草莓果实三个成熟阶段生物活性化合物含量的变化。
Variation in the bioactive compound content at three ripening stages of strawberry fruit.
作者信息
Voća Sandra, Zlabur Jana Sic, Dobričević Nadica, Jakobek Lidija, Seruga Marijan, Galić Ante, Pliestić Stjepan
机构信息
Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia.
Department of Applied Chemistry and Ecology, Faculty of Food Technology, J. J. Strossmayer, University of Osijek, Kuhačeva 18, HR-31000 Osijek, Croatia.
出版信息
Molecules. 2014 Jul 17;19(7):10370-85. doi: 10.3390/molecules190710370.
During the harvest season of two consecutive years, five strawberry cultivars ('Arosa', 'Elsanta', 'Marmolada', 'Miss' and 'Raurica'), grown in the continental part of the Republic of Croatia, were examined. Strawberry fruits quality was evaluated by individual phenol compounds, individual anthocyanins and fruit color. Fruits were harvested in three different periods. Analyzed strawberry cultivars show very good average values of the studied phenolic acids and flavonoids with predominant caffeic acid and epicatechin content in all researched strawberry cultivars. Considering the content of individual anthocyanins, pelargonidin 3-glucoside is predominant in strawberry extract followed by cyanidin-3-glucoside and pelargonidin 3-rutinoside. The correlation between individual anthocyanin content and chromaticity parameters was detected in all strawberry cultivars, additionally correlation coefficients and statistical significance were much lower. The results show a positive association between cultivar and harvest time on strawberry pulp color, with each of the color variables, a, b, a/b ratio, C, L and h° values.
在连续两年的收获季节，对种植于克罗地亚共和国大陆部分的五个草莓品种（“阿罗萨”、“埃尔桑塔”、“马尔莫拉达”、“米西”和“劳里卡”）进行了研究。通过单个酚类化合物、单个花青素和果实颜色对草莓果实品质进行了评估。果实分三个不同时期采收。分析的草莓品种在所有研究的草莓品种中，所研究的酚酸和黄酮类化合物平均含量很高，其中咖啡酸和表儿茶素含量占主导。就单个花青素的含量而言，天竺葵素3 - 葡萄糖苷在草莓提取物中占主导，其次是矢车菊素 - 3 - 葡萄糖苷和天竺葵素3 - 芸香糖苷。在所有草莓品种中均检测到单个花青素含量与色度参数之间的相关性，此外，相关系数和统计显著性要低得多。结果表明，品种和采收时间与草莓果肉颜色之间存在正相关关系，涉及每个颜色变量，即a、b、a/b比值、C、L和h°值。
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