| 不同果桑品种桑椹成熟过程中非花青素酚类物质的含量变化 |
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| 引用本文： | 李妍,刘学铭,刘吉平,唐翠明,王振江,陈智毅,肖更生.不同果桑品种桑椹成熟过程中非花青素酚类物质的含量变化[J].蚕业科学,2008,34(4). |
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| 作者姓名： | 李妍 刘学铭 刘吉平 唐翠明 王振江 陈智毅 肖更生 |
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| 作者单位： | 广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广州,510610;华南农业大学动物科学学院,广州,510642;广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广州,510610;华南农业大学动物科学学院,广州,510642 |
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| 基金项目： | 广州市国际合作项目，广东省自然科学基金重点项目 |
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| 摘 要： | 采用高效液相色谱(HPLC)法测定了3个果桑品种大10、选27、苗66的桑椹成熟过程中15种非花青素酚类物质及总酚的含量变化与差异。以ZORBAX SB-C18色谱柱(4.6 mm×250 mm,5μm)和流动相A(乙腈)、B(0.4%冰醋酸)进行梯度洗脱,可以较好地分离测定桑椹中的非花青素酚类物质。在3个品种的桑椹成熟过程中,15种非花青素酚类物质的含量变化不尽相同,不同的非花青素酚类物质在同一品种桑椹成熟过程中的含量变化不完全相同,同一种非花青素酚类物质在不同品种桑椹成熟过程中的含量变化也不完全相同。3个品种的成熟桑椹中,15种非花青素酚类物质含量均依次为儿茶素>芦丁>金丝桃苷>安息香酸>绿原酸>龙胆酸>水杨酸>阿魏酸>香草酸>槲皮素>表儿茶素>没食子酸>丁香酸>咖啡酸>白藜芦醇;桑椹多酚物质的总含量在成熟过程中逐渐增加,其含量为选27>大10>苗66。
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| 关 键 词： | 桑品种 桑椹 非花青素多酚 高效液相色谱 |
Change of Non-anthocyanidin Polyphenolics Content in Mulberry Fruit From Different Varieties During Maturation Process |
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| LI Yan,LIU Xue-Ming,LIU Ji-Ping,TANG Cui-Ming,WANG Zhen-Jiang,CHEN Zhi-Yi,XIAO Geng-Sheng.Change of Non-anthocyanidin Polyphenolics Content in Mulberry Fruit From Different Varieties During Maturation Process[J].Acta Sericologica Sinica,2008,34(4). |
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| Authors: | LI Yan LIU Xue-Ming LIU Ji-Ping TANG Cui-Ming WANG Zhen-Jiang CHEN Zhi-Yi XIAO Geng-Sheng |
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| Abstract: | Using 3 mulberry varieties as materials,including Da 10,Xuan 27 and Miao 66,content of 15 non-anthocyanidin polyphenols and total content of polyphenolics in fruit during maturation process were determined by HPLC method in this paper.The main non-anthocyanidin polyphenols in fruit were well separated and determined under the gradient elution conditions as following: ZORBAX SB-C18(4.6 mm×250 mm,5 μm) column,acetonitrile as mobile phase A and glacial acetic acid as mobile phase B.During maturation process of fruit,changes of total content of 15 non-anthocyanidin polyphenols among 3 mulberry varieties were different,and changes of content of each non-anthocyanidin polyphenols in the same mulberry variety were different,and changes of content of the same kind of non-anthocyanidin polyphenols among 3 mulberry varieties were also different.During maturation process of fruit from 3 mulberry varieties,the corresponding order of content of 15 non-anthocyanidin polyphenols was as following: catechin>rutin>hyperoside>benzoic acid>chlorogenic acid>2,5-dihydroxybenzoic acid>salicylic acid>ferullic acid>vanillic acid>quercetin>epicatechin>gallic acid>syringic acid>caffeic acid>resveratrol.The total content of polyphenolics in different varieties was increased with extension of maturation process,and the corresponding order was Xuan 27>Da 10>Miao 66. |
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| Keywords: | Mulberry variety Mulberry fruit Non-anthocyanidin polyphenolics HPLC |
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