氧化活性的评价。不同小写字母表示不同处理下两品种不同时期间差异显著（P < 0.05）。

Fig. 5 Cellular antioxtidant activity changes of‘Zaofeng’and‘Jixin’wampees during fruit development No PBS wash value represents the evaluation of antioxidant activity in and out of the cell membrane，and PBS wash value represents the evaluation of antioxidant activity in the cell membrane. Different lowercase letters indicate significant differences between two cultivars during different periods under different treatments（P < 0.05）.

图6 黄皮果实可溶性糖、有机酸组分及酚类化合物与抗氧化活性（ORAC和CAA）的相关性分析 *表示显著相关（0.8 < r < 0.9或-0.9 < r <-0.8），**表示极显著相关（r > 0.9或r <-0.9）。

Fig. 6 Correlation analysis among soluble sugar components，organic acids，phenolic compounds and antioxidant activities（ORAC and CAA） * represents for significant correlation（0.8 < r < 0.9 or -0.9 < r <-0.8），** represents for extremely significant correlation（r > 0.9 or r <-0.9）.

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‘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）

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‘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）

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