枇杷果肉有机酸组分及有机酸在果实内的分布(英文)  

Organic Acid Composition in the Pulp of Loquat (Eriobotrya japonica Lindl.) and Distribution in Fruits

作　　者：陈发兴[1] 刘星辉[1] 陈立松[1] 

机构地区：[1]福建农林大学园艺学院

出　　处：《热带亚热带植物学报》2008年第3期236-243,共8页Journal of Tropical and Subtropical Botany

基　　金：The National Natural Science Foundation of China(No.30571292);Fujian Provincial Natural Science Foundation of Fujian Province,China(No.B0310008);Scientific Foundation from Fujian Provincial Department of Education,China(No.JA05231)

摘　　要：用高效离子交换色谱(HPIC)测定了枇杷(Eriobotrya japonicaLindl.)18个品种(小毛枇杷、夹脚、卓南1号、解放钟、富阳、森尾早生、华宝2号、香钟10号、白花、土肥、多宝2号、乌躬白、洛阳青、茂木、早钟6号、白梨、塘头4号和长红3号)的成熟果肉和2个品种(解放钟和早钟6号果)成熟果实不同组织有机酸含量。结果表明,成熟果肉中均含有苹果酸、奎尼酸、柠檬酸、异柠檬酸、α-酮戊二酸、富马酸、草酰乙酸、酒石酸8种有机酸,有的还含有微量的阿魏酸、顺乌头酸和β-香豆酸。大多数品种果肉中苹果酸含量最高,平均含量为4399mg kg-1FW,占总酸的62.7%;其次是奎尼酸,其平均含量为2042mg kg-1FW,占总酸的29.1%。品种之间可滴定酸和有机酸含量差异很大。通过对果肉可滴定酸进行聚类分析,可把18个枇杷品种分为五个组群:极高酸(小毛枇杷)、高酸(夹脚、卓南1号、解放钟和富阳)、中酸(森尾早生、华宝2号、香钟10号、白花、土肥和多宝2号)、低酸(乌躬白、洛阳青、茂木和早钟6号)和极低酸(白梨、塘头4号和长红3号)。解放钟和早钟6号果肉和果皮的总酸含量及可滴定酸均无显著差异,但果皮和果肉的总酸含量和可滴定酸均大大高于种子。相似于果肉,果皮和种子的主要有机酸也是苹果酸和奎尼酸。果皮中苹果酸含量远高于奎尼酸,但种子中苹果酸含量比奎尼酸稍低。此外,种子中苹果酸和奎尼酸比果肉和果皮中的低得多。Organic acids from the ripe pulp of 18 loquat （Eriobotrya japonica Lindl.） cultivars （‘Xiaomaopipa＇, ‘Jiajiao＇, ‘Zhuonan 1 ＇, ‘ Jiefangzhong＇, ＇ Fuyang＇, ＇ Moriowase＇, ＇ Huabao 2＇, ＇ Xiangzhong 10＇, ＇ Baihua＇, ＇ Toi＇, ＇ Duobao 2＇, ＇ Wugongbai＇, ＇ Luoyangchin＇, ＇ Mogi＇, ＇ Zaozhong 6＇, ＇ Baili＇, ＇ Tantou 4＇, ＇ Changhong 3＇ ） and their distr^ution in the ripe fruit of 2 cultivars （＇ Jiefangzhong＇ and ＇ Zaozhong 6＇ ） were determined by high-performance ion-exchange chromatography （HPIC）. Eight organic acids （malic, quinic, citric, iso-citric, et- ketoglutaric, fumaric, oxaloacetic and tartaric acids） were identified in ripe pulp, while trace quantities of ferulic, c/s-aconitic and B-coumaric acids were identified in several cultivars. The predominant organic acid of ripe pulp of most cultivars was malic acid, with an average content of 4 399 mg kg-1 FW for all cultivars, accounting for 62.7% of the total acids. Quinic acid was the second in abundance, with an average content of 2 042 mg kg1 FW, accounting for 29.1% of the total acids. Other acids ranged from trace to 3.0% of the total acids. Considerable variations in titratable acidity and organic acid content exist among cultivars. Based on titratable acidity, 18 culti- vars could be separated into 5 groups by clustering analysis： very high acidity （＇ Xiaomaopipa＇）, high acidity （＇ Jiajiao＇, ＇ Zhuonan 1 ＇, ＇ Jiefangzhong＇ and ＇ Fuyang＇ ）, medium acidity （＇ Moriowase＇, ＇ Huabao 2＇, ＇ Xiang- zhong 10＇, ＇ Baihua＇, ＇ Toi＇, ＇ Duobao 2 ＇）, low acidity （＇ Wugongbai＇, ＇ Luoyangchin＇, ＇ Mogi＇ and ＇ Zaozhong 6＇ ）, and very low acidity （＇ Baili＇, ＇ Tantou 4＇ and ＇ Changhong 3＇ ）. No significant difference was found in the absolute amounts of total acids and titratable acidity between pulp and skins, while the amounts of to- tal acids and titratable acidity in seeds was far lower than t

关 键 词：枇杷 果实 苹果酸 有机酸组分 果肉 奎尼酸 种子 果皮 

分 类 号：S667.3[农业科学—果树学]