不同株系菠萝蜜果肉中可溶性糖和有机酸的分析

Analysis of contents and compositions of soluble sugars and organic acids in different jackfruit(Artocarpus heterophyllus) lines

【目的】了解不同株系菠萝蜜果肉中可溶性糖和有机酸的组成及含量,为菠萝蜜优质选种提供依据。【方法】以10个不同株系成熟的菠萝蜜果肉为试材,利用高效液相色谱法进行测定分析。【结果】菠萝蜜果肉中的可溶性糖主要为蔗糖、葡萄糖和果糖,其中蔗糖含量较高,葡萄糖和果糖含量次之;不同株系中总糖含量和还原糖/蔗糖比值不同;菠萝蜜果肉中的有机酸主要为柠檬酸和苹果酸,在601、17、301和100株系中以积累苹果酸为主,75、408、28、20、45和92株系中以积累柠檬酸为主。【结论】不同株系菠萝蜜果肉中可溶性糖及有机酸的含量和组分有显著差异,其中75株系口感最优,601株系口感最差。

【Objective】 The study was to find out the composition and content of soluble sugars and organic acids in different jackfruit lines for providing the theory basis for breeding. 【Method】 10 different jackfruit lines were selected and the composition and content of soluble sugars and organic acids were measured at maturity by high performance liquid chromatography(HPLC). 【Result】 The results showed that sucrose,glucose and fructose were the predominant sugars in the selected jackfruit fruits. The lines selected accumulated more sucrose than glucose or fructose and had significant difference in total sugar content and composition. The dominant organic acids in jackfruit perianth were citric acid and malic acid. The lines601, 17, 301 and 100 accumulated more citric acid than malic acid, while the lines 75, 408, 28, 20,45 and 92 accumulated more malic acid than citric acid. 【Conclusion】 The composition and content of soluble sugars and organic acids in selected different jackfruit lines showed significant difference. The line75 had the best taste and line 601 had poor taste.