苹果果实中糖、酸和花青苷的组分及含量特征分析

Characteristics of the Components and Contents of Soluble Sugars,Organic Acids and Anthocyanins in Apple Fruit

以‘新红星’、‘粉红女士’、‘澳洲青萍’和‘金冠’为材料,运用高效液相色谱法测定成熟期不同色泽类型果实中糖、酸和花青苷组分及含量,分析不同色泽类型苹果果实中可溶性糖、有机酸和花青苷组成及含量差异。成熟期苹果果实的可溶性糖主要由果糖、葡萄糖、蔗糖、二磷酸尿甘半乳糖（UDP-半乳糖）和山梨醇组成,其中果糖含量最高,其次为蔗糖和葡萄糖;不同品种的果糖百分含量相对稳定,蔗糖和葡萄糖含量变化较大,其所占百分比变异系数分别为32.03%和35.46%;4个苹果品种的果实中,苹果酸含量最高,平均为85.58%,柠檬酸的含量次之,为9.89%,所占百分比变异系数为90.52%,乙酸的含量较低;苹果果皮中含量最多的花青苷为cy-3-gal,占95.36%-98.73%;其次为cy-3-ara,占比2.58%,但所占百分比变异系数高达58.53%;cy-3-gul含量最低,仅在红色品种‘新红星’和‘粉红女士’中被检测到。由此,黄色品种‘金冠’属于高果糖类型,绿色品种‘澳洲青苹’属于低果糖类型;4个苹果品种积累较多的糖分是果糖和蔗糖,属于果糖/蔗糖积累型;蔗糖、葡萄糖、柠檬酸和cy-3-ara可作为区分4个品种差异的指标。

Using ＇Starkrimon＇, ＇Pink Lady＇, ＇Granny Smith＇ ,and ＇Golden Delicious＇ as test materials,the composition and components of soluble sugars,organic acids and anthocyanins in the apples with different colors were analyzed by HPLC. Soluble sugars in ripened apples were composed of fructose, glucose, sucrose,sorbitol and UDP-gal,and significant differences in contents were observed among different soluble sugars. Fructose was the most abundant soluble sugar, followed by glucose and sucrose, sorbitol and UDPgal contents were low. The fructose content was relatively stable in different cultivars,the contents of glucose and sucrose varied significantly with dispersion coefficients of 32. 03% and 35. 46%. Five organic acids, oxalic acid, citric acid, malic acid, succinic acid and acetic acid were also found in the apples of 4 cultivars. The content of malic acid was the highest,with an average content of 85.58% ,followed by succinic acid,with an average content of 9.89% ,dispersion coefficient was 90.52%. The content of acetic acid was low. Cyanidin 3-galactoside （cy3-gal） was the most abundant anthocyanin, followed by cyanidin 3- arabino-side （cy-3-ara）, in the peels of 4 cultivars. But the dispersion coefficient of cy-3-ara was the highest, in which the content difference was remarkable. ＇Golden Delicious＇ belonged to high glucose type apple, while ＇Granny Smith＇ was low glucose type apple. Glucose and sucrose could be main factors to distinguish the differences among 4 cultivars. Otherwise,higher fructose and sucrose were identified in 4 cultivars, so they belonged to fructose/sucrose type.