摘要
【目的】研究加工苹果品种的酚类物质组成及其与果实褐变的关系,为选择加工品种和加工工艺提供依据。【方法】利用Folin-C法和高效液相色谱法等测定分析了10个苹果加工品种(4个酿酒品种、6个制汁品种)的果实酚类物质组成、果实褐变度及多酚氧化酶活性。【结果】果实中酚类物质的含量和比例因品种类型而异,苦涩酿酒苹果总酚含量高于甜或酸苹果。原花青素、绿原酸、表儿茶素及儿茶素是苹果果肉中含量较高的酚类物质,苹果特征酚类物质根皮苷在苦绯甘品种中大量存在。果实的褐变度与总酚、原花青素、儿茶素和根皮苷相关性较高,绿原酸与果实的褐变度相关性较低。【结论】酚类物质含量与苹果加工品种类型有关,酿酒品种的总酚含量高于制汁品种。果实中黄烷-3-醇含量对褐变度影响较大。
[Objective] Polyphenolic compound in processing apple （Malus domestica Borkh.） varieties and the relationship between polyphenol content and enzymatic browning were studied in order to provide reference for raw material selection and processing method optimization. [ Method ] The content of polyphenol compound in 10 processing apple varieties （4 cider and 6 juice varieties） were analyzed using a Folin-Ciocalteu method and HPLC. Degree of browning and acitivities of polyphenol oxidase were also studied. [Result] The content and proportion of the polyphenol varied depending on varieties. Bitter varieties globally showed a higher polyphenol concentration than sweet or acid varieties. Proanthocyanidins, chlorogenic acid, （＋）-catechin, （-）-epicatechin were high-concentrated polyphenols in apple fruits. Phloridzin, the unique polyphenol of apple, was abundant in bitter variety Frequin rouge fruit. Total polyphenoics, proanthocyanidins, （＋）-catechin, and phloridzin had higher correlations with browning. The correlation was low between chlorogenic acid and browning. [Conclusion] The polyphenolic profiles were correlated with apple types. Cider apples contained more phenolics than juice apple varieties. The content of flavan-3-ol has close relationship with fruit browning.
出处
《中国农业科学》
CAS
CSCD
北大核心
2007年第11期2563-2568,共6页
Scientia Agricultura Sinica
基金
农业部"948"项目(981057)
关键词
苹果
加工品种
酚类物质
褐变
多酚氧化酶
Apple （Malus domestica Borkh.）
Processing varieties
Polyphenolic compounds
Browning
Polyphenol oxidase
