大红甜橙和冰糖橙果实发育过程中有机酸和氨基酸含量变化研究  

The Changes of Organic Acid and Amino Acid during Fruit Development of "Dahongtiancheng" and "Bingtangcheng" Sweet Oranges

作　　者：孙系巍[1] 龙桂友[2] 李菲菲[3] 卢晓鹏[2] SUN Xi-wei;LONG Gui-you;LI Fei-fei;LU Xiao-peng(Huanan Branch, Meteorological Cadre Training College, China’s Meteorological Bureau, Changsha 410128, PRC;College of Horticulture and Landscape, Hunan Agricultural University, Changsha 410128, PRC;Institute of Horticulture, Hunan Academy of Agricultural Science, Changsha 410125, PRC)

机构地区：[1]中国气象局气象干部培训学院湖南分院,湖南长沙410125 [2]湖南农业大学园艺园林学院,湖南长沙410128 [3]湖南省农业科学院园艺研究所,湖南长沙410125

出　　处：《湖南农业科学》2017年第1期26-29,33,共5页Hunan Agricultural Sciences

基　　金：国家自然科学基金(31401824)

摘　　要：以冰糖橙和大红甜橙为材料,研究两个品种果实发育过程中有机酸和氨基酸含量的变化。结果表明,果实发育过程中大红甜橙果实柠檬酸含量、总氨基酸含量均显著高于冰糖橙;大红甜橙和冰糖橙成熟果实中氨基酸总量分别为5.06 g/100g DW和3.46 g/100g DW,以天冬氨酸、谷氨酸和半胱氨酸含量较高。果实发育过程中,谷氨酸族氨基酸在大红甜橙果实中无明显变化,而在冰糖橙果实中逐渐降低;果实发育前期天冬氨酸族氨基酸含量在大红甜橙果实中高于冰糖橙,而果实成熟期两品种无明显差异;鲜味和甜味氨基酸在大红甜橙果实中含量均高于冰糖橙,且均伴随果实成熟而降低。The aim of this work was to study the changes of organic acid and amino acid content in “Bingtangcheng” and “Dahongtiancheng” sweet oranges (Citrus sinensis). The results showed that both citrate and amino acid in “Dahongtiancheng” was significantly higher than that in “Bingtangcheng” throughout fruit development. In ripening fruits, the total amino acid was 5.06 g/100g DW and 3.46 g/100g DWin “Dahongtiancheng” and “Bingtangcheng” respectively, in which Asp, Glu and Cys contributed to that difference significantly. Duringfruit development, glutamate families showed no significant change in “Dahongtiancheng” but decreased constantly in “Bingtangcheng”;aspartate families were higher in “Dahongtiancheng” than that in “Bingtangcheng”, but exhibited no difference at mature fruits; the flavor amino acids and sweet amino acids were higher in “Dahongtiancheng” than that in “Bingtangcheng”, and both of them decreased following fruits development.

关 键 词：冰糖橙 大红甜橙 有机酸 氨基酸 

分 类 号：S666.4[农业科学—果树学]