枸杞果实生长发育过程中有机酸变化研究  

Study on Variations of Organic Acid of Coutents Lycium barbarum Fruit

作　　者：冯美[1] 张宁[2] 

机构地区：[1]宁夏大学农学院,银川750021 [2]宁夏大学化学化工学院,银川750021

出　　处：《农业科学研究》2005年第4期19-20,24,共3页Journal of Agricultural Sciences

基　　金：宁夏大学科研基金资助项目(NS0418)

摘　　要：用高效液相色谱法和酸碱滴定法测定枸杞果实发育过程中有机酸和总酸含量的变化,结果表明,枸杞果实发育过程中总酸含量呈低—高—低的变化趋势,果实成熟时其含量为0.59%.枸杞果实中主要的有机酸为苹果酸、柠檬酸、草酸.随着枸杞果实的成熟,苹果酸、草酸、柠檬酸含量均呈下降趋势,而柠檬酸在果实成熟时占主要优势,果实成熟时苹果酸的含量为0.60 mg/gFW,柠檬酸为4.23 mg/gFW,草酸为0.28 mg/gFW.The variations of organic acid contents determined by HPLC and total acid contents determined by acid titration of wolfberry fruit were studied. The results showed that the contents of total acid of the fruit changed as the model as Low-High-Low. The total acid content was 0.59% in fruit mature stag, and the main organic acids were malic acids, citric acid and oxalic acid. The contents of malic acids, oxalic acid and citric acid decreased during fruit mature stage, but the content of citric acid was higher than that of others. The malic acids content was 0.60mg/g FW, citric acid content was 4.23 mg/g FW and oxalic acid content was 0.28 mg/g FW respectively while the fruit was mature.

关 键 词：枸杞 有机酸 

分 类 号：Q946[生物学—植物学]