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不同生育期菜用黄麻叶片总酚、总黄酮、多糖的积累特性

侯文焕, 廖小芳, 唐兴富, 赵艳红

侯文焕,廖小芳,唐兴富,等. 不同生育期菜用黄麻叶片总酚、总黄酮、多糖的积累特性 [J]. 福建农业学报,2024,39(9):1051−1057. DOI: 10.19303/j.issn.1008-0384.2024.09.006
引用本文: 侯文焕,廖小芳,唐兴富,等. 不同生育期菜用黄麻叶片总酚、总黄酮、多糖的积累特性 [J]. 福建农业学报,2024,39(9):1051−1057. DOI: 10.19303/j.issn.1008-0384.2024.09.006
HOU W H, LIAO X F, TANG X F, et al. Accumulation of Total Phenolics, Total Flavonoids, and Polysaccharides in Leaves of Vegetable Jutes at Various Growth Stages [J]. Fujian Journal of Agricultural Sciences,2024,39(9):1051−1057. DOI: 10.19303/j.issn.1008-0384.2024.09.006
Citation: HOU W H, LIAO X F, TANG X F, et al. Accumulation of Total Phenolics, Total Flavonoids, and Polysaccharides in Leaves of Vegetable Jutes at Various Growth Stages [J]. Fujian Journal of Agricultural Sciences,2024,39(9):1051−1057. DOI: 10.19303/j.issn.1008-0384.2024.09.006

不同生育期菜用黄麻叶片总酚、总黄酮、多糖的积累特性

基金项目: 广西农业科学院基本科研业务专项项目(桂农科2021YT061、桂农科2023YM75)
详细信息
    作者简介:

    侯文焕(1987 —),女,硕士,助理研究员,主要从事麻类作物育种、栽培及综合利用研究,E-mail:houwenhuan1112@126.com

    通讯作者:

    赵艳红(1978 —),女,博士,研究员,主要从事麻类作物育种、栽培及综合利用研究,E-mail:zhaohong8011@126.com

  • 中图分类号: S563.4

Accumulation of Total Phenolics, Total Flavonoids, and Polysaccharides in Leaves of Vegetable Jutes at Various Growth Stages

  • 摘要:
    目的 

    探究不同生育期菜用黄麻(Corchorus capsularis L.)叶片总酚、总黄酮、多糖等生物活性成分的积累特性,为菜用黄麻的合理采收及开发利用提供参考依据。

    方法 

    以桂麻菜1号和桂麻菜2号为试验材料,以市售秋葵、山药、油麦菜为对照,分别于苗期、打顶期、开花期、蒴果期测定分析菜用黄麻叶片总酚、总黄酮、多糖含量的积累变化规律,比较菜用黄麻与对照品种的差异,分析生育期与总酚、总黄酮、多糖含量的相关性。

    结果 

    同一品种在不同生育期总酚、总黄酮和多糖含量均存在差异。2个菜用黄麻品种的总酚含量随生育期延长呈现先下降后上升的趋势,蒴果期的含量显著高于(P<0.05,下同)其他生育期,分别达4.064 mg·g−1和3.852 mg·g−1;生育期相同时桂麻菜1号的总酚含量在苗期和蒴果期高于桂麻菜2号。随生育期延长桂麻菜1号的总黄酮含量呈现先上升后下降的趋势,在开花期时含量最高,达2.755 mg·g−1;桂麻菜2号的总黄酮含量呈现上升的趋势,在蒴果期含量最高,达4.755 mg·g−1,显著高于其他生育期;生育期相同时桂麻菜2号的总黄酮含量均显著高于桂麻菜1号。随生育期的延长桂麻菜1号的多糖含量呈现波动上升的趋势,桂麻菜2号的多糖含量呈现先下降后上升的趋势;2个菜用黄麻品种蒴果期时的多糖含量均显著高于其他生育期,分别达3.175%和1.240%;生育期相同时桂麻菜2号仅在苗期时多糖含量高于桂麻菜1号。2个菜用黄麻品种各生育期的总酚、总黄酮含量均显著高于对照品种,但多糖含量显著低于秋葵和山药,在蒴果期时多糖含量显著高于油麦菜。仅桂麻菜2号的总黄酮含量与生育期呈显著的正相关,其他均不显著相关。

    结论 

    蒴果期采收菜用黄麻叶更有利于总酚、总黄酮、多糖的累积。

    Abstract:
    Objective 

    Accumulation of bioactive compounds in the leaves of vegetable jutes during various growth stages was studied for optimal crop cultivation and harvest.

    Method 

    Guimacai No.1 and Guimacai No.2 were used as experimental materials, and okra, Chinese yam and lettuce sold in the market were used as controls. Contents of total phenolics, total flavonoids, and polysaccharides in leaves of the plants at seedling, topping, flowering, and capsule stages were measured. Correlations between the plant growth stages and the target bioactive compounds were analyzed.

    Result 

    The contents of the bioactive substances varied in same species at different growth stages. As the vegetables grew, the total phenolics in the two vegetable jutes decreased initially followed by an incline which were significantly higher at the capsule stage than other growth stages that peaked at 4.064 mg·g−1 for Guimacai No.1 and 3.852 mg·g−1 for Guimacai No.2. It was also higher at the seedling stage for Guimacai No.1. The total flavonoids in Guimacai No.1 rose initially then fell with the highest content of 2.755 mg·g−1 at the flowering stage. In contrast, the content in Guimacai No.2 increased continuously with a peak of 4.755 mg·g−1 at the capsule stage that was significantly higher than that at other growth stages. Flavonoids were significantly higher in Guimacai No.2 than in Guimacai No.1 at all growth stages. The polysaccharides in Guimacai No.1 were in a fluctuating upward trend, whereas in Guimacai No.2, declining at first and rising afterward. Guimacai No.1 had polysaccharides significantly 3.175%, and Guimacai No.2 1.240%, higher at the capsule stage than other growth stages. Only at the seedling stage when Gamacai No. 2 showed a higher polysaccharide content than Gammacai No. 1. Both vegetable jutes were significantly higher in the contents of total phenolics and total flavonoids than the references at all growth stages, but significantly lower than okra and Chinese yam, except lettuce at the capsule stage on polysaccharides. Only total flavonoid content of Guimacai No.2 was found significantly positively correlated with the growth stages.

    Conclusion 

    It appeared that the leaves of Guimacai No.1 and 2 should be harvested at the capsule stage to maximize the benefit of the accumulated total phenolics, total flavonoids, and polysaccharides.

  • 【研究意义】黄麻(Corchorus capsularis L.)为一年生韧皮纤维作物,生产上有长果种和圆果种两个栽培种,根据用途可分为纤用黄麻和菜用黄麻。菜用黄麻主要作为蔬菜进行食用,在中国广西、广东、福建、重庆等地区均有栽培和食用黄麻嫩茎叶的习惯[1]。菜用黄麻叶含有丰富的粗蛋白、膳食纤维、维生素、氨基酸、矿物质及硒等微量元素,还含有多糖、总酚、总黄酮等生物活性成分,具有抗氧化、抗炎、缓解疼痛、抑制肿瘤、抑菌、润肠通便等功效[24]。近年来随着人们对人类健康的日益关注,植物天然活性成分引起了人们的极大关注,总酚、总黄酮、多糖等成分被广泛研究。品种、生育期、组织部位等显著影响植物天然活性成分的合成积累及含量[5]。因此研究不同生育期菜用黄麻叶总酚、总黄酮、多糖的积累特性,对菜用黄麻的合理采收和开发利用具有重要意义。【前人研究进展】不同作物品种在不同生育期生物活性物质成分含量变化存在显著差异。史冠莹等[6]研究表明产地气候、生长环境、生长期等因素均会影响香椿的物质组成及含量。徐建霞等[7]研究表明玉米须的总黄酮和多糖含量从未授粉期到成熟期呈下降的趋势,相同生长期不同品种的总黄酮和多糖含量均存在差异;安景舒等[8]研究表明不同梨品种间总酚和黄酮含量存在差异,且不同组织的总酚和黄酮含量显著差异;宋彪等[9]研究表明柚的总酚、总黄酮相对含量和积累量在果皮和果肉上存在显著的品种差异,成熟期总酚及总黄酮平均相对含量和积累量较膨大期升高。目前关于黄麻生物活性成分的研究主要集中在物质提取、抗氧化能力评估等方面[1012],关于黄麻生物活性物质成分积累的研究相对较少。Adedayo等[13]研究表明不同食用黄麻品种的生物活性成分存在较大的差异;Yan等[14]研究表明长果种黄麻的整株、叶、茎的总黄酮及总酚含量存在显著差异;Biswas等[15]研究表明圆果种黄麻叶的总黄酮和总多酚含量分别在3.04~7.89 mg·g−1和5.12~7.61 mg·g−1,长果种黄麻叶的总黄酮和总多酚含量分别在5.26~13.66 mg·g−1和5.41~7.78 mg·g−1。冯湘沅等[16]研究表明圆果种黄麻叶多糖的含量高于长果种,两种多糖理化特征存在差异。【本研究切入点】虽然前人对黄麻叶的总酚、总黄酮、多糖等生物活性成分进行了研究报道,但多集中在某一特定时期,关于菜用黄麻不同生育期总酚、总黄酮、多糖的积累特性研究有待深入探讨。【拟解决的关键问题】以圆果种菜用黄麻桂麻菜1号和桂麻菜2号为试验材料,以市售秋葵、山药、油麦菜为对照,测定菜用黄麻苗期、打顶期、开花期、蒴果期叶的总酚、总黄酮和多糖含量,比较菜用黄麻与对照品种的差异,分析生育期与总酚、总黄酮、多糖含量的相关性,明确菜用黄麻叶总酚、总黄酮和多糖的积累特性,旨在为菜用黄麻的合理采收及开发利用提供参考依据。

    供试菜用黄麻品种为圆果种黄麻桂麻菜1号和桂麻菜2号,由广西农业科学院经济作物研究所提供。山药、秋葵、油麦菜采购于南宁市蔬菜市场。

    田间试验采用随机区组设计,3次重复。5月10日播种,行长2.5 m,行距40 cm,株距10 cm,共10行,小区面积为10.0 m2。田间管理为常规管理,分别于苗期(6月10日)、打顶期(6月23日)、开花期(7月17日)、蒴果期(8月7日)进行取样。每次取样在小区中随机选取10株黄麻,采集植株嫩叶,将嫩叶置于烘箱中105 ℃杀青15 min后,60 ℃烘干至恒重,粉碎后放入干燥器中备用。

    以市售采收期块根类蔬菜山药、荚果类蔬菜秋葵、叶菜类蔬菜油麦菜为对照,将其清洗干净后,于烘箱中105 ℃杀青15 min后,60 ℃烘干至恒重,粉碎后放入干燥器中备用。

    总酚含量参照魏旭等的方法[17]进行测定;总黄酮含量参照中华人民共和国药典(2020版)沙棘总黄酮含量测定方法进行测定[18];多糖含量参照中华人民共和国药典(2020版)铁皮石斛多糖含量测定方法进行测定[18]

    采用Excel 2019进行数据处理和作图,采用SPSS22.0进行Duncan's方差分析和Pearson相关分析。

    表1可知,同一菜用黄麻品种在不同生育期的总酚含量存在差异,其中桂麻菜1号各生育期之间含量差异显著(P<0.05,下同)。2个菜用黄麻品种的总酚含量随生育期延长呈现先下降后上升的趋势,蒴果期的总酚含量显著高于其他生育期,分别为4.064 mg·g−1和3.852 mg·g−1,打顶期的总酚含量显著低于其他生育期。

    表  1  不同生育期各品种总酚含量的变化
    Table  1.  Total phenolics in different varieties at growth stages
    生育期
    Growth stage
    总酚含量
    Total phenolics content/(mg·g−1
    桂麻菜1号
    Guimacai No.1
    桂麻菜2号
    Guimacai No.2
    山药
    Chinese yam
    秋葵
    Okra
    油麦菜
    Lettuce
    苗期
    Seedling stage
    3.631±0.036 Ba 3.614±0.022 Ba 0.710±0.005 Ad 2.625±0.046 Ab 2.453±0.022 Ac
    打顶期
    Topping stage
    2.769±0.065 Db 3.101±0.019 Ca 0.710±0.005 Ae 2.625±0.046 Ac 2.453±0.022 Ad
    开花期
    Flowering stage
    3.494±0.045 Ca 3.626±0.162 Ba 0.710±0.005 Ad 2.625±0.046 Ab 2.453±0.022 Ac
    蒴果期
    Capsule stage
    4.064±0.032 Aa 3.852±0.038 Ab 0.710±0.005 Ae 2.625±0.046 Ac 2.453±0.022 Ad
    同一品种同列数据后不同大写字母表示不同生育期间差异显著(P<0.05),同行数据后不同小写字母表示不同品种间差异显著(P<0.05)。下同。
    Different capital letters in the same column of the same cultivar indicated significant difference at P<0.05 between growth stage. Different lowercase letters in the same row indicated significant difference at P<0.05 between different varieties. Same for below.
    下载: 导出CSV 
    | 显示表格

    生育期相同时,2个菜用黄麻品种的总酚含量在苗期和开花期时差异不显著,打顶期时桂麻菜2号的总酚含量显著高于桂麻菜1号,而蒴果期时桂麻菜1号的总酚含量显著高于桂麻菜2号。3个对照品种的总酚含量依次为秋葵>油麦菜>山药,3个对照品种之间总酚含量差异显著。在整个生育期桂麻菜1号和桂麻菜2号的总酚含量均显著高于对照品种。

    同一品种不同生育期菜用黄麻的总黄酮含量存在差异(表2)。桂麻菜1号的总黄酮含量随生育期的延长呈现先上升后下降的趋势,总黄酮含量依次为开花期>打顶期>蒴果期>苗期,开花期时总黄酮含量最高,达2.755 mg·g−1,与打顶期的含量差异不显著,但显著高于苗期和蒴果期;桂麻菜2号的总黄酮含量随生育期的延长呈现上升的趋势,总黄酮含量依次为蒴果期>开花期>打顶期>苗期,各生育期之间含量差异显著,蒴果期时总黄酮含量最高达4.755 mg·g−1,显著高于其他生育期。

    表  2  不同生育期各品种总黄酮含量的变化
    Table  2.  Total flavonoids in different varieties at growth stages
    生育期
    Growth stage
    总黄酮含量
    Total flavonoids content/(mg·g−1
    桂麻菜1号
    Guimacai No. 1
    桂麻菜2号
    Guimacai No.2
    山药
    Chinese yam
    秋葵
    Okra
    油麦菜
    Lettuce
    苗期
    Seedling stage
    1.870±0.040 Cb 2.435±0.065 Da 1.245±0.015 Ac
    打顶期
    Topping stage
    2.745±0.015 Ab 3.170±0.090 Ca 1.245±0.015 Ac
    开花期
    Flowering stage
    2.755±0.005 Ab 4.085±0.075 Ba 1.245±0.015 Ac
    蒴果期
    Capsule stage
    2.485±0.015 Bb 4.755±0.155 Aa 1.245±0.015 Ac
    —表示未检出。
    —indicates undetected.
    下载: 导出CSV 
    | 显示表格

    生育期相同时,桂麻菜2号的总黄酮含量均显著高于桂麻菜1号;3个对照品种仅油麦菜检测出含有总黄酮,其余两个品种未检出。2个菜用黄麻品种各生育期的总黄酮含量均显著高于对照品种油麦菜。

    同一菜用黄麻品种不同生育期的多糖含量差异显著(表3)。随生育期的延长桂麻菜1号的多糖含量呈现波动上升的趋势,多糖含量依次为蒴果期>打顶期>苗期>开花期,蒴果期时多糖含量最高达3.175%,显著高于其他生育期;随生育期的延长桂麻菜2号的多糖含量呈现先下降后上升的趋势,多糖含量依次为蒴果期>苗期>打顶期>开花期,蒴果期时多糖含量最高达1.240%,显著高于其他生育期,苗期的多糖含量显著高于打顶期和开花期,打顶期和开花期的含量差异不显著。

    表  3  不同育期各品种多糖含量的变化
    Table  3.  Polysaccharides in different varieties at growth stages
    生育期
    Growth stage
    多糖含量
    Polysaccharides content/ %
    桂麻菜1号
    Guimacai No.1
    桂麻菜2号
    Guimacai No.2
    山药
    Chinese yam
    秋葵
    Okra
    油麦菜
    Lettuce
    苗期
    Seedling stage
    0.441±0.017 Cd 0.717±0.020 Bc 6.795±0.085 Ab 8.140±0.300 Aa 0.378±0.010 Ad
    打顶期
    Topping stage
    0.737±0.012 Bc 0.271±0.008 Cd 6.795±0.085 Ab 8.140±0.300 Aa 0.378±0.010 Ad
    开花期
    Flowering stage
    0.315±0.011 Dc 0.240±0.009 Cc 6.795±0.085 Ab 8.140±0.300 Aa 0.378±0.010 Ac
    蒴果期
    Capsule stage
    3.175±0.045 Ac 1.240±0.030 Ad 6.795±0.085 Ab 8.140±0.300 Aa 0.378±0.010 Ae
    下载: 导出CSV 
    | 显示表格

    生育期相同时,桂麻菜1号在打顶期和蒴果期时多糖含量显著高于桂麻菜2号,在开花期时略高于桂麻菜2号但差异不显著;3个对照品种的多糖含量依次为秋葵>山药>油麦菜,各品种间差异显著;秋葵和山药的多糖含量显著高于2个菜用黄麻品种,桂麻菜1号在打顶期和蒴果期时多糖含量显著高于油麦菜,苗期时略高于油麦菜但差异不显著;桂麻菜2号在苗期和蒴果期时多糖含量显著高于油麦菜,打顶期和开花期时含量低于油麦菜但差异不显著。

    表4可知,桂麻菜1号的总酚、总黄酮、多糖含量与生育期没有显著的相关性,桂麻菜2号的总酚和多糖含量也与生育期没有显著的相关性,但总黄酮含量与生育期呈显著正相关。因此,可以推断推迟采收有利于桂麻菜2号总黄酮的累积。

    表  4  生育期与菜用黄麻叶总酚、总黄酮、多糖含量的相关性分析
    Table  4.  Correlations between growth stages and contents of total phenolics,total flavonoids, and polysaccharides in vegetable jute leaves
    品种
    Varieties
    因素
    Factors
    生育期
    Growth stage
    总酚
    Total phenolics
    总黄酮
    Total flavonoids
    多糖
    Polysaccharides
    桂麻菜1号
    Guimacai No.1
    生育期 Growth stage 1.000
    总酚 Total phenolics 0.576 1.000
    总黄酮 Total flavonoids 0.495 −0.410 1.000
    多糖 Polysaccharides 0.754 0.622 0.068 1.000
    桂麻菜2号
    Guimacai No.2
    生育期 Growth stage 1.000
    总酚 Total phenolics 0.596 1.000
    总黄酮 Total flavonoids 0.995** 0.520 1.000
    多糖 Polysaccharides 0.479 0.719 0.397 1.000
    **表示在0.01水平上呈极显著相关。
    ** indicates extremely significant difference at P<0.01.
    下载: 导出CSV 
    | 显示表格

    总酚、总黄酮、多糖是黄麻的主要次生代谢产物和生物活性成分,具有重要的生理和药理活性[2]。不同作物的总酚、总黄酮、多糖含量存在差异,同一作物不同品种之间含量也存在较大的差异[1920]。本研究测定了黄麻、山药、秋葵、油麦菜4种作物的总酚、总黄酮、多糖含量,结果显示各作物之间总酚、总黄酮、多糖含量存在差异,同时2个菜用黄麻品种之间的含量也存在差异。

    酚类物质是植物的重要次生代谢产物,各类植物在不同的生长期表现出不同的积累规律[2122]。本研究中2个黄麻品种的总酚含量随生育期的变化呈现先下降后上升的趋势,此结果与陈玉婷等[23]对茶枝柑果渣的研究及李杨昕等[24]对玫瑰香葡萄的研究一致。菜用黄麻在打顶期时叶片总酚含量下降可能是因为打顶期为菜用黄麻快速生长时期植株快速发育导致总酚含量有所下降。本研究中2个菜用黄麻品种不同生育期叶片总酚的含量在2.769~4.064 mg·g−1,均低于Biswas等[15]研究中黄麻叶片的总酚含量,可能是品种差异导致的。本研究中2个菜用黄麻品种的总酚含量均显著高于对照品种,此结果与Velioglu等[25]的研究结果一致。2个菜用黄麻品种打顶期总酚含量最低,但均高于黑木耳和南瓜肉;蒴果期的总酚含量最高,高于黑木耳、平红薯、藕、南瓜肉、白菜、洋葱、芹菜叶等19种市售蔬菜,其中桂麻菜1号蒴果期的总酚含量为黑木耳的1.78倍[26]

    黄酮是植物特有的次生代谢产物,具有抗氧化、抗过敏和预防心血管疾病等功效[27]。不同物种、不同器官(或组织)及生育期均可影响黄酮的积累特性[28]。生长期对植物次生代谢产物黄酮含量有一定的影响,并呈现出不同的变化规律[6]。桂麻菜2号的总黄酮含量随生育期的延长呈现上升的趋势,蒴果期达最大值,此研究结果与郭慧敏等[29]、张以忠等[30]、邱珊莲等[22]、樊卫国等[31]的研究结果一致。总黄酮作为次生代谢产物其合成积累是以叶片成熟为前提,以光合产物为基础[32]。随着桂麻菜2号从幼苗期生长至蒴果期,叶片逐渐成熟,光合作用逐渐加强,从而在蒴果期累积了较多的黄酮类物质,在蒴果期总黄酮含量达最高值。本研究中桂麻菜1号整个生育期叶片的总黄酮含量在1.870~2.745 mg·g−1,均低于Biswas等[15]研究中圆果种黄麻叶片的总黄酮含量,这可能是由遗传因素导致的。桂麻菜2号蒴果期的总黄酮含量为4.755 mg·g−1,高于如苤蓝、葫瓜、苦瓜等18种蔬菜,其含量为苤蓝的33.96倍[33]

    多糖具有广泛的生物活性如抗炎、抗衰老、抗凝血、抗溃疡、抗肿瘤及促进免疫等[3435]。不同作物不同生育期多糖含量的变化不同[36],本研究中桂麻菜1号的多糖含量整体呈现上升的趋势,此结果与史冠莹等[6]的研究结果一致;桂麻菜2号的多糖含量呈现先下降后上升趋势,其结果与马蕊等[37]、陈凌等[38]的研究相一致。本研究中2个菜用黄麻品种苗期的多糖含量分别为0.441%和0.717%均低于英德深红皮和中黄麻4号[16];2个菜用黄麻品种不同生育期的多糖含量在0.240%~3.175%,仅桂麻菜1号蒴果期的多糖含量高于闽麻菜1号,可能是因为品种差异和生物遗传多样性导致的[34]

    同一生育期2个菜用黄麻品种的总酚、总黄酮和多糖含量存在差异;随着生育期的延长,2个菜用黄麻品种的总酚含量呈现先下降后上升的趋势;桂麻菜1号的总黄酮含量呈现先上升后下降的趋势,多糖含量呈现波动上升的趋势;桂麻菜2号的总黄酮含量呈现上升的趋势,多糖含量呈现先下降后上升的趋势。2个菜用黄麻品种总酚和总黄酮含量均显著高于对照品种,秋葵和山药的多糖含量均显著高于2个菜用黄麻品种。蒴果期更有利于菜用黄麻总酚、总黄酮和多糖的积累。

  • 表  1   不同生育期各品种总酚含量的变化

    Table  1   Total phenolics in different varieties at growth stages

    生育期
    Growth stage
    总酚含量
    Total phenolics content/(mg·g−1
    桂麻菜1号
    Guimacai No.1
    桂麻菜2号
    Guimacai No.2
    山药
    Chinese yam
    秋葵
    Okra
    油麦菜
    Lettuce
    苗期
    Seedling stage
    3.631±0.036 Ba 3.614±0.022 Ba 0.710±0.005 Ad 2.625±0.046 Ab 2.453±0.022 Ac
    打顶期
    Topping stage
    2.769±0.065 Db 3.101±0.019 Ca 0.710±0.005 Ae 2.625±0.046 Ac 2.453±0.022 Ad
    开花期
    Flowering stage
    3.494±0.045 Ca 3.626±0.162 Ba 0.710±0.005 Ad 2.625±0.046 Ab 2.453±0.022 Ac
    蒴果期
    Capsule stage
    4.064±0.032 Aa 3.852±0.038 Ab 0.710±0.005 Ae 2.625±0.046 Ac 2.453±0.022 Ad
    同一品种同列数据后不同大写字母表示不同生育期间差异显著(P<0.05),同行数据后不同小写字母表示不同品种间差异显著(P<0.05)。下同。
    Different capital letters in the same column of the same cultivar indicated significant difference at P<0.05 between growth stage. Different lowercase letters in the same row indicated significant difference at P<0.05 between different varieties. Same for below.
    下载: 导出CSV

    表  2   不同生育期各品种总黄酮含量的变化

    Table  2   Total flavonoids in different varieties at growth stages

    生育期
    Growth stage
    总黄酮含量
    Total flavonoids content/(mg·g−1
    桂麻菜1号
    Guimacai No. 1
    桂麻菜2号
    Guimacai No.2
    山药
    Chinese yam
    秋葵
    Okra
    油麦菜
    Lettuce
    苗期
    Seedling stage
    1.870±0.040 Cb 2.435±0.065 Da 1.245±0.015 Ac
    打顶期
    Topping stage
    2.745±0.015 Ab 3.170±0.090 Ca 1.245±0.015 Ac
    开花期
    Flowering stage
    2.755±0.005 Ab 4.085±0.075 Ba 1.245±0.015 Ac
    蒴果期
    Capsule stage
    2.485±0.015 Bb 4.755±0.155 Aa 1.245±0.015 Ac
    —表示未检出。
    —indicates undetected.
    下载: 导出CSV

    表  3   不同育期各品种多糖含量的变化

    Table  3   Polysaccharides in different varieties at growth stages

    生育期
    Growth stage
    多糖含量
    Polysaccharides content/ %
    桂麻菜1号
    Guimacai No.1
    桂麻菜2号
    Guimacai No.2
    山药
    Chinese yam
    秋葵
    Okra
    油麦菜
    Lettuce
    苗期
    Seedling stage
    0.441±0.017 Cd 0.717±0.020 Bc 6.795±0.085 Ab 8.140±0.300 Aa 0.378±0.010 Ad
    打顶期
    Topping stage
    0.737±0.012 Bc 0.271±0.008 Cd 6.795±0.085 Ab 8.140±0.300 Aa 0.378±0.010 Ad
    开花期
    Flowering stage
    0.315±0.011 Dc 0.240±0.009 Cc 6.795±0.085 Ab 8.140±0.300 Aa 0.378±0.010 Ac
    蒴果期
    Capsule stage
    3.175±0.045 Ac 1.240±0.030 Ad 6.795±0.085 Ab 8.140±0.300 Aa 0.378±0.010 Ae
    下载: 导出CSV

    表  4   生育期与菜用黄麻叶总酚、总黄酮、多糖含量的相关性分析

    Table  4   Correlations between growth stages and contents of total phenolics,total flavonoids, and polysaccharides in vegetable jute leaves

    品种
    Varieties
    因素
    Factors
    生育期
    Growth stage
    总酚
    Total phenolics
    总黄酮
    Total flavonoids
    多糖
    Polysaccharides
    桂麻菜1号
    Guimacai No.1
    生育期 Growth stage 1.000
    总酚 Total phenolics 0.576 1.000
    总黄酮 Total flavonoids 0.495 −0.410 1.000
    多糖 Polysaccharides 0.754 0.622 0.068 1.000
    桂麻菜2号
    Guimacai No.2
    生育期 Growth stage 1.000
    总酚 Total phenolics 0.596 1.000
    总黄酮 Total flavonoids 0.995** 0.520 1.000
    多糖 Polysaccharides 0.479 0.719 0.397 1.000
    **表示在0.01水平上呈极显著相关。
    ** indicates extremely significant difference at P<0.01.
    下载: 导出CSV
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出版历程
  • 收稿日期:  2023-11-07
  • 修回日期:  2024-08-05
  • 录用日期:  2024-08-12
  • 网络出版日期:  2024-11-10
  • 刊出日期:  2024-09-27

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