Functional components changes of different apricot cultivars in different development stages

doi:10.6048/j.issn.1001-4330.2023.05.019

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^**

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