油梨果实不同组织发育期脂肪酸和可溶性糖成分的含量变化

Changes in Contents of Fatty Acids and Soluble Sugars in Four Different Tissues of Avocado Fruit During Fruit Development

采用气相色谱-质谱联用和高效液相色谱技术,分别对油梨品种桂垦大2号(Persea americana Mill.Guikenda No 2)果皮、果肉、种皮和种子发育期脂肪酸和可溶性糖成分变化进行分析。结果表明,主要脂肪酸成分和总脂肪酸含量在果实发育期不同组织中的变化趋势有所差异;在果实成熟期,棕榈酸含量在果皮、果肉、种皮和种子中均比其它脂肪酸成分含量高,分别占总脂肪酸含量的43%、50%、39%和34%;在果肉发育后期,总脂肪酸干重含量由1.63 g/hg增加至11.12 g/hg。果糖、葡萄糖、甘露庚酮糖、甘露庚糖醇和总可溶性糖含量在果实发育期不同组织中的变化趋势有所差异;在果皮、果肉和种皮等整个发育期间,甘露庚酮糖含量均超过其它可溶性糖成分,而在种子整个发育期间,果糖含量均超过其它可溶性糖成分。综合分析可知,脂肪酸和可溶性糖成分含量均在果实发育期不同组织之间呈现差异。

The pericarp,mesocarp,endocarp and seed of fruit of avocado cultivar Guikenda 2(Persea americana Mill.Guikenda 2)were collected at four different developmental stages,and their contents of fatty acids and soluble sugars were evaluated by using GC-MS and HPLC.The results showed that the main fatty acid compositions and the content of total fatty acids in different fruit tissues are different during fruit development.The palmitic acid is most abundant at harvest among the four tissues of avocado fruit,accounting for 43%,50%,39%,and 34%of total fatty acids content in the pericarp,mesocarp,endocarp,and seed,respectively.The content of total fatty acids in the mesocarp increased from 1.63 to 11.12 g/100 g dry weight)at the late stage of fruit maturation.The contents of fructose,glucose,mannoheptulose,perseitol and total soluble sugars in all four tissues of the fruit fluctuated differently during fruit development.The mannoheptulose content is higher than the contents of the other three soluble sugars in the pericarp,mesocarp,and endocarp during the whole fruit development,while the fructose content is higher than the contents of the other three soluble sugars in the seed during the whole fruit development period.The comprehensive analysis showed that significant differences in the contents of components of fatty acids and soluble sugars are observed among four tissues of the avocado fruit during the fruit development stage.