不同成熟度椰子胚乳糖酸组分变化规律  

Changes of Lactose Acids in Coconut Eendosperm with Different Maturity

作　　者：李静[1,2] 吴翼[2] 杨耀东[2] 范海阔[2] 弓淑芳[2] 刘蕊 王仁才[1] LI Jing;WU Yi;YANG Yao-dong;FAN Hai-kuo;GONG Shu-fang;LIU Rui;WANG Ren-cai(Hunan Agriculture University/Horticulture & Landscape College,Hunan Changsha 410000,China;Coconut Research Institute,Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology,Hainan Wenchang 571339,China)

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410000 [2]中国热带农业科学院椰子研究所/海南省热带油料作物生物学重点实验室,海南文昌571339

出　　处：《西南农业学报》2019年第6期1267-1272,共6页Southwest China Journal of Agricultural Sciences

基　　金：海南省自然科学基金(318QN274;318QN275);重要热作种质资源收集、保存、评价和创新利用团队——椰子基因型鉴定(1630152017007;1630152017006)

摘　　要：【目的】椰子水和椰肉分别是椰子的液体胚乳和固体胚乳,本文探讨不同品种不同成熟度椰子果实发育过程中椰子胚乳中可溶性糖和有机酸变化规律,为生产中选择合适成熟度的鲜食或加工用果提供参考依据。【方法】在本地高种和红矮椰子果实发育过程中,测定果实大小、重量,椰子水含量和可溶性固形物、椰肉厚度等生理指标,并取不同发育期椰子胚乳,使用气象色谱测定椰子胚乳中的可溶性糖及有机酸含量,分析各组分变化规律,评价不同成熟度椰子的营养价值及加工利用特性。【结果】椰子水在花后6至8月时达到最大体积,随着椰子果实的成熟逐渐减少。椰肉是在花后5个月时逐渐由果冻透明状逐渐增厚至白色硬质状,至果实成熟期(10~12月龄)椰肉厚度可达0.8cm左右;椰子水和椰肉中可溶性糖主要为果糖、葡萄糖、蔗糖和木糖,其中蔗糖含量最高,其次为果糖,而木糖和葡萄糖的含量相对较低。两品种相比,红矮椰子中的可溶性糖含量高于本地高种椰子;随着果实的逐渐成熟,椰子胚乳中的蔗糖含量先升高后降低,在花后8个月时最大。椰子水和椰肉中的有机酸主要为烟酸,含量分别可达0.85mg/mL和0.75mg/g左右;果实在8月龄时椰子水和椰肉中的可溶性糖含量较高。【结论】选择8月龄到10月龄的椰果作为鲜食和椰子水饮料制作较好,而在10月果龄到12月龄(成熟)的椰果,椰肉增厚,椰子水减少,此时的椰肉更适合加工椰子油和椰子粉等产品。【Objective】Coconut water and coconut meat are the liquid endosperm and solid endosperm of coconut,respectively,and the changes of soluble sugar and organic acids in coconut endosperm during the development of coconut fruit and coconut fruit of different varieties in this article were studied to provide a reference for the selection of fresh or processed fruits of suitable maturity in production.【Method】The fruit size,weight,coconut water content,soluble solids,coconut flesh thickness and other physiological indexes in the development of local high species and red coconut fruit were determined,and take different developmental stages of coconut endosperm as tested objects. The contents of soluble sugar and organic acids in their water and coconut meat were determined by meteorological chromatography,and their components were analyzed. The nutritional value,processing and utilization characteristics of coconut with different maturity were evaluated.【Result】The coconut water reached the maximum volume from 6 months to 8 months after the flower and then gradually decreased with the maturity of coconut fruit,while coconut was gradually thickened from jelly to white hard at 5 months after the flower. The soluble sugar in coconut water and coconut meat were mainly fructose,grape sugar,sucrose and xylose,including sucrose content. The highest was followed by fructose,while xylose and glucose were relatively low. Compared with the two varieties,the soluble sugar content in the red dwarf coconut was higher than that of the local high seed coconut;With the gradual ripening of the fruit,the sucrose content in the coconut endosperm increased first and then decreased and was the largest in the 8 months after the flower. The organic acids in coconut water and coconut meat are mainly nicotinic acid,which reached 0.85 mg/mL and 0.75 mg/g,respectively,and the contents of soluble sugar in coconut water and coconut meat was higher when the fruit was 8 month old.【Conclusion】8 month old to 10 month old coconuts were sel

关 键 词：椰子 椰子水 椰肉 可溶性糖 有机酸 

分 类 号：S667.4[农业科学—果树学]