新品种余甘子盈玉和糯种的果实性状及果实品质的差异性分析
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摘要
对云南楚雄州栽培的盈玉和糯种2个新品种余甘子的果实形状、果汁及果肉营养成分、果籽油成分进行分析,并将其与人工种植状态下未经嫁接的余甘子(简称人工种植余甘子)及自然生长状态下的野生余甘子(简称野生余甘子)鲜果进行对比。结果表明:2个新品种余甘子鲜果性状与人工种植余甘子和野生余甘子存在显著性差异,新品种余甘子单果质量更大,外观更鲜亮通透。新品种余甘子果汁中VC和总酚含量低于野生余甘子,果肉占比和含水量明显高于野生余甘子,且果肉中蛋白质和淀粉含量比野生余甘子高。4种样品果肉挥发性物质的种类和相对含量也有显著差异,表明在新品种培育过程中形成了独特的风味。新品种盈玉和野生余甘子的果籽含油率极低,核仁油不饱和度也低于另外2个样品,果籽作为油料的开发价值不高。综合各方面因素分析,新品种盈玉和糯种果型大、产量高、口感更好,将具有更高的产品开发利用价值。
The fruit characters, juice and flesh nutrient components and seed oil composition of two new varieties (Yingyu and Nuozhong) of Phyllanthus emblica L. cultivated in Chuxiong, Yunnan province were analyzed in comparison with those of cultivated ungrafted Phyllanthus emblica L. (CUPE) and wild Phyllanthus emblica L. (WPE). The results indicated significant differences in fruit characters between the new varieties, CUPE and WPE; the new varieties showed greater single fruit mass with a more bright and transparent appearance. Despite a decrease in the levels of VC and phenols, the flesh percentage and water content of the new varieties were significantly higher than those of WPE, accompanied by an increase in the contents of protein and starch in flesh. The types and amounts of volatile components in four fresh samples were significantly different, which indicates that the new varieties have their own unique flavor. Furthermore, we found that the seeds of Yingyu and WPE contained lesser amounts of oil and that the degree of unsaturation of seed oils was lower than that of two other samples, suggesting that Yingyu and WPE are not suitable for oil production. Based on all these results, the new varieties Yingyu and Nuozhong have greater potential for development and utilization in term of fruit size, yield and taste.
The fruit characters, juice and flesh nutrient components and seed oil composition of two new varieties (Yingyu and Nuozhong) of Phyllanthus emblica L. cultivated in Chuxiong, Yunnan province were analyzed in comparison with those of cultivated ungrafted Phyllanthus emblica L. (CUPE) and wild Phyllanthus emblica L. (WPE). The results indicated significant differences in fruit characters between the new varieties, CUPE and WPE; the new varieties showed greater single fruit mass with a more bright and transparent appearance. Despite a decrease in the levels of VC and phenols, the flesh percentage and water content of the new varieties were significantly higher than those of WPE, accompanied by an increase in the contents of protein and starch in flesh. The types and amounts of volatile components in four fresh samples were significantly different, which indicates that the new varieties have their own unique flavor. Furthermore, we found that the seeds of Yingyu and WPE contained lesser amounts of oil and that the degree of unsaturation of seed oils was lower than that of two other samples, suggesting that Yingyu and WPE are not suitable for oil production. Based on all these results, the new varieties Yingyu and Nuozhong have greater potential for development and utilization in term of fruit size, yield and taste.
引文
[1]陈智毅,刘学铭,吴继军,等.余甘子生物学特性及营养成分[J].中国南方果树,2003,32(6):71-73.DOI:10.3969/j.issn.1007-1431.2003.06.045.
[2]药典委员会.中华人民共和国药典[M].北京:化学工业出版社,2010:167.
[3]罗维.余甘子干果活性成分的分离鉴定与生理活性研究[D].广州:华南理工大学,2010:32-62.
[4]王辉.余甘子的化学成分和药理作用研究进展[J].中国现代中药,2011,13(11):52-56.DOI:10.3969/j.issn.1673-4890.2011.11.014.
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[6]孔秀娟,于然,刘建兴,等.余甘子总黄酮提取物对H1N1流感病毒感染小鼠肺炎的影响[J].中医药导报,2016,22(5):64-65;71.
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[9]MAHESH T,VAITHINATHAN S,LEONIDAS T,et al.Protective effects of Phyllanthus emblica against myocardial ischemiareperfusion injury:the role of PI3-kinase/glycogen synthase kinase3β/β-catenin pathway[J].Journal of Physiology and Biochemistry,2015,71(4):623-633.DOI:10.1007/s13105-015-0426-8.
[10]姜元欣,刘伯科,刘小玲.余甘子抑制口臭活性物质的分离纯化与结构鉴定[J].食品与机械,2016,32(10):22-26.DOI:10.13652/j.issn.1003-5788.2016.10.005.
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[12]罗兰,林久茂,魏丽慧,等.余甘子醇提物抑制人胃癌株AGS细胞增殖和诱导细胞凋亡的作用[J].中国现代应用药学,2016,33(8):989-993.DOI:10.13748/j.cnki.issn1007-7693.2016.08.006.
[13]COLUCCI R,DRAGONI F,CONTI R,et al.Evaluation of an oral supplement containing Phyllanthus emblica fruit extracts,vitamin E,and carotenoids in vitiligo treatment[J].Dermatologic Therapy,2015,28(1):17-21.DOI:10.1111/dth.12172.
[14]李响,张晴晴,李耀东.余甘子对类风湿性关节炎的影响[J].齐鲁工业大学学报,2016,30(3):20-23.DOI:10.16442/j.cnki.qlgydxxb.2016.03.005.
[15]葛双双,张雯雯,李坤,等.余甘子核仁油的体外抗氧化活性及其作用机理[J].食品科学,2017,38(15):127-134.DOI:10.7506/spkx1002-6630-201715021.
[16]葛双双.余甘子核仁油不饱和脂肪酸富集及其油脂氧化稳定性研究[D].北京:中国林业科学研究院,2017:52-65.
[17]杨海东,郑道序,黄武强,等.余甘子优良新品种“玻璃油甘”的选育[J].中国南方果树,2014,43(4):119-121.
[18]黄汉羽,房仲卢,吴和另,等.甜种余甘子品种特性及早结丰产栽培技术[J].中国南方果树,2010,39(4):77-79.
[19]陈玉旭,蔡长河,曾庆孝.糯米糍荔枝香气成分的测定与分析[J].现代食品科技,2009,25(1):91-95.DOI:10.3969/j.issn.1673-9078.2009.01.023.
[20]葛双双,张雯雯,李坤,等.银离子络合法分离纯化余甘子核仁油中α-亚麻酸[J].食品科学,2017,38(14):213-220.DOI:10.7506/spkx1002-6630-201714033.
[21]王锡全,叶正达.余甘子[J].西南林学院学报,1988,8(1):42-47.DOI:10.11929/j.issn.2095-1914.1988.01.008.
[22]王领,何聪芬,董银卯,等.西印度樱桃冻干粉提取液中VC稳定性及美容功效初步研究[J].香料香精化妆品,2011(4):29-32.DOI:10.3969/j.issn.1000-4475.2011.04.007.
[23]SALVADOR V,TERESA S,JUAN A,et al.Fortifying milk with ferrous gluconate and zinc oxide in a public nutrition program reduced the prevalence of anemia in toddlers[J].The Journal of Nutrition,2006,136:2633-2637.DOI:10.1093/jn/136.10.2633.
[24]LUO W,ZHAO M M,YANG B,et al.Identification of bioactive compounds in Phyllenthus emblica L.fruit and their free radical scavenging activities[J].Food Chemistry,2009,114:499-504.DOI:10.1016/j.foodchem.2008.09.077.
[25]李明玺,黄卫锋,姚亮亮,等.余甘子提取物降血糖活性及其主要成分研究[J].现代食品科技,2017,33(9):96-101.DOI:10.13982/j.mfst.1673-9078.2017.9.014.
[26]ZHANG Y J,NAGAO T,TANAKA T,et al.Antiproliferative activity of the main constituents from Phyllanthus emblica[J].Biological&Pharmaceutical Bulletin,2004,27(2):251-255.DOI:10.1248/bpb.27.251.
[27]郑华,张弘,甘瑾,等.菠萝蜜果实挥发物的热脱附-气相色谱/质谱(TCT-GC/MS)联用分析[J].食品科学,2010,31(6):141-144.
[28]张雯雯,李坤,郑华,等.不同提取溶剂对余甘子核仁油品质的影响[J].食品工业科技,2017,38(2):261-265.DOI:10.13386/j.issn1002-0306.2017.02.042.
[29]张福平,黄俊华,林妙如,等.5个品种余甘子果实采后贮藏期间营养品质的变化[J].贵州农业科学,2015,43(11):157-159.DOI:10.3969/j.issn.1001-3601.2015.11.040.
[30]赵琼玲,马开华,张永辉,等.余甘子果实品质评价因子的选择[J].中国农学通报,2015,31(16):140-145.DOI:10.11924/j.issn.1000-6850.2014-2406.
[2]药典委员会.中华人民共和国药典[M].北京:化学工业出版社,2010:167.
[3]罗维.余甘子干果活性成分的分离鉴定与生理活性研究[D].广州:华南理工大学,2010:32-62.
[4]王辉.余甘子的化学成分和药理作用研究进展[J].中国现代中药,2011,13(11):52-56.DOI:10.3969/j.issn.1673-4890.2011.11.014.
[5]YANG B R,KORTESNIEMI M,LIU P Z,et al.Analysis of hydrolyzable tannins and other phenolic compounds in emblic leafflower (Phyllanthus emblica L.) fruits by high performance liquid chromatography-electrospray ionization mass spectrometry[J].Journal of Agricultural and Food Chemistry,2012,60:8672-8683.DOI:10.1021/jf302925v.
[6]孔秀娟,于然,刘建兴,等.余甘子总黄酮提取物对H1N1流感病毒感染小鼠肺炎的影响[J].中医药导报,2016,22(5):64-65;71.
[7]LIU X L,ZHAO M M,WU K G,et al.Immunomodulatory and anticancer activities of phenolics from emblica fruit (Phyllanthus emblica L.)[J].Food Chemistry,2012,131:685-690.DOI:10.1016/j.foodchem.2011.09.063.
[8]XU M,ZHU H T,CHENG R R,et al.Antioxidant and hyaluronidase inhibitory activities of diverse phenolics in Phyllanthus emblica[J].Natural Product Research,2016,30(23):2726-2729.DOI:10.1080/14786419.2015.1137573.
[9]MAHESH T,VAITHINATHAN S,LEONIDAS T,et al.Protective effects of Phyllanthus emblica against myocardial ischemiareperfusion injury:the role of PI3-kinase/glycogen synthase kinase3β/β-catenin pathway[J].Journal of Physiology and Biochemistry,2015,71(4):623-633.DOI:10.1007/s13105-015-0426-8.
[10]姜元欣,刘伯科,刘小玲.余甘子抑制口臭活性物质的分离纯化与结构鉴定[J].食品与机械,2016,32(10):22-26.DOI:10.13652/j.issn.1003-5788.2016.10.005.
[11]LU C C,YANG S H,HSIA S M,et al.Inhibitory effects of Phyllanthus emblica L.on hepatic steatosis and liver fibrosis in vitro[J].Journal of Functional Foods,2016,20:20-30.DOI:10.1016/j.jff.2015.10.012.
[12]罗兰,林久茂,魏丽慧,等.余甘子醇提物抑制人胃癌株AGS细胞增殖和诱导细胞凋亡的作用[J].中国现代应用药学,2016,33(8):989-993.DOI:10.13748/j.cnki.issn1007-7693.2016.08.006.
[13]COLUCCI R,DRAGONI F,CONTI R,et al.Evaluation of an oral supplement containing Phyllanthus emblica fruit extracts,vitamin E,and carotenoids in vitiligo treatment[J].Dermatologic Therapy,2015,28(1):17-21.DOI:10.1111/dth.12172.
[14]李响,张晴晴,李耀东.余甘子对类风湿性关节炎的影响[J].齐鲁工业大学学报,2016,30(3):20-23.DOI:10.16442/j.cnki.qlgydxxb.2016.03.005.
[15]葛双双,张雯雯,李坤,等.余甘子核仁油的体外抗氧化活性及其作用机理[J].食品科学,2017,38(15):127-134.DOI:10.7506/spkx1002-6630-201715021.
[16]葛双双.余甘子核仁油不饱和脂肪酸富集及其油脂氧化稳定性研究[D].北京:中国林业科学研究院,2017:52-65.
[17]杨海东,郑道序,黄武强,等.余甘子优良新品种“玻璃油甘”的选育[J].中国南方果树,2014,43(4):119-121.
[18]黄汉羽,房仲卢,吴和另,等.甜种余甘子品种特性及早结丰产栽培技术[J].中国南方果树,2010,39(4):77-79.
[19]陈玉旭,蔡长河,曾庆孝.糯米糍荔枝香气成分的测定与分析[J].现代食品科技,2009,25(1):91-95.DOI:10.3969/j.issn.1673-9078.2009.01.023.
[20]葛双双,张雯雯,李坤,等.银离子络合法分离纯化余甘子核仁油中α-亚麻酸[J].食品科学,2017,38(14):213-220.DOI:10.7506/spkx1002-6630-201714033.
[21]王锡全,叶正达.余甘子[J].西南林学院学报,1988,8(1):42-47.DOI:10.11929/j.issn.2095-1914.1988.01.008.
[22]王领,何聪芬,董银卯,等.西印度樱桃冻干粉提取液中VC稳定性及美容功效初步研究[J].香料香精化妆品,2011(4):29-32.DOI:10.3969/j.issn.1000-4475.2011.04.007.
[23]SALVADOR V,TERESA S,JUAN A,et al.Fortifying milk with ferrous gluconate and zinc oxide in a public nutrition program reduced the prevalence of anemia in toddlers[J].The Journal of Nutrition,2006,136:2633-2637.DOI:10.1093/jn/136.10.2633.
[24]LUO W,ZHAO M M,YANG B,et al.Identification of bioactive compounds in Phyllenthus emblica L.fruit and their free radical scavenging activities[J].Food Chemistry,2009,114:499-504.DOI:10.1016/j.foodchem.2008.09.077.
[25]李明玺,黄卫锋,姚亮亮,等.余甘子提取物降血糖活性及其主要成分研究[J].现代食品科技,2017,33(9):96-101.DOI:10.13982/j.mfst.1673-9078.2017.9.014.
[26]ZHANG Y J,NAGAO T,TANAKA T,et al.Antiproliferative activity of the main constituents from Phyllanthus emblica[J].Biological&Pharmaceutical Bulletin,2004,27(2):251-255.DOI:10.1248/bpb.27.251.
[27]郑华,张弘,甘瑾,等.菠萝蜜果实挥发物的热脱附-气相色谱/质谱(TCT-GC/MS)联用分析[J].食品科学,2010,31(6):141-144.
[28]张雯雯,李坤,郑华,等.不同提取溶剂对余甘子核仁油品质的影响[J].食品工业科技,2017,38(2):261-265.DOI:10.13386/j.issn1002-0306.2017.02.042.
[29]张福平,黄俊华,林妙如,等.5个品种余甘子果实采后贮藏期间营养品质的变化[J].贵州农业科学,2015,43(11):157-159.DOI:10.3969/j.issn.1001-3601.2015.11.040.
[30]赵琼玲,马开华,张永辉,等.余甘子果实品质评价因子的选择[J].中国农学通报,2015,31(16):140-145.DOI:10.11924/j.issn.1000-6850.2014-2406.
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