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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。
Twenty kinds of jujube cultivars were used as test materials, and the main sugar and organic acid components in jujube were determined by ultra performance liquid chromatography (HPLC). The differences among different varieties were compared and their dynamic changes were revealed. The results showed that the main soluble sugar in jujube was sucrose, fructose and glucose, of which sucrose content was the highest, followed by fructose and glucose, sucrose accumulation type. The content of total sugar and each component sugar in different varieties of fruit were significantly different , The total sugar content of ’Xinzheng jujube’ was the highest in the tested varieties. With the development of fruit, the content of fructose, glucose and sucrose kept accumulating. At the early stage of fruit development, the accumulation of fructose and glucose mainly belonged to sucrose accumulation the Lord. The main organic acids in jujube fruit are malic acid, quinic acid and succinic acid, of which the malic acid content is the highest, belonging to the dominant type of malic acid. The content of total acid and each component acid has extremely significant difference among different varieties, The total acid content of Jinzao County was the highest. With the maturation of fruit, the content of total acid, malic acid, quinic acid and tartaric acid increased continuously. There was no significant difference in the content of citric acid between different developmental stages. Low, and with the crisp maturity and maturity were significantly different, while the crisp maturity and maturity no significant difference between. The correlation between sugar and acid showed that there was a significant positive correlation between total acid and malic acid and quinic acid, total sugar and sucrose, fructose and glucose, malic acid and total sugar and sucrose. There was a significant negative correlation between citric acid and fructose and glucose, there was a significant positive correlation between total acid and fructose, tartaric acid and ursolic acid.