不同成熟阶段枸杞果实中糖分含量的变化规律研究
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摘要
本研究比较了4个枸杞品种3个成熟阶段果实中的糖分含量,并分析了糖分之间的相关性。结果表明:随着果实的逐步成熟,枸杞果实中的总糖、多糖、果糖、葡萄糖和蔗糖含量逐渐增多;幼果期果实中的总糖、多糖、果糖、葡萄糖和蔗糖含量差异不明显,但色变期是不同枸杞品种果实糖分积累出现差异的关键时期;成熟果实中,‘宁农杞4号’和‘宁农杞5号’的总糖含量明显高于‘宁杞1号’和‘宁夏黄果’;‘宁农杞4号’和‘宁夏黄果’果实中枸杞多糖含量在成熟期达最大值,而‘宁农杞5号’和‘宁杞1号’在色变期达最大值;黄果枸杞在幼果期和色变期果实中的葡萄糖含量明显高于红果枸杞,为黄果枸杞在糖组分方面区别于红果枸杞的主要特征;枸杞果实中,枸杞多糖与果糖之间、果糖与葡萄糖之间存在显著正相关关系,其它各糖分间不具相关性。
This study compared the sugar content of the fruit in the three developmental stages of four Lycium varieties, and analyzed the correlation between sugars. The results showed that with the gradual maturity of the fruits, the total sugar, lycium barbarum polysaccharide(LBP), fructose, glucose and sucrose content in loquat fruit increased gradually. The contents of total sugar, LBP, fructose, glucose and sucrose in the fruit of young fruit phase were not significantly different, but the coloring fruit phase was the key phase for the sugar accumulation in lycium fruits. The total sugar content of ‘Ningnongqi No.4' and ‘Ningnongqi No.5' was significantly higher than ‘ Ningqi No.1' and ‘Ningxia Huangguo'in the mature fruits. The content of LBP in the fruits of ‘Ningnongqi No.4' and ‘Ningxia Huangguo' reached the maximum at the mature phase, while in ‘Ningnongqi No.5' and ‘Ningqi No.1' it reached the maximum at the coloring fruit phase. The glucose content of yellow-fruit lycium in the young fruit phase and the coloring fruit phase is significantly higher than that of red-fruit lycium, which may be the characteristics of yellow-fruit lycium in distinguishing the sugar component from red-fruit lycium. There was a significant positive correlation between LBP and fructose, fructose and glucose in lycium fruit, and there was no correlation between other sugars.
This study compared the sugar content of the fruit in the three developmental stages of four Lycium varieties, and analyzed the correlation between sugars. The results showed that with the gradual maturity of the fruits, the total sugar, lycium barbarum polysaccharide(LBP), fructose, glucose and sucrose content in loquat fruit increased gradually. The contents of total sugar, LBP, fructose, glucose and sucrose in the fruit of young fruit phase were not significantly different, but the coloring fruit phase was the key phase for the sugar accumulation in lycium fruits. The total sugar content of ‘Ningnongqi No.4' and ‘Ningnongqi No.5' was significantly higher than ‘ Ningqi No.1' and ‘Ningxia Huangguo'in the mature fruits. The content of LBP in the fruits of ‘Ningnongqi No.4' and ‘Ningxia Huangguo' reached the maximum at the mature phase, while in ‘Ningnongqi No.5' and ‘Ningqi No.1' it reached the maximum at the coloring fruit phase. The glucose content of yellow-fruit lycium in the young fruit phase and the coloring fruit phase is significantly higher than that of red-fruit lycium, which may be the characteristics of yellow-fruit lycium in distinguishing the sugar component from red-fruit lycium. There was a significant positive correlation between LBP and fructose, fructose and glucose in lycium fruit, and there was no correlation between other sugars.
引文
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[9] GB/T22221-2008,食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定-高效液相色谱法[S].
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[11] 孟协中,席金萍,李力平,等.枸杞多糖化学研究的现状[J].宁夏农林科技,1999(4):22-25.
[12] 董静洲,王瑛.宁夏枸杞主要产区枸杞子总黄酮的测定与分析研究[J].食品研究与开发,2009,30(1):36-40.
[13] 牛广俊,邢建宏,朱思,等.金花茶活性成分及抗氧化活性测定[J]. 森林与环境学报,2015,35(2):165-168.
[2] 白寿宁.宁夏枸杞研究[M].银川:宁夏人民出版社,1999:1～1356.
[3] 曹有龙,何军.枸杞栽培学[M].银川:黄河出版传媒集团阳光出版社,2013:1～301.
[4] 秦国峰.枸杞属植物的一个新变种-黄果枸杞[J].宁夏农业科技,1980(1):21～23.
[5] 梁晓婕,王亚军,安巍.黄果枸杞种质资源的研究进展[J].浙江农业科学,2017,58(8):1376-1378,1382.
[6] 王亚军,郭素娟,安巍,等. 5种枸杞的果实性状及主要营养成分[J].森林与环境学报,2016,36(3):367-372.
[7] 赵建华,李浩霞,尹跃,等.不同果色枸杞果实糖积累特征及其与蔗糖代谢酶活性的关系[J]. 西北植物学报,2016,36(4):706-714.
[8] GB/T18672-2002,枸杞(枸杞子)[S].
[9] GB/T22221-2008,食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定-高效液相色谱法[S].
[10] 郑国琦,胡正海.宁夏枸杞的生物学和化学成分的研究进展[J].中草药,2008,39(5):796-799.
[11] 孟协中,席金萍,李力平,等.枸杞多糖化学研究的现状[J].宁夏农林科技,1999(4):22-25.
[12] 董静洲,王瑛.宁夏枸杞主要产区枸杞子总黄酮的测定与分析研究[J].食品研究与开发,2009,30(1):36-40.
[13] 牛广俊,邢建宏,朱思,等.金花茶活性成分及抗氧化活性测定[J]. 森林与环境学报,2015,35(2):165-168.