荸荠种杨梅的疏果和落果功能性成分研究
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摘要
对荸荠种杨梅的疏果和落果中主要功能性成分:总酚、黄酮类化合物、苹果酸、柠檬酸、总酸进行了测定。结果表明:疏果和落果之间的同一功能性成分含量存在显著性差异,且疏果中含量均高于落果。实验为荸荠种杨梅的疏果和落果的资源利用及应用开发提供一定的理论基础。
The main functional components such as total phenols, flavonoids, malic acid, citric acid and total acid in plucked young fruits and fallen fruits of Biji zhong Myrica rubra were determined. The results showed that there was a significant difference in the content of the same functional components between plucked young fruit and fallen fruit, and the content of plucked young fruit was higher than that of fallen fruit. The experiment provides some theoretical basis for the resource utilization and application development of the plucked young fruit and fallen fruits of the Biji zhong Myrica rubra.
The main functional components such as total phenols, flavonoids, malic acid, citric acid and total acid in plucked young fruits and fallen fruits of Biji zhong Myrica rubra were determined. The results showed that there was a significant difference in the content of the same functional components between plucked young fruit and fallen fruit, and the content of plucked young fruit was higher than that of fallen fruit. The experiment provides some theoretical basis for the resource utilization and application development of the plucked young fruit and fallen fruits of the Biji zhong Myrica rubra.
引文
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[8] 梁森苗,任海英,郑锡良,等.杨梅采前落果及其安全防控对策[J].中国南方果树,2014,43(06):126-127.
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[10] 孙珊,夏新兴,童树华,等.杨梅衰老机理及保鲜技术研究进展[J].纸和造纸,2016,35(06):24-28.
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[13] Feng C,Chen M,Xu C,Bai L,Yin X,Li X.Transcriptomic analysis of Chinese bayberry (Myrica rubra) fruit developmentandripening using RNA-Seq[J].BMC Genomics,2012,13(1):19-33.
[14] 梁森苗,徐云焕,王伟,等.杨梅果实发育过程中外观及主要营养品质形成规律研究[J].核农学报,2016,30(06):1135-1142.
[15] Fang Z,Bhandari B.Effect of spray drying and storage on the stability of bayberry polyphenols[J].Food Chem,2011,129(3):1139-1147
[16] 蒋侬辉,钟云,曾继吾,等.杨梅成熟期间有机酸、糖的动态变化研究[J].食品科学,2013,34(18):235-238.
[17] 程海燕,戚向阳,岳晶念.超声波辅助提取杨梅果实中黄酮类化合物的工艺研究[J].现代食品科技,2009,25(09):1066-1069.
[18] 解红霞,陈相艳,王文亮,等.不同干燥方式对杨梅中总多酚和花青素含量的影响[J].食品科技,2014,39(02):96-98+103.
[19] 潘向荣.杨梅抗氧化特性研究[D].浙江大学,2002.
[20] 刘文静,潘葳.采用反相高效液相色谱法同时测定杨梅果实中的有机酸[J].热带作物学报,2011,32(01):172-175.
[2] 李兴军,李三玉.中国杨梅研究进展[J].四川农业大学学报,1999,(02):224-229.
[3] 张伟清,林媚,冯先桔,等.杨梅的营养保健价值及其加工技术进展[J].浙江柑橘,2012,29(04):26-30.
[4] 夏其乐.杨梅的营养价值及其加工进展[J].中国食物与营养,2005,(06):21-22.
[5] 张泽煌.杨梅果实氨基酸组成及营养评价[J].热带作物报,2012,33(12):2279-2283.
[6] 林旭东,凌建刚,朱麟,等.杨梅活性成分的药理作用与产品开发[J].农产品加工,2015(20):56-59+62.
[7] Chen Z L.The history of bayberry[J].J Fruit Sci,1996,13(1):59-61.
[8] 梁森苗,任海英,郑锡良,等.杨梅采前落果及其安全防控对策[J].中国南方果树,2014,43(06):126-127.
[9] 励建荣.杨梅保鲜及深加工关键技术研究[D].浙江大学,2002.
[10] 孙珊,夏新兴,童树华,等.杨梅衰老机理及保鲜技术研究进展[J].纸和造纸,2016,35(06):24-28.
[11] 倪海枝,陈方永,王引,等.杨梅采后保鲜技术研究进展[J].保鲜与加工,2012,12(04):47-51.
[12] 杨震峰.杨梅果实抗氧化特性及保鲜技术研究[D].南京农业大学,2007.
[13] Feng C,Chen M,Xu C,Bai L,Yin X,Li X.Transcriptomic analysis of Chinese bayberry (Myrica rubra) fruit developmentandripening using RNA-Seq[J].BMC Genomics,2012,13(1):19-33.
[14] 梁森苗,徐云焕,王伟,等.杨梅果实发育过程中外观及主要营养品质形成规律研究[J].核农学报,2016,30(06):1135-1142.
[15] Fang Z,Bhandari B.Effect of spray drying and storage on the stability of bayberry polyphenols[J].Food Chem,2011,129(3):1139-1147
[16] 蒋侬辉,钟云,曾继吾,等.杨梅成熟期间有机酸、糖的动态变化研究[J].食品科学,2013,34(18):235-238.
[17] 程海燕,戚向阳,岳晶念.超声波辅助提取杨梅果实中黄酮类化合物的工艺研究[J].现代食品科技,2009,25(09):1066-1069.
[18] 解红霞,陈相艳,王文亮,等.不同干燥方式对杨梅中总多酚和花青素含量的影响[J].食品科技,2014,39(02):96-98+103.
[19] 潘向荣.杨梅抗氧化特性研究[D].浙江大学,2002.
[20] 刘文静,潘葳.采用反相高效液相色谱法同时测定杨梅果实中的有机酸[J].热带作物学报,2011,32(01):172-175.