杧果成熟过程中果肉可溶性糖组分分析

Analysis of Soluble Sugar Components in Mango Flesh during Ripening

甜味是影响水果风味品质的重要因素,而甜味主要由糖含量决定。杧果含糖量高,风味浓郁,但不同品种间甜味差异较大。为深入了解糖组分代谢机制,本研究针对不同杧果品种甜味差异大的问题,主要分析了‘贵妃’、‘土杧’和‘白象牙’3个杧果品种果肉糖含量。通过HPLC测定了杧果青熟期和完熟期两个时期的蔗糖、葡萄糖和果糖的含量变化,结果显示:在3个品种完熟期果实中,蔗糖含量均最高,果糖含量次之,葡萄糖含量最低。针对不同品种而言,蔗糖含量最高的是‘贵妃’,果糖含量最高的是‘土杧’,而葡萄糖含量最高的是‘白象牙’。在果实后熟的过程中,‘贵妃’和‘白象牙’果实中的蔗糖含量上升幅度较大,其次是果糖,而葡萄糖含量呈下降趋势;‘土杧’果实中3种糖含量均呈上升趋势,其中果糖含量上升幅度最大。‘贵妃’的总糖含量和甜度值最高;‘白象牙’的最低。由此可见,杧果在成熟过程中的蔗糖含量最高,果糖含量次之,葡萄糖含量最低。本研究拟通过对不同杧果品种果实中蔗糖、葡萄糖和果糖的积累模式阐述不同杧果品种在后熟过程中果肉蔗糖、葡萄糖和果糖的含量变化及趋势。并解析其影响果实风味不同的机制。

Weetness,as an important factor affecting the flavor quality of fruits,is mainly determined by sugar content.Mango has a high sugar content and rich flavor,which displays great differences in its sweetness among multiple varieties.Focusing on the issue of large sweet taste difference of’Guifei’,’Tumang’and’Baixiangya’mango,this essay mainly analyzed the changes of accumulation of the total soluble sugars content in three mango species during ripening.The content changes of sucrose,glucose and fructose in green-ripening and full-ripening stage of mango were determined by HPLC.For different varieties,the highest sucrose content was’Guifei’,the highest fructose content was’Tumang’,and the highest glucose content was’Baixiangya’.In the process of ripening,the content of sucrose in the fruits of’Guifei’and’Baixiangya’increased significantly,followed by fructose,while the content of glucose decreased.The content of three kinds of soluble sugar in’Mango’fruit was on the rise,with the most significant increase in fructose.The total sugar content and sweetness value of’Guifei’were the highest.’Baixiangya’is the lowest.In this study,the changes of total soluble sugars in ripening mango of different species were researched by testing the accumulating content of sucrose,glucose and fructose.The mechanism of the effect on fruit flavor was analyzed.It also provides genetic targets for molecular breeding of mango with sweet taste in the future.