XIE Shuangyu,WANG Zhiwei,JING Qiuju,et al.Analysis of Changes in Nutrient Content in Blue Honeysukles at Different Colour Change Periods[J].Northern Horticulture,2026,(17):72-80.[doi:10.11937/bfyy.20254058]
不同转色时期蓝靛果营养成分的变化
- Title:
- Analysis of Changes in Nutrient Content in Blue Honeysukles at Different Colour Change Periods
- 文章编号:
- 1001-0009(2026)17-0072-09
- Keywords:
- blue honeysuckle; different colour change periods; physicochemical properties; nutritional composition
- 分类号:
- S663.9
- 文献标志码:
- A
- 摘要:
- 以不同转色时期蓝靛果为试材，采用高效液相色谱、电感耦合等离子质谱技术检测未转色期、转色前期、转色后期、完全转色期蓝靛果理化性质（百果质量、可溶性固形物、可滴定酸、pH）、营养成分（有机酸、糖、花青素、多酚、黄酮、矿物质、氨基酸）、抗氧化能力（DPPH自由基清除能力、ABTS自由基清除能力、羟自由基清除能力）的变化趋势，同时进行PLS-DA分析，并初步建立生理特征与蓝靛果果实成熟之间相关性的研究，研究其转色过程中果实理化性质与营养成分的变化,以期为蓝靛果的深入研究提供参考依据。结果表明：随着转色的进行，蓝靛果的百果质量无显著变化趋势，可溶性固形物、糖含量和抗氧化能力显著增加，总酸与有机酸含量显著降低，矿物质含量整体呈现先增加后降低的趋势，氨基酸含量呈现先降低后增加的趋势，同时这些理化指标与营养成分的变化主要集中在转色后期与完全转色期。PLS-DA结果表明不同转色时期的蓝靛果具有显著的差异，通过VIP＞1共筛选出了16种对4个不同转色时期分化有显著贡献的营养组分。综上，蓝靛果的转色时期是其典型特征形成与功能性成分生物合成的关键阶段。
- Abstract:
- Taking blue honeysuckle at different colour change periods were taken as the test materials to investigate the changes in physicochemical properties and nutritional components during the colour change process.Techniques such as high-performance liquid chromatography (HPLC) and inductively coupled plasma mass spectrometry (ICP-MS) were used to detect the changing trends of physicochemical properties (hundred-fruit weight,soluble solids,titratable acid,pH),nutritional components (organic acids,saccharides,anthocyanins,polyphenols,flavonoids,minerals,amino acids),and antioxidant capacity (DPPH free radical scavenging capacity,ABTS free radical scavenging capacity,hydroxyl radical scavenging capacity) of Blue honeysuckle at four color-changing stages (uncolored stage,early color-changing stage,late color-changing stage,and fully colored stage).Meanwhile,partial least squares-discriminant analysis (PLS-DA) was performed.And a preliminary study on the correlation between physiological characteristics and the ripening of blue honeysuckle has been established,in order to provide a reference for the in-depth research of blue honeysuckle.The results showed that during the color change process,the hundred-fruit weight of blue honeysuckle showed no significant changing trend;soluble solids content,sugar content,and antioxidant capacity increased significantly;total acid and organic acids decreased significantly;mineral content generally showed a trend of first increasing and then decreasing;amino acid content showed a trend of first decreasing and then increasing.Meanwhile,the changes in these physicochemical indices and nutritional components were mainly concentrated in the late color-changing stage and fully colored stage.The PLS-DA results indicated that blue honeysuckle at different color-changing stages had significant differences.A total of 16 nutritional components that contributed significantly to the differentiation of the four color-changing stages were screened out based on VIP>1.These results indicated that the color-changing stage of Blue honeysuckle was a critical stage for the formation of its typical characteristics and the biosynthesis of functional components.
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备注/Memo
第一作者简介：解双瑜（1994-），女，博士研究生，助理研究员，现主要从事寒地果蔬加工等研究工作。E-mail:xiesy12345@163.com.责任作者：王志伟（1981-），男，硕士，副研究员，现主要从事寒地果蔬加工等研究工作。E-mail:542512358@qq.com.基金项目：国家重点研发计划资助项目（2022YFD1600505）。收稿日期：2025-11-26