柠檬成熟果实可溶性糖和有机酸积累特征分析

本研究利用GC-MS对3个柠檬品种和2个贵州地方特色宽皮柑橘(牛肉红朱橘和朱红橘)果肉中可溶性糖和有机酸含量进行了检测。研究结果表明,共检测到蔗糖、果糖、葡萄糖、木糖等10种可溶性糖,以及柠檬酸、苹果酸、奎宁酸、草酸等10种有机酸。柠檬、牛肉红朱橘、朱红橘可溶性糖和有机酸组分类似,差异主要在含量上。可溶性糖含量分析结果表明,果实中主要可溶性糖为蔗糖、果糖和葡萄糖,3种主要的可溶性糖在牛肉红朱橘和朱红橘中的平均含量均显著高于柠檬,分别是柠檬的4.51倍、2.18倍和1.68倍。有机酸含量分析结果表明,柠檬有机酸含量远高于牛肉红朱橘和朱红橘,3个柠檬柠檬酸和奎宁酸的平均含量分别是2个宽皮柑橘的12.18倍和10.05倍。以上分析结果表明,可溶性糖和有机酸含量反映了柑橘品种的种质特征,且与果实风味和口感一致。

Accumulation model of soluble sugar and organic acid contents in lemon fruits

In this study, soluble sugar and organic acid contents were determined in pulp of lemon and loose-skin mandarin. Results showed that totally twenty soluble sugars and organic acids were detected, including sucrose, fructose, glucose, citric acid, malic acid, quinine acid, etc. Lemon and loose-skin mandarin had the similar composition of soluble sugar and organic acid, and the difference was mainly in content. The results of soluble sugar content analysis showed that sucrose, fructose and glucose were the main soluble sugars. The average contents of three main soluble sugars in two loose-skin mandarin were significantly higher than those in lemon, which were 4.51 times, 2.18 times and 1.68 times respectively. The results of organic acid content analysis showed that citric acid content was much higher than that of loose-skin mandarin. In summary, our results showed that the content of soluble sugar and organic acid reflected the germplasm characteristics of citrus varieties, and was consistent with fruit flavor.