不同肥料对黄果柑果实酚类物质的影响

以黄果柑为材料,用高效液相色谱(HPLC)结合灰色关联度分析法,研究有机肥、无机肥、有机无机复混肥对黄果柑酚类生物活性物质的影响。结果表明,不同施肥处理的黄果柑果肉中,除柚皮素外的其他8种酚类物质均能检出,但不同处理差异显著(P<0.05)。每棵果树施用低水平(3 kg)的有机肥对提高黄果柑果肉中酚类物质含量的效果最好,施用适量(6 kg)有机肥或低水平氮磷无机肥(N,0.41 kg;P,0.90 kg)的效果次之。在实际生产中,为提升果实的保健价值,提高果实的综合利用率,需增加黄果柑果肉中酚类物质的含量。为此,建议适当减少无机肥中氮磷的施用量,配合增施有机肥,或适当增加有机无机复混肥的施入量。

Effects of different fertilizes on phenolics of Huangguogan fruit

In the present study, Huangguogan was used as material to explore the effects of organic fertilizer, inorganic fertilizer and organic-inorganic compound fertilizer on phenolics of Huangguogan, with high performance liquid chromatography (HPLC) and grey relational analysis. It was shown that eight phenols were detected in Huangguogan fruit under all treatments except naringenin, but the contents of detected phenols varied significantly (P<0.05). The increase of Huangguogan phenolic compounds contents was the highest with application of 3 kg·plant^-1 organic fertilizer, and was followed by treatments with application of 6 kg·plant^-1 organic fertilizer or low-N, P inorganic fertilizer (N,0.41 kg·plant^-1; P, 0.90 kg·plant^-1). In order to increase the value of fruit and improve the comprehensive utilization of fruit, the content of phenolics in Huangguogan should be increased. For this purpose, it was suggested to decrease the amount of nitrogen and phosphorus in inorganic fertilizer, and increase application of organic fertilizer or organic-inorganic compound fertilizer appropriately.