梨不同栽培种果实有机酸组分及含量特征分析

Characteristics of Components and Contents of Organic Acid in Pear Fruits from Different Cultivated Species

以分属5个栽培种的98个梨品种资源为试材,利用高效液相色谱法(HPLC)对成熟果实的有机酸组分和含量进行测定。结果表明:98个品种果实的总酸含量差别很大,其范围是1.28~23.47mg·g-1 FW;5个栽培种中,西洋梨的总酸含量最高,其次是秋子梨、白梨和砂梨,最低的为新疆梨。梨果实中主要组分苹果酸和柠檬酸含量变化范围分别是0.73~23.16 mg·g-1 FW和0.02~15.29 mg·g-1 FW,分别占总酸的55.91%和37.08%;大部分西洋梨品种,柠檬酸含量高于苹果酸含量,是以柠檬酸优势型为主的梨栽培种。基于有机酸含量的聚类分析结果揭示白梨与秋子梨、砂梨存在较近的关系,以及西洋梨与秋子梨高酸的共同特征,同时也表明西洋梨与其他栽培种亲缘关系较远。

The components and contents of organic acid in 98 pear cultivars of five species at maturity were determined by the High Performance Liquid Chromatography(HPLC). The results indicated that total organic acid content in 98 pear cultivars varied greatly with a range of 1.28–23.47 mg · g-1 FW. Among five species,total organic acid content of P. communis was the highest,followed by P. ussuriensis,P. bretschnrideri and P. pyrifolia,the lowest species was P. sinkiangensis. The contents of malic acid and citric acid were the predominant organic acid in pear fruits,which varied with the range of 0.73–23.16 mg · g-1 FW and 0.02–15.29 mg · g-1 FW,and accounted for 55.91% and 37.08% of the total organic acid content,respectively. The content of citric acid was higher than malic acid in most cultivars of P. communis,which were classified as citric dominant type. The cluster analysis of organic acid content revealed that P. bretschnrideri had close relationship with P. pyrifolia and P. ussuriensis,both P. communi and P. ussuriensis had higher organic acid,and P. communis showed distant relationship with other cultivated speices.