不同砂梨品种果实糖酸组分及含量分析  

Sugar and acid compositions and their contents in different Pyrus pyrifolia varieties

作　　者：段敏杰 伊洪伟[1] 杨丽[1] 武峥[1] 王进[1] DUAN Min-jie;YI Hong-wei;YANG Li;WU Zheng;WANG Jin(Chongqing Academy of Agricultural Sciences,Chongqing 401329,China)

机构地区：[1]重庆市农业科学院,重庆401329

出　　处：《南方农业学报》2020年第9期2236-2244,共9页Journal of Southern Agriculture

基　　金：国家梨产业技术体系建设专项(CARS-28-41);重庆市技术创新与应用示范专项社会民生类重点研发项目(cstc2018jscx-mszdX0034)。

摘　　要：【目的】分析不同砂梨品种成熟果实的糖酸组分及含量,结合果实基本品质,为梨果实综合评价和梨产业品种结构调整提供理论依据。【方法】分别采用蒽酮比色法和酸碱滴定法测定18个砂梨品种的总糖和总酸含量,再以其中的6个品种(翠玉、雪峰、丰水、幸水、圆黄和黄金)为试材,利用高效液相色谱法(HPLC)测定果实中的可溶性糖和有机酸组分及含量。【结果】18个砂梨品种中,总糖含量最高的是爱甘水,其次是翠玉,分别为11.42%和10.17%;总酸含量最高的是甘梨早8,为0.39%,爱甘水和翠玉含量较低;爱甘水的糖酸比为81.27,显著高于除翠玉外的其他品种(P<0.05,下同)。7个品质指标的部分指标间存在极显著(P<0.01)和显著正相关或负相关,因子分析将7个品质指标综合为3个主因子,累计方差贡献率达82.836%,能够代表原品质性状的绝大部分信息。果实品质综合评价得分显示,爱甘水、翠玉和黄花位于前3。HPLC测定的6个砂梨品种中,4种可溶性糖组分平均含量由高到低排序为果糖>山梨醇>葡萄糖>蔗糖,可溶性总糖含量平均值为91.38 mg/g,其含量由高到低依次为幸水>翠玉>丰水>圆黄>雪峰>黄金。6个品种中均检测到8种有机酸组分,各组分含量平均值由高到低依次为苹果酸>柠檬酸>奎宁酸>草酸>莽草酸>乳酸>富马酸>马来酸,有机酸总量平均值为3.264 mg/g,其含量排序为幸水>丰水>黄金>圆黄>雪峰>翠玉。6个品种中,甜酸比大小排序为翠玉>丰水>圆黄>幸水>雪峰>黄金,糖酸比与甜酸比大小排序表现一致。翠玉口感甜,风味偏淡,而其他5个品种口感以甜酸或酸甜为主,风味浓。【结论】6个砂梨品种成熟果实可溶性糖和有机酸积累分别以果糖和苹果酸为主;丰水和幸水果实风味浓郁;翠玉果实甜度占主导,水分足、化渣度高,综合性状优良,可作为重庆梨产业结构调整的备选推广品种之一。【Objective】The compositions and contents of sugars and acids were analyzed in ripe fruit of different Pyrus pyrifolia varieties,and combined with the basic fruit quality to provide theoretical basis for fruit comprehensive evaluation and variety structure adjustment of pear industry.【Method】The anthrone colorimetry and acid-base titration were used to determine the content of total sugar and total acid in 18 different P.pyrifolia varieties.HPLC(high performance liquid chromatography)was used to measure the content and composition of soluble sugar and organic acid in 6 P.pyrifolia varieties(Cuiyu,Xuefeng,Hosui,Kousui,Wonhuwang,Hwangkumbae).【Result】In 18 different P.pyrifolia varieties,the content of total sugar in Aiganshui was the highest(11.42%),followed by Cuiyu(10.17%);the total acid content of Ganlizao 8(0.39%)was the highest and those in Aiganshui and Cuiyu were low;the sugar-acid ratio of Aiganshui(81.27)was significantly higher than the other tested varieties(P<0.05,the same below).There were extremely(P<0.01)or significant positive and negative correlations among some of the seven quality indicators.And the seven quality indicators were integrated into three principal factors through factor analysis,and the cumulative variance contribution rate reached82.836%,which could represent the most information of the original quality traits.Besides,the comprehensive evaluation scores of fruit quality showed that Aiganshui,Cuiyu and Huanghua were in the top 3.According to HPLC,the order of single sugar content in fruit flesh of six P.pyrifolia varieties from high to low was fructose>sortibol>glucose>sucrose,the total soluble sugar content was Kousui>Cuiyu>Hosui>Wonhuwang>Xuefeng>Hwangkumbae,and the mean content of total soluble sugar was 91.38 mg/g.Eight organic acids were identified and quantified in fruit flesh of six P.pyrifolia varieties.The order of mean content of single acid was malic acid>citrate acid>quininic acid>oxalic acid>shikimic acid>lactic acid>fumaric acid>maleic acid.The mean content o

关 键 词：砂梨 可溶性糖 有机酸 组分 风味 

分 类 号：S661.2[农业科学—果树学]