红肉苹果果实抗氧化活性研究

doi:10.7668/hbnxb.20195115

摘要/Abstract

摘要：

探究红肉苹果果实成熟时及采后贮藏期间抗氧化物活性能力大小及变化趋势,为新疆野苹果资源的开发利用及功能型苹果选育提供参考依据。以华硕苹果为对照,研究4份红肉苹果资源果实成熟时总酚、总黄酮的含量及自由基清除力,研究贮藏期间相关抗氧化酶活性的变化趋势。结果表明,4份红肉苹果资源果实的总酚、总黄酮含量分别为1.42~3.12 mg/g,19.36~64.81 μg/g,含量显著高于对照华硕,其中克极显著高于华硕;自由基清除能力均高于对照华硕但差异不显著;供试样品的总酚与总黄酮间存在极显著正相关关系,且其总酚、总黄酮分别与二铵盐清除力间存在极显著正相关关系;抗氧化物酶类均呈波动式变化趋势,在整个贮藏期克的多酚氧化酶、超氧化物歧化酶、过氧化氢酶活性均高于其他。克的抗氧化能力较强,可作为功能型苹果亲本材料用于选育抗氧化性较高的后代,实现新疆野苹果种质资源的开发利用。

关键词: 红肉苹果, 总酚, 总黄酮, 抗氧化酶活性

Abstract:

Malus sieversii M.Roem.exhibits exceptionally high genetic diversity,and the red-fresh apple is considered a variety within this species.It investigated the antioxidant activity of red-fresh apple fruits during ripening and postharvest storage,as well as the changing trends in antioxidant enzyme activities,aiming to provide a reference for the exploitation and utilization of M.sieversii and the selection and breeding of functional apples.Using Huashuo as a control,the contents of total phenols,total flavonoids,and free radical scavenging capacity in four red-fresh apple varieties were studied,along with the activity trends of related antioxidant enzymes during storage.The results showed that the total phenol and total flavonoid contents in the four red-fresh apple resource fruits ranged from 1.42-3.12 mg/g and 19.36-64.81 μg/g,respectively,which were significantly higher than those of the control Huashuo,with Ke showing extremely significant differences.The free radical scavenging capacity was higher than that of the control group,but the difference was not statistically significant.A significant positive correlation was observed between total phenols and total flavonoids,as well as between total phenols and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt(ABTS),and between total flavonoids and ABTS.Throughout the storage period,the activities of polyphenol oxidase,superoxide dismutase,and catalase in Ke were higher than those in the other varieties.Ke can be used as a functional apple parent material for breeding offspring with high antioxidant capacity,thereby facilitating the development and utilization of germplasm resources in M.sieversii.

Key words: Red-fresh apple, Total phenols, Total flavonoids, Antioxidant enzyme oxidase

中图分类号:

S661.1

冉昪, 张胜军, 唐式敏, 田芳, 董世磊, 朱玲, 张学超. 红肉苹果果实抗氧化活性研究[J]. 华北农学报, 2025, 40(S1): 138-143. doi: 10.7668/hbnxb.20195115.

RAN Bian, ZHANG Shengjun, TANG Shimin, TIAN Fang, DONG Shilei, ZHU Ling, ZHANG Xuechao. Research on Antioxidant Activity of Red-fresh Apple Fruit[J]. Acta Agriculturae Boreali-Sinica, 2025, 40(S1): 138-143. doi: 10.7668/hbnxb.20195115.

http://www.hbnxb.net/CN/Y2025/V40/IS1/138

图/表 7

图1 不同红肉苹果资源(品种)果实

Fig.1 Fruits of different red-fresh apple resources(varieties)

表1 苹果果实采后总酚含量、总黄酮含量及自由基清除力的测定

Tab.1 Determination of postharvest total phenolic content,total flavonoids content and free radical scavenging ability of apple fruit

资源 Varieties	总酚含量/(mg/g) Total phenolic content	总黄酮含量/(μg/g) Total flavonoid content	DPPH/ (μg/g)	FRAP/ (mmol/(L·g))	ABTS/ (mmol/(L·g))
桑Sang	1.46±0.06Bb	24.23±0.77Bb	386.81±3.83ABa	1.74±0.09Aa	8.45±0.15Aab
中Zhong	1.42±0.05Bb	21.88±0.77Bb	390.41±2.58Aa	1.69±0.01ABa	7.66±0.07Abc
克Ke	3.12±0.11Aa	64.81±3.58Aa	396.22±12.19Aa	1.75±0.03Aa	8.65±0.47Aa
夏Xia	1.42±0.04Bb	19.36±1.55Bbc	396.78±10.72Aa	1.83±0.04Aa	7.71±0.33Abc
华硕Huashuo	1.05±0.03Cc	14.60±2.07Bc	376.76±4.21Aa	1.27±0.04Bb	7.44±0.16Ac

表2 苹果果实采后总酚含量、总黄酮含量及自由基清除力间相关性分析

Tab.2 Correlation analysis of postharvest total phenol content,total flavone content and free radical scavenging ability in apple fruit

项目 Item	总酚 Total phenolic	总黄酮 Total flavonoid	DPPH	FRAP	ABTS
总酚Total phenolic	1.000	0.985^**	0.308	0.407	0.646^**
总黄酮Total flavonoid		1.000	0.282	0.351	0.685^**
DPPH			1.000	0.449	0.569
FRAP				1.000	0.494
ABTS					1.000

图2 苹果果实贮藏期间多酚氧化酶活性的变化趋势

Fig.2 Change trend of polyphenol oxidase activity of apple fruit during storage

图3 苹果果实贮藏期间过氧化物酶活性的变化趋势

Fig.3 Change trend of peroxidase activity of apple fruit during storage

图4 苹果果实贮藏期间超氧化物歧化酶活性的变化趋势

Fig.4 Change trend of superoxide dismutase activity of apple fruit during storage

图5 苹果果实贮藏期间过氧化氢酶活性的变化趋势

Fig.5 Change trend of catalase activity of apple fruit during storage

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