三种桃果实中的儿茶素、表儿茶素含量比较

doi:10.14088/j.cnki.issn0439-8114.2019.09.026

湖北农业科学 ›› 2019, Vol. 58 ›› Issue (9): 110-113.doi: 10.14088/j.cnki.issn0439-8114.2019.09.026

三种桃果实中的儿茶素、表儿茶素含量比较

吴飞飞¹, 张笛¹, 周静¹, 王富荣², 何华平², 徐凌云¹

1.武汉轻工大学生物与制药工程学院,武汉 430023;
2.湖北省农业科学院果树茶叶研究所,武汉 430064

收稿日期:2019-02-28 出版日期:2019-05-10 发布日期:2019-12-05
通讯作者: 徐凌云,（电话）15071308629（电子信箱）doctorxly9898@163.com。
作者简介:吴飞飞（1996-）,男,湖北武穴人,在读本科生,制药工程专业,（电话）15871733698（电子信箱）793708808@qq.com
基金资助:
湖北省农业科技创新中心资助项目（2011-620-005-003-04）

Comparison of catechin and epicatechin content in three peach fruit cultivars

WU Fei-fei¹, ZHANG Di¹, ZHOU Jing¹, WANG Fu-rong², HE Hua-ping², XU Ling-yun¹

1.School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China;
2.Institute of Fruit and Tea,Hubei Academy of Agricultural Science,Wuhan 430064,China

Received:2019-02-28 Online:2019-05-10 Published:2019-12-05

摘要/Abstract

摘要： 采用HPLC测定不同时期红肉桃品种天仙红、白肉桃品种金华大白桃和黄肉桃品种锦香果实中的儿茶素和表儿茶素含量。结果表明,红、黄、白肉桃果皮中儿茶素含量分别为66.2~170.1、64.9~169.5和18.6~146.3 μg/g·FW,果肉中儿茶素含量分别为0.2~31.7、7.6~33.8和2.1~25.1 μg/g·FW,果皮中表儿茶素含量分别为4.9~24.3、8.4~17.2和2.8~7.2 μg/g·FW,果肉中表儿茶素含量分别为1.0~35.8、1.5~29.5和1.6~4.8 μg/g·FW。桃果实果皮中儿茶素含量显著高于表儿茶素,果皮中儿茶素含量高于果肉,在成熟早期白肉桃、成熟中期黄肉桃和成熟后期红肉桃果实中儿茶素和表儿茶素含量较高。

关键词: 桃, 儿茶素, 表儿茶素, 高效液相色谱法（HPLC）

Abstract: The HPLC technology was used to determine the content of catechin and epicatechin in the fruits of red peach variety “Tianxianhong”, white peach variety “Jinhua Dabaitao” and yellow peach variety “Jinxiang”. In red, yellow and white peach cultivars, the contents of catechin in peels were 66.2~170.1, 64.9~169.5 and 18.6~146.3 μg/g·FW, the contents of catechin in the flesh were 0.2~31.7, 7.6~33.8 and 2.1~25.1 μg/g·FW, the epicatechin contents in the peels were 4.9~24.3, 8.4~17.2 and 2.8~7.2 μg/g·FW, and the epicatechin contents in the pulp were 1.0~35.8, 1.5~29.5 and 1.6~4.8 μg/g·FW, respectively. The content of catechin in the peels was significantly higher than that of epicatechin. The content of catechins in the peels was higher than that in the flesh. The contents of catechin and epicatechin were high in white flesh peach at the early stage of ripening, but high in yellow flesh peach at the mid-maturing stage of ripening, and high in red flesh peach at late-maturing stage of ripening.

Key words: Peach, Catechin, Epicatechin, HPLC

中图分类号:

吴飞飞, 张笛, 周静, 王富荣, 何华平, 徐凌云. 三种桃果实中的儿茶素、表儿茶素含量比较[J]. 湖北农业科学, 2019, 58(9): 110-113.

WU Fei-fei, ZHANG Di, ZHOU Jing, WANG Fu-rong, HE Hua-ping, XU Ling-yun. Comparison of catechin and epicatechin content in three peach fruit cultivars[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(9): 110-113.

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三种桃果实中的儿茶素、表儿茶素含量比较

Comparison of catechin and epicatechin content in three peach fruit cultivars

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