| 枸杞果实生长发育过程中有机酸变化研究 |
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| 引用本文： | 冯美,张宁.枸杞果实生长发育过程中有机酸变化研究[J].农业科学研究,2005,26(4):19-20,24. |
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| 作者姓名： | 冯美 张宁 |
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| 作者单位： | 1. 宁夏大学,农学院,银川,750021
2. 宁夏大学,化学化工学院,银川,750021 |
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| 基金项目： | 宁夏大学科研基金资助项目（NS0418） |
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| 摘 要： | 用高效液相色谱法和酸碱滴定法测定枸杞果实发育过程中有机酸和总酸含量的变化，结果表明，枸杞果实发育过程中总酸含量呈低一高一低的变化趋势，果实成熟时其含量为0．59％．枸杞果实中主要的有机酸为苹果酸、柠檬酸、草酸．随着枸杞果实的成熟，苹果酸、草酸、柠檬酸含量均呈下降趋势，而柠檬酸在果实成熟时占主要优势，果实成熟时苹果酸的含量为0.60mg／gFW，柠檬酸为4．23mg／gFW，草酸为0．28mg／gFW．
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| 关 键 词： | 枸杞 有机酸 |
| 文章编号： | 1673-0747（2005）04-0019-02 |
| 收稿时间： | 2005-07-01 |
| 修稿时间： | 2005-07-01 |
Study on Variations of Organic Acid of Coutents Lycium barbarum Fruit |
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| Feng Mei,Zhang Ning.Study on Variations of Organic Acid of Coutents Lycium barbarum Fruit[J].Journal of Agricultural Sciences,2005,26(4):19-20,24. |
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| Authors: | Feng Mei Zhang Ning |
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| Institution: | 1. School of Agriculture, Ningxia University, Yinchuan 750021, China; School of Chemical Engineering, Ningxia University, Yinchuan , 750021, China |
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| Abstract: | The variations of organic acid contents determined by HPLC and total acid contents determined by acid titration of wolfberry fruit were studied. The results showed that the contents of total acid of the fruit changed as the model as Low-High-Low. The total acid content was 0.59% in fruit mature stag, and the main organic acids were malic acids, citric acid and oxalic acid. The contents of malic acids, oxalic acid and citric acid decreased during fruit mature stage, but the content of citric acid was higher than that of others. The malic acids content was 0.60mg/g FW, citric acid content was 4.23 mg/g FW and oxalic acid content was 0.28 mg/g FW respectively while the fruit was mature. |
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| Keywords: | Lycium barbarum L organic acids |
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