[1]梁晓婕,王亚军*,李越鲲,等. 黄果枸杞果实中主要功效成分的比较研究[J].西北林学院学报,2019,34(5):108-114.[doi:10.3969/j.issn.1001-7461.2019.05.17]
　LIANG Xiao-jie,WANG Ya-jun*,LI Yue-kun,et al. Comparative Study on Main Efficacy Components in Yellow Fruit Wolfberry[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2019,34(5):108-114.[doi:10.3969/j.issn.1001-7461.2019.05.17]
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 黄果枸杞果实中主要功效成分的比较研究()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第34卷
期数:
2019年第5期
页码:
108-114
栏目:
出版日期:
2019-09-30

文章信息/Info

Title:
 Comparative Study on Main Efficacy Components in Yellow Fruit Wolfberry
文章编号:
1001-7461(2019)05-0108-07
作者:
 梁晓婕1; 王亚军1*; 李越鲲1; 曾晓雄2; 曹有龙1; 安巍1
 （1.宁夏农林科学院 枸杞工程技术研究所，宁夏 银川 750002；2.南京农业大学 食品科技学院，江苏 南京 210095）
Author(s):
 LIANG Xiao-jie1; WANG Ya-jun1*; LI Yue-kun1; ZENG Xiao-xiong2; CAO You-long1; AN Wei1
 (1.Wolfberry Engineering Research Institute,Ningxia Academy of Agriculture and Forestry,Yinchuan 750002,Ningxia,China; 2.College of Food Science and Technology of Nanjing Agricultural University,Nanjing 210095,Jiangsu,China）
关键词:
 ; 黄果枸杞; 功效成分; 累积规律; 相关性; 综合评价
Keywords:
 ; yellow fruit wolfberry;  efficacy component;  cumulative law;  correlation;  comprehensive evaluation
分类号:
S567.19
DOI:
10.3969/j.issn.1001-7461.2019.05.17
文献标志码:
A
摘要:
 以‘宁夏黄果’‘宁农杞4号’和‘宁农杞5号’3个黄果枸杞品种为试验材料，以红果枸杞主栽品种‘宁杞1号’为对照，比较分析了3个发育时期枸杞果实中甜菜碱、多酚、总黄酮、总类胡萝卜素和总游离氨基酸的含量。结果表明，从幼果期至成熟期，甜菜碱、多酚和总类胡萝卜素含量变化趋势品种间差异较大，但总黄酮和总游离氨基酸含量变化趋势一致，表现为总黄酮含量逐渐降低、总游离氨基酸含量逐渐增加；3个黄果枸杞品种在多酚和总类胡萝卜素含量方面显著低于红果枸杞‘宁杞1号’（P＜0.05），但在总黄酮含量方面均显著高于红果枸杞‘宁杞1号’（P＜0.05），表明黄酮是黄果枸杞的主要功效成分；‘宁夏黄果’和‘宁农杞4号’分别在甜菜碱含量和游离氨基酸含量方面具有显著优势，可以作为特异性材料进行开发利用；在枸杞果实中，总黄酮含量与甜菜碱含量、总类胡萝卜素含量与多酚含量分别具有极显著相关性（P＜0.01）；相较于黄果枸杞，红果枸杞的综合营养成分含量更高，综合评价结果表现为‘宁杞1号’＞‘宁夏黄果’＞‘宁农杞4号’＞‘宁农杞5号’。
Abstract:
 Three kinds of yellow fruit wolfberry of ‘Ningxia Huangguo’,‘Ningnongqi No.4’ and ‘Ningnongqi No.5’ were used as experimental materials,and the main planting variety ‘Ningqi No.1’ of red fruit wolfberry was useda as the control to study the contents of betaine,polyphenols,total flavonoids,total carotenoids and total free amino acids in the fruit during the three developmental stages.The results showed that the changes of betaine,polyphenols and total carotenoid contents from young fruit to maturity showed differences due to different varieties.However,the variation trends of total flavonoids and total free amino acid contents were consistent:the total flavonoid content decreased gradually and the total free amino acid content increased gradually.The content of polyphenols and total carotenoids in the three yellow fruit wolfberry were significantly lower than that of the control (P<0.05),but the content of total flavonoids was significantly higher than that the control(P＜0.05),indicating that flavonoids are main efficacy components of yellow fruit wolfberry.In addition,‘Ningxia Huangguo’ and ‘Ningnongqi No.4’ had significant advantages in betaine content and free amino acid content,respectively,and could be developed and utilized as a specific material.Through correlation analysis and principal component analysis,it was found that the total flavonoids and the betaine,total carotenoids and polyphenols were significantly correlated (P<0.01) in the wolfberry fruit.Compared with the comprehensive nutrients of yellow fruit wolfberry,the quality of three yellow wolfberry was in the order of ‘Ningqi No.1’＞‘Ningxia Huangguo’>‘Ningnongqi No.4’＞‘Ningnongqi No.5’.

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备注/Memo

备注/Memo:
 收稿日期：2018-11-14修回日期：2019-03-06
基金项目：宁夏回族自治区自然科学基金(2018AAC03187)；宁夏回族自治区农业育种专项（2013NYYZ0104)；宁夏农林科学院科技创新先导资金项目（NKYJ-15-23)。
作者简介：梁晓婕，女，硕士，研究实习员，研究方向：枸杞栽培。E-mail：1083181364@qq.com
*通信作者：王亚军，男，硕士，副研究员，研究方向：枸杞栽培及新品种选育。E-mail:yajun817@163.com
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