杏果实成熟期糖酸和色素物质含量的分析  

Analysis of Sugar Acid and Pigments in Ripe Fruits of Prunus armeniaca L.

作　　者：张圣仓[1] 杨途熙[2] 魏安智[2] 王朝凤[2] 冯世静[1] 

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100 [2]西北农林科技大学林学院,陕西杨凌712100

出　　处：《北方园艺》2012年第16期1-4,共4页Northern Horticulture

基　　金：国家林业科技支撑计划资助项目(2006BAD18B02);陕西省重大科技专项计划资助项目(2006kz09-G6)

摘　　要：以2个仁用杏和8个鲜食杏品种为试验材料,测定了果实成熟期果肉可溶性总糖、还原糖和可滴定酸,果肉和果皮花色苷、叶绿素、类胡萝卜素和类黄酮的含量。根据鲜食杏品种果肉的颜色,将其分为白色果肉组、黄色果肉组和橙黄色果肉组,比较了不同颜色果肉组间糖酸和色素物质含量的差异,并对果肉颜色与各指标间进行了相关性分析。结果表明:仁用杏品种果肉可溶性总糖含量低于鲜食杏,而可滴定酸含量高于鲜食杏;二者间还原糖含量无显著差异。花色苷仅分布于红色杏品种的果皮组织。除花色苷外,不同杏品种间,仁用杏品种果肉和果皮色素物质含量均高于鲜食杏品种;同一杏品种中,果皮色素物质含量均高于果肉。鲜食杏不同颜色果肉组间果肉可溶性总糖、可滴定酸和类胡萝卜素含量差异显著。果肉颜色与果肉类胡萝卜素含量极显著相关(r=0.872),与果肉叶绿素、类黄酮和糖酸含量则无显著相关性。Ten apricot varieties,including two kernel apricot and eight flesh apricot cultivars were used as materials for assaying contents of soluble total sugar,reducing sugar and titratable acid in flesh,and anthocyanin,chlorophyll,carotenoid and flavoniod in flesh and peel during the ripeness.Flesh apricots were separated according to flesh color into three groups：white,yellow,and orange-yellow.Contents of sugar acid and pigments were compared among different groups.Also the correlation between flesh color and each index was analyzed.The results showed that soluble total sugar was lower and titratable acid was higher in the apricot than in the flesh apricot;the reducing sugar had no significant differences between them.Anthocyanin was only located in the peel of red apricot varieties.As a general rule,in addition to the anthocyanin,contents of pigments in both flesh and peel of kernel apricot cultivars were higher than that of flesh apricot cultivars;the peel tissues contained higher amounts of pigments than the flesh tissues in the same variety.Contents of soluble total sugar,titratable acid,and carotenoid were significantly different among three flesh color groups.The carotenoid content was correlated significantly with the flesh color（r=0.872）.No significant correlation between the flesh color and chlorophyll,flavoniod,and sugar acid was observed.

关 键 词：杏 色素 糖酸 果肉颜色 相关性 

分 类 号：S662.2[农业科学—果树学]