板栗果实褐变度与总酚和总黄酮的相关性研究

doi:10.12302/j.issn.1000-2006.202111009

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南京林业大学学报（自然科学版） ›› 2023, Vol. 47 ›› Issue (6): 159-166.doi: 10.12302/j.issn.1000-2006.202111009

板栗果实褐变度与总酚和总黄酮的相关性研究

樊晓芸¹(), 郭素娟¹^,^*(), 李艳华², 江锡兵³

1.北京林业大学省部共建森林培育与保护教育部重点实验室,北京 100083
2.云南省玉溪市易门县林业和草原局, 云南易门 651100
3.中国林业科学研究院亚热带林业研究所,浙江杭州 311499

收稿日期:2021-11-05 修回日期:2022-03-02 出版日期:2023-11-30 发布日期:2023-11-23
基金资助:
国家重点研发计划(2019YFD1001604)

Study on correlation between browning degree of chestnut fruit and total phenols and flavonoids

FAN Xiaoyun¹(), GUO Sujuan¹^,^*(), LI Yanhua², JIANG Xibing³

1. Key Laboratory for Silviculture and Conservation of Ministry of Education, Beijing Forestry University, Beijing 100083, China
2. Forestry and Grassland Bureau of Yimen County, Yuxi City, Yunnan Province, Yimen 651100, China
3. Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311499, China

Received:2021-11-05 Revised:2022-03-02 Online:2023-11-30 Published:2023-11-23

1. 板栗果实褐变度与总酚和总黄酮的相关性研究.zip(2838KB)

摘要/Abstract

摘要：

【目的】探明板栗(Castanea mollissima)果实褐变度与总酚和总黄酮的相关性,基于此对板栗品种进行抗褐变评价,并筛选出抗褐变性较强的品种。【方法】以105个板栗品种为研究对象,利用分光测色计和紫外分光光度计,对烤制前后板栗仁褐变度、总酚和总黄酮含量及内果皮总酚和总黄酮含量进行测定,分析褐变度与总酚和总黄酮含量之间的关系,并采用熵权法和灰色关联度法对不同板栗品种进行抗褐变综合评价,获得不同板栗品种抗褐变性评价模型。【结果】栗仁烤制前后子叶表层、子叶心部和子叶中部褐变度值(△L)差异均较大,从大到小依次表现为板栗子叶表层>子叶中层>子叶心部。板栗内种皮总酚含量(544.46 mg/g)和总黄酮含量(484.25 mg/g)均显著高于栗仁;子叶表层褐变度与总酚含量呈极显著正相关(R=0.863),与总黄酮含量呈不显著正相关(R=0.445),总酚含量和总黄酮含量呈不显著正相关(R=0.411);权重系数最大的指标为褐变度(w=0.514 3)。根据加权关联度可将105个板栗品种划分为3个等级,即抗褐变性极强,包括51个品种,加权关联度为0.920 6~0.972 3;抗褐变性较强,包括29个品种,加权关联度为0.835 4~0.909 8;抗褐变性弱,包括25个品种,加权关联度为0.708 2~0.826 7。【结论】板栗内果皮总酚含量与栗仁褐变密切相关,北方板栗抗褐变性强于南方,其中河北地区板栗品种‘燕山早丰’‘东陵明珠’‘大板红’抗褐变性位居前三。

关键词: 板栗, 褐变度, 总酚, 总黄酮, 灰色关联度, 综合评价

Abstract:

【Objective】 Chestnut(Castanea mollissima) belongs to Castanea genus of Fagaceae. Its fruit is rich in starch, protein, fat, vitamins B and other nutritional elements, with excellent flavor and high nutritional value. Chestnut kernel is yellow, sweet and delicious, and can be processed into a variety of products. Chestnut is prone to browning during the course of storage and processing, causing changes in color and taste reducing nutritional quality. In this study, the browning degree of different parts of chestnut kernel and the difference of total phenol and total flavonoid between chestnut kernel and seed coat before and after roasting were analyzed, the correlation between the browning degree of chestnut fruit and total phenol and total flavonoid was analyzed, the resistance to browning of chestnut varieties was comprehensively evaluated based on entropy weight method and gray correlation method, and the chestnut varieties with strong resistance to browning were screened out. It provides theoretical reference for chestnut processing and variety screening.【Method】We determined the browning degree, total phenolic content and total flavonoids content of chestnut kernel before and after baking as well as the contents of total phenols and flavonoids in endocarp of 105 chestnut varieties using spectral color meter and ultraviolet spectrophotometer. We then analyzed the relationship between browning degree and the contents of total phenolic and total flavonoids. The comprehensive evaluation of browning resistance of different chestnut varieties was carried out by the entropy weight method and grey correlation degree method, and the evaluation models of browning resistance of different chestnut varieties were obtained.【Result】Differences in the browning degree (△L) before and after roasting varied among cotyledon surface, cotyledon center and cotyledon middle tissues, ranking as the surface layer of cotyledon > middle cotyledon > cotyledon center. The total phenolic content (544.46 mg/g) and total flavonoid content (484.25 mg/g) in chestnut inner seed coat were significantly higher than those in chestnut kernel, the total phenolic content of inner seed coat was slightly higher than that in total flavonoid, and the total phenolic content in chestnut kernel was significantly higher than that in total flavonoid. The browning degree of cotyledon surface layer was significantly and positively correlated with total phenolic content (R=0.863), but not with total flavonoid content (R=0.445). The total phenolic content was not correlated with total flavonoid content (R=0.411). Browning degree was the largest weight coefficient (w=0.514 3). We then divided the 105 chestnut varieties into three grades: 51 varieties were highly resistant to browning with the weighted correlation degree was 0.920 6-0.972 3, 29 varieties were resistant to browning, and 25 cultivars with a weighted correlation between 0.708 2 and 0.826 7 were weakly resistant to browning.【Conclusion】The total phenolic content of chestnut inner peel was closely related to the browning of chestnut kernel. The browning resistance of chestnut in north China was stronger than that in south China, among which ‘Yanshanzaofeng’ ‘Donglingmingzhu’ and ‘Dabanhong’ ranked the top three. Therefore, the key to prevent the surface browning of chestnut kernel cotyledon was to reduce the total phenolic content and total flavonoid content in the inner seed coat.

Key words: chestnut(Castanea mollissima), browning degree, total phenol, total flavonoid, grey interconnect degree, comprehensive evaluation

中图分类号:

S664.2

樊晓芸,郭素娟,李艳华,等. 板栗果实褐变度与总酚和总黄酮的相关性研究[J]. 南京林业大学学报（自然科学版）, 2023, 47(6): 159-166.

FAN Xiaoyun, GUO Sujuan, LI Yanhua, JIANG Xibing. Study on correlation between browning degree of chestnut fruit and total phenols and flavonoids[J].Journal of Nanjing Forestry University (Natural Science Edition), 2023, 47(6): 159-166.DOI: 10.12302/j.issn.1000-2006.202111009.

图/表 5

表1

供试板栗品种"

序号 No.	品种 variety	序号 No.	品种 variety	序号 No.	品种 variety
1	‘燕山早丰’‘Yanshanzaofeng’	36	‘烟泉’‘Yanquan’	71	‘迟栗子’‘Chilizi’
2	‘迁西早红’‘Qianxizaohong’	37	‘泰安薄壳栗’‘Taianbokeli’	72	‘九月寒’‘Jiuyuehan’
3	‘迁西晚红’‘Qianxiwanhong’	38	‘燕龙’‘Yanlong’	73	‘湖北油栗’‘Hubeiyouli’
4	‘燕山短枝’‘Yanshanduanzhi’	39	‘燕明’‘Yanming’	74	‘罗田早栗’‘Luotianzaoli’
5	‘燕奎’‘Yankui’	40	‘燕宝’‘Yanbao’	75	‘粘底板’‘Zhandiban’
6	‘大板红’‘Dabanhong’	41	‘乳山短枝’‘Rushanduanzhi’	76	‘焦扎’‘Jiaozha’
7	‘遵化短刺’‘Zunhuaduanci’	42	‘鲁岳早丰’‘Luyuezaofeng’	77	‘短扎’‘Duanzha’
8	‘遵达栗’‘Zundali’	43	‘岱岳早丰’‘Daiyuezaofeng’	78	‘青扎’‘Qingzha’
9	‘东陵明珠’‘Donglingmingzhu’	44	‘鲁栗2号’‘Luli 2’	79	‘青毛软刺’‘Qingmaoruanci’
10	‘紫珀’‘Zipo’	45	‘红光’‘Hongguang’	80	‘短毛焦刺’‘Duanmaojiaoci’
11	‘遵玉’‘Zunyu’	46	‘沂蒙短枝’‘Yimengduanzhi’	81	‘铁粒头’‘Tielitou’
12	‘塔丰’‘Tafeng’	47	‘东岳早丰’‘Dongyuezaofeng’	82	‘大底青’‘Dadiqing’
13	‘京早生’‘Jingzaosheng’	48	‘红栗1号’‘Hongli 1’	83	‘桂花香’‘Guihuaxiang’
14	‘燕山红栗’‘Yanshanhongli’	49	‘尖顶油栗’‘Jiandingyouli’	84	‘二新早’‘Erxinzao’
15	‘怀黄’‘Huaihuang’	50	‘毛栗1号’‘Maoli 1’	85	‘魁栗’‘Kuili’
16	‘怀九’‘Huaijiu’	51	‘紫油栗’‘Ziyouli’	86	‘浅刺大板栗’‘Qiancidabanli’
17	‘燕昌’‘Yanchang’	52	‘镇安1号’‘Zhen’an 1’	87	‘狗毛栗’‘Goumaoli’
18	‘燕丰’‘Yanfeng’	53	‘长安明拣栗’‘Chang’anmingjianli’	88	‘双季板栗’‘Shuangjibanli’
19	‘银丰’‘Yinfeng’	54	‘长安灰拣栗’‘Chang’anhuijianli’	89	‘它栗’‘Tali’
20	‘京署红’‘Jingshuhong’	55	‘长安铁蛋栗’‘Chang’antiedanli’	90	‘檀桥板栗’‘Tanqiaobanli’
21	‘天津油栗’‘Tianjinyouli’	56	‘寸栗’‘Cunli’	91	‘蜜蜂球’‘Mifengqiu’
22	‘黄棚’‘Huangpeng’	57	‘泰山1号’‘Taishan 1’	92	‘叶里藏’‘Yelicang’
23	‘泰栗1号’‘Taili 1’	58	‘宝鸡社栗’‘Baojisheli’	93	‘处暑红’‘Chushuhong’
24	‘宋家早’‘Songjiazao’	59	‘柞板11号’‘Zhaban 11’	94	‘毛板红’‘Maobanhong’
25	‘丽抗’‘Likang’	60	‘广德大红袍’‘Guangdedahongpao’	95	‘浙早1号’‘Zhezao 1’
26	‘玉丰’‘Yufeng’	61	‘九家种’‘Jiujiazhong’	96	‘贵州油栗’‘Guizhouyouli’
27	‘石丰’‘Shifeng’	62	‘豫罗红’‘Yuluohong’	97	‘贵州早栗’‘Guizhouzaoli’
28	‘东丰’‘Dongfeng’	63	‘八月红’‘Bayuehong’	98	‘贵州迟栗’‘Guizhouchili’
29	‘金丰’‘Jinfeng’	64	‘六月爆’‘Liuyuebao’	99	‘贵州野毛栗’‘Guizhouyemaoli’
30	‘海丰’‘Haifeng’	65	‘罗田乌壳栗’‘Luotianwukeli’	100	‘易门1号’‘Yimen 1’
31	‘上丰’‘Shangfeng’	66	‘羊毛栗’‘Yangmaoli’	101	‘易门2号’‘Yimen 2’
32	‘清丰’‘Qingfeng’	67	‘大桂花栗’‘Daguihuali’	102	‘易门3号’‘Yimen 3’
33	‘华丰’‘Huafeng’	68	‘早栗子’‘Zaolizi’	103	‘永仁云夏’‘Yongrenyunxia’
34	‘华光’‘Huaguang’	69	‘中迟栗’‘Zhongchili’	104	‘宝塔板栗’‘Baotabanli’
35	‘烟清’‘Yanqing’	70	‘十月寒’‘Shiyuehan’	105	‘弥勒板栗’‘Milibanli’

表1

图1

图2

表2

各板栗品种加权关联度(ri)及排序"

品种 variety	r_i	排序 rank	品种 variety	r_i	排序 rank	品种 variety	r_i	排序 rank
‘燕山早丰’	0.972 3	1	‘迁西晚红’	0.926 6	36	‘毛板红’	0.864 9	71
‘东陵明珠’	0.970 1	2	‘鲁岳早丰’	0.926 5	37	‘易门1号’	0.859 7	72
‘大板红’	0.969 7	3	‘燕龙’	0.926 3	38	‘宝塔板栗’	0.859 7	72
‘丽抗’	0.968 8	4	‘红光’	0.925 9	39	‘贵州野毛栗’	0.856 9	74
‘紫油栗’	0.965 9	5	‘乳山短枝’	0.925 4	40	‘迟栗子’	0.846 6	75
‘燕山红栗’	0.965 8	6	‘上丰’	0.924 6	41	‘豫罗红’	0.846 5	76
‘泰栗1号’	0.965 8	6	‘清丰’	0.923 7	42	‘九家种’	0.841 1	77
‘紫珀’	0.954 4	8	‘东岳早丰’	0.923 7	42	‘檀桥板栗’	0.841 1	77
‘沂蒙短枝’	0.954 1	9	‘银丰’	0.923 5	44	‘它栗’	0.836 6	79
‘燕昌’	0.953 4	10	‘燕宝’	0.923 5	44	‘十月寒’	0.835 4	80
‘京署红’	0.953 4	10	‘东丰’	0.923 4	46	‘铁粒头’	0.826 7	81
‘怀九’	0.953 2	12	‘烟清’	0.923 4	46	‘浙早1号’	0.826 7	81
‘迁西早红’	0.952 5	13	‘遵达栗’	0.923 3	48	‘中迟栗’	0.826 4	83
‘天津油栗’	0.952 4	14	‘红栗1号’	0.921 9	49	‘六月白’	0.823 6	84
‘怀黄’	0.952 1	15	‘石丰’	0.921 3	50	‘六月暴’	0.821 6	85
‘燕山短枝’	0.950 2	16	‘华丰’	0.920 6	51	‘湖北油栗’	0.821 4	86
‘宋家早’	0.946 7	17	‘镇安大板栗’	0.919 8	52	‘罗田早栗’	0.820 9	87
‘遵玉’	0.946 5	18	‘长安明拣栗’	0.918 2	53	‘蜜蜂球’	0.820 6	88
‘燕丰’	0.946 5	18	‘泰山1号’	0.916 8	54	‘叶里藏’	0.816 6	89
‘泰安薄壳栗’	0.946 5	18	‘长安铁蛋栗’	0.906 7	55	‘青毛软刺’	0.816 2	90
‘黄棚’	0.943 5	21	‘长安灰拣栗’	0.902 6	56	‘大底青’	0.813 7	91
‘燕明’	0.942 2	22	‘易门3号’	0.899 7	57	‘焦扎’	0.812 6	92
‘鲁栗2号’	0.942 2	22	‘贵州迟栗’	0.896 4	58	‘早栗子’	0.811 4	93
‘燕奎’	0.942 1	24	‘浅刺大板栗’	0.895 6	59	‘八月红’	0.810 0	94
‘京早生’	0.942 1	24	‘宝鸡社栗’	0.892 6	60	‘桂花香’	0.806 7	95
‘金丰’	0.942 1	24	‘寸栗’	0.891 1	61	‘短扎’	0.802 7	96
‘尖顶油栗’	0.939 7	27	‘处暑红’	0.890 6	62	‘短毛焦刺’	0.802 2	97
‘塔丰’	0.935 6	28	‘柞板11号’	0.886 7	63	‘乌壳栗’	0.801 6	98
‘烟泉’	0.935 5	29	‘九月寒’	0.886 4	64	‘双季板栗’	0.801 6	98
‘岱岳早丰’	0.932 4	30	‘永仁云夏’	0.885 4	65	‘青扎’	0.796 8	100
‘海丰’	0.932 2	31	‘易门2号’	0.882 9	66	‘羊毛栗’	0.790 6	101
‘玉丰’	0.932 1	32	‘弥勒板栗’	0.882 6	67	‘魁栗’	0.790 6	101
‘遵化短刺’	0.931 6	33	‘贵州早栗’	0.876 5	68	‘粘底板’	0.781 9	103
‘华光’	0.931 6	33	‘大红袍’	0.872 6	69	‘大桂花栗’	0.781 6	104
‘毛栗1号’	0.931 6	33	‘贵州油栗’	0.869 7	70	‘二新早’	0.780 2	105

表2

表4

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等级 class	品种数量 number	r_i范围 range	品种 varieties
Ⅰ级 extremely strong	51	0.920 6~0.972 3	‘燕山早丰’‘东陵明珠’‘大板红’‘丽抗’‘紫油栗’‘燕山红栗’‘泰栗1号’‘紫珀’‘沂蒙短枝’‘燕昌’‘京署红’‘怀九’‘迁西早红’‘天津油栗’‘怀黄’‘燕山短枝’‘宋家早’‘遵玉’‘燕丰’‘泰安薄壳栗’‘黄棚’‘燕明’‘鲁栗2号’‘燕奎’‘京早生’‘金丰’‘尖顶油栗’‘塔丰’‘烟泉’‘岱岳早丰’‘海丰’‘玉丰’‘遵化短刺’‘华光’‘毛栗1号’‘迁西晚红’‘鲁岳早丰’‘燕龙’‘红光’‘乳山短枝’‘上丰’‘清丰’‘东岳早丰’‘银丰’‘燕宝’‘东丰’‘烟清’‘遵达栗’‘红栗1号’‘石丰’‘华丰’
Ⅱ级 strong	29	0.835 4~0.909 8	‘镇安大板栗’‘长安明拣栗’‘泰山1号’‘长安铁蛋栗’‘长安灰拣栗’‘易门3号’‘贵州迟栗’‘浅刺大板栗’‘宝鸡社栗’‘寸栗’‘处暑红’‘柞板11号’‘九月寒’‘永仁云夏’‘易门2号’‘弥勒板栗’‘贵州早栗’‘大红袍’‘贵州油栗’‘毛板红’‘易门1号’‘宝塔板栗’‘贵州野毛栗’‘迟栗子’‘豫罗红’‘九家种’‘檀桥板栗’‘它栗’‘十月寒’
Ⅲ级 weak	25	0.780 2~0.826 7	‘铁粒头’‘浙早1号’‘中迟栗’‘六月白’‘六月暴’‘湖北油栗’‘罗田早栗’‘蜜蜂球’‘叶里藏’‘青毛软刺’‘大底青’‘焦扎’‘早栗子’‘八月红’‘桂花香’‘短扎’‘短毛焦刺’‘乌壳栗’‘双季板栗’‘青扎’‘羊毛栗’‘魁栗’‘粘底板’‘大桂花栗’‘二新早’

板栗果实褐变度与总酚和总黄酮的相关性研究

Study on correlation between browning degree of chestnut fruit and total phenols and flavonoids

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