苹果中多酚物质及其在果实发育过程中的变化

以秦冠、富士、嘎拉、华冠、华帅、金冠、国光、首红、澳洲青苹等9个品种为试材,对苹果果实发育过程中总酚、绿原酸、黄烷醇、原花色素含量进行了分析。结果表明,苹果果肉中多酚物质的含量和组成在不同品种间存在着较大差异;总酚、绿原酸、黄烷醇和原花色素含量在苹果发育初期迅速下降,其后下降速度逐渐减缓,最后则趋于稳定或稍有下降;在果实发育初期,绿原酸为果肉中主要的多酚物质,而黄烷醇和原花色素仅占很小的比例,但在果实发育过程中绿原酸所占比例逐渐降低,而黄烷醇和原花色素所占比例逐渐上升,成熟时已远远超过绿原酸占总酚含量的比例,成为果实中最主要的一类多酚物质。

Changes of Polyphenols During Fruit Development in Apples

The contents of total phenolics,chlorogenic acid,flavanols and proanthocyanidins in nine apple varieties were an-alyzed during the fruit development.The results pointed to great quantitative differences in polyphenols composition and con-tents in the flesh of various apple varieties.The contents of total phenolics,chlorogenic acid,flavanols and proanthocyani-dins in apple fruit fell sharply during early stage of development ,and then decreased slightly or inclined to constant.The main polyphenol in early fruit was chlorogenic acid,while flavanols and proanthocyanidins contributed little to the total phe-nolics.During the fruit development the proportion of chlorogenic acid to total phenolics decreased,while the proportions of flavanols and proanthocyanidins increased.Thus the proportions of flavanols and proanthocyanidins to total phenolics were much higher than that of chlorogenic acid,and flavanols and proanthocyanidins became the major group of polyphenols in mature apple fruit.