摘要
为了解牛肉红朱橘果实生长发育过程中的Vc、糖、酸含量变化规律,采用高效液相色谱法,对其发育过程中的果实进行了可溶性糖、有机酸和Vc含量的测定,并分析了其动态变化规律。结果表明,牛肉红朱橘果实中可溶性糖含量随果实的成熟持续升高,果实发育前期至中期糖积累较缓慢,至果实临近成熟时糖含量迅速增加,可溶性糖中蔗糖含量显著高于果糖和葡萄糖,为蔗糖积累型,果糖和葡萄糖在各个时期含量差异不显著,蔗糖、果糖、葡萄糖含量最高时为67.99、1.42和1.19 mg/g;果实中有机酸主要是柠檬酸,为柠檬酸积累型,柠檬酸在果实发育中期含量上升到最大值,随后逐渐下降,至果实成熟时降至最低,柠檬酸含量显著高于奎宁酸、苹果酸、琥珀酸和酒石酸;Vc含量在果实发育初期迅速上升,至中期达到最大,随后缓慢下降,到果实成熟时降至最低。
In order to explore the change regulation d Vc and sacch^ic acid content in the growth and development process of Niurouhong mandarin fruits, soluble sugar, organic acid and Vc contents were detected by HPLC. Results： soluble sugar content continuously increased along with fruit ripening, sugar accumulation was slow in the early and middle stage of fruit development, while increased rapidly in mature stage. Sucrose content was significantly higher than fructoso and glucose, which were of no significant difference in various stages. The high- est contents d sucrose, fructose and glucoee were respectively 67.99 rag/g, 1.42 mg/g and 1.19 nag/g; The main organic acid was citric acid, which was significantly higher than other tested acids. Citric acid content reached the maximum in the middle stage of fi＇uit develop- ment and then decreased. Citric acid content was significantly higher than quinlnie acid, malie acid, sueeirfie acid and tartaric acid; Ve content rapidly increased in early stage, and reached the maximum in middle stage, then decreased slowly and reached the minimum in ma- ture stage.
出处
《西南农业学报》
CSCD
北大核心
2014年第4期1429-1432,共4页
Southwest China Journal of Agricultural Sciences
基金
贵州省农业科学院研究生创新基金"牛肉红金橘色素差异目标基因的发掘与评价"[黔农科合(创新基金)2010008]
贵州省创新能力建设专项资金"贵州省精品水果绿色生产技术创新能力建设"[黔科合院所创能(2010)4009]
国家现代农业柑橘技术体系专项资金"贵州特色柑橘综合试验站"(CARS-27)
关键词
牛肉红朱橘
果实
糖酸含量
生长发育
Niurouhong mandarin
Fruits
Saccharic acid content
Growth and development
