【摘要】 为探讨苹果果实酚类物质组成与褐变的相关性,本研究以响富、烟富8、烟富10和普通苹果为试材,测定果实褐变度及总酚含量,并采用超高效液相色谱(UPLC)及液相色谱-质谱联用技术(LC-MS)对苹果中儿茶素、绿原酸、隐绿原酸、表儿茶素、根皮苷、根皮素、原花青素B2、原花青素B4、槲皮素3-半乳糖苷、槲皮苷10种酚类的组成和含量进行分析。结果表明,烟富10的总酚含量以及褐变度较高,且仅在烟富10中检测到槲皮素3-半乳糖苷;不同品种中绿原酸含量均最高,根皮苷、表儿茶素含量较高,为主要的酚类物质;3个优系富士品种果实的褐变度与总酚含量、儿茶素、表儿茶素、根皮苷、绿原酸、槲皮素3-半乳糖苷均呈极显著正相关,果实总酚含量对褐变度影响最大。更多还原

【Abstract】 In order to clear the relationship of polyphenol compounds and browning in apple fruits, 3 apple varieties, named Xiangfu, Yantai Fuji 8 and Yantai Fuji 10, were used as materials to detect the fruit browning degrees and total phenolics contents. Among them, the contents of polyphenol compounds including catechin, chlorogenic acid, cryptochlorogenic acid, epicatechin, phloridzin, phloretin, procyanidin B2, procyanidin B4, quercetin 3-galactoside and quercetin were analyzed by ultra performance liquid chromatography(UPLC) and liquid chromatography-mass spectrometry(LC-MS). The results were as follows. The content of total phenolics and browning degree of Yantai Fuji 10 were significantly higher, and quercetin 3-galactoside was only detected from Yantai Fuji 10. The content of chlorogenic acid was the highest in different varieties followed by phloridzin and epicatechin in sequence, which were the main composition of phenolic substances in Fuji apple. The contents of total phenolics, catechin, epicatechin, phloridzin, chlorogenic acid and quercetin 3-galactoside had extremely significant positive relationships with fruit browning, and total phenolics showed the largest effects on the browning degree.更多还原