黄果枸杞果实中主要功效成分的比较研究
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摘要
以‘宁夏黄果’‘宁农杞4号’和‘宁农杞5号’3个黄果枸杞品种为试验材料,以红果枸杞主栽品种‘宁杞1号’为对照,比较分析了3个发育时期枸杞果实中甜菜碱、多酚、总黄酮、总类胡萝卜素和总游离氨基酸的含量。结果表明,从幼果期至成熟期,甜菜碱、多酚和总类胡萝卜素含量变化趋势品种间差异较大,但总黄酮和总游离氨基酸含量变化趋势一致,表现为总黄酮含量逐渐降低、总游离氨基酸含量逐渐增加;3个黄果枸杞品种在多酚和总类胡萝卜素含量方面显著低于红果枸杞‘宁杞1号’(P<0.05),但在总黄酮含量方面均显著高于红果枸杞‘宁杞1号’(P<0.05),表明黄酮是黄果枸杞的主要功效成分;‘宁夏黄果’和‘宁农杞4号’分别在甜菜碱含量和游离氨基酸含量方面具有显著优势,可以作为特异性材料进行开发利用;在枸杞果实中,总黄酮含量与甜菜碱含量、总类胡萝卜素含量与多酚含量分别具有极显著相关性(P<0.01);相较于黄果枸杞,红果枸杞的综合营养成分含量更高,综合评价结果表现为‘宁杞1号’>‘宁夏黄果’>‘宁农杞4号’>‘宁农杞5号’。
Three kinds of yellow fruit wolfberry of ‘Ningxia Huangguo',‘Ningnongqi No.4' and ‘Ningnongqi No.5' were used as experimental materials,and the main planting variety ‘Ningqi No.1' of red fruit wolfberry was useda as the control to study the contents of betaine,polyphenols,total flavonoids,total carotenoids and total free amino acids in the fruit during the three developmental stages.The results showed that the changes of betaine,polyphenols and total carotenoid contents from young fruit to maturity showed differences due to different varieties.However,the variation trends of total flavonoids and total free amino acid contents were consistent:the total flavonoid content decreased gradually and the total free amino acid content increased gradually.The content of polyphenols and total carotenoids in the three yellow fruit wolfberry were significantly lower than that of the control(P<0.05),but the content of total flavonoids was significantly higher than that the control(P<0.05),indicating that flavonoids are main efficacy components of yellow fruit wolfberry.In addition,‘Ningxia Huangguo' and ‘Ningnongqi No.4' had significant advantages in betaine content and free amino acid content,respectively,and could be developed and utilized as a specific material.Through correlation analysis and principal component analysis,it was found that the total flavonoids and the betaine,total carotenoids and polyphenols were significantly correlated(P<0.01) in the wolfberry fruit.Compared with the comprehensive nutrients of yellow fruit wolfberry,the quality of three yellow wolfberry was in the order of ‘Ningqi No.1'>‘Ningxia Huangguo'>‘Ningnongqi No.4'>‘Ningnongqi No.5'.
Three kinds of yellow fruit wolfberry of ‘Ningxia Huangguo',‘Ningnongqi No.4' and ‘Ningnongqi No.5' were used as experimental materials,and the main planting variety ‘Ningqi No.1' of red fruit wolfberry was useda as the control to study the contents of betaine,polyphenols,total flavonoids,total carotenoids and total free amino acids in the fruit during the three developmental stages.The results showed that the changes of betaine,polyphenols and total carotenoid contents from young fruit to maturity showed differences due to different varieties.However,the variation trends of total flavonoids and total free amino acid contents were consistent:the total flavonoid content decreased gradually and the total free amino acid content increased gradually.The content of polyphenols and total carotenoids in the three yellow fruit wolfberry were significantly lower than that of the control(P<0.05),but the content of total flavonoids was significantly higher than that the control(P<0.05),indicating that flavonoids are main efficacy components of yellow fruit wolfberry.In addition,‘Ningxia Huangguo' and ‘Ningnongqi No.4' had significant advantages in betaine content and free amino acid content,respectively,and could be developed and utilized as a specific material.Through correlation analysis and principal component analysis,it was found that the total flavonoids and the betaine,total carotenoids and polyphenols were significantly correlated(P<0.01) in the wolfberry fruit.Compared with the comprehensive nutrients of yellow fruit wolfberry,the quality of three yellow wolfberry was in the order of ‘Ningqi No.1'>‘Ningxia Huangguo'>‘Ningnongqi No.4'>‘Ningnongqi No.5'.
引文
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[19] 王亚军,郭素娟,安巍,等.5种枸杞的果实性状及主要营养成分[J].森林与环境学报,2016,36(3):367-372.WANG Y J,GUO S J,AN W,et al.Study on the characters and major constituents in the fruits of five wolfberry varieties[J].Journal of Forest and Environment,2016,36(3):367-372.(in Chinese)
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[21] 闫亚美.黑果枸杞多酚的组成、抗氧化活性及指纹图谱研究[D].南京:南京农业大学,2014.
[22] 刘凤兰,王建友,毛金梅,等.新疆主栽枸杞品种蛋白质与氨基酸含量及组分分析[J].北方园艺,2016(4):146-150.LIU F L,WANG J Y,MAO J M,et al.Analysis of content and composition about proteins and amino acids of Xinjiang?s main Chinese wolfberry varieties[J].Northern Horticulture,2016(4):146-150.(in Chinese)
[2] 罗青,冉林武,米佳,等.枸杞类胡萝卜素研究进展[J].食品工业科技,2018,39(24):331-339.
[3] 何红君.宁夏枸杞主要经济性状与有效成分的研究[D].陕西杨陵:西北农林科技大学,2007.
[4] 姚霞,许利嘉,肖伟,等.不同枸杞子中枸杞多糖的含量分析[J].医药导报,2011,30(4):426-428.YAO X,XU L J,XIAO W,et al.Analysis of Lycium barbarum polysaccharide from different lycii fructus[J].Medical Guide,2011,30(4):426-428.(in Chinese)
[5] 李浩霞,尹跃,安巍,等.枸杞果实发育阶段类胡萝卜素的变化[J].西北林学院学报,2015,30(6):139-142,173.LI H X,YIN Y,AN W,et al.Changes of carotenoids accumulation of Lycicum barbarum during fruit development[J].Journal of Northwest Forestry University,2015,30(6):139-142,173.(in Chinese)
[6] 刘俭,张波,秦垦,等.不同枸杞种质间品质比较与分析[J].江西农业学报,2015,27(1):53-56.LIU J,ZHANG B,QIN K,et al.Comparison and analysis of fruit quality of different Chinese wolfberry germplasms[J].Acta Agriculturae Jiangxi,2015,27(1):53-56.(in Chinese)
[7] 赵建华.枸杞果实发育期糖分及其糖代谢相关基因表达分析[D].北京:北京林业大学,2016.
[8] 郑国琦,张磊,王俊,等.宁夏枸杞果实与种子形态发育初探[J].广西植物,2012,32(6):810-815,839.ZHENG G Q,ZHANG L,WANG J,et al.The morphology development of fruit and seed in Lycium barbarum[J].Guihaia,2012,32(6):810-815,839.(in Chinese)
[9] 叶力勤.枸杞果实发育时期及特性观察[J].宁夏农林科技,2009(2):18-19.
[10] 方丽,祝明,郑成.HPLC法测定枸杞子中甜菜碱的含量[J].中国药品标准,2011,12(4):288-291.FANG L,ZHU M,ZHENG C.Determination of betaine in Lycium Chinense by HPLC[J].Drug Standards of China,2011,12(4):288-291.(in Chinese)
[11] 闫亚美,戴国礼,冉林武,等.不同产地野生黑果枸杞资源果实多酚组成分析[J].中国农业科学,2014,47(22):4540-4550.YAN Y M,DAI G L,RAN L W,et al.The polyphenols composition of Lycium ruthenicum Murr.from different places[J].Scientia Agricultura Sinica,2014,47(22):4540-4550.(in Chinese)
[12] 张颖,张立睦,周红英,等.不同产地枸杞子中黄酮含量的测定[J].中国中医药科技,2004,11(2):102-103.
[13] 米佳,禄璐,戴国礼,等.枸杞色泽与其类胡萝卜素含量和组成的相关性[J].食品科学,2018,39(5):81-86.MI J,LU L,DAI G L,et al.Correlations between skin color and carotenoid contents in wolfberry[J].Food Science,2018,39(5):81-86.(in Chinese)
[14] 邵金良,黎其万,董宝生,等.茚三酮比色法测定茶叶中游离氨基酸总量[J].中国食品添加剂,2008(2):162-165.SHAO J L,LI Q W,DONG B S,et al.Determination of total free-amino acid in tea by ninhydrin colorimetry[J].China Food Additives,2008(2):162-165.(in Chinese)
[15] 述小英,尹跃,安巍,等.不同品种枸杞果实功能营养成分比较分析[J].西北林学院学报,2017,32(1):157-164.SHU X Y,YIN Y,AN W,et al.Comparative analysis of functional and nutritional ingredients of wolfberry fruit in different varieties[J].Journal of Northwest Forestry University,2017,32(1):157-164.(in Chinese)
[16] 孙玉姣,侯淑婷,鱼喆喆,等.宁夏红果枸杞多糖提取及其体外抗氧化活性研究[J].陕西科技大学学报,2018,36(5):39-45.
[17] 编委会.枸杞主要价值[J].北方园艺,2016(3):54.
[18] 黄元庆,谭安民,沈泳,等.枸杞黄酮类化合物清除氧自由基及对小鼠L(1210)癌细胞能量代谢的抑制作用[J].卫生研究,1998,27(2):38-40,44.HUANG Y Q,TAN A M,SHEN Y,et al.Scavenging effect of total flavonoids of Lycium barbarum L.active oxygen radicals and inhibitory effects on heat output from L1210 cells [J].Journal of Hygiene Research,1998,27(2):38-40,44.(in Chinese)
[19] 王亚军,郭素娟,安巍,等.5种枸杞的果实性状及主要营养成分[J].森林与环境学报,2016,36(3):367-372.WANG Y J,GUO S J,AN W,et al.Study on the characters and major constituents in the fruits of five wolfberry varieties[J].Journal of Forest and Environment,2016,36(3):367-372.(in Chinese)
[20] 赵建华,李浩霞,尹跃,等.不同果色枸杞果实糖积累特征及其与蔗糖代谢酶活性的关系[J].西北植物学报,2016,36(4):706-714.ZHAO J H,LI H X,YIN Y,et al.Relationship between sugar accumulation and activities of sucrose-metabolizing enzymes in different color fruits of Lycium during fruit development [J].Acta Bot.Boreal.-Occident.sin.,2016,36(4):706-714.(in Chinese)
[21] 闫亚美.黑果枸杞多酚的组成、抗氧化活性及指纹图谱研究[D].南京:南京农业大学,2014.
[22] 刘凤兰,王建友,毛金梅,等.新疆主栽枸杞品种蛋白质与氨基酸含量及组分分析[J].北方园艺,2016(4):146-150.LIU F L,WANG J Y,MAO J M,et al.Analysis of content and composition about proteins and amino acids of Xinjiang?s main Chinese wolfberry varieties[J].Northern Horticulture,2016(4):146-150.(in Chinese)
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