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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Changes in sugar, organic acid, flavonol and carotenoid composition during ripening of berries of three seabuckthorn (Hippophae rhamnoides L.) cultivars
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Changes in sugar, organic acid, flavonol and carotenoid composition during ripening of berries of three seabuckthorn (Hippophae rhamnoides L.) cultivars

机译：三个沙棘品种浆果成熟过程中糖，有机酸，黄酮醇和类胡萝卜素组成的变化

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摘要

Soluble solid, sugar, organic acid, flavonol and carotenoid content were determined in seabuckthorn berries of the three German cultivars Askola, Hergo and Leikora, collected at different harvesting times, to provide a more thorough knowledge of quality changes occurring during ripening of the berries. The main organic acids were malic (1940-4660 mg/100 g), quinic (810-2820 mg/100 g), ascorbic (180-370 mg/100 g) and citric acid (90-160 mg/100 g). In all three cultivars a marked decline in total organic acid concentration was observed during ripening. The pattern of variation of sugars, glucose (0.26-2.10 g/100 g) and fructose (0.14-0.54 g/100 g), was somewhat different among the three cultivars. In all three cultivars ascorbic acid concentration decreased during ripening. The main flavonols were isorhamnetin (350-660 mg/kg), quercetin (30-100 mg/kg) and kaempferol (2-5 mg/kg). The trends of flavonol content during ripening were quite different among the three cultivars. The main carotenoids were zeaxanthin (30-150 mg/kg), beta-carotene (3-50 mg/kg) and beta-criptoxanthin (5-19 mg/kg). The genotype seemed to affect both the extent of carotenoid accumulation and the carotenoid profile but in all three cultivars ripening was accompanied by an increase in total carotenoid concentration. The various classes of antioxidants showed quite different patterns of variation during ripening, achieving their maximum level at different harvesting dates. [References: 34]
机译：测定了三个德国品种Askola，Hergo和Leikora的沙棘浆果在不同收获时间收集的可溶性固形物，糖，有机酸，黄酮醇和类胡萝卜素的含量，以便更全面地了解浆果成熟过程中发生的质量变化。主要有机酸是苹果酸（1940-4660 mg / 100 g），奎宁酸（810-2820 mg / 100 g），抗坏血酸（180-370 mg / 100 g）和柠檬酸（90-160 mg / 100 g）。在所有三个品种中，在成熟过程中观察到总有机酸浓度显着下降。三个品种的糖，葡萄糖（0.26-2.10 g / 100 g）和果糖（0.14-0.54 g / 100 g）的变化模式有所不同。在所有三个品种中，抗坏血酸浓度在成熟过程中均降低。主要黄酮醇为异鼠李素（350-660 mg / kg），槲皮素（30-100 mg / kg）和山ka酚（2-5 mg / kg）。在三个品种中，成熟期间黄酮醇含量的变化趋势差异很大。主要类胡萝卜素是玉米黄质（30-150 mg / kg），β-胡萝卜素（3-50 mg / kg）和β-隐黄嘌呤（5-19 mg / kg）。基因型似乎影响类胡萝卜素积累的程度和类胡萝卜素的分布，但是在所有三个品种中，成熟过程中总类胡萝卜素的浓度增加。各种类型的抗氧化剂在成熟过程中表现出完全不同的变化模式，在不同的收获日期达到其最大含量。 [参考：34]

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