芒果品种果实可溶性糖含量特点研究  

Characteristics of Soluble Sugars Contents in Fruit of Mango Cultivars

作　　者：马小卫[1] 邢珊珊[1] 李丽[2] 刘丽琴[1] 姚全胜[1] 王松标[1] 武红霞[1] 詹儒林[1] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所,广东湛江524091 [2]广东省农业科学院蚕业所,广东广州510610

出　　处：《热带作物学报》2011年第9期1648-1652,共5页Chinese Journal of Tropical Crops

基　　金：中央公益性基本科研业务费(No.SSCRI200909);海南省自然科学基金(No.311068)

摘　　要：用高效液相色谱法分析了46个芒果品种果实中可溶性糖的组分及含量的差异。结果表明,成熟期芒果果实中可溶性糖主要由蔗糖、果糖和葡萄糖组成,其中蔗糖含量最高,均值为20.19 mg/g.FW;不同品种之间蔗糖和葡萄糖含量存在显著差异,果糖含量差异不显著。The high performance liquid soluble sugars in 46 cuhivars of mango chromatography（HPLC）was used to fruits. The results showed that the detect the components and content of major components of soluble sugars in mature mango fruits were sucrose, fructose and glucose, and the sucrose content was the highest value, with a mean of 20.19 mg/gFW; among different cuhivars, significant differences were found in sucrose and glucose, but not in fructose.

关 键 词：芒果 果实 可溶性糖 

分 类 号：S661.1[农业科学—果树学]