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黑莓、树莓不同发育时期叶片鞣花酸与抗氧化、糖类物质的相关性分析

花匠小妙招
2024-12-14 07:38

摘要: 本研究拟在初步揭示悬钩子属浆果不同发育时期叶片中鞣花酸的变化规律。以黑莓、树莓及杂交类型共21个品种不同时期叶片为试材，用超声辅助溶剂提取法提取叶片中鞣花酸，用紫外分光光度法快速检测鞣花酸含量。在此基础上，选取其中5个品种分析评价了叶片抗氧化能力、抗氧化物质含量及糖类物质含量与鞣花酸含量的关系。结果表明，黑莓、树莓鞣花酸在嫩叶中含量较高，随着叶片的发育和衰老呈下降趋势，以黑莓‘宝森’嫩叶鞣花酸含量最高达39.622 mg/g，以树莓‘哈瑞泰兹’老叶中鞣花酸含量最低为7.649 mg/g。进而分析5个品种叶片的抗氧化能力及抗氧化物质含量，发现其与鞣花酸含量变化趋势相似，而叶片中糖类物质含量与鞣花酸含量变化呈负相关。研究结果为黑莓、树莓叶片中鞣花酸的功能研究及进一步开发利用提供部分基础理论依据。

Abstract: The purpose of this study was to preliminarily reveal the changes of ellagic acid in leaves of Rubus berries at different developmental stages. In this study, leaves of 21 varieties of blackberry, raspberry and the hybrids were used to extract the ellagic acid in the leaves by ultrasonic assisted solvent extraction method, and the content of ellagic acid was rapidly detected by UV spectrophotometry. On this basis, five varieties were selected to analyze and evaluate the relationship between antioxidant capacity, antioxidant content, carbohydrate content and ellagic acid content. The results showed that the content of ellagic acid in the tender leaves of blackberry and raspberry was higher, and it showed a downward trend with the development and aging of the leaves. The content of ellagic acid in the tender leaves of blackberry cv. 'Baosen' was the highest up to 39.622 mg/g, and the content of ellagic acid in the aging leaves of raspberry 'Haritez' was the lowest, which was 7.649 mg/g. Furthermore, the antioxidant capacity and antioxidant content of the leaves of the selected five varieties were analyzed. It was found that the change trend was similar to that of ellagic acid, while the change of carbohydrate content in the leaves was negatively correlated with that of ellagic acid. The results would provide some theoretical basis for the functional research and further development and utilization of ellagic acid in blackberry and raspberry leaves.

图 1 黑莓叶片抗氧化能力测定

注：小写字母为品种内不同发育期显著性差异（P<0.05）；大写字母为同一发育时期不同品种间显著性差异（P<0.05）；图2~图3同。

Figure 1. Determination of antioxidant capacity of blackberry leaves

图 2 黑莓叶片抗氧化物质含量测定

Figure 2. Content determination of antioxidant substances in blackberry leaves

图 3 黑莓、树莓叶片糖类物质含量测定

Figure 3. Determination of carbohydrate content in blackberry and raspberry leaves

表 1 不同品种黑莓、树莓叶片不同生长时期鞣花酸含量

Table 1 Ellagic acid content in leaves of different varieties of blackberry and raspberry at different growth stages

分类
品种
老叶含量（mg/g FW）
伸展叶含量（mg/g FW）
嫩叶含量（mg/g FW）
早黑‘10-2n-1’21.694±0.141 aA19.649±0.277eB26.013±0.064fC硕丰2号‘10-6n-1-1’12.566±0.091dC21.209±0.215dB31.992±0.543cA品系‘10-5n-2’15.125±0.209cC23.821±0.234cB35.506±0.170aA宁植2号‘Ningzhi 2’11.679±0.107eC19.532±0.337eB22.912±0.495eA宁植3号‘Ningzhi 3’20.693±0.160bC27.147±0.297aB29.364±0.224dA宁植4号‘Ningzhi 4’21.880±0.470aC24.589±0.443bB33.374±0.222bA乔克多‘Choctaw’11.055±0.181eC17.674±0.182eB26.276±0.157dA黑莓肯马克‘Comanche’12.138±0.221dC18.391±0.524dB27.510±0.216cA卡依娃‘Kiowa’21.257±0.248bC25.679±0.556aB34.672±0.243aA萨尼‘Shawnee’12.567±0.312dC21.470±0.195cB30.376±0.203bA阿洛巴荷‘Arapaho’23.570±0.342aB17.345±0.025eC27.623±0.347cA布莱兹‘Brazos’18.540±0.386cC22.484±0.184bB26.798±0.493dA赫尔‘Hull’17.093±0.310aB28.077±0.087bA28.498±0.020bA纳瓦荷‘Navaho’17.417±0.554aC22.491±0.218cB23.616±0.236cA切斯特‘Chester’16.960±0.249aC29.515±0.170aB32.689±0.327aA黑莓树莓杂交种
宁植1号‘Ningzhi 1’20.577±0.161cB30.958±0.292bA30.461±0.406bA无刺红‘Young’23.060±0.425bC25.947±0.364cB28.027±0.572cA宝森‘Boysen’28.064±0.177aC32.076±0.307aB39.622±0.091aA哈瑞泰兹‘Heritage’7.649±0.130cC28.066±0.116aA27.757±0.142aB 树莓智利黑树莓‘Bristol’17.350±0.397aC20.966±0.304bB23.033±0.216bA金秋黄树莓‘Colde Summit’15.757±0.068bC16.317±0.108cB24.890±0.198cA 注：大写字母为同一品种内不同发育期显著性差异（P<0.05）；小写字母为同一发育时期不同品种间显著性差异（P<0.05）。

表 2 黑莓、树莓叶片发育进程中各品质指标与鞣花酸含量的相关性分析

Table 2 Correlation analysis between ellagic acid content and quality indexes during leaf development of blackberry and raspberry

果实品质指标鞣花酸含量宝森卡依娃哈瑞泰兹纳瓦荷宁植2号总抗氧化能力0.888**0.985**0.957**−0.0360.989**DPPH自由基清除能力0.740*0.885**0.3740.3040.900**总酚0.995**0.997**0.990**0.940**0.987**黄酮0.763*0.998*0.764*0.5630.969**维生素C0.936**−0.836**0.122−0.990**−0.996**可溶性糖−0.933**−0.846**−0.977**0.446−0.971**蔗糖−0.136−0.607−0.248−0.825**0.013果糖−0.763−0.837**−0.737*−0.886**−0.991**葡萄糖−0.784*−0.917**−0.230−0.991**−0.987** 注：*和**分别表示在0.05水平和0.01水平上显著相关。

表 3 不同物种叶片中鞣花酸含量

Table 3 Ellagic acid content in leaves of different species

物种
品种名称
叶
（mg/g）检测方法
参考文献石榴泰山红‘Taishanhong’0.622~0.132HPLC法[44]Pomegranate泰山三白‘Taishansanbaitian’0.425~0.980树莓波尔卡‘Porlka’0.907HPLC法[36]Raspberry秋福‘Autumn Bliss’0.519HPLC法

草莓
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番石榴
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