不同品种和产地梨果实可溶性糖组分比较

Comparison of soluble sugar components in pear fruit of different varieties and producing areas

目的了解不同品种和不同产地梨果实可溶性糖含量的差异。方法采用高效液相色谱(high performance liquid chromatography,HPLC)分析法,对河北省赵县6个梨品种果皮、果肉和果心,河北省赵县、晋州、辛集6个梨品种果肉,以及山东、河北、河南、北京、山西5个省份的‘黄冠’梨果肉中可溶性糖组分(蔗糖、葡萄糖、果糖、山梨醇)进行了分析。结果每个品种的果皮、果肉、果心的糖组分含量、不同产区梨品种果肉糖组分含量、5省‘黄冠’梨果肉总糖含量几乎都存在显著性差异;果皮中除‘圆黄’外,剩余5品种皆是蔗糖含量最低。结论不同品种、不同部位、不同产地的梨果实糖积累有差异,值得深入研究。

Objective To analyze the difference in soluble sugar content between pears of different varieties and different producing areas. Methods Soluble sugar components (sucrose, glucose, fructose, sorbitol) of the peel, flesh and heart of 6 pear varieties in Zhaoxian, Hebei province, the six pear varieties of Zhaoxian, Jinju and Xinji in Hebei province, Yellow Crown pear pulp in 5 provinces of Shandong, Hebei, Henan, Beijing and Shanxi were analyzed by high performance liquid chromatography (HPLC). Results The content of sugar components in the peel, pulp and heart of each variety, in the pear varieties of different producing areas, and the total sugar content in the fruit of the 'Yellow Crown' pears of the 5 provinces were almost all significantly different. Except for the Won hwang, the remaining 5 varieties had the lowest sucrose content. Conclusion There are differences in sugar accumulation in pear fruits of different varieties, different parts and different producing areas, which deserves further study.