Functional components changes of different apricot cultivars in different development stages

doi:10.6048/j.issn.1001-4330.2023.05.019

Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (5): 1200-1207.DOI: 10.6048/j.issn.1001-4330.2023.05.019

• Horticultural Special Local Products·Storage and Preservation Processing·Plant Protection • Previous Articles Next Articles

Functional components changes of different apricot cultivars in different development stages

LI Shuo¹(), WANG Juan¹^,², Nigary Yadikar¹^,²(), ZHU Jinfang¹^,²(), FENG Zuoshan¹^,², Parhat Ainiwaer¹

1. College of Food and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi 830052, China
2. Xinjiang Key Laboratory of Postharvest Science and Technology of Fruit, Urumqi 830052, China

Received:2022-09-11 Online:2023-05-20 Published:2023-05-22
Correspondence author: Nigerje Yadikar (1987-), female, ph. D. research field: food nutrition and safety,(E-mail)nigary0115@sina.com;ZHU Jinfang (1976-), female, ph. D, professor. research field: study on natural products of food and medicine,(E-mail)zjf7619@126.com
Supported by:
Xinjiang Apricot Industry Technology System Special Fund Program(XJCYTX-03-05-2021)

不同品种杏果实不同发育期功能性成分变化规律

李硕¹(), 王娟¹^,², 尼格尔热依·亚迪卡尔¹^,²(), 朱金芳¹^,²(), 冯作山¹^,², 帕尔哈提·艾尼瓦尔¹

1.新疆农业大学食品科学与药学学院,乌鲁木齐 830052
2.新疆果品采后科学与技术重点实验室,乌鲁木齐 830052

通讯作者: 尼格尔热依·亚迪卡尔(1987-),女,新疆阿图什人,副教授,博士,研究方向为食品营养与安全,(E-mail)nigary0115@sina.com;朱金芳(1976-),女,河南平顶山人,教授,博士,研究方向为食药用天然产物,(E-mail) zjf7619@126.com
作者简介:李硕(1996-),男,河南虞城人,硕士研究生,研究方向为食品营养与安全,(E-mail)ls9900@qq.com
基金资助:
新疆杏产业技术体系专项资金(XJCYTX-03-05-2021)

Abstract

Abstract:

【Objective】 To determine the contents of total sugar, total flavonoids, total phenols and acids content in apricot fruits of different varieties in order to reveal the changes rule of functional components in different developmental stages.【Methods】 The contents of total sugar, total flavone and total phenol of four Xinjiang apricot cultivars were determined by UV-visible spectrophotometry and acid content were determined by titration.The fruit quality index of Armeniaca vulgaris Lam. was comprehensively evaluated by correlation analysis.【Results】 The results showed that the content of total sugar increased, reached the peak at ripening stage, acid content showed a decreasing trend, the total flavonoids content of Armeniaca sibirica (L.) Lam showed a trend of firstly increasing and then decreasing, which was different from the trend of firstly decreasing and then stabilizing in other apricot varieties.The total flavonoids content of fruitlet Xiaobai apricot reached the highest 2.04 mg/g, while the total flavonoids content of A.sibirica. reached the highest 1.24 mg/g and 1.01 mg/g in turning and green maturation.The total phenolic content of Tuokexun apricot tended to be stable during fruit development, while the other three varieties showed a trend of first increasing and then decreasing.Total phenolic content of green maturation Xiaobai apricot was the highest 6.42 mg/g among different cultivars and development stages.【Conclusion】 The total phenolic content of Xiaobai apricot at green maturation is the highest, and the total flavonoid content of A.sibirica. at green maturation is significantly higher than that of other apricot varieties at the same period.Besides, apricot at green maturation has better taste and larger weight.

Key words: apricot; total sugar; flavonoids; total phenol; acid; correlation analysis

摘要：

【目的】测定不同品种杏果实不同发育期总糖、总黄酮、总酚、可滴定酸的含量,研究果实发育过程中功能性成分动态变化规律。【方法】以新疆杏4种不同发育阶段的果实为材料,采用紫外-可见分光光度法测定总糖、总黄酮、总酚含量,及滴定法测定可滴定酸,采用相关分析法综合评价杏果实品质指标。【结果】杏果实发育过程中总糖含量不断上升,完熟期总糖含量到达峰值。可滴定酸呈下降趋势,山杏总黄酮含量呈先上升后下降趋势与其余杏品种先下降后趋于稳定的变化趋势不同,在幼果期,小白杏总黄酮含量最高为2.04 mg/g,在转色期和青熟期,山杏总黄酮含量最高,分别为1.24和1.01 mg/g。托克逊杏总酚含量在果实发育过程中趋于稳定,而其余3个杏品种均呈现先增加后降低的变化趋势,不同品种和发育期中,青熟期小白杏总酚含量最高为6.42 mg/g。【结论】青熟期小白杏总酚含量最高,青熟期山杏总黄酮含量显著高于同时期其他杏品种,且口感较佳、重量较大。

关键词: 杏, 总糖, 总黄酮, 总酚, 可滴定酸, 相关性

CLC Number:

S662.2

LI Shuo, WANG Juan, Nigary Yadikar, ZHU Jinfang, FENG Zuoshan, Parhat Ainiwaer. Functional components changes of different apricot cultivars in different development stages[J]. Xinjiang Agricultural Sciences, 2023, 60(5): 1200-1207.

李硕, 王娟, 尼格尔热依·亚迪卡尔, 朱金芳, 冯作山, 帕尔哈提·艾尼瓦尔. 不同品种杏果实不同发育期功能性成分变化规律[J]. 新疆农业科学, 2023, 60(5): 1200-1207.

Figures/Tables 4

Tab.1 Picking time of Prunus armeniaca L.(2021)

品种名 Cultivars	幼果期 Fruitlet	转色期 Turning	青熟期 Green maturation	完熟期 Full maturation
托克逊杏Tuokexun apricot	4月10日	5月10日	5月20日	5月30日
山杏Armeniaca sibirica (L.) Lam	4月20日	5月20日	6月15日	6月20日
小白杏Xiaobai apricot	4月10日	5月16日	6月10日	6月17日
伊犁大红杏Yilidahong apricot	4月10日	5月20日	6月1日	6月10日

Tab.2 Changes of basic index in apricot fruit during development

品种 Cultivars	果实发育期 Develop- ment stage	横径 Transverse diamete (mm)	纵径 Longitudinal diameter (mm)	果形指数 Shape index	单果重 Weight (g)	可溶性固形物 Soluble solids content	总糖 Total sugar (mg/g)
托克逊杏 Tuokexun apricot	幼果期	19.98±1.06^Da	25.45±1.57^Da	1.27±0.04^Ad	6.76±0.40^Da	6.97±0.05^Db	12.75±0.13^Dd
	转色期	28.33±1.17^Ca	29.80±1.06^Ca	1.05±0.05^Bd	16.34±0.59^Ca	8.05±0.05^Cb	17.21±0.17^Ca
	青熟期	30.81±1.48^Ba	32.74±1.42^Ba	1.06±0.07^Bb	22.74±2.34^Ba	10.05±0.07^Bc	119.2±0.49^Bc
	完熟期	36.71±1.79^Ab	36.39±1.2^Ab	0.99±0.05^Cb	35.16±4.01^Ab	12.08±0.09^Ac	297.6±0.19^Aa
山杏 Armeniaca sibirica (L.) Lam	幼果期	13.43±1.23^Dc	22.00±1.24^Db	1.65±0.12^Aa	3.14±0.46^Dd	7.48±0.04^Ca	13.93±0.19^Db
	转色期	16.17±0.69^Cd	24.23±0.75^Cd	1.50±0.06^Ba	5.12±0.39^Cd	5.06±0.08^Dc	15.61±0.19^Cb
	青熟期	22.00±1.55^Bd	26.79±1.4^Bb	1.22±0.10^Ca	10.45±1.25^Bc	13.48±0.04^Aa	117.9±1.10^Bc
	完熟期	27.39±0.85^Ad	31.58±0.7^Ac	1.15±0.03^Ca	14.78±0.62^Ad	12.03±0.07^Bc	297.1±0.88^Aa
小白杏 Xiaobai apricot	幼果期	14.24±0.75^Dc	21.90±0.70^Db	1.54±0.06^Ab	3.75±0.39^Dc	6.01±0.03^Dd	14.79±0.13^Ca
	转色期	19.97±0.84^Cc	25.51±1.61^Cc	1.28±0.05^Bb	7.82±1.07^Cc	9.03±0.07^Ca	15.61±0.63^Cb
	青熟期	26.43±1.33^Ab	28.85±1.14^Bc	1.09±0.06^Cb	15.12±1.68^Ab	12.05±0.08^Bb	128.3±0.06^Bb
	完熟期	31.63±1.18^Bc	32.82±2.16^Ac	1.04±0.06^Db	20.81±2.22^Bc	15.04±0.07^Aa	283.4±1.04^Ab
伊犁大红杏 Yilidahong apricot	幼果期	16.14±0.78^Cb	22.24±0.72^Cb	1.38±0.06^Ac	4.15±0.34^Cb	6.52±0.04^Dc	13.39±0.17^Dc
	转色期	22.78±0.61^Bb	26.68±1.1^Bb	1.17±0.0 ${4^{B}}^{c}$	9.34±0.61^Bb	8.06±0.08^Cb	15.1±0.25^Cb
	青熟期	23.72±0.91^Bc	25.67±1.34^Bc	1.08±0.04^Cb	10.64±0.975^Bc	9.04±0.07^Bd	140.5±0.29^Ba
	完熟期	43.27±3.01^Aa	43.48±2.99^Aa	1.01±0.06^Db	50.75±7.27^Aa	19.15±0.24^Ab	279.7±0.38^Ac

Tab.2 Changes of basic index in apricot fruit during development

品种 Cultivars	果实发育期 Develop- ment stage	横径 Transverse diamete (mm)	纵径 Longitudinal diameter (mm)	果形指数 Shape index	单果重 Weight (g)	可溶性固形物 Soluble solids content	总糖 Total sugar (mg/g)
托克逊杏 Tuokexun apricot	幼果期	19.98±1.06^Da	25.45±1.57^Da	1.27±0.04^Ad	6.76±0.40^Da	6.97±0.05^Db	12.75±0.13^Dd
	转色期	28.33±1.17^Ca	29.80±1.06^Ca	1.05±0.05^Bd	16.34±0.59^Ca	8.05±0.05^Cb	17.21±0.17^Ca
	青熟期	30.81±1.48^Ba	32.74±1.42^Ba	1.06±0.07^Bb	22.74±2.34^Ba	10.05±0.07^Bc	119.2±0.49^Bc
	完熟期	36.71±1.79^Ab	36.39±1.2^Ab	0.99±0.05^Cb	35.16±4.01^Ab	12.08±0.09^Ac	297.6±0.19^Aa
山杏 Armeniaca sibirica (L.) Lam	幼果期	13.43±1.23^Dc	22.00±1.24^Db	1.65±0.12^Aa	3.14±0.46^Dd	7.48±0.04^Ca	13.93±0.19^Db
	转色期	16.17±0.69^Cd	24.23±0.75^Cd	1.50±0.06^Ba	5.12±0.39^Cd	5.06±0.08^Dc	15.61±0.19^Cb
	青熟期	22.00±1.55^Bd	26.79±1.4^Bb	1.22±0.10^Ca	10.45±1.25^Bc	13.48±0.04^Aa	117.9±1.10^Bc
	完熟期	27.39±0.85^Ad	31.58±0.7^Ac	1.15±0.03^Ca	14.78±0.62^Ad	12.03±0.07^Bc	297.1±0.88^Aa
小白杏 Xiaobai apricot	幼果期	14.24±0.75^Dc	21.90±0.70^Db	1.54±0.06^Ab	3.75±0.39^Dc	6.01±0.03^Dd	14.79±0.13^Ca
	转色期	19.97±0.84^Cc	25.51±1.61^Cc	1.28±0.05^Bb	7.82±1.07^Cc	9.03±0.07^Ca	15.61±0.63^Cb
	青熟期	26.43±1.33^Ab	28.85±1.14^Bc	1.09±0.06^Cb	15.12±1.68^Ab	12.05±0.08^Bb	128.3±0.06^Bb
	完熟期	31.63±1.18^Bc	32.82±2.16^Ac	1.04±0.06^Db	20.81±2.22^Bc	15.04±0.07^Aa	283.4±1.04^Ab
伊犁大红杏 Yilidahong apricot	幼果期	16.14±0.78^Cb	22.24±0.72^Cb	1.38±0.06^Ac	4.15±0.34^Cb	6.52±0.04^Dc	13.39±0.17^Dc
	转色期	22.78±0.61^Bb	26.68±1.1^Bb	1.17±0.0 ${4^{B}}^{c}$	9.34±0.61^Bb	8.06±0.08^Cb	15.1±0.25^Cb
	青熟期	23.72±0.91^Bc	25.67±1.34^Bc	1.08±0.04^Cb	10.64±0.975^Bc	9.04±0.07^Bd	140.5±0.29^Ba
	完熟期	43.27±3.01^Aa	43.48±2.99^Aa	1.01±0.06^Db	50.75±7.27^Aa	19.15±0.24^Ab	279.7±0.38^Ac

Fig.1 Changes of functional components in apricot fruit during development and ripening

Tab.3 Correlation analysis of quality indexes of Armeniaca vulgaris Lam.

		相关系数Correlation coefficient
		总糖 Total sugar	总黄酮 Total flavone	可滴定酸 Acid content	总酚 Total phenol	重量 Weight	横径 Transverse diamete	可溶性固形物 Soluble solids content	纵径 Longitudinal diameter
总糖 Total sugar	托克逊杏	1
	山杏
	小白杏
	伊犁大红杏
总黄酮 Total flavone	托克逊杏	-0.232	1
	山杏	0.758^**
	小白杏	-0.280
	伊犁大红杏	-0.798^**
可滴定酸 Acid content	托克逊杏	-0.761^**	-0.308	1
	山杏	-0.763^**	0.404
	小白杏	-0.963^**	0.366
	伊犁大红杏	-0.771^**	0.446
总酚 Total phenol	托克逊杏	0.942^**	-0.261	-0.794^**	1
	山杏	0.740^**	-0.573	-0.367
	小白杏	0.578^*	0.374	-0.545
	伊犁大红杏	0.268	-0.113	-0.209
重量 Weight	托克逊杏	0.937^**	-0.229	-0.792^**	0.956^**	1
	山杏	0.916^**	-0.755^**	-0.784^**	0.747^**
	小白杏	0.893^**	-0.406	-0.951^**	0.561
	伊犁大红杏	0.923^**	-0.819^**	-0.725^**	0.408
横径 Transverse diamete	托克逊杏	0.958^**	-0.250	-0.750^**	0.942^**	0.923^**	1
	山杏	0.958^**	-0.730^**	-0.766^**	0.754^**	0.965^**
	小白杏	0.946^**	-0.364	-0.982^**	0.547	0.944^**
	伊犁大红杏	0.972^**	-0.830^**	-0.757^**	0.268	0.958^**
可溶性固形物 Soluble solids content	托克逊杏	0.946^**	-0.221	-0.770^**	0.954^**	0.974^**	0.956^**	1
	山杏	0.550	-0.770^**	-0.019	0.752^**	0.592^*	0.567
	小白杏	0.889^**	-0.393	-0.956^**	0.569	0.963^**	0.935^**
	伊犁大红杏	0.944^**	-0.748^**	-0.774^**	0.389	0.919^**	0.916^**
纵径 Longitudinal diameter	托克逊杏	0.930^**	-0.200	-0.761^**	0.928^**	0.923^**	0.951^**	0.931^**	1
	山杏	0.972^**	-0.751^**	-0.763^**	0.751^**	0.944^**	0.951^**	0.578^*
	小白杏	0.911^**	-0.364	-0.951^**	0.582^*	0.923^**	0.965^**	0.942^**
	伊犁大红杏	0.762^**	-0.903^**	-0.380	-0.021	0.811^**	0.804^**	0.737^**

References 32

[1]	Rai I, Bachheti R K, Saini C K, et al. A review on phytochemical biological screening and importance of wild apricot (Prunus armeniaca L.)[J]. Oriental Pharmacy and Experimental Medicine, 2016, 16(1):1-15. DOI URL
[2]	谷虹霏. 新疆野山杏果肉总黄酮的分离纯化及其对镇痛抗炎作用的影响[D]. 乌鲁木齐: 新疆农业大学, 2018.
	GU Hongfei. Effect of isolation and purification of total flavonoids from wild Armeniaca sibirica (L.)Lam in Xinjiang on analgesia and anti-inflammatory[D]. Urumqi: Xinjiang Agricultural University, 2018.
[3]	陆彩瑞. 长柄扁桃和山杏种皮多酚的提取、成分鉴定及生物活性研究[D]. 西安: 西北大学, 2018.
	LU Cairui. Study on the extraction chemical composition and biological activity of polyphenols from amygdalus pedunculata pall and apricot (Armeniaca sibirica L.Lam) seed coat[D]. Xian: Northwest University, 2018.
[4]	Vasyliev G S, Vasyliev V I, Linyucheva O V, et al. Evaluation of reducing ability and antioxidant activity of fruit pomace extracts By spectrophotometric and electrochemical methods[J]. Journal of Analytical Methods in Chemistry, 2020:1-16.
[5]	张杼润, 张瑞杰, 赵津, 等. 24-表油菜素内酯对杏果实采后抗冷性与可溶性糖含量的影响[J]. 食品科学, 2019, 40(7):198-203. DOI
	ZHANG Zhurun, ZHANG Ruijie, ZHAO Jin, et al. Effect of 24-epibrassinolide on cold resistance and soluble sugar content in apricots during postharvest storage[J]. Food Science, 2019, 40(7):198-203. DOI
[6]	阿依姑丽·艾合麦提, 王妙颖, 彭禛菲, 等. 野山杏果肉总有机酸对高脂血症大鼠血脂及相关基因表达的影响[J]. 食品科学, 2018, 39(21):171-176. DOI
	Aygul Aihemaiti, WANG Miaoying, PENG Zhenfei, et al. Effect of total organic acid from wild apricot on blood lipid and the expression of related genes in hyperlipidemic rats[J]. Food Science, 2018, 39(21):171-176. DOI
[7]	Omar A, Sagar V R, Charanjit K, et al. Nutritional and phytochemical traits of apricots (Prunus armeniaca L.) for application in nutraceutical and health industry[J]. Foods (basel, Switzerland), 2021, 10(6):1344. DOI URL
[8]	Ping D, Bei C, Hailan Z, et al. Accumulation pattern of amygdalin and prunasin and its correlation with fruit and kernel agronomic characteristics during apricot (Prunus armeniaca L.) kernel development[J]. Foods (basel, Switzerland), 2021, 10(2):397. DOI URL
[9]	彭禛菲, 阿依姑丽·艾合麦提, 王妙颖, 等. 野山杏果肉不溶性膳食纤维对小鼠肠道功能及肠道菌群的影响[J]. 食品工业科技, 2020, 41(8):307-310.
	PENG Zhenfei, Aygul Aihemaiti, WANG Miaoying, et al. Effects of insoluble dietary fiber from wild apricot flesh on intestinal function and intestinal flora of mice[J]. Science and Technology of Food Industry, 2020, 41(8):307-310.
[10]	郑惠文, 张秋云, 李文慧, 等. 新疆杏果实发育过程中可溶性糖和有机酸的变化[J]. 中国农业科学, 2016, 49(20):3981-3992. DOI
	ZHENG Huiwen, ZHANG Qiuyun, LI Wenhui, et al. Changes in soluble sugars and organic acids of xinjiang apricot during fruit development and ripening[J]. Scientia Agricultura Sinica, 2016, 49(20):3981-3992. DOI
[11]	李珊, 阿依姑丽·艾合麦提, 孙鹏, 等. RP-HPLC法同时测定新疆野山杏果肉中10种有机酸成分[J]. 食品工业科技, 2017, 38(20):250-255.
	LI Shan, Aygul Aihemaiti, SUN Peng, et al. Simultaneous determination of ten acids in xinjiang wild apricot with reverse-phase high performance liquid chromatography[J]. Science and Technology of Food Industry, 2017, 38(20):250-255.
[12]	戴小华, 谷虹霏, 金科旭, 等. 应用RP-HPLC法测定野山杏果肉黄酮类化合物[J]. 新疆农业科学, 2021, 58(8):1476-1485. DOI
	DAI Xiaohua, GU Hongfei, JIN Kexu, et al. Determination of flavonoids in flesh of wild apricot by RP-HPLC[J]. Xinjiang Agricultural Sciences, 2021, 58(8):1476-1485. DOI
[13]	张俊环, 杨丽, 孙浩元, 等. 不同品种杏果实发育进程中多酚与类黄酮物质含量的变化[J]. 北方园艺, 2012,(24): 1-5.
	ZHANG Junhuan, YANG Li, SUN Haoyuan, et al. Changes of polyphenols and flavonoids contents in apricot fruits of different cultivars during development[J]. Northern Horticulture, 2012,(24):1-5.
[14]	Yunhao L, Guogang C, Hui O, et al. Effects of 1‐mcp treatment on volatile compounds and quality in xiaobai apricot during storage at low temperature[J]. Journal of Food Processing and Preservation, 2021, 45(9):1-34.
[15]	Belén V, Francisco A, Concepción A M, et al. Evolution of some fruit quality parameters during development and ripening of three apricot cultivars and effect of harvest maturity on postharvest maturation[J]. Agriculture, 2021, 11(7):639. DOI URL
[16]	Karabulut I, Ozdemir I S, Koc T B, et al. Changes in compositional properties during fruit development and on‐tree ripening of two common apricot (Prunus armeniaca L.) Cultivars[J]. Chemistry & Biodiversity, 2021, 18(8):1-14.
[17]	刘祚祚, 赵雪竹, 蒲慧, 等. 滇橄榄不同采摘期果实品质的变化规律[J]. 食品工业科技, 2022, 43(6):293-301.
	LIU Zuozuo, ZHAO Xuezhu, PU Hui, et al. Dynamic Quality Changes of Phyllanthus Emblica L.in Different Picking Periods[J]. Science and Technology of Food Industry, 2022, 43(6):293-301.
[18]	周嘉佳, 吴艳明, 张文乐, 等. 1-MCP可控缓释包装纸对杏果实贮藏品质的影响[J]. 食品工业科技, 2022, 43(2):248-254.
	ZHOU Jiajia, WU Yanming, ZHANG Wenle, et al. Effect of 1-mcp controlled release packaging paper on storage quality of apricot fruit[J]. Science and Technology of Food Industry, 2022, 43(2):248-254.
[19]	曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007.
	CAO Jiankang, JIANG Weibo, ZHAO Yumei. Guidelines for post-harvest physiological and biochemical experiments of fruits and vegetables[M]. Beijing: China Light Industry Press, 2007.
[20]	王彦平, 娄芳慧, 陈月英, 等. 苯酚-硫酸法测定紫山药多糖含量的条件优化[J]. 食品研究与开发, 2021, 42(4):170-174.
	WANG Yanping, LOU Fanghui, CHEN Yueying, et al. Optimization of analytical conditions for the determination of polysaccharides contents in purple yam by phenol-sulfuric acid method[J]. Food Research and Development, 2021, 42(4):170-174.
[21]	王凤, 肖楚翔, 刘淑珍, 等. 榴莲核黄酮的提取及其对秀丽隐杆线虫氧化和衰老的影响[J]. 食品科学, 2021, 42(9):123-129.
	WANG Feng, XIAO Chuxiang, LIU Shuzhen, et al. Extraction of flavonoids from durian seeds and its antioxidant and anti-aging effects in Caenorhabditis elegans[J]. Food Science, 2021, 42(9): 123-129.
[22]	严淘, 杨敏敏, 施琳, 等. 菊花不同提取物代谢组学分析及其抗氧化活性功效物质成分筛选[J]. 食品工业科技, 2021, 42(16):8-19.
	YAN Tao, YANG Minmin, SHI Lin, et al. Metabonomics analysis of different extracts from Chrysanthemum morifolium and screening of its antioxidant active components[J]. Science and Technology of Food Industry, 2021, 42(16):8-19.
[23]	谷虹霏, 戴小华, 阿依姑丽·艾合麦提, 等. 新疆野山杏总黄酮对小鼠镇痛作用考察[J]. 中医药信息, 2018, 35(4):30-3.
	GU Hongfei, DAI Xiaohua, Aygul A, et al. Analgesic effect of total flavonoid from Xinjiang wild apricot[J]. Information on Traditional Chinese Medicine, 2018, 35(4):30-33.
[24]	李珊, 阿依姑丽·艾合麦提, 英提扎尔·艾孜木江, 等. 新疆野山杏果肉总有机酸对高血脂症大鼠血清中脂质水平及抗氧化指标的影响[J]. 食品工业科技, 2018, 39(13):301-305,324.
	LI Shan, Aygul Aihemaiti, Entizar Aizimujiang, et al. Effect of total organic acids from Armeniaca sibirica L.on antihyperlipidemia in hyperlipidemia rats[J]. Science and Technology of Food Industry, 2018, 39(13):301-305,324.
[25]	Khan T A, Anwar P M, Ashif S, et al. Comparative analysis of antioxidant activity,toxicity,and mineral composition of kernel and pomace of apricot (Prunus armeniaca L.) grown in balochistan,Pakistan[J]. Saudi Journal of Biological Sciences, 2021, 28(5):2830-2839. DOI URL
[26]	Gomez-Martínez H, Bermejo A, Zuriaga E, et al. Polyphenol content in apricot fruits[J]. Scientia Horticulturae, 2021:277.
[27]	路雪纯, 辛嘉英, 夏春谷, 等. 植物来源酚类化合物的研究进展[J]. 食品工业, 2021, 42(7):274-279.
	LU Xuechun, XIN Jiaying, XIA Chungu, et al. Research progress of phenolic compounds from plants[J]. The Food Industry, 2021, 42(7):274-279.
[28]	翁金洋. 梅和杏果实糖酸变化规律及有机酸代谢差异研究[D]. 南京: 南京农业大学, 2017.
	WENG Jinyang. Studies on the change regulation of sugar and acid and the metabolism of organic acids in Prunus mume and apricot fruits[D]. Nanjing: Nanjing Agricultural University, 2017.
[29]	李利民, 徐麟, 马凯, 等. 新疆主栽油杏品种综合性状评价[J]. 西北农业学报, 2008,(1):278-281.
	LI Limin, XU Lin, MA Kai, et al. Comprehengsive judgement of Xinjiang apricot with the method of dtopsis[J]. Acta Agriculturae Boreali-occidentalis Sinica, 2008,(1):278-281.
[30]	Fan X G, Jiao W X, Wang X M, et al. Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest[J]. International Journal of Food Science & Technology, 2018, 53(2): 327-336.
[31]	夏乐晗, 陈玉玲, 冯义彬, 等. 不同品种杏果实发育过程中类黄酮、总酚和三萜酸含量及抗氧化性研究[J]. 果树学报, 2016, 33(4):425-435.
	XIA Lehan, CHEN Yuling, FENG Yibin, et al. Changes in flavonoids, total phenolics, triterpenoidic acids and antioxidant capacity during fruit development of different cultivars of apricot[J]. Journal of Fruit Science, 2016, 33(4):425-435.
[32]	Groppi A, Liu S, Cornille A, et al. Population genomics of apricots unravels domestication history and adaptive events[J]. Nature Communications, 2021, 12(1):3956. DOI PMID

Functional components changes of different apricot cultivars in different development stages

不同品种杏果实不同发育期功能性成分变化规律

RichHTML

PDF

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 4

References 32

Related Articles 15

Recommended Articles

Metrics

[1]	CHEN Ruijie, LUO Linyi, RUAN Xiangyang, YE Jun. Effects of humic acid on soil nutrients, cotton yield and quality in cotton fields under drip irrigation [J]. Xinjiang Agricultural Sciences, 2024, 61(9): 2112-2121.
[2]	ZENG Wanqi, HAN Duohong, FENG Junren. Physiological study of frost damage on flower organs of nine apricot varieties in arid desert area [J]. Xinjiang Agricultural Sciences, 2024, 61(9): 2223-2229.
[3]	WANG Haozhong, LIN Qing, ZENG Jun, GAO Yan, ZHAO Yanhui, SHI Hongling, MA Guijun, MA Zhenghai, LOU Kai, HUO Xiangdong. Screening of phytase producing probiotic lactic acid bacteria [J]. Xinjiang Agricultural Sciences, 2024, 61(9): 2290-2298.
[4]	ZHONG Huili, WU Jun, LU Xiangsheng. Effects of different growth stage application combinations of amendments on secondary salinized soil properties and sweet corn yield in Hexi Corrido [J]. Xinjiang Agricultural Sciences, 2024, 61(7): 1615-1625.
[5]	LU Weidan, ZHOU Yuanhang, MA Xiaolong, GAO Jianglong, FAN Xiaoqin, GUO Jianfu, LI Jianqiang, LIN Ming. Effects of replacing chemical fertilizer with organic fertilizer in different proportions and plant nutrients and sugar beet yield [J]. Xinjiang Agricultural Sciences, 2024, 61(7): 1631-1639.
[6]	LIU Yue, JIA Yonghong, ZHANG Jinshan, YU Yuehua, WANG Runqi, LI Dandan, SHI Shubing. Comparison of peanut varieties with different high oleic acid under drip irrigation [J]. Xinjiang Agricultural Sciences, 2024, 61(6): 1361-1367.
[7]	HUANG Jinyue, XU Min, WANG Longfei, LIU Xinyi, GUO Yuqing, WU Xiaolan, WANG Yatong, ZHANG Shikui, FAN Guoquan. Changes of pectin components and enzyme activities during the development of apricot fruits [J]. Xinjiang Agricultural Sciences, 2024, 61(6): 1407-1415.
[8]	SUN Jian, LI Xue, CHU Min, GU Meiying, Ainijiang Ersiman, ZHU Jin, HE Qi, TAN Huilin, ZHANG Zhidong. Screening,identification and characteristics of Lactic acid bacteria from raw camel milk [J]. Xinjiang Agricultural Sciences, 2024, 61(4): 1021-1028.
[9]	Mahemuti Abulaiti, Muhetaer zhare, Mireguli Waili, Hadier Yishake. Correlation and regression analysis between leaf margin scorch diseases and leaf nutrient content of walnut [J]. Xinjiang Agricultural Sciences, 2024, 61(4): 945-953.
[10]	CHEN Pei, BAO Junxiu, WANG Fei, TANG Shouwu, LIU Haifeng, LI Hongbin. Extraction of total flavonoids from green cotton fiber by ultrasonic-based response surface optimization [J]. Xinjiang Agricultural Sciences, 2024, 61(3): 576-583.
[11]	LI Xiao, CHEN Yongcheng, HUANG Rongzheng, XU Pingzhu, ZHANG Fanfan, MA Chunhui. Physiological and biochemical characteristics of dominant lactic acid bacteria and cellulolytic bacteria in sunflower By-Products [J]. Xinjiang Agricultural Sciences, 2024, 61(3): 607-614.
[12]	WANG Jijiao, PAN Yue, WANG Shiwei, HAN Zhengwei, MA Yong, HU Haifang, WANG Baoqing. Canonical correlation analysis of soil nutrients and the quality of Beibinghong grape juice [J]. Xinjiang Agricultural Sciences, 2024, 61(2): 355-364.
[13]	YANG Cunming, ZHANG Xiaoxue, ZHANG Menghua, ZHAO Zhiwen, LI Fengjie, HUANG Xixia, LI Jie, Aizimaiti Awuti, HE Junmin, LI Xue, LI Tingting, TANG Li, ZHANG Wenjing, TIAN Yuezhen, TIAN Kechuan. Analysis of correlation and difference of target traits in fine wool sheep breeding [J]. Xinjiang Agricultural Sciences, 2024, 61(2): 514-520.
[14]	YU Xinyu, YU Jing, FENG Naihong, YUE Zhongxiao, HOU Donghui, YANG Chengyuan. Effects of winter sowing on the nutrition and flavor of Jinfen 107 millet [J]. Xinjiang Agricultural Sciences, 2024, 61(12): 2913-2920.
[15]	SUN Chen, HUAI Guolong, WANG Bin, SUN Jiusheng, YANG Zhiying, SHAN Nana. Effects of reducing fertilizer and applying fulvic acid on soil nutrients and peanut growth [J]. Xinjiang Agricultural Sciences, 2024, 61(12): 2934-2942.