Different Ecological Area Apple Polyphenol And Sugar Acid Correlation Analysis

Polyphenol components are very rich in apple, especially in peel of apple fruit, which play very important role in various aspects, such as survivability of species, germinative power and defences, as secondary metabolites. Polyphenol have great of biological functions of free radicals eliminatoin, anti-lipid peroxidation, anti-aging, anti-tumors, bacteriostasis, anti allergenic and anticarious etc. which benefit to the health of human beings. Polyphenols, sugar and organic acids in apple depends on the quality, color and flavor of apple. The contents of polyphenols, sugars and acids in apple fruit from various origins are significantly different, due to exist the difference among the regions environment, climate and ecological factors, illumination, temperature between day and night etc.Extraction solvent, antioxidant, processing temperature were sifted, in order to though the orthogonal test to choose the optimum processing to increase the Polyphenolic content in extraction. The differences among polyphenols, sugars and acid were researched in Nagaful No.2fruit from the nine regions, and discussed the different origin climate, light intensity, altitude, rainfall and ecological factors influence on apple fruit polyphenols, sugar and acid content through the principal component analysis and cluster analysis, relevant analysis analysis methods. The results show:1. The order of phenols content in kinds of solvents extraction from apple fruit:60%acetone>80%acetone>80%methanol>100%methanol>60%ethanol. The difference between different extraction solvent and the different concentrations of solvent extraction of polyphenols by High Performance Liquid Chromatography (HPLC) was significant at0.05level. The result determinated through the HPLC analysis showed that:the amount of polyphenols in60%ethanol extraction higher than60%acetone and methanol extractions.2. Under30,50,70,90℃treatment temperature, the content of polyphenols is0.816462mg/g,0.892336mg/g,0.871451mg/g,0.94141mg/g respectively. The highest content of polyphenols is under the condition of90℃.3. The order of the four factors by four factors and three levels orthogonal test L9(34) is the concentration of the extraction solvent> antioxidant>extraction temperature> apple tubers. The optimum conditions of extracting polyphenols from apple fruit are70%acetone, temperature50℃, apple tuber3mm.4. The differences of polyphenol content are significant in Nagaful No.2fruit among different origins, lowest content of phenols are0.093mg/g in Zhaotong Yunnan; higher content for were0.146mg/g,0.140mg/g,0.130mg/g for Yili Xinjiang, Luochuan Shaanxi, Gansu Tianshui respectively. content Classed the9regions to3clusters:Yili, Luochuan and the rest are the3clusters respectively, though clustering analysis and principal component analysis according to the different content of Polyohenols among different regions.5. Higher total content of four sugars are Yili Xinjiang, Tianshui Gansu, TaiGu Shanxi for383.3664mg/g,342.7450mg/g,324.6702mg/g respectively. Fructose and sucrose and fructose and sorbitol were significant correlation among four sugars through the correlation analysis, correlation coefficient0.89and0.84, respectively.6. In the content of organic acid side, total three acids in Nagaful No.2fruit from Yili Xinjiang is the highest,4.9656mg/g, followed by Luochuan Shaanxi,4.4424mg/g and Taigu Shanxi4.2393mg/g, the lowest for Huludao Liaoning,2.3547mg/g. Shikimic acid and malic acid were significant negative correlation through the correlation analysis, correlation coefficient is-0.83.7. There is the significant correlation between the total of Phenol, Total Soluble Solids (TSS), Acid, TSS-Acid ratio, through the correlation analysis. The total phenols coefficient of correlation with TSS, acid, solid acid are0.623,0.711,-0.699, respectively, all show the significant correlation at0.005level.8. The contents of polyphenol in apple fruit are higher, and the contents of sugar and acid are higher also, through the data analysis. Polyphenol, sugar and acid should be connected and influenced with each other in biosynthesis, metabolic and other biological way. The main influence factor is light intensity in the biological pathway of apple fruit.