杨梅果实有机酸成分及含量动态变化

以黑晶、东魁和温岭大梅3个杨梅品种为材料，对杨梅果实发育过程中有机酸成分及其含量变化进行了测定。结果确定了杨梅果实中的3种有机酸成分，分别为柠檬酸、苹果酸和奎宁酸。在果实发育过程中，柠檬酸始终为最主要的有机酸成分。随着果实成熟，3种有机酸含量均呈下降趋势。成熟果实中，黑晶、温岭大梅和东魁3个品种的柠檬酸含量分别为（7.423±0.530），（8.987±0.088 ）和（7.820±0.306）mg·g-1 FW；苹果酸的含量分别为（0.113±0.002），（0.062±0.001）和（0.037±0.008） mg·g-1 FW；奎宁酸的含量分别为（1.122±0.098），（0.952±0.042）和（0.738±0.056）mg·g-1 FW。分析表明杨梅果实属于柠檬酸型果品。

Analysis on dynamic changes of organic acid components and their content in fruits of Myrica rubra

The organic acid components and their content on dynamic in fruits of three Myrica rubra varieties， Dongkui， Heijing and Wenlingdamei were analyzed during developing from 54 days after flowering（DAF） to 82 DAF， in which the fruits were harvested. The results showed that three components of organic acid in red bayberry fruits were identified and sorted as citric acid， quinic acid and malic acid， respectively. Of them， citric acid was the dominant component. Their contents of the three organic acids showed a decrease trend from 54 DAF to 82 DAF. In the ripe fruits of Dongkui， Heijing and Wenlingdamei， namely 82 DAF, the content of citric acid was （7.423±0.530） mg·g-1 FW， （8.987±0.088） mg·g-1 FW and （7.820±0.306） mg·g-1 FW， respectively; the content of malic acid was （0.113±0.002） mg·g-1 FW，（0.062±0.001） mg·g-1 FW and （0.037±0.008） mg·g-1 FW， respectively; the content of quinic acid was （1.122±0.098）mg·g-1 FW， （0.952±0.042） mg·g-1 FW and （0.738±0.056） mg·g-1 FW， respectively. In conclusion， red bayberry is one citric acid dominated fruit.