宁夏枸杞‘中科绿川1号’果实和叶片的主要成分分析

以国家林业局审定的宁夏枸杞新品种‘中科绿川1号’为实验材料,研究不同月份采集的枸杞叶片芦丁含量,以及果实总黄酮、总多糖、总类胡萝卜素、玉米黄素双棕榈酸酯的含量变化。结果显示,叶片芦丁含量在枸杞盛果期较低,抽条期较高;果实总黄酮、总类胡萝卜素、玉米黄素双棕榈酸酯的含量在头茬果中含量较高,盛果期果实含量较低;果实总多糖可能与果实量呈负相关;褐化果(俗称"油果")总黄酮含量与正常果差异不大,可用作提取枸杞黄酮类物质的原材料。研究结果可为枸杞果实分级、成分提取提供新思路。

Bioactive Compounds in Leaves and Dry Fruits of New Wolfberry Cultivar ‘Zhongke Lüchuan 1’

Following the approval of the new wolfberry cultivar ‘Zhongke Lüchuan 1’ by the State Forestry Bureau, we examined the content of its bioactive compounds, including rutin in the leaves, and total flavonoids, total carotenoids, zeaxanthin dipalmitate, and total polysaccharides in the dry fruits. Results showed that rutin content in the leaves was higher during the shoot growing period than during the full fruiting period. Contents of total flavonoids, total carotenoids, and zeaxanthin dipalmitate were significantly higher in the first crop of fruit. The content of total polysaccharides was negatively correlated with the amount of fruit during the growing seasons. Although contents of total carotenoids and total polysaccharides in browning fruits (commonly known as "oily fruits") were significantly lower than those in normal fruits, total flavonoids were not decreased. Thus, browning fruits could be used for extraction of flavonoids in wolfberry. This study provides a scientific basis for the classification and extraction of wolfberry fruits.