枇杷成熟果实中可溶性糖组分及含量分析

Analysis of Components and Contents of Soluble Sugars in Mature Fruits of Loquat

[目的]为枇杷果实糖代谢、果实品质形成与改良研究奠定理论基础。[方法]对不同枇杷品种成熟果实可溶性糖组分及含量进行测试分析。[结果]不同品种枇杷果实的总糖含量、甜度值差异显著,白肉型品种的总糖含量与甜度值变化趋势一致,红肉型品种的总糖与甜度值的变化趋势相近;枇杷成熟果实可溶性糖主要为果糖,其含量平均值为42.33 mg/g(FW),占总糖的42.74%;山梨醇的含量最低,含量平均值为2.66 mg/g(FW),占总糖的2.69%。相关性分析表明,枇杷果实果糖与甜度值、总糖与甜度值的相关性极强(均为r=0.90**),总糖与果糖显著相关(r=0.79*),总糖与葡萄糖、山梨醇、蔗糖之间相关性不显著。[结论]果糖是构成枇杷果实总糖的重要因素,一定程度上果糖和总糖可以反映枇杷果实甜度值的高低。

Objective J The aim was to provide theoretical basis for the study ot sugar metaDohsm,tormation anti improvement ot lrUlt quality. [ Method] The components and contents of soluble sugar in mature fruits of different species of loquat were analyzed. [ Result] The results re- vealed that there were remarkable difference of total sugar content and sweetness among different species of loquat, The two variation trends of total sugar and sweetness were generally in whitish species and had similar tendency in yellowish cuhivars. The content of fructose was the high- est with a mean of 42.33 mg/g （FW） accounting for 42.74% in the total sugar. The content of sorbitol was the lowest with a mean of 2.66 mg/g （FW） accounting for 2.69% in the total sugar. There was a strong correlation between fructose and sweetness,and between total sugars and sweetness both with r = 0.90 ＊ ＊ by correlation analysis. There was significant correlation between total sugars and fructose with r = 0.79 ＊ , however, the correlations between total sugars and glucose, sucrose and sorbitol were not significant. [ Conclusion ] Fructose is the main compo- nent of total sugar in loquat fruit,fructose and total sugar in a certain extent can reflect the sweetness value of loquat fruit.