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李维林, 贺善安, 顾姻. 中国悬钩子属植物的利用价值概述[J]. 植物科学学报, 2000, 18(3): 237-243,.
引用本文: 李维林, 贺善安, 顾姻. 中国悬钩子属植物的利用价值概述[J]. 植物科学学报, 2000, 18(3): 237-243,.
Li Weilin, He Shan'an, Gu Yin. AN OUTLINE ON THE UTILIZATION VALUE OF CHINESE BRAMBLE(RUBUS L.)[J]. Plant Science Journal, 2000, 18(3): 237-243,.
Citation: Li Weilin, He Shan'an, Gu Yin. AN OUTLINE ON THE UTILIZATION VALUE OF CHINESE BRAMBLE(RUBUS L.)[J]. Plant Science Journal, 2000, 18(3): 237-243,.

中国悬钩子属植物的利用价值概述

AN OUTLINE ON THE UTILIZATION VALUE OF CHINESE BRAMBLE(RUBUS L.)

  • 摘要: 主要报道中国悬钩子属植物作为果树种质资源和药用植物的利用价值及果实色素和香味成分的利用潜力。经过十余年的调查、引种栽培和观测评价, 发现一些种类可以作为野生小果类果树直接利用, 其中23种4变种是悬钩子类果树选育种的优良种质。据文献记载和民间调查发现, 45种4变种悬钩子植物可以作为中草药治疗多种疾病。对灰白毛莓、高粱泡、蓬、掌叶复盆子和黑莓果实色素的研究结果表明: 悬钩子果实色素以醇提法为佳, 水提法效果较差;其主要是矢车菊色素、天竺葵色素、飞燕草色素及糖苷等花色素类物质, 其中紫红—紫黑类果实中以矢车菊色素及糖苷为主, 兼含少量飞燕草色素及糖苷;橙红—红色类果实中以天竺葵色素、飞燕草色素及糖苷为主;作者认为灰白毛莓和高粱泡果实的色素提取物色泽和稳定性较好, 值得进一步研究和开发利用。另外, 悬钩子类果实中还含有一些黄酮类物质, 值得开发。运用GC/MC技术分别从蓬、高粱泡、掌叶复盆子和黑莓果实中鉴定了83、21、29、51个香味成分。综合分析表明: 甲氧基次乙基乙酸酯、乙酸乙酯、甲酸乙酯、α-蒎烯、β-蒎烯、莰烯及桧烯、柠檬烯、对伞花烃、芳樟醇、萜品醇类等化合物是4种悬钩子类果实的主要香味成分。作者认为, 通过研究挥发性成分可以为抗病抗虫育种及提高果实品质提供线索。

     

    Abstract: The utilization value of Rubus plants as fruit germplasm resources and medicinal plant, and utilization potential of pigment and flavor constituents in the fruit is reported in this paper.According to the studies on horticultural purpose, 23 species and 4 varieties are considered as excellent resources for breeding of raspberry and blackberry.Some species with high fruit quality and vast reserves can be used directly for fresh market or proccessing.Forty five species and 4 varieties are used as medicinal plants for more than 40 diseases.Investigation on the physical and chemical properties, stabilities and components of the pigments extracted from the fruits of R.tephrodes Hance, R.lambertianus Ser., R.hirsutus Thunb.and cultivated blackberry reveals that the pigments in bramble fruit can be extracted more readily with alcohol than with water.Their anthocyanidins including cyanidin, pelargonidin, delphinidin as well as their glycosides are the principal pigments in the fruits of bramble, of which, cyanidin, delphinidin and their glycosides are the main pigments in purple red-purple black colored fruits whereas cyanidin, pelargonidin and their glycosides are the main pigments in orange red-bright red colored fruits.Some flavonoids exist in bramble fruits also. R.tephrodes Hance and R.lambertianus Ser.be considered good natural resources of edible pigments because of the good color and stability.Their anthocyanidins study on the flavor in fruit resulted that 83, 21, 29 and 51 flavorous components have been identified from the fruits of R.hirsutus Thunb., R.chingii Hu, R.lambertianus Ser.and cultivated blackberry by GC MCrespectively, among them, methoxy, sec ethyl acetate, ethyl acetate, ethyl formate, α pinene, β pinene, camphene, junipene, limonene, p cymene, linalool and terpinol are regarded as the key flavorous components causing the peculiar smell and taste in the fruits of bramble.

     

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