| 龙眼干果与鲜果的糖组分分析 |
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| 引用本文： | 陈秀萍,许奇志,蒋际谋,邓朝军,郑少泉.龙眼干果与鲜果的糖组分分析[J].中国果业信息,2019,48(4). |
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| 作者姓名： | 陈秀萍 许奇志 蒋际谋 邓朝军 郑少泉 |
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| 作者单位： | 。福建省农业科学院果树研究所;。福建省龙眼枇杷育种工程技术研究中心,。福建省农业科学院果树研究所,。福建省农业科学院果树研究所,。福建省农业科学院果树研究所,。福建省农业科学院果树研究所 |
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| 基金项目： | 农业部物种品种资源保护(热带作物)项目(151721301354051701)；农业部物种品种资源保护费项目(111721301354052009)；国家农作物种质资源共享服务平台(NICGR2017-054)；国家荔枝龙眼产业技术体系龙眼育种岗位(CARS-32-06)；福建省农业科学院科技创新团队(STIT2017-1-4) |
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| 摘 要： | 利用高效液相色谱法 (HPLC) 分析了石硖、储良、东壁、青壳宝圆、冬宝9号、公妈本、九月乌、施冲浦、晚香等9个龙眼品种干果和鲜果的糖组分含量。结果表明,9个龙眼品种干果和鲜果中的可溶性糖主要有果糖、葡萄糖和蔗糖；鲜果中的果糖含量16.4 ~ 36.0 mg/g,葡萄糖含量14.9 ~ 33.7 mg/g,蔗糖含量87.5 ~ 161.7 mg/g,总糖含量135.7 ~ 193.0 mg/g,甜度值144.5 ~ 200.8；干果中的果糖含量84.5 ~ 160.7 mg/g、葡萄糖含量67.5 ~ 125.8 mg/g、蔗糖含量169.0 ~ 356.8 mg/g、总糖含量444.6 ~ 538.2 mg/g、甜度值497.2 ~ 590.7；龙眼干果和鲜果中均以蔗糖含量最高；与鲜果相比,干果中的果糖、葡萄糖占比提高,蔗糖占比降低。
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| 关 键 词： | 龙眼干 可溶性糖 高效液相色谱法 |
| 收稿时间： | 2018/10/16 0:00:00 |
| 修稿时间： | 2018/12/7 0:00:00 |
Components and contents of soluble sugars in fresh fruit and dried longan of nine longan cultivars |
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| XU Qi-zhi,JIANG Ji-mou,DENG Chao-jun and ZHENG Shao-quan.Components and contents of soluble sugars in fresh fruit and dried longan of nine longan cultivars[J].China Fruit News,2019,48(4). |
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| Authors: | XU Qi-zhi JIANG Ji-mou DENG Chao-jun and ZHENG Shao-quan |
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| Institution: | Fruit Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fruit Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fruit Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fruit Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou |
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| Abstract: | The soluble sugars in fresh and dried fruit of longan were determined by HPLC. The results showed that the major soluble sugar components were fructose, glucose and sucrose. The contents of sugar in fresh fruits of Shixia, Chuliang, Dongbi, Qingkebaoyuan, Dongbao 9, Gongmaben, Jiuyuewu, Shi-changpa, and Wanxiang cultivars were significanlty deference,fructose about 16.4 ~ 36.0 mg/g, glucose between 14.9 mg/g and 33.7 mg/g, sucrose contents being 87.5 ~ 161.7 mg/g and the total sugars were 135.7 ~ 193.0 mg/g,the sweetness value were from 144.5 to 200.8. In dried fruit, fructose contents were 84.5 ~ 160.7 mg/g, glucose contents were 67.5 ~ 125.8 mg/g, sucrose contents were 169.0 ~ 356.8 mg/g,the total sugar were 444.6 ~ 538.2 mg/g,the sweetness value were from 497.2 to 590.7. Sucrose contents were the highest both in fresh fruit and dried longan.The proportion of fructose to total sugars in dried fruit was higher than that of fresh fruit,as well as glucose. But the proportion of sucrose to total sugars was lower than that in fresh fruit. |
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| Keywords: | dried longan soluble sugar high performance liquid chromatography (HPLC) |
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