新疆野苹果果肉类黄酮种类及含量分析
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摘要
以25株新疆野苹果(Malus sieversii)及3个当地苹果品种(嘎啦、夏立萌、红海棠)的成熟果实为试材,利用超高效液相色谱串联四级飞行时间质谱联用仪(UPLC-QTOF-MS)测定了果肉类黄酮物质的组成和含量,结果表明:在新疆野苹果果肉中检测出9种含量较高的类黄酮物质;新疆野苹果与当地品种果肉中检测到的类黄酮组分基本一致,但其含量差异显著;新疆野苹果果肉中绿原酸、原花青素B2、表儿茶素的含量基本均远高于当地品种,其中差异最大的是表儿茶素,其含量最高的GL183是嘎啦含量的82.13倍;新疆野苹果GL026、GL030、GL053-1、GL172、GL179、GL183果肉的绿原酸、原花青素B2、表儿茶素的含量较高,均超过平均水平。
The compositions and contents of flavonoids in ripe fruits of 25 strains of Xinjiang wild apple(Malus sieversii) and 3 varieties of local cultivated apple(Gala,Xialimeng and Red Crabapple) were measured using ultra-high performance liquid chromatography & quadrupole-time-of-flight mass spectrometer(UPLC-QTOF-MS).The results showed that there were 9 kinds of flavonoids with higher contents in Xinjiang wild apple.The compositions of flavonoids in Xinjiang wild apple and local cultivated apple were almost the same,but their contents had significant difference.The contents of chlorogenic acid,procyanidin B2 and epicatechin in Xinjiang wild apple fruit were much higher than those in local cultivated apple,especially epicatechin.Its content was the highest in GL183,which was 82.13 times of that in Gala.And the contents of chlorogenic acid,procyanidin B2 and epicatechin in Xinjiang wild apple strain GL026,GL030,GL053-1,GL172,GL179 and GL183 were higher than the average level.
The compositions and contents of flavonoids in ripe fruits of 25 strains of Xinjiang wild apple(Malus sieversii) and 3 varieties of local cultivated apple(Gala,Xialimeng and Red Crabapple) were measured using ultra-high performance liquid chromatography & quadrupole-time-of-flight mass spectrometer(UPLC-QTOF-MS).The results showed that there were 9 kinds of flavonoids with higher contents in Xinjiang wild apple.The compositions of flavonoids in Xinjiang wild apple and local cultivated apple were almost the same,but their contents had significant difference.The contents of chlorogenic acid,procyanidin B2 and epicatechin in Xinjiang wild apple fruit were much higher than those in local cultivated apple,especially epicatechin.Its content was the highest in GL183,which was 82.13 times of that in Gala.And the contents of chlorogenic acid,procyanidin B2 and epicatechin in Xinjiang wild apple strain GL026,GL030,GL053-1,GL172,GL179 and GL183 were higher than the average level.
引文
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[27]王皎,宋新波,刘成航,等.HPLC法测定不同品种苹果中原花青素B2的含量[J].食品科学,2012,33(24):293-295.
[28]乜兰春,孙建设.苹果果实酚类物质含量与果实苦涩关系的研究[J].园艺学报,2005,32(5):778-782.
[2]Konczak I,Zhang W.Anthocyanins—more than nature’s colors[J].Journal of Biomedicine and Biotechnology,2004,5:239-240.
[3]Huang Y S,Ho S C.Polymethoxy flavones are responsible for the anti-inflammatory activity of citrus fruit peel[J].Food Chemistry,2010,119(3):868-873.
[4]聂继云,吕德国,李静,等.‘长富2号’苹果果实类黄酮组成和含量研究[J].园艺学报,2010,37(10):1559-1566.
[5]Chen X S,Feng T,Zhang Y M,et al.Genetic diversity of volatile components in Xinjiang wild apple(Malus sieversii)[J].Journal of Genetics and Genomics,2007,34(2):171-179.
[6]张春雨,陈学森,林群,等.新疆野苹果群体遗传结构和遗传多样性的SRAP分析[J].园艺学报,2009,36(1):7-14.
[7]冯涛,陈学森,张艳敏,等.新疆野苹果叶片抗氧化能力及多酚组分的研究[J].中国农业科学,2008,41(8):2386-2391.
[8]张小燕,陈学森,彭勇,等.新疆野苹果多酚物质的遗传多样性[J].园艺学报,2008,35(9):1351-1356.
[9]方波,赵其阳,席万鹏,等.十种柚类及柚杂种果实中类黄酮含量的超高效液相色谱分析[J].中国农业科学,2013,46(9):1892-1902.
[10]李琨,张学杰,张德纯,等.不同芹菜品种叶与叶柄黄酮含量及其与抗氧化能力的关系[J].园艺学报,2011,38(1):69-76.
[11]倪书茂,钱大玮,尚尔鑫,等.大川芎方化学成分的超高效液相色谱-电喷雾-四极杆飞行时间质谱分析[J].中国实验方剂学杂志,2010,16(1):39-45.
[12]郑洁,赵其阳,张耀海,等.超高效液相色谱法同时测定柑橘中主要酚酸和类黄酮物质[J].中国农业科学,2014,47(23):4706-4717.
[13]Khan M L,Haslam E,Williamson M P.Structure and conformation of procyanidin B2dimer[J].Magn.Reson.Chem.,1997,35(12):854-858.
[14]Pods dek A,Wilska J J,Anders B,et al.Compositional characterisation of some apple varieties[J].European Food Research and Technology,2000,210(4):268-272.
[15]Vrhovsek U,Rigo A,Tonon D,et al.Quantitation of polyphenols in different apple varieties[J].Journal of Agricultural and Food Chemistry,2004,52(21):6532-6538.
[16]Wollgast J,Pallaroni L,Agazzi M E,et al.Analysis of procyanidins in chocolate by reversed-phase high performance liquid chromatography with electrospray inoization massspectrometric and tandem mass spectrometric detection[J].Journal of Chromatography A,2001,926(1):211-220.
[17]Lee K W,Kim Y J,Kim D O,et al.Major phenolics in apple and their contribution to the totalantioxidant capacity[J].Journal of Agricultural and Food Chemistry,2003,51(22):6516-6520.
[18]Clifford M N,Marks S,Knight S,et al.Characterization by LC-MS(n)of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans[J].J.Agric.Food Chem.,2006,54(12):4095-4101.
[19]肖俊松,曹雁平,龚玉石,等.青蛇果原花青素分离和低聚体纯品的制备[J].食品科学,2009,30(17):113-119.
[20]聂继云,吕德国,李静,等.苹果果实中类黄酮化合物的研究进展[J].园艺学报,2009,36(9):1390-1397.
[21]夏敦岭.冬枣果皮色素稳定性研究及其黄酮类成分定性定量分析[D].杨凌:西北农林科技大学,2006.
[22]Dhiman A,Ahmad S,Nanda A,et al.In vitro antimicrobial status of methanolic extract of Citrus sinensis Linn.fruit peel[J].Chronicles of Young Scientists,2012,3:204-208.
[23]Cesar T B,Aptekmann N P,Araujo M P,et al.Orange juice decreases low-density lipoprotein cholesterol in hypercholesterolemic subjects and improves lipid transfer to high-density lipoprotein in normal and hypercholesterolemic subjects[J].Nutrition Research,2010,30:689-694.
[24]凌关庭.有“第七类营养素”之称的多酚类物质[J].中国食品添加剂,2000(1):29-36.
[25]Mayr U,Michalek S,Treutter D,et al.Phenolic compounds of apple and their relationship to scab resistance[J].Journal of Phytopathology,1997,145(2/3):69-75.
[26]Yang J Y,Li Y,Wang F,et al.Hepatoprotective effects of apple polyphenols on CCl4-induced acute liver damage in mice[J].J.Agric.Food Chem.,2010,58(10):6525-6531
[27]王皎,宋新波,刘成航,等.HPLC法测定不同品种苹果中原花青素B2的含量[J].食品科学,2012,33(24):293-295.
[28]乜兰春,孙建设.苹果果实酚类物质含量与果实苦涩关系的研究[J].园艺学报,2005,32(5):778-782.