火龙果不同品种(品系)果肉糖、酸含量及组成分析

Content and Composition of Soluble Sugar and Organic Acid in Flesh of Different Pitaya Varieties

为了对以火龙果果实品质为指标的高效选育提供科学依据,利用高效气相色谱技术对火龙果红肉、白肉和粉肉品种果肉中可溶性糖、有机酸含量及组成进行了分析。结果表明,火龙果果肉中可溶性糖以葡萄糖为主,其次是果糖和蔗糖;有机酸以苹果酸为主,其次是柠檬酸,未检测到奎宁酸。所检测的3个品种中,柠檬酸、奎宁酸、总酸、果糖、葡萄糖、蔗糖、总糖在粉肉火龙果中含量均最高,其次是白肉火龙果,含量最低的是红肉火龙果。

The content and composition of soluble sugar and organic acid in flesh with red,white and pink color of three different pitaya varieties were analyzed by gas chromatography to provide the scientific basis for quality breeding of pitaya.The results showed that the main soluble sugar component in pitaya flesh was glucose,followed by fructose and sucrose,the main organic acid component in pitaya flesh was malic acid,followed by citric acid.The content of citric acid,total acid,fructose,glucose,sucrose and total sugar in pink flesh of pitaya is the highest,followed by white flesh and red flesh of pitaya.