摘要
为了确定软枣猕猴桃果实发育过程中糖酸组分及含量变化,采用高效液相色谱仪和分光光度计测定了三个软枣猕猴桃品种(系)果实发育过程中的糖酸含量。结果表明,三个软枣猕猴桃品种(系)果实糖酸组分和含量变化规律相似,果实含蔗糖、果糖和葡萄糖且均以蔗糖为主糖;含有柠檬酸、奎宁酸、抗坏血酸、苹果酸、草酸和莽草酸,唯独在‘魁绿’中还检测出乳酸,属于柠檬酸优势型果实,但品种(系)间有机酸组分不完全相同。软枣猕猴桃果实发育过程中糖酸各组分含量发生变化,至果实发育中期果糖占优势,但果实开始成熟后蔗糖和葡萄糖不同程度增加,最终蔗糖占优势,果糖和葡萄糖含量水平相当;而在果实发育初期奎宁酸占绝对优势,但在成熟过程中柠檬酸一跃成主导酸,奎宁酸下降位居第二。
In order to determine the changes of sugar and acid composition during the fruit development of Actinidia arguta, the contents of sugar and acid in the fruit development of three varieties(lines) of Actinidia arguta were determined by high performance liquid chromatography and spectrophotometer. The results showed that the changes of sugar and acid components and contents of the three varieties(lines) of Actinidia arguta were similar. The cultivars of three varieties(lines) contained sucrose, fructose and glucose, and sucrose was the main sugar. Citric acid, quinic acid, ascorbic acid, malic acid, oxalic acid and shikimic acid were contained in the fruits of three varieties(lines),but lactic acid was only detected in kuilv, which belongs to dominant fruit of citric acid, but the components of organic acids in different varieties(lines) are not identical. During the fruit development of Actinidia arguta, the contents of sugar and acid changed, and fructose was dominant in the middle stage of fruit development. However, after the fruit began to mature, the sucrose and glucose increased in varying degrees. Finally, sucrose was dominant and fructose and glucose contents were similar. In the early stage of fruit development, quinic acid was the dominant acid, but during the ripening process, citric acid became the dominant acid, and the decrease of quinic acid was the second.
作者
安娇
刘铭
贾佳林
连政
朴一龙
AN Jiao;LIU Ming;JIA Jialin;LIAN Zheng;PIAO Yilong(College of Agronomy,Yanbian University,Yanji 133000,China)
出处
《东北农业科学》
北大核心
2020年第5期88-91,共4页
Journal of Northeast Agricultural Sciences
基金
国家自然科学基金(31060254)。
关键词
软枣猕猴桃
果实
糖
有机酸
Actinidia arguta
Fruit
Sugar
Organic acid
