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食品与发酵工业  2020, Vol. 46 Issue (4): 211-218    DOI: 10.13995/j.cnki.11-1802/ts.022327
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
贮藏温度对‘Tarocco’血橙花色苷积累及抗氧化活性的影响
冯雨1, 贺明阳1,2, 王晶1, 王日葵1*, 傅云梅1, 洪敏1
1(西南大学柑桔研究所,重庆,400712);
2(中国科学院华南植物园植物资源保护与可持续利用重点实验室,广东 广州,510650)
Effects of storage temperature on anthocyanin accumulation and antioxidant activity of ‘Tarocco’ blood orange
FENG Yu1, HE Mingyang1,2, WANG Jing1, WANG Rikui1*, FU Yunmei1, HONG Min1
1(Citrus Research Institute, Southwest University, Chongqing 400712, China);
2(Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden,Chinese Academy of Sciences, Guangzhou 510650, China)
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摘要 该文研究贮藏温度对血橙采后花色苷积累的规律及抗氧化活性成分的变化。以‘Tarocco’血橙作为试材,3组不同温度贮藏60 d,测定血橙果汁色泽、花色苷、总酚、总黄酮含量、花色苷合成相关基因表达量及过氧化物酶(peroxidase,POD)和多酚氧化酶(polyphenol oxidase,PPO)活性变化。结果表明,4~6 ℃显著提高贮藏期血橙花色苷的含量,增加花色苷合成相关基因(PALCHSDFRANSUFGT)的表达量。贮藏60 d后,4~6 ℃组血橙果实中花色苷含量达到28.36 mg/L,而15~20 ℃组花色苷含量为11.07 mg/L,同时4~6 ℃组果实的总酚、总黄酮含量高于15~20 ℃组,且POD,PPO活性低于15~20 ℃组。因此,适宜低温贮藏能增加血橙总酚、总黄酮、花色苷的含量并提高血橙的抗氧化活性,从而维持果实的良好品质。
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冯雨
贺明阳
王晶
王日葵
傅云梅
洪敏
关键词:  ‘Tarocco’血橙  贮藏温度  花色苷  总酚  总黄酮    
Abstract: The effects of storage temperature on the accumulation of anthocyanin and its antioxidant active ingredients were investigated. Using ‘Tarocco’ blood orange as test material, the color of blood orange juice, anthocyanin content, total phenolic and flavonoids content, expression of genes related to anthocyanin synthesis and activity of peroxidase (POD) and polyphenol oxidase (PPO) enzymes were determined in 3 groups stored at different temperatures for 60 days. The results showed that the anthocyanin content of blood orange was significantly improved during storage at 4-6 ℃, and the expression of anthocyanin synthesis related genes (PAL, CHS, DFR, ANS, UFGT) were increased. After 60 days of storage, the anthocyanin content in blood orange reached 28.36 mg/L at 4-6 ℃, and 11.07 mg/L at 15-20 ℃, meanwhile, the content of total phenols and flavonoids in fruits at 4-6 ℃ was higher than that in fruits at 15-20 ℃, and POD, PPO enzyme activity was lower than that in 15-20 ℃ group. Overall, suitable cryopreservation can increase the content of total phenols, flavonoids and anthocyanins in blood orange and enhance the antioxidant activity in blood orange, so as to maintain the good quality of fruit.
Key words:  ‘Tarocco’ blood orange    storage temperature    anthocyanin    total phenol    total flavone
收稿日期:  2019-09-23                出版日期:  2020-02-25      发布日期:  2020-04-07      期的出版日期:  2020-02-25
基金资助: 重庆市基础研究与前沿探索项目(cstc2018jcyjAX0256,cstc2019jcyj-msxmX0690);中央高校基本科研业务费(XDJK2017C016);中国博士后科学基金 (2018M633178)
作者简介:  硕士研究生(王日葵副研究员为通讯作者,E-mail:wangrikui@cric.cn)
引用本文:    
冯雨,贺明阳,王晶,等. 贮藏温度对‘Tarocco’血橙花色苷积累及抗氧化活性的影响[J]. 食品与发酵工业, 2020, 46(4): 211-218.
FENG Yu,HE Mingyang,WANG Jing,et al. Effects of storage temperature on anthocyanin accumulation and antioxidant activity of ‘Tarocco’ blood orange[J]. Food and Fermentation Industries, 2020, 46(4): 211-218.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022327  或          http://sf1970.cnif.cn/CN/Y2020/V46/I4/211
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