文献类型： 外文期刊

作者： Tian, Ye ¹ ; Laaksonen, Oskar ¹ ; Haikonen, Heta ¹ ; Vanag, Anita ¹ ; Ejaz, Huma ¹ ; Linderborg, Kaisa ¹ ; Karhu, Sail ¹ ;

作者机构： 1.Univ Turku, Dept Biochem, Food Chem & Food Dev, FI-20014 Turku, Finland

2.Nat Resources Inst Finland Luke, Itainen Pitkakatu 4a, FI-20520 Turku, Finland

3.Shanxi Acad Agr Sci, Inst Food Qual & Safety, Longcheng St 81, Taiyuan 030031, Shanxi, Peoples R China

关键词： blackcurrant; cultivar; organic acids; phenolic compounds; sugars

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2019 年 67 卷 19 期

页码：

收录情况： SCI

摘要： Berries representing 21 cultivars of blackcurrant were analyzed using liquid chromatographic, gas chromatographic, and mass spectrometric methods coupled with multivariate models. This study pinpointed compositional variation among cultivars of different origins cultivated in the same location during two seasons. The chemical profiles of blackcurrants varied significantly among cultivars and growing years. The key differences among cultivars of Scottish, Lithuanian, and Finnish origins were in the contents of phenolic acids (23 vs 16 vs 19 mg/100 g on average, respectively), mainly as 5-O-caffeoylquinic acid, 4-O-coumaroylglucose, (E)-coumaroyloxymethylene-glucopyranosyloxy-(Z)-butenenitrile, and 1-O-feruloylglucose. The Scottish cultivars were grouped on the basis of the 3-O-glycosides of delphinidin and cyanidin, as were the Lithuanian cultivars. Among the Finnish samples, the content of myricetin 3-O-glycosides, 4-O-caffeoylglucose, 1-O-coumaroylglucose, and 4-O-coumaroylglucose were significantly different between the two green-fruited cultivars and the black-fruited cultivars. The samples from the studied years differed in the content of phenolic acid derivatives, quercetin glycosides, monosaccharides, and citric acid.