Abstract: In order to explore the change rule of phenolic content during the development of Autumn Bliss red raspberry fruit and provide a theoretical basis for timely harvest，high performance liquid chromatography（HPLC）and spectrophotometry were adopted to determine the contents of ellagic acid，salicylic acid，ferulic acid，catechin，epicatechin，rutin，caffeic acid，total flavonoids in Autumn Bliss red raspberry fruits with different maturity（green fruit，yellow fruit，red fruit and dark red fruit），and the correlation of the above eight substances was analyzed. The results showed that during the development from green fruit stage to dark red fruit stage，the contents of ellagic acid，catechin，epicatechin，rutin and total flavonoids in red raspberry fruits of Autumn Bliss tended to decrease continuously，the content of salicylic acid increased first and then decreased，and the contents of caffeic acid and ferulic acid decreased first and then increased.Among them，the contents of ellagic acid，ferulic acid，catechin，epicatechin，rutin，caffeic acid and total flavonoids were the highest in the green fruit stage，which were 49.88，0.53，3.74，4.91，0.017，0.53，13.66 mg/g，and the content of salicylic acid was the largest in red fruit，which was 0.27 mg/g.Through correlation analysis，it was found that the contents of ellagic acid and rutin，the contents of total flavonoids and epicatechin，rutin were very significantly positively correlated，the contents of ellagic acid and epicatechin，caffeic acid，total flavonoids，the contents of catechin and ferulic acid，epicatechin，total flavonoids，the contents of epicatechin and rutin were significantly positively correlated，the contents of salicylic acid and ferulic acid were significantly negatively correlated.It is better to pick green fruits of Autumn Bliss red raspberry with high content of ellagic acid，ferulic acid，catechin，epicatechin，rutin，caffeic acid and total flavonoids，and red fruits with high content of salicylic acid.

Key words: Red raspberry, Autumn Bliss, Maturity, Ellagic acid, Salicylic acid, Total flavonoids, Phenolic substances

摘要： 为探究酚类物质含量在秋福红树莓果实发育过程中的变化规律，为适时采收提供理论依据，利用高效液相色谱法（HPLC）和分光光度计法，测定秋福红树莓不同成熟度（青果、黄果、红果、深红果）果实中鞣花酸、水杨酸、阿魏酸、儿茶素、表儿茶素、芦丁、咖啡酸、总黄酮含量，并对以上8种物质进行相关性分析。结果表明，从青果时期发育到深红果时期的过程中，秋福红树莓果实的鞣花酸、儿茶素、表儿茶素、芦丁和总黄酮含量趋势均为一直下降，水杨酸含量趋势为先上升后下降，咖啡酸和阿魏酸含量趋势为先下降后上升；其中，鞣花酸、阿魏酸、儿茶素、表儿茶素、芦丁、咖啡酸和总黄酮含量在青果时期最大，依次为49.88、0.53、3.74、4.91、0.017、0.53、13.66 mg/g，水杨酸含量在红果时期最大，为0.27 mg/g。通过相关性分析发现，鞣花酸和芦丁含量之间，总黄酮和表儿茶素、芦丁含量之间均呈极显著正相关；鞣花酸和表儿茶素、咖啡酸、总黄酮含量之间，儿茶素和阿魏酸、表儿茶素、总黄酮含量之间，表儿茶素和芦丁含量之间均呈显著正相关；水杨酸和阿魏酸之间呈显著负相关。以秋福红树莓果实为材料，为获得高含量的鞣花酸、阿魏酸、儿茶素、表儿茶素、芦丁、咖啡酸和总黄酮，采摘青果更好，为获得高含量的水杨酸则采摘红果更好。

关键词: 红树莓, 秋福, 成熟度, 鞣花酸, 水杨酸, 总黄酮, 酚类物质