【作者】 乜兰春； 孙建设；

【Author】 Nie Lanchun Sun Jianshe (Horticulture College,Agriculture University of Hebei,Baoding 071001)

【机构】 河北农业大学园艺学院；

【摘要】 用高效液相色谱仪测定了不同品种苹果果实绿原酸、儿茶素、表儿茶素、根皮素和槲皮素等主要酚类物质的含量。结果表明,不同品种苹果果肉酚类物质总量以富士和新红星最高,金冠最低。富士苹果果肉酚类物质以绿原酸为主,新红星和王林苹果果肉以表儿茶素为主。不同品种苹果果皮酚类物质总量以新红星最高,各品种苹果果皮酚类物质总量均高于果肉。果皮中酚类物质以黄烷-3-醇类为主更多还原

【Abstract】 Contents of phenolic compounds such as chlorogenic acid,(+)catechin,(-)-epicatechin, phloridzin and quercetin in apple of 5 cultivars were determined by HPLC.The result indicated that the total contents of phenolic compounds in flesh was the highest in Fuji and Starkrimson and the lowest in Golden Delicious.Chlorogenic acid was found to be the main phenolic compound in flesh of Fuji and epicatechin was in Starkrimson and Orin.The content of total phenolic compounds in peel was higher than in flesh.Starkrimson contents the highest phenolic compounds among the 5 cultivars.Flavan-3-ols was found to be the main phenolic compounds in apple peel.更多还原