‘菲尔杜德’和‘托拉蜜’红树莓果实发育过程中5种酚类物质含量的研究

Study on the content of 5 kinds of phenolic compounds during the fruit development of red raspberry ‘Fertod Zamatos’ and ‘Tulameen’

中文关键词:  红树莓  果实  发育  酚类物质  咖啡酸  阿魏酸  儿茶素

英文关键词:red raspberry  fruit  development  phenolic compounds  caffeic acid  ferulic acid  catechin

中文摘要:

      目的 研究‘菲尔杜德’和‘托拉蜜’红树莓不同发育时期果实的5种酚类物质含量变化规律。方法 采用高效液相色谱法, 选择C18色谱柱(200 mm×4.6 mm, 5 μm), 以乙腈和0.5%乙酸水溶液为流动相进行梯度洗脱, 对两品种红树莓4个发育时期果实(青果、黄果、红果、深红果)中咖啡酸、阿魏酸、儿茶素、表儿茶素和芦丁的含量进行分析测定; 检测波长为280 nm, 流速为0.8 mL/min, 柱温为25 ℃。结果 红树莓从青果发育到深红果的过程中, ‘菲尔杜德’和‘托拉蜜’的咖啡酸含量均呈先下降后上升的趋势, 深红果的咖啡酸含量最高, 最高值分别为16.383、60.815 mg/100 g FW, ‘托拉蜜’深红果的咖啡酸含量极显著高于‘菲尔杜德’(P<0.01); 两品种的阿魏酸、儿茶素、表儿茶素、芦丁含量均呈下降趋势, 均为青果的含量最高, 阿魏酸最高含量分别为163.752和143.148 mg/100 g FW, 儿茶素最高含量分别为543.915和139.058 mg/100 g FW, 表儿茶素最高含量分别为2.079和1.603 mg/100 g FW, 芦丁最高含量分别为0.906和0.651 mg/100 g FW。‘菲尔杜德’青果的阿魏酸、儿茶素、表儿茶素、芦丁含量极显著高于‘托拉蜜’青果(P<0.01)。结论 在‘菲尔杜德’和‘托拉蜜’红树莓果实发育过程中, 5种酚类物质的含量变化规律在两品种间一致, 采摘‘菲尔杜德’青果时期的果实可得到最高含量的阿魏酸、儿茶素、表儿茶素、芦丁, 采摘‘托拉蜜’深红果时期的果实可得到最高含量的咖啡酸。本研究为更好地利用其酚类物质研发营养保健食品及药物提供了理论依据。

英文摘要:

      Objective To study the change rules of 5 kinds of phenolic compounds content of ‘Fertod Zamatos’ and ‘Tulameen’ red raspberry fruits during different development. Methods The content of caffeic acid, ferulic acid, catechin, epicatechin and rutin in 4 developmental stages fruits (green fruit, yellow fruit, red fruit and dark red fruit) of 2 varieties of red raspberry was analyzed and determined simultaneously by high performance liquid chromatography on a C18 column (200 mm×4.6 mm, 5 μm), using acetonitrile and 0.5% acetic acid aqueous solution as mobile phases for gradient elution. The detection wavelength was 280 nm, the flow rate was 0.8 mL/min, and the column temperature was 25 ℃. Results During the development of red raspberry from green fruit to dark red fruit, the content of caffeic acid in ‘Fertod Zamatos’ and ‘Tulameen’ showed a trend of falling firstly and then rising, the content of caffeic acid in dark red fruit was the highest, with the highest values being 16.383 and 60.815 mg/100 g FW, respectively. The content of caffeic acid in ‘Tulameen’ dark red fruit was significantly higher than that in ‘Fertod Zamatos’ (P<0.01); the content of ferulic acid, catechin, epicatechin and rutin of 2 varieties showed a downward trend, and the content of green fruit was the highest, the highest content of ferulic acid was 163.752 and 143.148 mg/100 g FW, respectively, the highest content of catechin was 543.915 and 139.058 mg/100 g FW, respectively, the highest content of epicatechin was 2.079 and 1.603 mg/100 g FW, respectively, and the highest content of rutin was 0.906 and 0.651 mg/100 g FW, respectively. The content of ferulic acid, catechin, epicatechin and rutin in ‘Fertod Zamatos’ green fruit was significantly higher than that in ‘Tulameen’ green fruit (P<0.01). Conclusion During the fruit development of ‘Fertod Zamatos’ and ‘Tulameen’ red raspberries, the content variation of five phenolics is consistent between 2 varieties, the highest content of ferulic acid, catechin, epicatechin and rutin can be obtained from the fruits of ‘Fertod Zamatos’ green fruit period, and the highest content of caffeic acid can be obtained from the fruits of ‘Tulameen’ dark red fruit period. This study provides a theoretical basis for making better use of its phenolic compounds to develop nutritional and health food and drugs.