| 3个品种香蕉果实中糖酸组分及含量的比较分析 |
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| 引用本文： | 周兆禧,赵家桔,马蔚红,臧小平,何应对,李敬阳,蔡胜忠. 3个品种香蕉果实中糖酸组分及含量的比较分析[J]. 热带作物学报, 2011, 32(8): 1453-1456. DOI: 10.3969/j.issn.1000-2561.2011.08.013 |
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| 作者姓名： | 周兆禧 赵家桔 马蔚红 臧小平 何应对 李敬阳 蔡胜忠 |
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| 作者单位： | 1. 中国热带农业科学院海口实验站/香蕉研究所,海南海口,570102
2. 海南大学应用科技学院,海南儋州,571737 |
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| 基金项目： | 2010年农业部农技推广与体系建设香蕉标准化基地建设专项; 中国热带农业科学院中央级公益科研院所基本科研业务费专项(sscri201004); 现代农业产业技术体系建设专项(nycytx-33) |
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| 摘 要： | 用高效液相色谱(HPLC)法测定皇帝蕉(贡蕉)、巴西蕉和粉蕉成熟果实中糖酸组分及含量。结果表明,成熟果实中均含有蔗糖、葡萄糖和果糖,并以积累蔗糖为主,皇帝蕉(贡蕉)、巴西蕉和粉蕉果实中蔗糖含量分别占总糖的59.76%、66.18%、68.69%,总糖含量大小表现为,皇帝蕉>巴西蕉>粉蕉;均含有11种有机酸,以苹果酸为主,含量分别占总酸的51.71%、47.30%、46.68%,同时含有大量的柠檬酸,分别占总酸的18.13%、19.62%和19.96%,并富含多种有机酸,总酸含量大小是粉蕉>巴西蕉>皇帝蕉。
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| 关 键 词： | 高效液相色谱 香蕉 成熟果实 糖酸组分及含量 |
The Composition and Contents of Sugars and Acids in Three Types of Bananas |
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| ZHOU Zhaoxi,ZHAO Jiaju,MA Weihong,ZANG Xiaoping,HE Yingdui,LI Jingyan and CAI Shengzhong. The Composition and Contents of Sugars and Acids in Three Types of Bananas[J]. Chinese Journal of Tropical Crops, 2011, 32(8): 1453-1456. DOI: 10.3969/j.issn.1000-2561.2011.08.013 |
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| Authors: | ZHOU Zhaoxi ZHAO Jiaju MA Weihong ZANG Xiaoping HE Yingdui LI Jingyan CAI Shengzhong |
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| Affiliation: | ZHOU Zhaoxi1,ZHAO Jiaju2,MA Weihong1,ZANG Xiaoping1 HE Yingdui1,LI Jingyang1,CAI Shengzhong1 1 Haikou Experiment Station,Banana Research Institute,CATAS,Haikou,Hainan 570102,China 2 College of Application Science and Technology,Hainan University,Danzhou,Hainan 571737,China |
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| Abstract: | The components and contents of sugars and acids in three types of bananas(Gongjiao,Brazilitan,Fenjiao)were determined by HPLC methods.The results showed that the main components of sugars were sucrose,glucose and fructose,and most of the sugars were sucrose in mature fruit.The ratio of sucrose/total sugars was 59.76%,66.18%,68.69% in Gongjiao,Brazilitan and Fenjiao,respectively.The total sugar contents of Gongjiao were the highest,while that of Fenjiao were the least.There were 11 kinds of organic acids in ... |
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| Keywords: | High performance liquid chromatography Banana Ripen fruit Composition and contents of sugars and acids |
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