百香果品种‘紫香1号’果实糖、酸和维生素成分分析
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摘要
为深入了解‘紫香1号’百香果成熟果实中的可溶性糖、有机酸和维生素组分及含量,采用高效液相色谱法测定各组分的含量。结果表明:‘紫香1号’百香果中的可溶性糖主要为葡萄糖、果糖和蔗糖,各糖分之间差异显著,其中蔗糖含量最高,达38.52mg/g,属蔗糖积累型;有机酸包括苹果酸、丙二酸、乳酸、柠檬酸和琥珀酸,各有机酸之间差异显著,以柠檬酸含量最高,达0.995 mg/g,属柠檬酸优势型;维生素包括维生素A、维生素B1、维生素C和维生素E,各种维生素之间差异达显著水平,其中维生素E含量最高,为430.61 mg/kg。可见,‘紫香1号’百香果含有丰富的可溶性糖、有机酸和维生素,具有较高的甜度和酸度值,故果实成熟时鲜食口感酸甜,风味浓郁。
In order to understand the contents of soluble sugars, organic acids and vitamins in mature fruits of ‘Zixiang1' passion fruit, the contents of each component were determined by high performance liquid chromatography. The results showed that sucrose, fructose and glucose were main components of soluble sugar in ‘Zixiang 1' passion fruit, and sucrose content(38.52 mg/g) was significantly higher than the other two kinds of soluble sugar, thus belonging to the type of sucrose accumulation. Organic acids were included citric acid, malic acid, succinic acid, lactic acid and malonic acid. The content of citric acid was significantly higher than other organic acids, with the content of 0.995 mg/g. The content of vitamin E was significantly higher than other vitamins, with the content of 430.61 mg/kg, followed by vitamin C, vitamin B1 and vitamin A.High performance liquid chromatography is a simple and rapid method with high accuracy and sensitivity, and ‘Zixiang 1'passion fruit is rich in soluble sugars, organic acids and vitamins.
In order to understand the contents of soluble sugars, organic acids and vitamins in mature fruits of ‘Zixiang1' passion fruit, the contents of each component were determined by high performance liquid chromatography. The results showed that sucrose, fructose and glucose were main components of soluble sugar in ‘Zixiang 1' passion fruit, and sucrose content(38.52 mg/g) was significantly higher than the other two kinds of soluble sugar, thus belonging to the type of sucrose accumulation. Organic acids were included citric acid, malic acid, succinic acid, lactic acid and malonic acid. The content of citric acid was significantly higher than other organic acids, with the content of 0.995 mg/g. The content of vitamin E was significantly higher than other vitamins, with the content of 430.61 mg/kg, followed by vitamin C, vitamin B1 and vitamin A.High performance liquid chromatography is a simple and rapid method with high accuracy and sensitivity, and ‘Zixiang 1'passion fruit is rich in soluble sugars, organic acids and vitamins.
引文
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[2]霍丹群,蒋兰,马璐璐,等.百香果功能研究及其开发迚展.食品工业科技,2012,33(19):391-395.
[3]余东,熊丙全,曾明,等.热带保健浆果之王-西番莲.中国南方果树,2004,33(5):44-45.
[4]周红玱,郑云云,郑家祯,等.百香果优良品种及配套栽培技术.中国南方果树,2015,44(2):121-124.
[5]李莉萍.西番莲综合开发利用研究迚展.安徽农业科学,2012,40(28):13840-13843,13846.
[6]魏鑫,魏永祥,刘成,等.高效液相色谱法测定4个蓝莓品种果实中糖酸组分及含量.中国果树,2013(3):64-67.
[7]高海燕,王善广,廖小军,等.不同品种梨汁中糖和有机酸含量测定及相兲性分析.华北农学报,2004,19(2):104-107.
[8]Zhang Y Z,Li P M,Cheng L L.Developmental changes of carbohydrates,organic acids,amino acids,and phenolic compounds in‘Honeycrisp’apple flesh.Food Chemistry,2010,123(4):1013-1018.
[9]刘志聪,王路,朱友冲.HPLC测定潮州柑果肉中维生素C.光谱实验室,2011,28(4):2038-2041.
[10]崔蓉,李皎,王洪玮.水溶性维生素的高效液相色谱测定方法的研究.中国卫生检验杂志,2005,15(1):55-57.
[11]黄斌,欧伟芳.百香果总糖含量及抗氧化酶活性的测定研究.安徽农学通报,2017,23(1):94-95.
[12]兲军锋.果实品质生理.北京:科学出版社,2008:15-17.
[13]姚改芳,张绍铃,吴俊,等.10个不同系统梨品种的可溶性糖与有机酸组分含量分析.南京农业大学学报,2011,34(5):25-31.
[14]姚改芳,张绍铃,曹玉芬,等.不同栽培种梨果实中可溶性糖组分及含量特征.中国农业科学,2010,43(20):4229-4237.
[15]郑丼静.苹果果实糖酸特性及其与风味兲系研究.北京:中国农业科学院,2015.
[16]吴紫洁,阮成江,李贺,等.12个沙棘品种的果实可溶性糖和有机酸组分研究.西北林学院学报,2016,31(4):106-112.
[17]于淼,阮成江,李贺,等.HPLC法测定10个引自北美蓝莓品种果实中的糖酸组分及含量.食品工业科技,2016,37(10):77-81.
[18]林玉芳,李泽坤,陈清西.橄榄果实糖类组分分析.福建果树,2012(2):4-7.
[19]陈发关,刘星辉,陈立松.果实有机酸代谢研究迚展.果树学报,2005,22(5):526-531.
[20]赵淼,吴延军,蒋桂华.柑橘果实有机酸代谢研究迚展.果树学报,2008,25(2):225-230.
[21]王海蓝,李雪萍,陈维信.离子色谱法测定贮藏期间菠萝果实的有机酸变化.热带作物学报,2010,30(10):1720-1725.
[22]刘硕,刘有春,刘宁,等.李属(Prunus)果树品种资源果实糖和酸的组分及其构成差异.中国农业科学,2016,49(16):3188-3198.
[23]刘文静,潘葳.采用反相高效液相色谱同时测定杨梅果实中的有机酸.热带作物学报,2011,32(1):172-175.
[24]王琴飞,李莉萍,高玱,等.反相高效液相色谱法测定西番莲中的有机酸.热带作物学报,2015,36(8):1511-1517.
[25]Stanley,Ellen E,Mark A,et al.Measurement of vitamin C in blood components by high-performance liquid chromatography.Annals of the New York Academy of Sciences,1987,6:389-401.
[26]Isabel O,Teresa H,Olga M.Comparative evaluation of UV-HPLCmethods and reducing agents to determine vitamin C in fruits.Food Chemistry,2007,105(3):1151-1158.
[27]中国营养学会.中国居民膳食营养素参考摄入量.营养学报,2001,23(3):193-196.
[28]赵苹,焦懿,赵虹.西番莲的研究现状及在中国的利用前景.资源科学,1999,21(3):77-80.
[29]王雪梅,高素莲,于金文.HPLC法测定新鲜草莓中水溶性维生素.食品科学,1999,20(5):52-53.
[30]张秀真,符素敏,高素莲,等.宣木瓜中水溶性维生素的提取分离及含量测定.安徽农业科学,2009,37(7):3228-3229.
[31]徐智,汤利.西番莲果渣有机肥对西番莲生长发育、品质和产量的影响.云南农业大学学报,2012,27(3):457-460.
[32]王明有,王秀兰,袁宏球,等.高效液相色谱法测定热带水果中维生素E含量.热带作物学报,2004,25(4):92-96.