《植物生理学报》 2015, 51(2): 259-265

不同基因型和发育阶段对费约果叶片生物活性物质含量及抗氧化能力的影响

罗娅*, 曹会娟, 邱静, 李雁翎, 田钰, 冉谢然夫, 凌亚杰

四川农业大学园艺学院, 四川雅安625014

通信作者：罗娅；E-mail: luoya945@163.com；Tel: 0835-2882293

摘　要：

以‘胜利’、‘唯一’、‘毛象’和‘库立激’ 4个费约果品种叶片为试材, 探讨基因型和发育阶段对费约果叶片总酚、总黄酮、原花青素、鞣花单宁含量和抗氧化能力的影响, 以期深入了解费约果叶片的生物活性物质组成, 为其深度开发提供理论依据。结果表明: 费约果叶片富含酚类物质[8.27~18.81 g•(100 g)^-1 (FW)], 特别是原花青素[0.43~3.32 g•(100 g)^-1 (FW)]和鞣花单宁[0.55~0.79 g•(100 g)^-1 (FW)]。基因型显著影响叶片的总酚和原花青素含量, 而发育阶段则显著影响叶片的总酚、总黄酮、原花青素、鞣花单宁含量和抗氧化能力, 尤以幼叶阶段(20%叶片)各生物活性物质含量和抗氧化能力最高。结果表明, 费约果果树修剪时产生的叶片可搜集用于天然抗氧化剂或保健品的开发。

关键词：费约果叶片; 基因型; 成熟阶段; 生物活性物质; 抗氧化能力

收稿：2014-12-22   修定：2015-01-26

资助：四川农业大学“双支计划”项目(06370501)、四川农业大学优硕培育基金(04310754)和四川农业大学大学生创新性实验计划(04060527)。

Influences of Different Genotypes and Ripening Stages on the Bioactive Compounds and Antioxidant Activity of Feijoa Leaf

LUO Ya*, CAO Hui-Juan, QIU Jing, LI Yan-Ling, TIAN Yu, RANXIE Ran-Fu, LING Ya-Jie

College of Horticulture, Sichuan Agricultural University, Ya’an, Sichuan 625014, China

Corresponding author: LUO Ya; E-mail: luoya945@163.com; Tel: 0835-2882293

Abstract:

With the aim of better understanding the composition of bioactive compounds and providing the theoretical background for application and utilization of feijoa leaf further, the effect of genotypes (‘Triumph’, ‘Unique’, ‘Mammoth’ and ‘Coolidge’) and ripening stages on total phenolics, total flavonoids, proanthocyanidins and ellagitannins contents, and antioxidant activity of fejioa leaf were investigated. The results showed that feijoa leaf contained abundant phenolic substance [8.27–18.81 g•(100 g)^-1 (FW)], especially in proanthocyanidins [0.43–3.32 g•(100 g)^-1 (FW)] and ellagitannins [0.55–0.79 g•(100 g)^-1 (FW)]. Total phenols and proanthocyanidins contents were influenced markedly by genotypes, total phenols, total flavonoids, proanthocyanidins, ellagitannins contents and antioxidant activity were influenced significantly by ripening stages. The leaf which is 20% size of matured leaf had the highest bioactive compounds and antioxidant activity. These results suggested that feijoa leaf extracts had potential value of development and utilization in natural antioxidant and health industries.

Key words: feijoa leaf; genotype; ripening stage; bioactive compound; antioxidant activity