Study On The Accumulation Mechanism And Enrichment Techniques Of Arbutin In Pear

Pear belongs to the genus Pyrus L.of Rosaceae,one of the important deciduous fruit trees.It has been cultivated for more than 4000 years in China,and its germplasm resources are very rich.The rich variety resources and various pharmacological effects of pear make it have a broad prospect in the development of health care products and drugs.Pear fruit is crisp and juicy,rich in phenolic substances.The main phenolic substance in pear skin and flesh is arbutin,which has functions of whitening,anti-inflammatory and bacteriostasis,antitussive and expectorant.At present,the research on arbutin in pear mainly focuses on the difference analysis of varieties,skins,flesh and core,but there are few reports on the spatial and temporal distribution of arbutin and the influence of cultivation measures and eating methods on arbutin in pear.In this paper,representative cultivars were selected from taigu,Shanxi Province.The content of arbutin in different cultivars,different parts,different growth periods,different cultivation measures and different processing ways of pears were analyzed by HPLC.It provides a reference for the metabolic mechanism research and further development of arbutin in pear.The main research results are as follows:1.By analyzing the effect of arbutin on arbutin,the content of arbutin in skins,flesh and cores of different test varieties was compared.The results showed that arbutin content of pericarp was between171.51-872.23 μg·g^-1,with the highest content of ’yuruxiang’ and the lowest content of ’huangguan’.Arbutin content in pulp was between 2.17-12.94 μg·g^-1,with the highest content in ’yali’ and the lowest in’korla’.Arbutin content of fructus arbutin ranged from 74.45 to 268.20 μg·g^-1,with the highest level of’yali’ and the lowest level of ’korla’.Comparing the skins,flesh and cores of the same variety,it was found that the arbutin content of all varieties showed the law of that peel > core > pulp.2.By analyzing the effect of parts on arbutin,the content of arbutin in different parts was compared.The results showed that the content of arbutin was between 34.96-169.74 μg·g^-1,and that of arbutin was between 35.41-123.34 μg·g^-1.There was no significant difference between arbutin and arbutin.The content of arbutin in different sections was compared after five sections of pear meat,and there were significant differences in different sections.3.By analyzing the effect of growth period on arbutin,the arbutin contents of pear,pear and pear leaves in different periods were compared.The results showed that the content of arbutin was771.60-1849.34 μg·g^-1,and the anther arbutin content was the highest and the petals the lowest in the analysis of the split parts of the flowering pear.The content of arbutin ranged from 149.67 to 1592.80μg·g^-1,and the total fruit content of pears ranged from 4.08 to 70.36 mg.Arbutin content increased with the growth of pear.The content of ursolidin in pear leaf ranged from 478.21 to 2475.83 μg·g^-1,and that in whole leaf of pear was between 749.67-2510.49 μg.The content of arbutin decreased with the growth of pear leaves.4.By analyzing the effect of cultivation measures on arbutin,the contents of arbutin after leaf picking,fruit thinning,bagging and non-bagging were compared.The results showed that leaf picking,fruit thinning and bagging had no effect on the weight of pear,but they affected arbutin and reduced its content.Spraying not only damages the appearance of pears,but also affects the content of arbutin.Different concentrations lead to different degrees of reduction.5.By analyzing the effect of different processing methods on arbutin,the content of arbutin after different processing methods was compared.The results showed that boiled pears had no effect on arbutin.Steamed pears and roasted pears increased arbutin content to different degrees,while frozen pears reduced arbutin content.Meanwhile,the effects of different eating methods on other nutritional indexes of pear were compared.It was found that for total phenols,steamed pears and roasted pears increased it,while frozen pears decreased it.For sugar-acid ratio,steamed pears and frozen pears had no effect,while boiled pears and baked pears had an effect.For vitamin C,frozen pear has no effect on it,other treatments will have an effect.For proteins,steamed pears,boiled pears and roasted pears all reduce their content.In terms of water content,roasted pear has the greatest effect on it.