不同品种柿果成熟过程中果胶与单宁相互作用对其脱涩的影响
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摘要
本文通过电子舌评价柿果胶与柿单宁体外相互作用的涩味强度,结果显示柿果胶能显著降低柿单宁涩味。为验证柿果成熟过程中果胶与单宁的相互作用是否是导致其脱涩的原因之一,本文研究了不同品种柿果(日本甜柿上西早生、中国甜柿鄂柿一号、涩柿恭城水柿)在成熟过程中的单宁及果胶含量变化及涩味变化,结合切片染色观察单宁果胶的形态分布,讨论了不同品种柿果成熟过程中果胶与单宁互作对其脱涩的影响。切片染色结果表明3品种柿果在成熟过程中单宁和果胶有可能相互接触并结合;2种甜柿的可溶性单宁含量在其成熟过程中均能降至0.1%以下,涩柿的可溶性单宁含量降至0.4%,3种柿果的水溶性果胶含量并未完全呈上升趋势,表明可溶性单宁可能与水溶性果胶结合,二者的结合是引起柿果脱涩的因素之一,且对不同品种柿果的影响程度不一。
To investigate the possible relationship between deastringency of persimmon and the interaction of persimmon tannin and pectin, the effect of pectin on tannin astringency was evaluated by a electronic tongue. The astringency of a solution of tannins from persimmon fruit was significantly reduced by the addition of pectin, suggesting that the interaction between tannin and pectin during the persimmon maturation might play an important role in reducing persimmon astringency. The content of both tannin and pectin and their morphological distribution in two non-astringent cultivars('Shangxizaosheng' and 'Eshi 1') and one astringent cultivar('Gongchengshuishi') during maturity were determined. The results of morphological distribution of both tannin and pectin showed that the tannin and pectin of the three varieties of persimmon fruit might contact and combine with each other during the maturing process. The soluble tannin contents of the two non-astringency persimmons were reduced to less than 0.1%, and the tannin content of astringency persimmon decreased to 0.4% during maturity. The increases in water-soluble pectin content of all the three kinds of persimmons were not found, indicating that the soluble tannin might be combined with the water-soluble pectin. Their combination was the cause of deastringency of the persimmon. The effects of interaction between tannin and pectin on deastringency during the different varieties persimmons maturation were different.
To investigate the possible relationship between deastringency of persimmon and the interaction of persimmon tannin and pectin, the effect of pectin on tannin astringency was evaluated by a electronic tongue. The astringency of a solution of tannins from persimmon fruit was significantly reduced by the addition of pectin, suggesting that the interaction between tannin and pectin during the persimmon maturation might play an important role in reducing persimmon astringency. The content of both tannin and pectin and their morphological distribution in two non-astringent cultivars('Shangxizaosheng' and 'Eshi 1') and one astringent cultivar('Gongchengshuishi') during maturity were determined. The results of morphological distribution of both tannin and pectin showed that the tannin and pectin of the three varieties of persimmon fruit might contact and combine with each other during the maturing process. The soluble tannin contents of the two non-astringency persimmons were reduced to less than 0.1%, and the tannin content of astringency persimmon decreased to 0.4% during maturity. The increases in water-soluble pectin content of all the three kinds of persimmons were not found, indicating that the soluble tannin might be combined with the water-soluble pectin. Their combination was the cause of deastringency of the persimmon. The effects of interaction between tannin and pectin on deastringency during the different varieties persimmons maturation were different.
引文
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[3]蔡健,宋华,徐良,等.柿子资源开发与利用[J].食品研究与开发,2005,26(6):115-117CAI Jian,SONG Hua,XU Liang,et al.Synthetical development and utilization of the persimmon resource[J].Food Research and Development,2005,26(6):115-117
[4]陈美红.柿单宁抗氧化活性及水解工艺研究[D].武汉:华中农业大学,2009CHEN Mei-hong.The study on antioxidant activities and degration process of persimmon tannin[D].Wuhan:Huazhong Agriculture University,2009
[5]Zou B,Li C,Chen J,et al.High molecular weight persimmon tannin is a potent hypolipidemic in high-cholesterol diet fed rats[J].Food Research International,2012,48(2):970-977
[6]Nazir A,Wani S M,Gani A,et al.Nutritional,antioxidant and antiproliferative properties of persimmon(Diospyros kaki)-a minor fruit of J&K India[J].International Journal of Advanced Research,2013,1:545-554
[7]Gorinstein S,Leontowicz H,Leontowicz M,et al.Influence of two cultivars of persimmon on atherosclerosis indices in rats fed cholesterol-containing diets:Investigation in vitro and in vivo[J].Nutrition,2011,27(7):838-846
[8]Gu H,Li C,Dong X,et al.Inhibition of Agkistrodon acutus and Agkistrodon halys Pallas venom activities by high molecular weight tannin from persimmon pulp[C]//VInternational Symposium on Persimmon 996.2012:427-436
[9]宿福园.参与柿单宁代谢的MYB、b HLH及WD40转录因子基因的克隆及分析[D].武汉:华中农业大学,2012SU Fu-yuan.Isolation and characterization of MYB,basic helix-loop-helix and WD40 transcription factors genes involved in persimmon proanthocyanidin metabolism[D].Wuhan:Huazhong Agriculture University,2012
[10]Mohnen D.Pectin structure and biosynthesis[J].Current Opinion in Plant Biology,2008,11(3):266
[11]Taira S,Ono M,Matsumoto N.Reduction of persimmon astringency by complex formation between pectin and tannins[J].Postharvest Biology&Technology,1997,12(3):265-271
[12]Taira S.Reduction of astringency in persimmon caused by adhesion of tannins to cell wall fragments[J].Acta Hortic,1997,436(436):235-241
[13]陈多多.“胃柿石”形成风险初探[D].武汉:华中农业大学,2018CHEN Duo-do.Preliminary study on the risk of the formation of"persimmon bezoars"[D].Wuhan:Huazhong Agriculture University,2018
[14]Moore J P,Nguema-Ona E,Fangel J U,et al.Profiling the main cell wall polysaccharides of grapevine leaves using high-throughput and fractionation methods[J].Carbohydrate Polymers,2014,99:190-198
[15]Strasburger E.Handbook of Practical Botany[M].NewYork:The MacMillan Company,1924
[16]白蕾.水稻脆茎和卷叶突变体的解剖和化学特性及其生理生态学特征[D].兰州:兰州大学,2008BAI Lei.The anatomical and chemical characteristics of a culm-brittleness and a leaf-rolling mutants of rice and their ecophysiological properties[D].Lanzhou:Lanzhou University,2008
[17]Eaks I L.Ripening and astringency removal in persimmon fruits[J].Proc Am Soc Hortic Sci,1967,91:868-875
[18]Oshida M,Yonemori K,Sugiura A.On the nature of coagulated tannins in astringent-type persimmon fruit after an artificial treatment of astringency removal[J].Postharvest Biol Technol,1996,8(4):317-327
[19]尚雪波,帅鸣.柑橘皮中果胶含量的测定[J].湖南农业科学,2010,9:88-90SHANG Xue-bo,SHUAI Ming.Determination of pectin content in citrus peel[J].Hunan Agricultural Sciences,2010,9:88-90
[20]Yusuke Tahara,Kiyoshi Toko.Electronic tongues-a review[J].Ieee Sensors Journal,2013,13(8):3001-3011
[21]Hayashi N,Ujihara T,Kohata K.Reduction of catechin astringency by the complexation of gallate-type catechins with pectin[J].Bioscience Biotechnology&Biochemistry,2005,69(7):1306-1310
[22]费学谦,周立红,王劲凤.柿自然脱涩能力与单宁细胞发育规律的研究[J].林业科学研究,1996,9(1):27-31FEI Xue-qian,ZHOU Li-hong,WANG Jin-feng.Relationship between the capcity of deastrigency and development of tannin cell in persimmon fruits[J].Forest Research,1996,9(1):27-31
[23]Tessmer Magda Andréia,Kluge R A,Appezzato-da-Glória Beatriz.The accumulation of tannins during the development of‘Giombo’and‘Fuyu’persimmon fruits[J].Scientia Horticulturae,2014,172:292-299
[24]Kato K.The condition of tannin and sugar extraction,the relation of tannin concentration to astringency and the behaviour of ethanol during the de-astringency by ethanol in persimmon fruits[J].Journal of the Japanese Society for Horticultural Science,1984,53:127-134
[25]Yamada M,Taira S,Ohtsuki M,et al.Varietal differences in the ease of astringency removal by carbon dioxide gas and ethanol vapor treatments among Oriental astringent persimmons of Japanese and Chinese origin[J].Scientia Horticulturae,2002,94:63-72
[26]Yonemori K,Matsushima J.Property of development of the tannin cells in non-astringent type fruits of Japanese persimmon(Diospyros kaki)and its relationship to natural deastringency[J].Journal of the Japanese Society for Horticultural Science,1985,54(2):201-208
[27]王燕.中国原产完全甜柿自然脱涩机理研究[D].武汉:华中农业大学,2010WANG Yan.The mechanism of natural astrigency-loss in Chinese pollination-cons and non-astrigency persimmons[D].Wuhan:Huazhong Agriculture University,2010
[28]陈道明.中国原产完全甜柿‘鄂柿1号’自然脱涩特点研究[D].武汉:华中农业大学,2008CHEN Dao-ming.Study on natural loss propety of aatringency in‘Eshi 1’,a PCNA cultivar newly found in central China[D].Wuhan:Huanzhong Agriculture University,2010
[29]Guan C F,Chen L,Chen W X,et al.SSAP analysis reveals candidate genes associated with deastringency in persimmon(Diospyros kaki Thunb.)treated with 40℃water[J].Tree Genetics and Genomes,2015,11(2):20-24
[30]关长飞.中国甜柿c DNA-SSAP文库构建及自然脱涩相关基因功能验证[D].武汉:华中农业大学,2016GUAN Chang-fei.Construction of eDNA-SSAP library and functional confirmation of genes involved in natural deastringency in C-PCNA persimmon[D].Wuhan:Huazhong Agriculture University,2016
[2]George A P,Mowat A D,Collins R J,et al.The pattern and control of reproductive development in non-astringent persimmon(Diospyros kaki,L.):A review[J].Scientia Horticulturae,1997,70(2-3):93-122
[3]蔡健,宋华,徐良,等.柿子资源开发与利用[J].食品研究与开发,2005,26(6):115-117CAI Jian,SONG Hua,XU Liang,et al.Synthetical development and utilization of the persimmon resource[J].Food Research and Development,2005,26(6):115-117
[4]陈美红.柿单宁抗氧化活性及水解工艺研究[D].武汉:华中农业大学,2009CHEN Mei-hong.The study on antioxidant activities and degration process of persimmon tannin[D].Wuhan:Huazhong Agriculture University,2009
[5]Zou B,Li C,Chen J,et al.High molecular weight persimmon tannin is a potent hypolipidemic in high-cholesterol diet fed rats[J].Food Research International,2012,48(2):970-977
[6]Nazir A,Wani S M,Gani A,et al.Nutritional,antioxidant and antiproliferative properties of persimmon(Diospyros kaki)-a minor fruit of J&K India[J].International Journal of Advanced Research,2013,1:545-554
[7]Gorinstein S,Leontowicz H,Leontowicz M,et al.Influence of two cultivars of persimmon on atherosclerosis indices in rats fed cholesterol-containing diets:Investigation in vitro and in vivo[J].Nutrition,2011,27(7):838-846
[8]Gu H,Li C,Dong X,et al.Inhibition of Agkistrodon acutus and Agkistrodon halys Pallas venom activities by high molecular weight tannin from persimmon pulp[C]//VInternational Symposium on Persimmon 996.2012:427-436
[9]宿福园.参与柿单宁代谢的MYB、b HLH及WD40转录因子基因的克隆及分析[D].武汉:华中农业大学,2012SU Fu-yuan.Isolation and characterization of MYB,basic helix-loop-helix and WD40 transcription factors genes involved in persimmon proanthocyanidin metabolism[D].Wuhan:Huazhong Agriculture University,2012
[10]Mohnen D.Pectin structure and biosynthesis[J].Current Opinion in Plant Biology,2008,11(3):266
[11]Taira S,Ono M,Matsumoto N.Reduction of persimmon astringency by complex formation between pectin and tannins[J].Postharvest Biology&Technology,1997,12(3):265-271
[12]Taira S.Reduction of astringency in persimmon caused by adhesion of tannins to cell wall fragments[J].Acta Hortic,1997,436(436):235-241
[13]陈多多.“胃柿石”形成风险初探[D].武汉:华中农业大学,2018CHEN Duo-do.Preliminary study on the risk of the formation of"persimmon bezoars"[D].Wuhan:Huazhong Agriculture University,2018
[14]Moore J P,Nguema-Ona E,Fangel J U,et al.Profiling the main cell wall polysaccharides of grapevine leaves using high-throughput and fractionation methods[J].Carbohydrate Polymers,2014,99:190-198
[15]Strasburger E.Handbook of Practical Botany[M].NewYork:The MacMillan Company,1924
[16]白蕾.水稻脆茎和卷叶突变体的解剖和化学特性及其生理生态学特征[D].兰州:兰州大学,2008BAI Lei.The anatomical and chemical characteristics of a culm-brittleness and a leaf-rolling mutants of rice and their ecophysiological properties[D].Lanzhou:Lanzhou University,2008
[17]Eaks I L.Ripening and astringency removal in persimmon fruits[J].Proc Am Soc Hortic Sci,1967,91:868-875
[18]Oshida M,Yonemori K,Sugiura A.On the nature of coagulated tannins in astringent-type persimmon fruit after an artificial treatment of astringency removal[J].Postharvest Biol Technol,1996,8(4):317-327
[19]尚雪波,帅鸣.柑橘皮中果胶含量的测定[J].湖南农业科学,2010,9:88-90SHANG Xue-bo,SHUAI Ming.Determination of pectin content in citrus peel[J].Hunan Agricultural Sciences,2010,9:88-90
[20]Yusuke Tahara,Kiyoshi Toko.Electronic tongues-a review[J].Ieee Sensors Journal,2013,13(8):3001-3011
[21]Hayashi N,Ujihara T,Kohata K.Reduction of catechin astringency by the complexation of gallate-type catechins with pectin[J].Bioscience Biotechnology&Biochemistry,2005,69(7):1306-1310
[22]费学谦,周立红,王劲凤.柿自然脱涩能力与单宁细胞发育规律的研究[J].林业科学研究,1996,9(1):27-31FEI Xue-qian,ZHOU Li-hong,WANG Jin-feng.Relationship between the capcity of deastrigency and development of tannin cell in persimmon fruits[J].Forest Research,1996,9(1):27-31
[23]Tessmer Magda Andréia,Kluge R A,Appezzato-da-Glória Beatriz.The accumulation of tannins during the development of‘Giombo’and‘Fuyu’persimmon fruits[J].Scientia Horticulturae,2014,172:292-299
[24]Kato K.The condition of tannin and sugar extraction,the relation of tannin concentration to astringency and the behaviour of ethanol during the de-astringency by ethanol in persimmon fruits[J].Journal of the Japanese Society for Horticultural Science,1984,53:127-134
[25]Yamada M,Taira S,Ohtsuki M,et al.Varietal differences in the ease of astringency removal by carbon dioxide gas and ethanol vapor treatments among Oriental astringent persimmons of Japanese and Chinese origin[J].Scientia Horticulturae,2002,94:63-72
[26]Yonemori K,Matsushima J.Property of development of the tannin cells in non-astringent type fruits of Japanese persimmon(Diospyros kaki)and its relationship to natural deastringency[J].Journal of the Japanese Society for Horticultural Science,1985,54(2):201-208
[27]王燕.中国原产完全甜柿自然脱涩机理研究[D].武汉:华中农业大学,2010WANG Yan.The mechanism of natural astrigency-loss in Chinese pollination-cons and non-astrigency persimmons[D].Wuhan:Huazhong Agriculture University,2010
[28]陈道明.中国原产完全甜柿‘鄂柿1号’自然脱涩特点研究[D].武汉:华中农业大学,2008CHEN Dao-ming.Study on natural loss propety of aatringency in‘Eshi 1’,a PCNA cultivar newly found in central China[D].Wuhan:Huanzhong Agriculture University,2010
[29]Guan C F,Chen L,Chen W X,et al.SSAP analysis reveals candidate genes associated with deastringency in persimmon(Diospyros kaki Thunb.)treated with 40℃water[J].Tree Genetics and Genomes,2015,11(2):20-24
[30]关长飞.中国甜柿c DNA-SSAP文库构建及自然脱涩相关基因功能验证[D].武汉:华中农业大学,2016GUAN Chang-fei.Construction of eDNA-SSAP library and functional confirmation of genes involved in natural deastringency in C-PCNA persimmon[D].Wuhan:Huazhong Agriculture University,2016