| 不同品种猕猴桃果实有机酸组分及含量分析 |
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| 引用本文： | 王 刚,王涛,潘德林,贾展慧,张计育,郭忠仁.不同品种猕猴桃果实有机酸组分及含量分析[J].农学学报,2017,7(12):81-84. |
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| 作者姓名： | 王 刚 王涛 潘德林 贾展慧 张计育 郭忠仁 |
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| 作者单位： | 江苏省中国科学院植物研究所,江苏省中国科学院植物研究所,江苏省中国科学院植物研究所,江苏省中国科学院植物研究所,江苏省中国科学院植物研究所,江苏省中国科学院植物研究所 |
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| 基金项目： | 江苏省科技项目“宁镇丘陵地区特色果品产业优化升级关键技术集成创新与示范”(BE2015350)；泰州市科技项目“猕猴桃细菌性溃疡病防 控技术体系研究与示范”(TN201511)。 |
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| 摘 要： | 有机酸是猕猴桃风味形成的重要因素之一,测定猕猴桃有机酸组分及含量变化为研究其风味形成及有机酸代谢途径提供基础。以分属2个栽培种的12个猕猴桃品种资源为试材,利用高效液相色谱法(HPLC)对果实的有机酸组分和含量进行测定。结果表明,12个猕猴桃品种果实中的总酸含量差别较大,其范围是21.207~42.708 mg/(g·FW);其中中华猕猴桃总酸含量均值33.030 mg/(g·FW)]要高于美味猕猴桃27.665 mg/(g·FW)]。12个猕猴桃果实中主要组分为奎宁酸、苹果酸和柠檬酸,含量变化范围分别是0.000~15.559、5.103~26.426、4.173~9.843 mg/(g·FW)。猕猴桃中的有机酸组分和含量既有共性特征又有特异性存在。
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| 关 键 词： | 猕猴桃 高效液相色谱法 有机酸 |
| 收稿时间： | 2017/5/11 0:00:00 |
| 修稿时间： | 2017/6/21 0:00:00 |
The Components and Contents of Organic Acid in Kiwifruit Fruits from Different Cultivars |
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| Abstract: | Organic acids are one of the main sources of flavor. The analysis of organic acid components and contents of kiwifruit fruits from different cultivars can provide a basis for the study on flavor formation and organic acid metabolism way.In this study, the components and contents of organic acid in twelve kiwifruit cultivars of two cultivated species at maturity were determined by the high performance liquid chromatography (HPLC). The results indicated that the total organic acid content in twelve kiwifruit cultivars varied greatly with arange of 21.207-42.708 mg/(g·FW). The mean of total organic acid content in Actinidia chinensis 33.030 mg/(g·FW)] was higher than that of A. deliciosa 27.665 mg/(g · FW)]. Quininic acid, malic acid and citric acid were the predominant organic acids in kiwifruit fruits, which varied with the range of 0.000-15.559, 5.103-26.426, 4.173-9.843 mg/(g·FW). The components and contents of organic acid in kiwifruit were both common and specific. |
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| Keywords: | kiwifruit high performance liquid chromatography organic acids |
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