化合物和抗氧化活性在"清水利"和"清红利"水果发育期间的变化
Huifen Zhang1, Jing Pu1, Yan Tang1
1College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Foods (Basel, Switzerland)
|July 11, 2023
概括
梅子成熟会降低化合物和抗氧化活性,在皮肤中含量更高. 像HCT1这样的特定基因可能会调节四川梅种类中的积.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 梅子含有丰富的化合物,以其抗氧化特性而闻名.
- 了解梅子发育期间的化合物变化对于优化营养价值和生物活性化合物提取至关重要.
研究的目的:
- 调查四川梅品种 ("Qiangcuili"和"Cuihongli") 发展期间质量,化合物和抗氧化活性的动态变化.
- 分析参与生物合成的关键基因的表达.
- 建立一个理论基础,以增强当地梅品种中的生物活性物质.
主要方法:
- 在梅子发育过程中评估了水果的外观,内部质量 (可溶性固体,糖),含量 (TPC,TFC,TFAC,酸) 和抗氧化活性 (DPPH,FRAP).
- 使用色谱技术量化主要的化合物.
- 分析了与相关的结构基因 (CHS,PAL3,HCT1) 的表达.
主要成果:
- 总溶性固体和糖在成熟时达到峰值. 含量 (TPC,TFC,TFAC) 降低,而在"Cuihongli"的成熟过程中,氨酸增加.
- 新化酸,化酸和鲁丁是主要的化合物. 抗氧化剂活性与TPC,TFC和TFAC正相关,随着成熟而下降.
- 皮肤表现出比纸更高的含量和抗氧化能力. 基因CHS,PAL3和HCT1与积有关,HCT1可能调节酸.
结论:
- 果实成熟显著改变了四川梅的醇概况和抗氧化能力.
- 皮是生物活性化合物的更丰富来源.
- 特定的基因,特别是HCT1,在化合物生物合成中起着调节作用,为品种改进提供了目标.
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