Analysis and Evaluation of Main Functional Components of Loquat Leaves at Different Positions from 6 Varieties

被引：1

作者：

Huo, Yuhang ^{[1
]}

Li, Yantang ^{[1
]}

Liu, Lili ^{[1
]}

Zhang, Yunyun ^{[1
]}

Lu, Zhoumin ^{[1
]}

机构：

[1] College of Forestry, Northwest A&F University, Yangling,712100, China

来源：

Shipin Kexue/Food Science | 2019年 / 40卷 / 24期

关键词：

Flavonoids - Carboxylic acids;

D O I：

10.7506/spkx1002-6630-20190109-116

中图分类号：

O62 [有机化学]; TQ [化学工业];

学科分类号：

070303 ; 0817 ; 081704 ;

摘要：

Six varieties of loquat leaves picked from positions 1, 3, 5, 7 and 9 (from the top downward) on branches of the same age surrounding the tree crown were analyzed for their contents of 12 functional components. The results showed that the contents of the 12 components were different among leaf positions for each loquat cultivar, and their variation trends were likewise different. The contents of neochlorogenic acid and chlorogenic acid decreased rapidly with increasing leaf position, while the content of corosolic acid increased obviously. The contents of total phenols, fl avonoids and triterpenic acid in 'Dawuxing', 'Marc' and 'Jialing' increased with the increase of leaf position, but they did not change significantly in the other three varieties. The mean values of total phenolics, fl avonoids, total triterpenic acid, ursolic acid, oleanolic acid, catechin, neochlorogenic acid and isoquercetin in the leaves of 'Dawuxing' were significantly higher than in the other 5 varieties, and 'Dawuxing' scored higher in principal component evaluation. © 2019, China Food Publishing Company. All right reserved.

引用

页码：234 / 240