Dynamic Quality Changes of <i>Phyllanthus emblica</i> L. in Different Picking Periods

LIU Zuozuo; ZHAO Xuezhu; PU Hui; WU Jie; JIANG Yan

doi:10.13386/j.issn1002-0306.2021070075

Volume 43 Issue 6

Mar. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(6): 293-301. > DOI: 10.13386/j.issn1002-0306.2021070075

LIU Zuozuo, ZHAO Xuezhu, PU Hui, et al. Dynamic Quality Changes of Phyllanthus emblica L. in Different Picking Periods[J]. Science and Technology of Food Industry, 2022, 43(6): 293−301. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070075.

Citation:

PDF (4801 KB)

Dynamic Quality Changes of Phyllanthus emblica L. in Different Picking Periods

1.
School of Public Health, Dali University, Dali 671000, China
2.
Yunnan Shufeicui Agriculture and Forestry Technology Co., Ltd., Dali Bai Autonomous Prefecture 671600, China

More Information

Received Date: July 06, 2021
Available Online: January 13, 2022

Graphical Abstract

Abstract

Abstract

The changes of fruit quality (physical indexes, reducing sugar, sucrose, total acid, V_C, polyphenols and flavonoids) of three Phyllanthus emblica L. varieties ('Cuizhu', 'Yingyu' and wild) at different picking stages were analyzed to determine the best picking date of different Phyllanthus emblica L. varieties. The change trend of each quality index was analyzed, and the fruit quality index of Phyllanthus emblica L. was comprehensively evaluated by correlation analysis and discriminant analysis. The analysis showed that the physical index increased first and then tended to be stable. The total acid content in the chemical components generally showed a downward trend and then tended to be stable. Except that the sucrose content of wild Phyllanthus emblica L. increased first and then decreased, and the sucrose content of 'Cuizhu' decreased and then tended to be stable, the reducing sugar content of the three varieties increased and tended to be stable throughout the picking period. The contents of V_C and flavonoids in active components increased first and then decreased, and polyphenols increased first and then tended to be stable. Finally, it was determined that the best picking period of 'Cuizhu' was from the end of October to the end of November, and the best picking period of 'Yingyu' and wild was from the end of October to the end of December. The appearance, size, chemical components and active components of Phyllanthus emblica L. fruit at this stage were excellent. The correlation analysis among the indexes showed that the order of correlation among the indexes of the three varieties of Phyllanthus emblica L. was wild>'Yingyu'>'Cuizhu'. The Bayesian discriminant function of three varieties of Phyllanthus emblica L. was verified by cross discrimination, and the positive judgment rate was 100%, which could correctly distinguish different varieties of Phyllanthus emblica L. The results of this study would provide a theoretical basis for Phyllanthus emblica L. picking, value-added processing and commodity classification.
- Phyllanthus emblica L.,
- picking time,
- fruit quality,
- correlation analysis,
- discriminant analysis

FullText(HTML)

References (43)

References

[1]	骆扬, 晏琴丽. 海藻酸钠茶多酚复配涂膜对滇橄榄贮藏品质的影响[J]. 保鲜与加工,2019,19(2):29−35. [LUO Y, YAN Q L. Effect of sodium alginate and tea polyphenols compound coating on storage quality of Phyllanthus emblica[J]. Storage and Process,2019,19(2):29−35. doi: 10.3969/j.issn.1009-6221.2019.02.005
[2]	张光云, 陈普. 藏药抗肿瘤的研究概况[J]. 中国民族民间医药,2019,28(13):72−75. [ZHANG G Y, CHEN P. Research overview of Tibetan medicine anti-tumor[J]. Chinese National and Folk Medicine,2019,28(13):72−75.
[3]	朱华伟, 李伟, 陈运娇, 等. 余甘子化学成分及其抗炎作用的研究进展[J]. 中成药,2018,40(3):670−674. [ZHU H W, LI W, CHEN Y J, et al. Research progress on chemical constituents and anti-inflammatory effects of Phyllanthus emblica[J]. Chinese Patent Medicine,2018,40(3):670−674. doi: 10.3969/j.issn.1001-1528.2018.03.033
[4]	WANG H M, FU L, CHENG C C, et al. Inhibition of LPS-induced oxidative damages and potential anti-inflammatory effects of Phyllanthus emblica extract via down-regulating NF-κB, COX-2, and iNOS in RAW 264.7 cells[J]. Antioxidants,2019,8(8):138−145.
[5]	罗传红, 黄胜杰, 胡琪琪, 等. 去核对余甘子药材质量的影响[J]. 中国实验方剂学杂志,2021,27(9):147−156. [LUO C H, HUANG S J, HU Q Q, et al. To check the influence of Phyllanthus emblica on the quality of medicinal materials[J]. Chinese Journal of Experimental Formulary,2021,27(9):147−156.
[6]	李伟, 张小英, 叶嘉宜, 等. 余甘子不同溶剂提取物体外抗氧化活性及对H₂O₂诱导RAW264.7细胞损伤的保护作用[J]. 食品与发酵工业,2020,46(16):62−69. [LI W, ZHANG X Y, YE J Y, et al. In vitro antioxidant activity of different solvent extracts of Phyllanthus emblica and their protective effect on H₂O₂ induced RAW264.7 cell damage[J]. Food and Fermentation Industry,2020,46(16):62−69.
[7]	LU C, YANG S, HSIA S, et al. Inhibitory effects of Phyllanthus emblica on hepatic steatosis and liver fibrosis in vitro[J]. J Funct Foods,2016,20:20−30. doi: 10.1016/j.jff.2015.10.012
[8]	AHMED A. The effect of water extracts of Phyllanthus emblica and costusspeciousus on reducing obesity in albino rats[J]. Al- exandria Sci Exchange J,2017,38(3):464−473.
[9]	MUSRI M, MAULI Z, RATU F R, et al. Pharmaceutical hit of anti type 2 diabetes mellitus on the phenolic extract of malaka (Phyllanthus emblica L.) flesh[J]. Clinical Phytoscience: International Journal of Phytomedicine and Phytotherapy,2019,5(2):155−171.
[10]	SARVAIYA V N, SADARIYA K A, PANCHA P G, et al. Evaluation of antigout activity of Phyllanthus emblica fruit extracts on potassiumoxonate-induced gout rat model[J]. Veterinary World,2015,8(10):1230−1236. doi: 10.14202/vetworld.2015.1230-1236
[11]	KUNCHANA K, JARISARAPURIN W, CHULAROJMONTRI L, et al. Potential use of amla (Phyllanthus emblica L.) fruit extract to protect skin keratinocytes from inflammation and apoptosis after uvbirradiation[J]. Antioxidants (Basel, Switzerland),2021,10(5):703.
[12]	孔祥佳, 任思琪, 林河通, 等. 不同成熟度橄榄果实冷藏期间细胞壁代谢对采后冷害的响应特性[J]. 食品科学,2018,39(3):229−235. [KONG X J, REN S Q, LIN H T, et al. Response characteristics of cell wall metabolism to postharvest chilling injury of olive fruits with different maturity during cold storage[J]. Food Science,2018,39(3):229−235. doi: 10.7506/spkx1002-6630-201803035
[13]	陈洪彬, 郑金水, 蔡英卿, 等. 紫苏叶中总黄酮的超声波辅助提取工艺优化[J]. 食品与机械,2014,30(5):232−236. [CHEN H B, ZHENG J S, CAI Y Q, et al. Optimization of ultrasonic assisted extraction process of total flavonoids from perilla leaves[J]. Food and Machinery,2014,30(5):232−236.
[14]	李永强, 杨士花, 付晓萍, 等. 多酚对杨梅花色苷的辅色作用及稳定性的影响[J]. 食品与发酵工业,2011,37(4):64−67. [LI Y Q, YANG S H, FU X P, et al. Effects of polyphenols on the co color effect and stability of Myrica rubra anthocyanins[J]. Food and Fermentation Industry,2011,37(4):64−67.
[15]	杨从华, 宁德鲁, 石卓功, 等. 油橄榄在云南的果实生长发育特性分析[J]. 经济林研究,2020,38(1):177−183. [YANG C H, NING D L, SHI Z G, et al. Analysis on fruit growth and development characteristics of olive in Yunnan[J]. Study on Economic Forest,2020,38(1):177−183.
[16]	闫辉强, 后春静, 马君义, 等. 不同品种和成熟度的油橄榄果表型性状与脂肪酸组成及含量分析[J]. 中国油脂,2019,44(4):105−111. [YAN H Q, HOU C J, MA J Y, et al. Analysis of phenotypic characters, fatty acid composition and content of olive fruit with different varieties and maturity[J]. China Oil,2019,44(4):105−111. doi: 10.3969/j.issn.1003-7969.2019.04.024
[17]	张雯雯, 李坤, 徐涓, 等. 新品种余甘子盈玉和糯种的果实性状及果实品质的差异性分析[J]. 食品科学,2019,40(2):180−185. [ZHANG W W, LI K, XU J, et al. Analysis on the difference of fruit characters and fruit quality between Yuganzi yingyu and waxy varieties[J]. Food Science,2019,40(2):180−185. doi: 10.7506/spkx1002-6630-20180614-262
[18]	赵琼玲, 金杰, 罗会英, 等. 不同颜色余甘子果实发育过程中5种生理指标的变化及其相关性[J]. 热带农业科学,2018,38(3):20−24. [ZHAO Q L, JIN J, LUO H Y, et al. Changes and correlation of five physiological indexes during fruit development of Phyllanthus emblica with different colors[J]. Tropical Agricultural Science,2018,38(3):20−24.
[19]	赵琼玲, 张永辉, 罗会英, 等. 霜冻前后野生余甘子果实功能成分的变化[J]. 经济林研究,2020,38(2):9−16. [ZHAO Q L, ZHANG Y H, LUO H Y, et al. Changes of functional components of wild Phyllanthus emblica fruit before and after frost[J]. Study on Economic Forest,2020,38(2):9−16.
[20]	郑丽静, 聂继云, 闫震, 等. 糖酸组分及其对水果风味的影响研究进展[J]. 果树学报,2015,32(2):304−312. [ZHENG L J, NIE J Y, YAN Z, et al. Research progress on sugar and acid components and their effects on fruit flavor[J]. Journal of Fruit Trees,2015,32(2):304−312.
[21]	邱志浩, 陈晶英, 彭远琴, 等. 橄榄果实发育过程中细胞壁物质和相关酶活性变化[J]. 热带亚热带植物学报,2019,27(6):677−683. [QIU Z H, CHEN J Y, PENG Y Q, et al. Changes of cell wall substances and related enzyme activities during olive fruit development[J]. Journal of Tropical and Subtropical Plants,2019,27(6):677−683. doi: 10.11926/jtsb.4028
[22]	赵淼. 柑橘果实有机酸代谢及调控研究[D]. 合肥: 安徽农业大学, 2008. ZHAO M. Study on organic acid metabolism and regulation of citrus fruit [D]. Heifei: Anhui Agricultural University, 2008.
[23]	谢倩, 张诗艳, 叶清华, 等. 鲜食橄榄发育成熟过程中多酚及相关酶活性的动态变化[J]. 果树学报,2019,36(6):774−784. [XIE Q, ZHANG S Y, YE Q H, et al. Dynamic changes of polyphenols and related enzyme activities during the development and maturation of fresh olive[J]. Journal of Fruit Trees,2019,36(6):774−784.
[24]	熊政委, 谢跃杰, 黄梅桂, 等. 品种和成熟度对油橄榄鲜果功效成分及抗氧化能力的影响[J]. 食品科学,2018,39(17):61−66. [XIONG Z W, XIE Y J, HUANG M G, et al. Effects of variety and maturity on functional components and antioxidant capacity of fresh olive fruit[J]. Food Science,2018,39(17):61−66. doi: 10.7506/spkx1002-6630-201817010
[25]	王建超, 陈志峰, 郭林榕, 等. 不同采收期对余甘子果实品质的影响[J]. 中国南方果树,2017,46(6):104−108. [WANG J C, CHEN Z F, GUO L R, et al. Effects of different harvest dates on fruit quality of Phyllanthus emblica[J]. Fruit Trees in Southern China,2017,46(6):104−108.
[26]	王建超, 陈志峰, 刘鑫铭, 等. 余甘子果实维生素C积累动态规律研究[J]. 中国南方果树,2018,47(4):123−125. [WANG J C, CHEN Z F, LIU X M, et al. Study on the dynamic law of vitamin C accumulation in Phyllanthus emblica fruit[J]. Fruit Trees in Southern China,2018,47(4):123−125.
[27]	VANITA S, PURNIMAA, SRI A R K, et al. Comparative antioxidant and bioavailability studies of vitamin C in Phyllanthus emblica Linn. and its combinations with Piper nigrum Linn. and Zingiber officinale Roscoe[J]. Brazilian Journal of Pharmaceutical Sciences,2017,52(1):35−43.
[28]	崔炳权, 林元藻. 余甘子果汁的营养成分分析[J]. 食品工业科技,2007(8):222−223. [CUI B Q, LIN Y Z. Nutritional analysis of Phyllanthus emblica juice[J]. Science and Technology of Food Industry,2007(8):222−223. doi: 10.3969/j.issn.1002-0306.2007.08.068
[29]	陈洪彬, 孙旭, 蔡英卿, 等. 采收期对余甘子果实品质和耐贮性的影响[J]. 中国南方果树,2014,43(5):92−94,97. [CHEN H B, SUN X, CAI Y Q, et al. Effects of harvest time on fruit quality and storage tolerance of Phyllanthus emblica[J]. Fruit Trees in Southern China,2014,43(5):92−94,97.
[30]	万学闪, 刘文革, 阎志红, 等. 西瓜果实发育过程中番茄红素、瓜氨酸和V_C等功能物质含量的变化[J]. 中国农业科学,2011,44(13):2738−2747. [WAN X S, LIU W G, YAN Z H, et al. Changes of the contents of functional substances including lycopene, citrulline and ascorbic acid during watermelon fruits development[J]. China Agricultural Science,2011,44(13):2738−2747. doi: 10.3864/j.issn.0578-1752.2011.13.012
[31]	常尚连, 于贤昌, 于喜艳. 西瓜果实发育过程中糖分积累与相关酶活性的变化[J]. 西北农业学报,2006(3):138−141. [CHANG S L, YU X C, YU X Y. Changes of sugar accumulation and related enzyme activities during watermelon fruit development[J]. Northwest Agricultural Journal,2006(3):138−141. doi: 10.3969/j.issn.1004-1389.2006.03.033
[32]	上官琨瑶, 黄秀秀, 宋庸, 等. 不同采收期对月季花总黄酮含量及其抗氧化活性的影响[J]. 食品工业科技,2020,41(23):236−239,246. [SHANGGUAN K Y, HUANG X X, SONG Y, et al. Effects of different harvest dates on total flavonoids content and antioxidant activity of rose flowers[J]. Science and Technology of Food Industry,2020,41(23):236−239,246.
[33]	姜喜, 唐章虎, 吴翠云, 等. 3个梨品种果实发育过程中酚类物质及其抗氧化能力分析[J/OL]. 食品科学: 1−12[2021-06-22]. http://kns.cnki.net/kcms/detail/11.2206.TS.20210108.1523.010.html. JIANG X, TANG Z H, WU C Y, et al. Analysis of phenolic substances and their antioxidant capacity during fruit development of three pear varieties [J/OL]. Food Science: 1−12 [2021-06-22]. http://kns.cnki.net/kcms/detail/11.2206.TS.20210108.1523.010.html.
[34]	高志丽, 王瑞雯, 崔嘉纹, 等. 楮果总黄酮体外抗氧化及对CCl₄致脑损伤小鼠的保护作用[J]. 食品工业科技, 2021, 42(19): 376−382. GAO Z L, WANG R W, CUI J W, et al. Antioxidation in vitro and protective effect of total flavonoids of Broussonetia papyrifera on CCl₄ induced brain injury in mice [J]. Science and Technology of Food Industry, 2021, 42(19): 376−382.
[35]	潘瑶, 郑时莲, 邹兴平, 等. 葡萄、芒果、草莓乙醇提取物抗氧化活性组分分析及其抗氧化相互作用[J]. 食品科学,2017,38(4):133−140. [PAN Y, ZHENG S L, ZOU X P, et al. Analysis of antioxidant components of ethanol extracts of grape, mango and strawberry and their antioxidant interaction[J]. Food Science,2017,38(4):133−140. doi: 10.7506/spkx1002-6630-201704022
[36]	于丽娟, 吴丽华, 王金香, 等. 余甘子提取物抗氧化能力分析和对酪氨酸酶活性的影响[J]. 西南农业学报,2020,33(7):1435−1440. [YU L J, WU L H, WANG J X, et al. Analysis of antioxidant capacity of Phyllanthus emblica extract and its effect on tyrosinase activity[J]. Southwest Agricultural Journal,2020,33(7):1435−1440.
[37]	杨冰鑫, 刘晓丽. 余甘子总多酚的提取及其抗氧化活性研究[J]. 食品工业科技,2019,40(16):151−155,162. [YANG B X, LIU X L. Extraction and antioxidant activity of total polyphenols from Phyllanthus emblica[J]. Science and Technology of Food Industry,2019,40(16):151−155,162.
[38]	林艺青. 余甘子多酚的化学组成及生物活性研究进展[J]. 食品工业,2020,41(10):241−244. [LIN Y Q. Research progress on chemical composition and bioactivity of Phyllanthus emblica polyphenols[J]. Food Industry,2020,41(10):241−244.
[39]	刘松鑫, 宫瑞泽, 王泽帅, 等. 基于主成分分析和判别分析对头茬茸和二茬茸化学成分的对比研究[J]. 药物分析杂志,2021,41(2):236−243. [LIU S X, GONG R Z, WANG Z S, et al. Comparative study on chemical components of first and second stubble antler based on principal component analysis and discriminant analysis[J]. Journal of Pharmaceutical Analysis,2021,41(2):236−243.
[40]	刘威, 龚伟, 张嵩, 等. 基于主成分分析和判别分析法对不同品种及规格鹿茸的差异性研究[J]. 药物分析杂志,2018,38(12):2084−2092. [LIU W, GONG W, ZHANG S, et al. Study on the differences of different varieties and specifications of pilose antler based on principal component analysis and discriminant analysis[J]. Journal of Pharmaceutical Analysis,2018,38(12):2084−2092.
[41]	杨崇仁, 张颖君, 王海涛, 等. 余甘子应用源流考[J]. 亚太传统医药,2021,17(2):197−200. [YANG C R, ZHANG Y J, WANG H T, et al. Research on the application origin of Phyllanthus emblica[J]. Asia Pacific Traditional Medicine,2021,17(2):197−200.
[42]	孔祥佳, 林河通, 周鹤, 等. 鲜食橄榄果实的适宜采收期及其品质评价参数的研究[J]. 保鲜与加工,2016,16(2):6−14. [KONG X J, LIM H T, ZHOU H, et al. Study on suitable harvest time and quality evaluation parameters of fresh olive fruit[J]. Preservation and Processing,2016,16(2):6−14.
[43]	马君义, 后春静, 吕孝飞, 等. 陇南油橄榄“皮瓜尔”果实活性成分的动态变化[J]. 中国粮油学报,2020,35(3):102−109. [MA J Y, HOU C J, LV X F, et al. Dynamic changes of active components in Longnan olive “Piguar” fruit[J]. Chinese Journal of Grain and Oil,2020,35(3):102−109. doi: 10.3969/j.issn.1003-0174.2020.03.016