| 刺梨有机酸组分及抗坏血酸含量分析 |
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| 引用本文： | 安华明,刘明,杨曼,樊卫国.刺梨有机酸组分及抗坏血酸含量分析[J].中国农业科学,2011,44(10):2094-2100. |
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| 作者姓名： | 安华明 刘明 杨曼 樊卫国 |
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| 作者单位： | 1.贵州大学农学院/贵州省果树工程技术研究中心，贵阳 550025 |
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| 基金项目： | 贵州省优秀青年科技人才培养计划项目，国家自然科学基金 |
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| 摘 要： | 【目的】明确刺梨有机酸各组分及抗坏血酸含量。【方法】以‘贵农5号’为材料，采用HPLC方法分析刺梨有机酸组分以及不同器官内、果实发育和采后贮藏过程中主要有机酸各组分及抗坏血酸含量的变化。【结果】刺梨果实中主要含有苹果酸、乳酸、酒石酸、柠檬酸、草酸和琥珀酸6种有机酸组分和较高含量的抗坏血酸；不同器官有机酸含量分析发现，根主要含乳酸和酒石酸，茎和叶中乳酸含量较高，而花中主要积累琥珀酸。果实发育过程中各有机酸组分均不同程度表现出先升高后降低趋势，而抗坏血酸含量则一直呈增加态势；成熟果实内，抗坏血酸含量显著高于任一种有机酸组分，约占总酸量的67%；6种有机酸组分中，苹果酸含量最高（约占有机酸总量的53%）。研究还发现，不同贮藏温度对刺梨果实有机酸含量有较大影响。【结论】从有机酸组分分析，刺梨是一种以苹果酸为主要有机酸的果实类型，但抗坏血酸的含量高于所有有机酸组分的总量。这种高抗坏血酸含量特点是刺梨果实独特的营养标志。
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| 关 键 词： | 刺梨 果实发育 有机酸组分 抗坏血酸 |
| 收稿时间： | 2010-10-21 |
Analysis of Main Organic Acid Compositions in Rosa roxburghii Tratt |
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| AN Hua-ming,LIU Ming,YANG Man,FAN Wei-guo.Analysis of Main Organic Acid Compositions in Rosa roxburghii Tratt[J].Scientia Agricultura Sinica,2011,44(10):2094-2100. |
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| Authors: | AN Hua-ming LIU Ming YANG Man FAN Wei-guo |
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| Institution: | AN Hua-ming,LIU Ming,YANG Man,FAN Wei-guo(Agricultural College,Guizhou University/ Guizhou Engineering Research Center for Fruit Crops,Guiyang 550025) |
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| Abstract: | 【Objective】 The objective of the study is to analyze the components of organic acids and content of ascorbic acid in Rosa roxburghii Tratt.【Method】The organic acid components in Rosa roxburghii Tratt ‘Guinong 5’ and their contents in various organs, in developing fruit and during fruit storage were analyzed by using high performance liquid chromatographic (HPLC). 【Result】 The results showed that, besides ascorbate, 6 organic acid components, including malic acid, lactic acid, tartaric acid, citric acid, oxalic acid and succinic acid were detected in this plant, with different concentrations in different organs. In root, lactic acid and tartaric acid dominate and in stems and leaves there were rich in lactic acid, while in flowers it is succinic acid mainly accumulated. In the period of fruit development, the content of ascorbic acid presented an increasing trend but that of other components showed increase firstly and then decreased. Ascorbic acid content, accounting for about 67% of total acid, predominated in mature fruit. However, only for 6 organic acid components, the highest content of malic acid accounted for about 53% and followed by lactic acid (about 30%). The study also showed that storage temperature of 4℃ is good for maintenance of organic acids and ascorbate in the fruit.【Conclusion】Rosa roxburghii belongs to the malic acid-type fruit with a unique characteristic of richness of ascorbic acid. |
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| Keywords: | Rosa roxburghii Tratt fruit development organic acid compositions ascorbic acid |
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