普通型和大果芽变型苹果梨不同发育时期果实有机酸组分差异性
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摘要
为明确苹果梨普通型和大果型芽变果实有机酸品质形成的差异及其产生的原因,以苹果梨及其大果型芽变果实为试材,采用高效液相色谱法(HPLC)测定了果实不同发育时期(细胞分裂期、果实迅速生长期和果实成熟期)中的柠檬酸、苹果酸、琥珀酸、奎宁酸和莽草酸含量。结果表明:1)苹果梨果实主要有机酸为苹果酸和柠檬酸,可分为柠檬酸型果实和苹果酸型果实,普通型苹果梨为柠檬酸型果实,大果型芽变果实为苹果酸型果实。2)无论是普通型苹果梨还是大果型芽变苹果梨在细胞分裂期均不产生柠檬酸;二者在细胞分裂期时奎宁酸含量最高;芽变型苹果梨其苹果酸含量在成熟期最高,普通型苹果梨其柠檬酸含量在成熟期最高;普通型苹果梨及芽变型苹果梨莽草酸含量均在细胞分裂期最高。
In order to clarify the difference in the formation of organic acid quality between normal‘Pingguoli'pear and its large-fruited mutant and the causes.Normal‘Pingguoli'pear and its largefruited mutant were used as test materials.The contents of citric acid,malic acid,succinic acid,quinic acid and shikimic acid in different developmental stages of the fruit(cell division,rapid growth of fruit and fruit ripening)determined by high performance liquid chromatography(HPLC).The results showed that,1)The main organic acids of‘Pingguoli'pear were malic acid and citric acid,which could be divided into citric acid type and malic acid type fruit.‘Pingguoli'pear was citric acid type fruit,large-fruited mutant of‘Pingguoli'pear became malic acid type fruit.No citric acid was produced in either‘Pingguoli'pear or its large-fruited mutant during cell division.Both of them had the highest content of quinic acid during cell division;the content of malic acid in the large-fruited mutant of‘Pingguoli'pear was the highest in the mature stage,and the content of citric acid in‘Pingguoli'pear was the highest in the mature stage;the shikimic acid contents of‘Pingguoli'pear and its large-fruited mutant were the highest in cell division period.
In order to clarify the difference in the formation of organic acid quality between normal‘Pingguoli'pear and its large-fruited mutant and the causes.Normal‘Pingguoli'pear and its largefruited mutant were used as test materials.The contents of citric acid,malic acid,succinic acid,quinic acid and shikimic acid in different developmental stages of the fruit(cell division,rapid growth of fruit and fruit ripening)determined by high performance liquid chromatography(HPLC).The results showed that,1)The main organic acids of‘Pingguoli'pear were malic acid and citric acid,which could be divided into citric acid type and malic acid type fruit.‘Pingguoli'pear was citric acid type fruit,large-fruited mutant of‘Pingguoli'pear became malic acid type fruit.No citric acid was produced in either‘Pingguoli'pear or its large-fruited mutant during cell division.Both of them had the highest content of quinic acid during cell division;the content of malic acid in the large-fruited mutant of‘Pingguoli'pear was the highest in the mature stage,and the content of citric acid in‘Pingguoli'pear was the highest in the mature stage;the shikimic acid contents of‘Pingguoli'pear and its large-fruited mutant were the highest in cell division period.
引文
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[5]周元,傅虹飞.猕猴桃中的有机酸高效液相色谱法分析[J].食品研究与开发,2013,34(19):85-87.
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[7]姚改芳,杨志军,张绍铃,等.梨不同栽培种果实有机酸组分及含量特征分析[J].园艺学报,2014,41(4):755-764.
[8]岳英,鲁晓燕,谢成龙,等.不同品种(品系)梨汁中有机酸含量分析[J].新疆农业科学,2012,49(10):1881-1886.
[9]姚改芳.不同栽培种梨果实糖酸含量特征及形成规律研究[D].南京:南京农业大学,2011.
[10]霍月青,胡红菊,彭抒昂,等.砂梨品种资源有机酸含量及发育期变化[J].中国农业科学,2009,42(1):216-223.
[11]张树军.‘南果梨’大果型芽变的细胞、生理及分子基础研究[D].南京:南京农业大学,2011.
[12]何志刚,李维新,林晓姿,等.枇杷果实成熟和贮藏过程中有机酸的代谢[J].果树学报,2005,22(1):23-26.
[13]LAMIKANRA O,INYANG I D,LEONG S.Distribution and effect of grape maturity on organic acid content of red muscadine grapes[J].Journal of Agricultural and Food Chemistry,1995,43(12):3026-3028.
[14]张秀梅,杜丽清,孙光明,等.菠萝果实发育过程中有机酸含量及相关代谢酶活性的[J].果树学报,2007(3):381-384.
[15]SADKA A,ARTZI B,COHEN L,et al.Arsenite reduces acid content in citrus fruit,inhibits activity of citrate synthase but induces its gene expression[J].Journal of the American Society for Horticultural Science,2000,125:288-293.
[16]WU B H,QUILOT B,GENARD M,et al.Changes in sugar and organic acid concentrations maturation in peaches,P,davidiana and hybrids as analyzed by principal component during fruit analysis[J].Scientia Horticul,2005,103:42-39.
[17]NAGY S,SHAW P E.Tropical and subtropical fruits:Composition,properties and uses[M].Westport,Connecticut:AVIPublishing,Inc.,1980.
[18]陈发兴,刘星辉,陈立松.枇杷果肉有机酸组分及有机酸在果实内的分布[J].热带亚热带植物学报,2008(3):236-243.
[19]潘瑞炽.植物生理学[M].2版.北京:高等教育出版社,1995:337.
[20]王爱国,罗广华.植物的超氧物自由基与羟胺反应的定量关系[J].植物生理学通讯,1990(6):55-57.
[21]陈发兴,刘星辉,陈立松.果实有机酸代谢研究进展[J].果树学报,2005,22(5):526-531.
[22]刘建军,姜鲁燕,赵祥颖,等.L-苹果酸的应用及研究进展[J].中国食品添加剂,2003(3):53-56,52.
[23]沙守峰.梨有机酸组分及含量变化与遗传鉴定[D].南京:南京农业大学,2012.
[2]胡志群,王惠聪,胡桂兵.高效液相色谱测定荔枝果肉中的糖、酸和维生素C[J].果树学报,2005(5):582-585.
[3]梁俊,郭燕,刘玉莲,等.不同品种苹果果实中糖酸组成与含量分析[J].西北农林科技大学学报(自然科学版),2011,39(10):163-170.
[4]BARTOLOZZI F,BERTAZZA G,BASSI D,et al.Simultaneous determination of soluble sugars and organic acids as their trimethylsilyl derivatives in apricot fruits by gas-liquid chromatography[J].Journal of Chromatography A,1997,758(1):99-107.
[5]周元,傅虹飞.猕猴桃中的有机酸高效液相色谱法分析[J].食品研究与开发,2013,34(19):85-87.
[6]胡红菊,王友平,陈启亮,等.不同熟期砂梨生长及主要糖酸含量动态的研究[J].湖北农业科学,2007(4):637-640.
[7]姚改芳,杨志军,张绍铃,等.梨不同栽培种果实有机酸组分及含量特征分析[J].园艺学报,2014,41(4):755-764.
[8]岳英,鲁晓燕,谢成龙,等.不同品种(品系)梨汁中有机酸含量分析[J].新疆农业科学,2012,49(10):1881-1886.
[9]姚改芳.不同栽培种梨果实糖酸含量特征及形成规律研究[D].南京:南京农业大学,2011.
[10]霍月青,胡红菊,彭抒昂,等.砂梨品种资源有机酸含量及发育期变化[J].中国农业科学,2009,42(1):216-223.
[11]张树军.‘南果梨’大果型芽变的细胞、生理及分子基础研究[D].南京:南京农业大学,2011.
[12]何志刚,李维新,林晓姿,等.枇杷果实成熟和贮藏过程中有机酸的代谢[J].果树学报,2005,22(1):23-26.
[13]LAMIKANRA O,INYANG I D,LEONG S.Distribution and effect of grape maturity on organic acid content of red muscadine grapes[J].Journal of Agricultural and Food Chemistry,1995,43(12):3026-3028.
[14]张秀梅,杜丽清,孙光明,等.菠萝果实发育过程中有机酸含量及相关代谢酶活性的[J].果树学报,2007(3):381-384.
[15]SADKA A,ARTZI B,COHEN L,et al.Arsenite reduces acid content in citrus fruit,inhibits activity of citrate synthase but induces its gene expression[J].Journal of the American Society for Horticultural Science,2000,125:288-293.
[16]WU B H,QUILOT B,GENARD M,et al.Changes in sugar and organic acid concentrations maturation in peaches,P,davidiana and hybrids as analyzed by principal component during fruit analysis[J].Scientia Horticul,2005,103:42-39.
[17]NAGY S,SHAW P E.Tropical and subtropical fruits:Composition,properties and uses[M].Westport,Connecticut:AVIPublishing,Inc.,1980.
[18]陈发兴,刘星辉,陈立松.枇杷果肉有机酸组分及有机酸在果实内的分布[J].热带亚热带植物学报,2008(3):236-243.
[19]潘瑞炽.植物生理学[M].2版.北京:高等教育出版社,1995:337.
[20]王爱国,罗广华.植物的超氧物自由基与羟胺反应的定量关系[J].植物生理学通讯,1990(6):55-57.
[21]陈发兴,刘星辉,陈立松.果实有机酸代谢研究进展[J].果树学报,2005,22(5):526-531.
[22]刘建军,姜鲁燕,赵祥颖,等.L-苹果酸的应用及研究进展[J].中国食品添加剂,2003(3):53-56,52.
[23]沙守峰.梨有机酸组分及含量变化与遗传鉴定[D].南京:南京农业大学,2012.