应用UPLC分析荔枝果皮、假种皮可溶性糖和有机酸组分的变化  

Analysis of Soluble Sugars and Organic Acids in Litchi Pericarp and Aril by UPLC

作　　者：蔡灿军 郭志雄[1,2] 潘腾飞[1,2] 尤有利 郭雅倩 李瑞 潘东明[1,2] 佘文琴[1,2] 陈桂信[1,2] 潘鹤立 Cai Canjun;Guo Zhixiong;Pan Tengfei;You Youli;Guo Yaqian;Li Rui;Pan Dongming;She Wenqin;Chen Guixin;Pan Heli(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002;Institute of Postharvest Science and Technology of Horticultural Products,Fujian Agriculture and Forestry University,Fuzhou 350002;Agricultural Technology Extension Station of Yongchun County,Fujian Province,Yongchun Fujian 362600)

机构地区：[1]福建农林大学园艺学院,福州350002 [2]福建农林大学园艺产品贮藏保鲜研究所,福州350002 [3]福建省永春县农业技术推广站,福建永春362600

出　　处：《中国农学通报》2021年第31期139-144,共6页Chinese Agricultural Science Bulletin

基　　金：福建省科技重大专项专题“荔枝良种选育及关键配套技术的研究与示范”(2013NZ0002-1D);福建农林大学科技创新专项基金“荔枝果皮可溶性过氧化物酶的纯化、鉴定及其cDNA克隆”(KFA17364A);福建农林大学科技创新专项基金“荔枝果皮结合态过氧化物酶的纯化、鉴定及其cDNA克隆”(KFA17116A)。

摘　　要：为了探讨荔枝果皮和假种皮(果肉)可溶性糖、有机酸组分在果实不同发育阶段的积累和代谢转化,本研究以‘乌叶’和‘兰竹’荔枝为试材,通过UPLC建立果实糖酸组分的定量方法,并对其变化进行分析比较。结果表明,成熟果实果皮及假种皮的可溶性糖含量较发育期显著上升,果皮以果糖积累为主,而假种皮则以蔗糖积累为主。发育期果实果皮富含莽草酸和奎尼酸,两者合计占比高达90%,至果实成熟仍占比75%;果皮中其余酸组分较发育期均有所增加。假种皮有机酸组分以苹果酸为主,但伴随果实成熟,其含量呈明显的下降趋势。研究首次利用UPLC分析荔枝果实糖酸组分的变化,表明在不同发育阶段果皮与假种皮中的糖酸组分存在不同的消长。To investigate the accumulation and the conversion of soluble sugars and organic acids in pericarp and aril of litchi at different developmental stages, in this study, litchi(Litchi chinensis‘Wuye’and‘Lanzhu’)fruits were used as materials. The UPLC methods for the measurement of soluble sugars and organic acids were established. The analysis and comparison of soluble sugars and organic acids in pericarp and aril were performed, respectively. The quantification results of UPLC reveal that, comparing with the young fruit, the total soluble sugars increase significantly in mature fruit pericarp and aril, and fructose is the dominant in pericarp, while sucrose is the dominant in aril. The results show that litchi pericarp contains high content of shikimic acid and quinic acid;of the total organic acids, they account for up to 90% in the young fruit, and still account for 75% in the mature fruit;comparing with those of the young fruit, the contents of other organic acids increase in the mature pericarp. The major organic acid in aril of the two cultivars is malic, and it decreases sharply in the mature aril. In this study, the sugar and organic acid components in litchi pericarp and aril are analyzed by UPLC for the first time. The results indicate that the soluble sugar and organic acid have different changes during the growth and development of fruit.

关 键 词：荔枝 UPLC 果皮 假种皮 可溶性糖 有机酸 

分 类 号：S666.3[农业科学—果树学]