桃果实着色期糖组分与果皮花青苷含量的相关性分析  

Correlation analysis of sugar components and anthocyanin content in peach fruit during coloring period

作　　者：徐理洲 张颖[1] 熊孝涛 唐丽[1] XU Lizhou;ZHANG Ying;XIONG Xiaotao;TANG Li(Central South University of Forestry and Technology,Changsha 41000,Hunan,China)

机构地区：[1]中南林业科技大学,湖南长沙410004

出　　处：《湖南林业科技》2020年第6期54-59,共6页Hunan Forestry Science & Technology

基　　金：衡阳市科技局科技支撑项目(2018)。

摘　　要：为探究桃果实着色期中糖组分与果皮花青苷之间的相关性,以菁香桃、衡阳水蜜桃、大久保及炎陵黄桃为试材,采用高效液相色谱(HPLC)测定桃果中皮花青苷含量变化、果实可溶性糖的种类及含量变化。结果表明:桃果实成熟时,菁香桃果糖占总糖含量的45.76%,葡萄糖16.58%,蔗糖35.14%,山梨醇3.60%;衡阳水蜜桃果糖占总糖含量的48.45%,葡萄糖23.77%,蔗糖38.82%,山梨醇3.31%;大久保果糖占总糖含量的41.12%,葡萄糖24.11%,蔗糖26.20%,山梨醇3.71%;炎陵黄桃果糖占总糖含量的44.61%,葡萄糖26.58%,蔗糖27.98%,山梨醇3.72%。结果表明:果实成熟时,菁香桃果实中的蔗糖含量最高,为22.338 mg·g-1,葡萄糖含量为30.419 mg·g-1,果糖含量在各品种中最高,为54.182 mg·g-1,山梨醇含量为6.91 mg·g-1。花后70 d左右,果皮中花青苷含量到达最大值,为7.22μg·g-1。成熟时,其果皮叶绿素、类胡萝卜素含量和花青苷分别降至5.98μg·g-1、1.48μg·g-1和0.73 mg·g-1。In order to explore the correlation between the sugar componentsand anthocyaninsin the pericarp of peach fruitsat coloring stage,Amygdaluspersica"Jingxiangtao",Hengyang honey peach,Okubo peach and Yanling yellow peach were used assamplesto determine the content of anthocyanin in peach peel and the variety and content of soluble sugar in peach fruit by high performance liquid chromatography(HPLC).The experimental resultsshowed that when peach fruit wasmature,the fructose,glucose,sucrose and sorbitol of Amygdaluspersica"Jingxiangtao"account for 45.76%,16.58%,35.14%and 3.60%of the total sugar content,respectively;the fructose,glucose,sucrose and sorbitol in Hengyang peach accounted for 48.45%,23.77%,38.82%and 3.31%of the total sugar content,respectively;the fructose,glucose,sucrose and sorbitol of Okubo peach accounted for 41.12%,24.11%,26.20%,and 3.71%of the total sugar content,respectively;and the fructose,glucose,sucrose and sorbitol of Yanling yellow peach accounted for 44.61%,26.58%,27.98%and 3.72%of the total sugar content,respectively.The analysisshowed that when the fruit wasmature,the contentsof sucrose,glucose,fructose,and sorbitol of Amygdaluspersica"Jingxiangtao"of were 22.338 mg·g-1,30.419 mg·g-1,54.182 mg·g-1,6.91 mg·g-1,respectively.About 70 daysafter anthesis,the content of anthocyaninsin the pericarp reached the maximum value of 7.22μg·g-1.At maturity,the contentsof chlorophyll,carotenoid and anthocyanin in the pericarp decreased to 5.98μg·g-1,1.48μg·g-1,and 0.73 mg·g-1,respectively.

关 键 词：桃果实 糖组分 花青苷 

分 类 号：S662.1[农业科学—果树学]