梨果实酚类物质与酶促褐变底物的研究

园艺学报 ›› 2011, Vol. 38 ›› Issue (1): 7-14.

梨果实酚类物质与酶促褐变底物的研究

袁江1,2，张绍铃1，曹玉芬2,*，吴俊1,*，田路明2，陶书田1，董星光2

（1南京农业大学梨工程技术研究中心，南京 210095；2农业部果树种质资源利用重点开放实验室，辽宁兴城 125100）

收稿日期:2010-05-12 修回日期:2010-08-17 出版日期:2011-01-25 发布日期:2011-01-25
通讯作者: 吴俊

Polyphenolic Compound and Substances Determination of Enzymatic Browning in Pear

YUAN Jiang1,2，ZHANG Shao-ling1，CAO Yu-fen2,*，WU Jun1,*，TIAN Lu-ming2，TAO Shu-tian1，and DONG Xing-guang2

（1Centre of Pear Engineering Technology Research，Nanjing Agricultural University，Nanjing 210095，China；2Key Laboratory of Fruit Germplasm Resources Utilization，Ministry of Agriculture，Xingcheng，Liaoning 125100，China）

Received:2010-05-12 Revised:2010-08-17 Online:2011-01-25 Published:2011-01-25
Contact: WU Jun

摘要/Abstract

摘要： 对我国分属不同栽培系统及种间杂交种的10个梨品种果实酚类物质含量进行了系统比较研究。结果表明：高相液相色谱法可检测到梨果中10种酚类物质，不同系统及品种的果实中酚类物质含量差异很大，其中绿原酸平均含量最高，香草醛、芦丁、表儿茶素、儿茶素含量较高，为主要的酚类物质；咖啡酸平均含量最低。对总多酚、绿原酸、表儿茶素、儿茶素、抗氧化活性与褐变的灰色关联分析表明：梨果实总多酚含量对褐变度影响最大，绿原酸含量对褐变度影响其次，果实抗氧化活性对褐变的影响最小。不同酚类物质中绿原酸含量最高，且与多酚氧化酶结合能力最强，为最主要的褐变底物。

关键词: 梨, 酚类物质, 酶促褐变, 底物

Abstract: The phenolic compound content，categories，and substrate for enzymatic browning in 10 cultivars，which belong to different species and inter-specific hybridization of pear（Pyrus L.）in China，were investigated intensively in this paper. The results showed that 10 different phenolic compounds were identified in fresh fruit with high performance liquid chromatography（HPLC）analysis. The content of phenolic compounds exhibited high difference among different cultivars and species，and average content of chlorogenic acid was the highest，and followed by vanillin，violaquereitrin，epicatechin and catechin in sequence. Thus，these five phenolic compounds were major phenolic substances in pear fruit；Whereas，average content of caffeic acid was the lowest. The gray correlation of total phenols，chlorogenic acid，epicatechin，catechin and antioxidative activity with browning revealed that total phenols showed the primary effects on browing and followed by chlorogenic acid. Comparatively，the antioxidative activity showed the lowest effect on browning. Chlorogenic acid should be the primary browning substance because of the highest content in fruit and capacity in combination with polyphenol oxidases（PPO）.

Key words: pear, enzymatic browning, phenolic compound, substance

中图分类号:

S 661.2

袁江;张绍铃;曹玉芬;吴俊;田路明;陶书田;董星光. 梨果实酚类物质与酶促褐变底物的研究[J]. 园艺学报, 2011, 38(1): 7-14.

YUAN Jiang;ZHANG Shao-ling;CAO Yu-fen;WU Jun;TIAN Lu-ming;TAO Shu-tian;and DONG Xing-guang. Polyphenolic Compound and Substances Determination of Enzymatic Browning in Pear[J]. ACTA HORTICULTURAE SINICA, 2011, 38(1): 7-14.

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