Study On The Variety Characteristics And Functional Components Of Cultivated Hawthorn

Hawkthorn is a kind of food medicine homology and the fruit with rich nutrition,in recent years of people health care consciousness is enhanced gradually,lift the edible to hawkthorn and to hawkthorn processing product upsurge,market foreground is broad.However,there are many varieties of hawthorn,and there are significant differences in quality characteristics and nutrient content among different varieties of hawthorn,so there is a lack of systematic research on hawthorn composition.So this article with a representative in the hawthorn germplasm nursery in liaoning province ten hawthorn varieties as the research object,separately carries on the quality characteristics and the main functional component content of research,and correlation analysis and cluster analysis of the data,in order to offer consumers the rational selection of hawthorn varieties,individual demand for food enterprises to select the suitable for processing hawthorn varieties.Taking the quality characteristics as the research target,it can be concluded that there are some differences in the quality characteristics of hawthorn fruit of different varieties.From the appearance,the ten varieties of hawthorn are mainly red,the special ones are the purplish red skin and flesh of Xinglong purple meat and the Rhubarb hawthorn.The hawthorn variety with the highest hardness is Xinglong purple meat 32.26 N.The fruit shape index of the ten hawthorn varieties ranged from 0.831 to 0.991,among which the largest one was iron hawthorn elliptic and the smallest one was Xinglong purple meat oblate.The highest pulp ratio was the Mill hawthorn 86.18%.The highest content of soluble total sugar and reducing sugar in the ten varieties of hawthorn was Qiu Jinxing 9.95%,.The lowest content was Xinglong purple meat 5.50%.The highest titratable acid content is The great Venus 1.84%.The lowest content was 1.35% of Rhubarb hawthorn.The lowest sugar-acid ratio of Xinglong purple meat was 3.39,and the highest sugar-acid ratio of Qiu Jinxing was 7.28.Taking the content determination of the main functional components as the research objective,it can be concluded that the highest content of total flavonoids is Yidu exposure22.57 mg/g,the highest content of total polyphenols is Iron hawthorn12.92 mg/g,and the highest content of total anthocyanin is Xinglong purple meat 9.23 mg/g.The results showed that rhubarb hawthorn had the highest content of Rutin,Vitexin and Hyperoside,which were51.76μg/g,364.79μg/g and 684.24μg/g respectively.The highest content of quercetin,the main flavonoid component,was 3.56μg/g.The contents of chlorogenic acid and epicatechin were the highest in Iron hawthorn,which were 1.80 mg/g and 6.70 mg/g respectively.The contents of the main anthocyanin components,cyanidin-3-galactoside and the cyanidin-3-arabinoside,were the highest in Xinglong purple meat with 1101.97μg/g and 22.43μg/gcontent respectively.Among them,the detection limits of Fei County big cotton ball hawthorn was lower than the detection limits of cyanidin-3-galactoside.The detection limit of Rhubarb hawthorn was lower than the detection limit of method,and the detection limits of cyanidin-3-galactoside and the cyanidin-3-arabinoside content were not detected.The correlation analysis of hawthorn quality characteristics and functional component indexes showed that hawthorn taste had a higher correlation with soluble sugar titratable acid and sugar acid ratio.At the same time,the contents of flavonoids and polyphenols in hawthorn were significantly correlated with its astringency and aftertaste.The correlation between the color of hawthorn fruit and anthocyanin was high.Hawthorn anthocyanin content in addition to its color has a certain relationship,but also related to the hawthorn hardness.The quality characteristics and the content of main functional components of the ten varieties of hawthorn were systematically analyzed,and the ten varieties of hawthorn were divided into four kinds.The first category is hawthorn which contains high content of flavonoids and polyphenols and is suitable for processing as health food or medicine.These include:Millstone hawthorn,Yidu exposure,Iron hawthorn,Liaohong hawthorn,Anze daguo and Mengyin Great Venus.The second category is bright color,good-looking,low hardness and high sugar acid suitable for fresh Qiu jinxing and Fei County cotton ball hawthorn.The third type is Xinglong purple meat with high anthocyanin content,titratable acid content and high hardness,which is suitable for processing and storage.The fourth type is Rhubarb hawthorn,although the anthocyanin content of this variety of hawthorn is low,the polyphenol flavonoid content is very high,and the soluble total sugar content and sugar acid are relatively high hardness and moderate,which is suitable for fresh food,and suitable for processing as health functional food.