塔里木大学学报

本研究选取了酸枣、枣和中间类型的7份种质,采用国标法测定分析了可溶性固形物和可滴定酸的含量;并利用高效液相色谱法分析了完熟期果实中糖和有机酸的组分及含量。结果表明:可溶性固形物含量在不同种质类型间差异达显著水平,从高到低依次为:枣、中间类型和酸枣;可滴定酸的含量在不同种质类型间差异达极显著水平,从高到低依次为:酸枣、中间类型和枣;果实不同发育期的可溶性固形物和可滴定酸含量都呈上升趋势。3个种质类型的果实中都含有果糖、葡萄糖、蔗糖等3种糖组分和苹果酸、柠檬酸、奎宁酸、琥珀酸、酒石酸和山楂酸等12种有机酸的组分。但不同种质类型间同一组分的含量差异显著。从酸枣到枣糖含量显著增加,蔗糖含量增幅最大,糖的组分由单糖积累型过渡到蔗糖积累型;总有机酸含量显著降低,主要由柠檬酸和苹果酸的降低而引起;从酸枣到枣种质的有机酸组分由柠檬酸和苹果酸为主转变成苹果酸和奎宁酸为主。

As 7 germplasms containing wild jujube,Chinese jujube and intermediate type materials,the contents of soluble solids( SS)and titratable acids( TA) were analyzed by Nationol standard method analysis,sugars and organic acids components were analyzed by UPLC in full ripeness stage. The results showed that the SS contents of different germplasms had significant differences,Wild jujube was of the highest levels,followed by intermediate type and Chinese jujube. TA contents of 3 types had extremely significant differences,from high to low in turn was wild jujube,intermediate type and Chinese jujube. The contents of SS and TA were rising along with the development of the fruits. There were 3 sugars containing fructose,glucose,sucrose and 12 organic acids containing malic acid,citric acid,quinic acid,succinic acid,tartaric acid,hawthorn acid in 3 type germplasms respectively. Different types,whose sugars and organic acids component contents had significant differences. Sugar contents increased significantly,the largest rise was sucrose content,sugar components changed to from monosaccharide oic increase transition to sucronse oic increase; total organic acid contents significantly decreased,mainly caused by the decrease of citric acid and malic acid. From Wild jujube to Chinese jujube,organic acids mainly composed by citric acid and malic acid changed into malic acid and quinic acid.