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第 5 期 张亚杰 等：不同地域和品种柿果单宁含量及组成分析 189

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Content and composition of tannins in persimmon fruit
from different regions and varieties

ZHANG Yajie, XU Yawei, LI Chunmei

College of Food Science and Technology，Huazhong Agricultural University/Key Laboratory of Environ⁃
ment Correlative Dietology，Ministry of Education，Wuhan 430070，China

Abstract Nineteen persimmon varieties grown in Wuhan，Hubei Province and thirty-three persim⁃
mon varieties grown in Yangling，Shanxi Province，were used to investigate the differences in the content
and composition of soluble tannins，the content of insoluble tannins and the free radical scavenging ability
of DPPH·among different regions and varieties to study the effects of factors including geography and vari⁃
ety on the composition，the content and the activity of active ingredients in persimmon fruit. The results
showed that there were differences in the content and composition of tannins in the persimmon fruits from
Wuhan，Hubei Province and Yangling，Shaanxi Province. The monomer components of soluble tannins in
persimmon fruits were mainly gallic acid（GA），epigallocatechin gallate（EGCG），epicatechin（EC）and
catechin（C）. The content of total phenol and the composition of soluble tannins in the pollination content
non-astringent（PCNA）grown in Wuhan，Hubei Province were generally higher than those in the PCNA
in Yangling，Shaanxi Province. There was no significant difference in the content of insoluble tannins be⁃
tween non-astringent persimmon varieties and astringent persimmon varieties. However，the content of in⁃
soluble tannins in astringent varieties and PCNA from Wuhan was generally higher than that from Yan⁃
gling. The scavenging ability of DPPH·and hydroxyl radical by insoluble tannins in astringent varieties was
higher than that in non-astringent varieties. It is indicated that the differences in regions and varieties are im⁃
portant factors affecting the content and composition of tannins in the persimmon fruits.
Keywords persimmon fruits；tannins；polyphenol；anti-oxidation

（责任编辑：张志钰）