以靖安椪柑果实为实验材料,采用高效液相色谱法(HPLC)测定其发育阶段果实糖、酸组分含量。结果表明:柑橘果实糖分以蔗糖为主,其次为果糖和葡萄糖。果实总糖和蔗糖含量均随发育时间变化呈上升趋势,并在盛花后200 d(即果实成熟期)达到最大,果糖和葡萄糖含量伴随着果实成熟呈现迅速上升转变为缓慢上升的态势,且在后期略有下降。靖安椪柑果实有机酸含量以柠檬酸为主,奎尼酸次之,苹果酸含量最低。总有机酸和柠檬酸含量均在发育阶段呈先上升后下降的趋势,并在盛花后第120天达到最大值,且与可滴定酸含量的变化趋势相同,奎宁酸和酒石酸含量随发育时间变化呈递减的趋势,而苹果酸含量在整个发育阶段含量均低于0.052 mg/ g,变化不明显。此研究旨在更好地了解靖安椪柑果实发育阶段的糖酸含量变化规律,为靖安椪柑糖酸代谢机制和品质调控提供理论依据。
In the experiment,the determination of the variation of Jing’an Ponkan(Citrus reticulata) fruit sugar and organic components was conducted by high performance liquid chromatography (HPLC).The results indicated that the sucrose content was the highest and the glucose content was the lowest in citrus fruit.The fruit sugar and sucrose contents in the total development time showed an upward trend and reached the maxi?mum in 200 d (fruit maturity) after full blossom,the fructose and glucose contents increased rapidly then slow?ly along with fruit ripening and decreased slightly in the late stage.The organic acids of Jing’an Ponkan fruit was composed mainly with citric acid,followed by quinic acid,and the malic acid content was the lowest.The total content of organic acids and citric acid showed a downward trend after the first rise in the developmental stage,and 120 d after full blossom reached the maximum,the quinine acid and tartaric acid contents showed a decreasing trend during the developmental stages,while the malic acid content was lower than 0.052 mg / g in the entire developmental stage and changed unobriously.This study aims at better understanding the changes in sugar and acid contents during the development stage of Jing’an Ponkan fruit,to provide a theoretical basis for the investigation of sugar and acid metabolism in Jing’an Ponkan and its quality control.