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Analyses of arbutin and chlorogenic acid, the major phenolic constituents in oriental pear

机译：东方梨主要酚类成分熊果苷和绿原酸的分析

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The HPLC retention time, photodiode array UV spectrum analysis, and LC/MS results indicated that arbutin and chlorogenic acid are the main phenolic constituents in Oriental pear. The two compounds exist in different organs of the Yali pear, which is one of the major cultivars of Pyrus bretschnrideri. The contents of arbutin in the leaf bud, floral bud, flower, and young fruit were 11.9, 12.4, 8.29, and 9.92 mg/g fresh weight (FW), respectively. Chlorogenic acid amounts in the same organs were 2.26, 3.22, 5.32, and 3.72 mg/g FW, respectively. During development, the concentration of the two compounds in Yali pears was the greatest in young fruit (9.92 mg/g FW of arbutin and 3.72 mg/g FW of chlorogenic acid), and then declined swiftly with fruit growth to less than 0.400 and 0.226 mg/g FW, respectively, in mature fruit. Large differences existed in the distribution of the two compounds in parts of the mature fruit of 14 Oriental pear cultivars. The greatest concentration of arbutin was found in the peel (1.20 mg/g FW), which was 3-5 times greater than that found in the core and 10-45 times greater than the level in the pulp. The concentration of chlorogenic acid in the core was greater than that in the peel. The compounds in 17 cultivars of Oriental pear, including P. bretschnrideri, Pyrus pyrifolia, Pyrus ussuriensis, and Pyrus sinkiangensis, were compared with those in 5 cultivars of Occidental pear (Pyrus communis). The mean concentration of arbutin in the Oriental pear cultivars was 0.164 mg/g FW, greater than the 0.083 mg/g FW found in the Occidental pear cultivars. The greatest arbutin content was 0.400 mg/g FW, found in the Yali pear. However, the mean concentration of chlorogenic acid in the Oriental pear was 0.163 mg/g FW, less than that found in the Occidental pear (0.309 mg/g FW).
机译：HPLC保留时间，光电二极管阵列紫外光谱分析和LC / MS结果表明，熊果苷和绿原酸是东方梨的主要酚类成分。这两种化合物存在于梨梨的不同器官中，梨梨是梨的主要栽培品种之一。叶芽，花芽，花和幼果中熊果苷的含量分别为每千克鲜重（FW）11.9、12.4、8.29和9.92 mg / g。同一器官中的绿原酸含量分别为2.26、3.22、5.32和3.72 mg / g FW。在发育过程中，Yali梨中两种化合物的浓度在幼果中最高（熊果苷的9.92 mg / g FW和绿原酸的3.72 mg / g FW），然后随着水果的生长迅速下降至低于0.400和0.226。在成熟果实中分别为mg / g FW。两种化合物在14个东方梨品种的成熟果实中的分布存在很大差异。果皮中的熊果苷浓度最高（1.20 mg / g FW），比芯中的含量高3-5倍，比果肉中的含量高10-45倍。核心中的绿原酸浓度高于果皮中的绿原酸浓度。比较了东方梨（P. bretschnrideri），梨梨（Pyrus pyrifolia），梨梨（Pyrus ussuriensis）和梨梨（Pyrus sinkiangensis）等17个品种的西方梨与西方梨（Pyrus communis）5个品种的化合物。东方梨品种中熊果苷的平均浓度为0.164 mg / g FW，高于西方梨品种中的0.083 mg / g FW。鸭梨中最大的熊果苷含量为0.400 mg / g FW。但是，东方梨中绿原酸的平均浓度为0.163 mg / g FW，低于西方梨中的0.309 mg / g FW。

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