摘要
以"鄞红"葡萄及其8个突变体5-1、5-2、10-1、10-2、20-1、20-2、40-1和40-2果实为材料,采用HPLC法测定可溶性糖、有机酸和VC含量,以期为优株的选育提供科学依据。结果表明,无论是突变体,还是亲本"鄞红",其可溶性糖以葡萄糖和果糖为主,其中突变体中的葡萄糖/果糖(α)比率在1.05~1.15之间,与亲本差异不大;有机酸以酒石酸和苹果酸为主,总酸含量分析表明,除突变体10-1(5.11 mg·g^(-1))显著低于亲本(5.85 mg·g^(-1))外,其他突变体均显著高于亲本。研究还发现,突变体5-2、10-1、10-2、20-1和40-2的酒石酸/苹果酸(β)比率分别为2.12,1.76,1.46,1.08和1.55,明显低于亲本;而突变体5-1、20-2和40-1的β比率分别为2.36,2.32和3.29,明显高于亲本。VC含量分析表明,突变体5-2、20-1、20-2、40-1和40-2高于亲本,而突变体5-1、10-1和10-2低于亲本。由此表明,不同突变体在葡萄果实可溶性糖、有机酸和VC含量上差异较大,其中突变体5-2、10-1、10-2、20-1和40-2的糖酸品质上明显优于亲本,可作为优质鲜食葡萄新品种选育的重要依据。
Yinhong grape and it＇s eight mutants 5-1, 5-2, 10-1, 10-2, 20-1, 20-2, 40-1, 40-2 used as material, the contents of sugar, organic acid and VC were analyzed by HPLC to provide scientific basis for excellent breeding strain selection. The results showed that its soluble sugars gave priority to glucose and fructose whether mutants or parent, and glucose / fructose （ct） ratio of mutants was 1.05-1.15, which was not significant difference with that of parent. The result also demonstrated that organic acids gave priority to tartaric acid and malic acid, and total acid con- tent of mutants was significantly higher than that of parent （5.85 mg-g-l） except the mutant 10-1 （5.11 mg.g-1）. It was also found that tartaric acid/malic acid （β） ratio of mutants 5-2, 10-1, 10-2, 20-1 and 40-2 was 2.12, 1.76, 1.46, 1.08 and 1.55, respectively, which was significantly lower than that of parent; while βratio of mutants 5-1, 20-2 and 40-1 was 2.36, 2.32 and 3.29, respectively, which was significantly higher than that of parent. VC content analysis showed that its content of mutants 5-2, 20-1, 20-2, 40-1 and 40-2 was higher than that of parent, while its content of mutants 5-1, 10-1 and 10-2 was lower than that of parent. Therefore, the contents of soluble sugar, organic acid and VC existed quite difference among different mutants. It was suggested that the sugar and acid quality of mutants 5- 2, 10-1, 10-2, 20-1and 40-2 were better than that of parent, which can be used as important basis for the high- quality breeding of new varieties of table grape.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第9期250-255,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
宁波市科技创新团队项目(2011B82019)
浙江省自然科学基金项目(Y13C150014)
