以华中地区四种不同成熟阶段的树莓果实为研究对象，采用分光光度法测定其总酚含量、总花色苷含量和超氧化物歧化酶活性；采用超高效液相色谱-串联质谱仪鉴定其酚类物质，并用液相色谱仪对其绝对含量进行定量。研究结果表明，随着树莓果实的成熟，四种树莓果实中总酚的含量均呈下降趋势，与此同时，其总花色苷的含量均呈上升趋势。美22树莓果实的总酚含量（31.94 mg/g FW）和总花色苷含量（1.31 mg/g FW）均是四种树莓果实中最高的。四种树莓果实中共鉴定出9种酚类物质，5种花色苷类酚类物质和4种非花色苷类酚类物质，矢车菊素3-O-槐糖苷和矢车菊素3-O-葡萄糖苷为主要的花色苷类酚类物质；Lambertianin C和地榆素H-6为主要的非花色苷类酚类物质。此外，四种树莓果实中超氧化物歧化酶的活性呈下降趋势，其中天门三号树莓果实超氧化物歧化酶活性降低最多（37%）。该研究为华中地区树莓果实的开发利用提供基础数据。

The total phenolic content, total anthocyanin content, and superoxide dismutase activity of four different cultivars of raspberry from Central China at different stages of ripening were detected by spectrophotometry. Phenolic compounds were identified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and their absolute contents were determined by high-performance liquid chromatography (HPLC). The total phenolic contents of all four types of raspberry were found to decrease during ripening, whereas their total anthocyanin contents increased. Mei 22raspberrieswere found to have the highest total phenolic and anthocyanin contents (31.94 mg/g FW and 1.31 mg/g FW, respectively) among the investigated fruit samples. In addition, a total of nine phenolic compounds were identified in the four raspberry samples, including five anthocyanin phenolic compounds and four non-anthocyanin phenolic compounds. Cyanidin 3-O-sophoroside and cyanidin 3-O-glucoside were found to be the dominant anthocyanin phenolic compounds, with lambertianin C and sanguiin H-6 being present as the major non-anthocyanin phenolic compounds. Additionally, the superoxide dismutase activities of the raspberries were observed to reduce during ripening, with the Tianmen No.3 sample exhibiting the largest decrease (37%) among the investigated samples. This study provides basic data for the development and utilization of raspberries from central China.

广东省重点领域研发计划资助项目（2020B020225003）；广州市科技民生科技攻关项目（201803020007）；广东省优稀水果创新团队项目（2020KJ116）；科技创新战略专项资金（高水平农科院建设）-优秀博士项目（R2019YJ-YB3008）