热带作物学报2011，Vol.32Issue(9)：1658-1660,3.DOI:10.3969/j.issn.1000-2561.2011.09.014
桑椹成熟过程中酚类物质、总黄酮及花色苷含量的动态变化
Chang in the Contents of Anthocyanins, Total Phenolics and Flavonoids Compounds in Fruits of Three Mulberry Cultivars During Maturation
摘要
Abstract
The changes in anthocyanins, total phenolic and flavonoid compounds in mulberry during the maturation were studied in varieties of 'Yueshen 28', 'YueshendalO' and 'Tang 10'. The results showed that phenolic and flavonoid contents reached a peak value at green stages, phenolic and flavonoid synthesis decreased from green stages to full-red stage, after which it increased again. The anthocyanins increased continuously with the fruit development from the white stages and attained a maximum value at dark-red stages. Compared with 'Yueshenda 10' and 'Tang 10', 'Yueshen 28' had higher contents of anthocyanins, total phenolics and flavonoid compounds.关键词
桑椹/成熟过程/总酚类物质/总黄酮/花色苷Key words
Mulberry/ Maturation/ Phenolic/ Flavonoids/ Anthocyanins分类
农业科技引用本文复制引用
王振江,罗国庆,唐翠明,吴福泉,吴剑安,肖更生,廖森泰..桑椹成熟过程中酚类物质、总黄酮及花色苷含量的动态变化[J].热带作物学报,2011,32(9):1658-1660,3.基金项目
现代农业产业技术体系建设专项(蚕桑) （蚕桑）
广东省自然科学基金研究团队项目(No.9351064001000002) （No.9351064001000002）
广东省科技基础条件建设项目(No.2010B060200033). （No.2010B060200033）
