Study On The Phenolic Substances And Their Antioxidant Activities Of Different Types Of Cerasus Humilis

In this experiment,different types of Cerasus humilis fruits were used as test materials to study the changes of phenolic substances content in different types of Cerasus humilis fruits during their development,maturity and post-harvest storage,As well as the changes in antioxidant activity and antioxidant activity of phenolic substances in different ripeness and different types of Cerasus humilis fruits,explore the relationship between the types and contents of phenolic substances in different types of Cerasus humilis fruit and their antioxidant activity,to provide a theoretical basis for further research on the antioxidant activity of Cerasus humilis fruit.Its main findings are as follows:1.During the development and maturity of different types of Cerasus humilis fruits,the contents of total phenols,total flavonoids and proanthocyanidins showed a trend of first increasing and then decreasing,all reaching the maximum value in the early hard core,and the overall performance was red skin and yellow meat > red skin and dark red meat > Light red flesh with red skin;anthocyanin content showed an upward trend and reached the maximum value at the ripening stage,and the red skin dark red flesh fruit was significantly higher than the red skin yellow flesh and red skin light red flesh fruit.The total phenolic content of Cerasus humilis fruit was significantly positively correlated with total flavonoids and proanthocyanidins,and was significantly negatively correlated with anthocyanins.2.During the post-harvest storage of different types of Cerasus humilis,the contents of total phenols,total flavonoids,proanthocyanidins and anthocyanins showed a trend of increasing first and then decreasing,and all reached the maximum value on the 10 th day of storage.The contents of total phenols,total flavonoids and proanthocyanidins were as follows: red-skinned yellow meat>red-skinned dark red meat>red-skinned light red meat,and the contents of anthocyanins showed as red-skinned dark red meat>red-skinned yellow meat>red-skinned light red meat.The content of total phenols in the fruit of Cerasus humilis has a high correlation with the content of total flavonoids and proanthocyanidins,but has a low correlation with the content of anthocyanins.3.The antioxidant activity of different types of Cerasus humilis fruits is generally higher in the hard-ripening stage than in the full-ripening stage.The overall performance is that the red-skinned yellow flesh is the highest,the red-skinned dark red flesh is the second,and the red-skinned light red flesh is the lowest.The content of various phenolic substances in the fruit of Cerasus humilis was positively correlated with the antioxidant activity of the fruit,among which the content of total phenols,total flavonoids and proanthocyanidins had a higher correlation with the antioxidant activity of the fruit,and the content of anthocyanin had a lower correlation with the antioxidant activity of the fruit.The phenolic substances in Cerasus humilis fruit were highly correlated with the total antioxidant activity,iron ion reducing power and DPPH·clearance rate,but were less correlated with·OH clearance rate.4.The total antioxidant activities of total phenols,total flavonoids and proanthocyanidins in different types of Cerasus humilis fruits showed that the red-skinned and dark-red flesh fruit was higher in the hard-ripening stage than the full-ripening stage,and the red-skinned yellow flesh and red-skinned light red flesh were in the hard ripening stage.Below the mature stage,the total antioxidant activity of anthocyanins in the hard-ripening stage was lower than that in the full-ripening stage.The iron ion reducing power,DPPH·clearance rate and·OH clearance rate of total phenols,total flavonoids and proanthocyanidins were higher at the hard ripening stage than at the full ripening stage,while the opposite was true for anthocyanins.The antioxidant activity of different types of Cerasus humilis was the highest in red-skinned yellow meat,followed by red-skinned dark red meat,and the lowest in red-skinned light red meat.The contents of various phenolic substances in the fruit of Cerasus humilis were positively correlated with their antioxidant activities,among which the contents of total phenols and total flavonoids were highly correlated with their antioxidant activities,and the contents of proanthocyanidins and anthocyanins were less correlated with their antioxidant activities.The antioxidant activity of total phenols had the highest correlation with that of total flavonoids,Proanthocyanidins are the next,and anthocyanins are the lowest.