橄榄果实糖类组分分析  

Analysis of Sugar Composition in Chinese Olive Fruits

作　　者：林玉芳[1] 李泽坤[1] 陈清西[1] 

机构地区：[1]福建农林大学园艺学院,福建福州350002

出　　处：《福建果树》2012年第2期4-7,共4页Fujian Fruits

基　　金：国家科技支持计划项目(2007BAD07B01);福州市科技计划项目(2009-N-55)

摘　　要：利用HPLC方法对橄榄果实糖类组分进行分析。研究结果表明,橄榄果实含有蔗糖、葡萄糖和果糖,主要为蔗糖。不同地区、不同品种(株系)之间,各个糖类组分差异很大。在20个品种(株系)中,马坑22号、唐举3号和上岐3号3个品种(株系)蔗糖含量最高,分别为138.82 mg.g-1、112.74 mg.g-1和105.76 mg.g-1,最低的为族本,仅为9.13 mg.g-1。The high performance liquid chromatography （HPLC） was adopted to analyze sugar com- position in Chinese olive fruits in this study. Results showed that Chinese olive fruit contains sucrose, glucose and fructose, and mainly sucrose. Sugar composition differed significantly among cultivars （strains） and original regions. Among the 20 cuhivars （strains） investigated, Makeng NO. 22, Tangju NO. 3 and Shangqi NO. 3 contained the highest level of sucrose, which were138.82 mg ·g-1 112.74 mg ·g-1 and 105.76 mg ·g-1, respectively, and Zuben contained the lowest level （only 9. 13 mg ·g-1）.

关 键 词：橄榄 高效液相色谱 糖类组分 

分 类 号：TS411[农业科学—烟草工业]