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园艺学报 ›› 2016, Vol. 43 ›› Issue (6): 1175-1185.doi: 10.16420/j.issn.0513-353x.2015-0856

• 研究报告 • 上一篇    下一篇

枣果实糖酸组分特点及不同发育阶段含量的变化

赵爱玲*,薛晓芳*,王永康,隋串玲,任海燕,李登科**   

  1. (山西省农业科学院果树研究所,果树种质创制和利用山西省重点实验室,太原 030031)
  • 出版日期:2016-06-25 发布日期:2016-06-25

The Sugars and Organic Acids Composition in Fruits of Different Chinese Jujube Cultivars of Different Development Stages

ZHAO Ai-ling*,XUE Xiao-fang*,WANG Yong-kang,SUI Chuan-ling,REN Hai-yan,and LI Deng-ke**   

  1. (Research Institute of Pomology,Shanxi Academy of Agricultural Sciences;Shanxi Key Laboratory of Germplasm Improvement and Utilization in Pomology,Taiyuan 030031,China)
  • Online:2016-06-25 Published:2016-06-25

摘要:

以20个枣品种为试材,采用超高效液相色谱法对枣果实中的主要糖和有机酸组分进行了测定分析,比较了不同品种间的差异并揭示其动态变化规律。结果表明:枣果实中主要的可溶性糖为蔗糖、果糖和葡萄糖,其中蔗糖含量最高,其次是果糖和葡萄糖,属蔗糖积累型;总糖及各组分糖的含量在不同品种果实间存在显著差异,所测品种中‘新郑灰枣’总糖含量最高;随着果实的发育,果糖、葡萄糖和蔗糖含量不断积累,在果实发育前期主要是果糖、葡萄糖的积累,白熟期之后以蔗糖积累为主。枣果实中的有机酸主要是苹果酸、奎宁酸和琥珀酸,其中苹果酸含量最高,属苹果酸优势型;总酸及各组分酸的含量在不同品种间存在极显著差异,‘彬县晋枣’总酸含量最高;随着果实的发育成熟,总酸及苹果酸、奎宁酸和酒石酸含量不断增长,柠檬酸含量在不同发育时期间无显著差异,琥珀酸含量在白熟期低,且与脆熟期和完熟期差异极显著,而脆熟期和完熟期之间无显著差异。糖、酸相关性分析表明,总酸与苹果酸和奎宁酸,总糖与蔗糖,果糖与葡萄糖,苹果酸与总糖和蔗糖之间都呈极显著正相关。柠檬酸与果糖和葡萄糖之间存在显著负相关,总酸与果糖、酒石酸与熊果酸之间存在显著正相关。

关键词: 枣, 品种, 发育时期, 可溶性糖, 有机酸

Abstract:

The main sugars and organic acid components in fruits of 20 Chinese jujube varieties of different development stages were determined to compare the difference among varieties and reveal the dynamic changes. The result indicated that major components of sugars in Chinese jujube fruits were sucrose,fructose and glucose,and the sucrose content was the highest,followed by fructose and glucose,it was sucrose accumulation type. Total sugar and each component contents had significant differences in different cultivars’ fruits.‘Xinzheng Huizao’had the highest content of total sugar. With the development of the fruitsfructoseglucose and sucrose contents were accumulated constantly. At the early stage of the fruit developmentfructose and glucose were mainwhile sucrose was main after white period. The major components of organic acid in Chinese jujube fruits were malic acidquinic acid and succinic acidand the malic acid content was the highestso the malic acid was main. Total acid and each components content were significantly different among varieties. The total acid content ofBinxian Jinzaowas the highest. Total acidmalic acidquinic acid and tartaric acid contents were going up slightly along with the development of fruitsand citric acid content had no significant difference during different development stages. Succinic acid content was low in white periodwhich had extremely significant difference with crisp ripe and full ripeness. The sugars and organic acids correlation analysis showed that the total acid and malic acidquinic acidtotal sugar and sucrosefructoseglucosemalic acid and total sugarsucrose had very significant positive correlation. The citric acid and fructose sugarglucose had significant negative correlation. The total acid and fructosetartaric acid and ursolic acid had significant positive correlation.

Key words: Chinese jujube, variety, development stage, soluble sugars;organic acids

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