摘要： 本研究對(duì)6個(gè)草莓品種的質(zhì)量參數(shù)(可溶性固形物、可滴定酸和硬度)和營(yíng)養(yǎng)參數(shù)(總酚、類黃酮、花青素、抗壞血酸、VE和抗氧化能力)進(jìn)行測(cè)定與分析，目的在于篩選具有較高營(yíng)養(yǎng)價(jià)值的草莓遺傳資源。研究表明，總酚是草莓抗氧化作用的重要物質(zhì)基礎(chǔ)，花青素與抗壞血酸是草莓抗氧化能力的主要組成參數(shù)。在6個(gè)草莓品種中，紅太后的營(yíng)養(yǎng)品質(zhì)表現(xiàn)最好，是培育高含量生物活性物質(zhì)新品種的重要遺傳資源，然而基因型是決定草莓營(yíng)養(yǎng)品質(zhì)的重要因素。

關(guān)鍵詞: 草莓, 營(yíng)養(yǎng)品質(zhì), 抗氧化能力

Abstract: With the aim of better characterizing the phytochemical components and antioxidant capacity of strawberry and of screening the genetic source with high nutritional quality, the quality parameters (soluble solid content, titratable acidity and firmness) and nutritional parameters (total phenols, total flavanoids, anthocyanins, vitamin C, vitamin E and antioxidant capacity) of 6 strawberry cultivars were determined and compared. Results indicated that total phenols were the most important materials for antioxidant capacity of strawberry. Meanwhile, total anthocyanins and vitamin C were also the major contribution factors. Based on the quality and nutritional parameters, Queen Red had the most satisfactory nutritional quality among six different strawberry genotypes. Therefore, genotype is the determinant for the nutritional quality of strawberry.

Key words: strawberry, nutritional quality, antioxidant capacity

中圖分類號(hào): 

S668.4

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