黑果枸杞的黑色与白色浆果内含物含量比较分析
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摘要
在2013～2015年青海省黑果枸杞资源调查中发现了白色浆果类型材料,该研究对白果和黑果在成熟后期——3个发育期(Ⅰ～Ⅲ)的果实表型以及使其浆果具有营养和药理价值的重要活性化合物进行了测定分析。结果表明:(1)黑果枸杞白色和黑色浆果的发育进程相近,果型一致,体积、质量差异不明显。(2)花青素在黑色浆果中于第Ⅱ时期含量最高(17.18mg/g),而在白色浆果中的3个测定时期均极低,花青素的消失是果实颜色呈现白色的根本原因。(3)多酚、多糖和维生素E在黑、白色浆果中都存在,且均在成熟后期的Ⅱ、Ⅲ时期含量达到最高,但三者在各个时期白色浆果中的含量均显著低于黑色浆果。(4)在浆果中检测的17种矿质元素,其中在白色浆果中有10种元素(B、Ca、Li、Mg、Mn、Na、Si、K、Zn和Al)的含量较黑色浆果高。该研究为黑果枸杞品种选育、黑果枸杞白色果实营养价值的评判和其适应性研究奠定了基础。
A resource survey from 2013 to 2015 found white berries in Qinghai Province.The phenotype and main active compounds were determined in the two berries at three stages(Ⅰ～Ⅲ)to compare the differences.The results showed that:(1)the shape of white fruit and black fruit were the same,and there was no significant difference in volume and mass.(2)Anthocyanin content in black fruit at the second period up to 17.18 mg/g fresh weight and in white fruit was extremely low in all three periods.The lack of anthocyanin caused the appearance of white fruits.(3)The total polyphenol,polysaccharides and vitamin E were found in black and white fruits,and the content all of them reached the highest at stageⅡ,Ⅲ.Although the content of these active substances in white fruits was considerable,they were significantly low-er than that of black fruits in all developmental stages.(4)Ten of the seventeen mineral elements(B,Ca,Li,Mg,Mn,Na,Si,K,Zn and Al)are dominant in the white fruit.This study provided basic data for the variety selection,nutrition value evaluation and adaptability of white fruit from Lycium ruthenicum Murr.
A resource survey from 2013 to 2015 found white berries in Qinghai Province.The phenotype and main active compounds were determined in the two berries at three stages(Ⅰ～Ⅲ)to compare the differences.The results showed that:(1)the shape of white fruit and black fruit were the same,and there was no significant difference in volume and mass.(2)Anthocyanin content in black fruit at the second period up to 17.18 mg/g fresh weight and in white fruit was extremely low in all three periods.The lack of anthocyanin caused the appearance of white fruits.(3)The total polyphenol,polysaccharides and vitamin E were found in black and white fruits,and the content all of them reached the highest at stageⅡ,Ⅲ.Although the content of these active substances in white fruits was considerable,they were significantly low-er than that of black fruits in all developmental stages.(4)Ten of the seventeen mineral elements(B,Ca,Li,Mg,Mn,Na,Si,K,Zn and Al)are dominant in the white fruit.This study provided basic data for the variety selection,nutrition value evaluation and adaptability of white fruit from Lycium ruthenicum Murr.
引文
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[21]祝志欣,鲁迎青.花青素代谢途径与植物颜色变异[J].植物学报,2016,51(1):107-119.ZHU Z X,LU Y Q.Plant color mutants and the anthocyanin pathway[J].Chinese Bulletin of Botany,2016,51(1):107-119.
[22]MOYER R A,HUMMER K E,FINN C E,et al.Anthocyanins,phenolics,and antioxidant capacity in diverse small fruits:vaccinium,rubus,and ribes[J].Journal of Agricultural&Food Chemistry,2002,50(3):519-25.
[23]WU X,BEECHER G,HOLDEN J,et al.Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption[J].Journal of Agricultural and Food Chemistry,2006,54(11):4 069-4 075.
[2]PENG Q,LV X,XU Q,et al.Isolation and structural characterization of the polysaccharide LRGP1from Lycium ruthenicum[J].Carbohydrate Polymers,2012,90(1):95-101.
[3]ZENG S,WU M,ZOU C,et al.Comparative analysis of anthocyanin biosynthesis during fruit development in two Lycium species[J].Physiologia Plantarum,2014,150(4):505-516.
[4]ALTINTAS A,KOSAR M,KIRIMER N,et al.Composition of the essential oils of Lycium barbarum and L.ruthenicum fruits[J].Chemistry of Natural Compounds,2006,42(1):24-25.
[5]POTTERAT O.Goji(Lycium barbarum and L.chinense):Phytochemistry,pharmacology and safety in the perspective of traditional uses and recent popularity[J].Planta Medica,2010,76(1):7-19.
[6]LI J,ZHAO H Y,YUAN H,et al.Study on the pigment of Lycium ruthenicum Murr.[J].Food Sciences,2006,27(10):146-151.
[7]LIU L,SUN Y,LAURA T,et al.Determination of polyphenolic content and antioxidant activity of Kudingcha made from Ilex kudingcha,C.J.Tseng[J].Food Chemistry,2009,112(1):35-41.
[8]ROBARDS K,PRENZLER P,TUCKER G,et al.Phenolic compounds and their role in oxidative processes in fruits[J].Food Chemistry,1999,66(4):401-436.
[9]LOWE J,MARTH J.A genetic approach to Mammalian glycan function[J].Annual Review of Biochemistry,2003,72(1):643-691.
[10]TOKALiOGLU S.Determination of trace elements in commonly consumed medicinal herbs by ICP-MS and multivariate analysis[J].Food Chemistry,2012,134(4):2 504-2 508.
[11]ADACHI N,MIGITA M,OHTA T,et al.Depressed natural killer cell activity due to decreased natural killer cell population in a vitamin E-deficient patient with Shwachman syndrome:reversible natural killer cell abnormality byα-tocopherol supplementation[J].European Journal of Pediatrics,1997,156(6):444-448.
[12]VAN EENENNAAM A,LINCOLN K,DURRETT T,et al.Engineering vitamin E content:fromArabidopsis mutant to soy oil[J].Plant Cell,2003,15(12):3 007-3 019.
[13]吕培军,薛蕾,伍晓明,等.HPLC法分析油菜种子油中维生素E的组成与含量[J].植物遗传资源学报,2011,12(4):634-639+645.LUP J,XUE L,WU X M,et al.Vitamin E component of oilseed rape by HPLC method[J].Journal of Plant Genetic Resources,2011,12(4):634-639+645.
[14]LIU Y,ZENG S,SUN W,et al.Comparative analysis of carotenoid accumulation in two goji(Lycium barbarum L.and L.ruthenicum Murr.)fruits[J].BMC Plant Biology,2014,14(1):269-269.
[15]MILLER R,OWENS S J,RORSLETT B.Plants and color:flowers and pollination[J].Optics&Laser Technology,2011,43(2):282-294.
[16]HODGES S A,DERIEG N J.Adaptive radiations:from field to genomic studies[J].Proceedings of the National Academy of Sciences,2009,106(supplement.1):9 947-9 954.
[17]PETRONI K,TONELLI C.Recent advances on the regulation of anthocyanin synthesis in reproductive organs[J].Plant Science,2011,181(3):219-229.
[18]GRUNEWALD W,DE SMET I,LEWIS DR,et al.Transcription factor WRKY23assists auxin distribution patterns during Arabidopsis root development through local control on flavonol biosynthesis[J].Proceedings of the National Academy of Sciences,2012,109(5):1 554-1 559.
[19]XU W,GRAIN D,GOURRIEREC J,et al.Regulation of flavonoid biosynthesis involves an unexpected complex transcriptional regulation of TT8expression,in Arabidopsis[J].New Phytologist,2013,198(1):59-70.
[20]SWEENEY M T,THOMSON M J,PFEIL B E,et al.Caught red-handed:Rc encodes a basic helix-loop-helix protein conditioning red pericarp in rice[J].Plant Cell,2006,18(2):283-294.
[21]祝志欣,鲁迎青.花青素代谢途径与植物颜色变异[J].植物学报,2016,51(1):107-119.ZHU Z X,LU Y Q.Plant color mutants and the anthocyanin pathway[J].Chinese Bulletin of Botany,2016,51(1):107-119.
[22]MOYER R A,HUMMER K E,FINN C E,et al.Anthocyanins,phenolics,and antioxidant capacity in diverse small fruits:vaccinium,rubus,and ribes[J].Journal of Agricultural&Food Chemistry,2002,50(3):519-25.
[23]WU X,BEECHER G,HOLDEN J,et al.Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption[J].Journal of Agricultural and Food Chemistry,2006,54(11):4 069-4 075.