Abstract:

【Objective】To analyze the contents and components of main soluble sugars and organic acids in apricot fruits of different varieties, so as to provide the basis for apricot fruit quality evaluation and varieties improvement.【Methods】The contents and components of soluble sugar and organic acid in two Xinjiang apricot varieties in different developmental stages were determined by high performance liquid chromatography (HPLC), and the changes of their components and contents in different developmental stages were analyzed. 【Results】Three main soluble sugars, fructose, glucose and sucrose, were detected in Xinjiang apricot fruit and their contents of three kinds of soluble sugars and total sugars showed an increasing trend during fruit development. In the early stage of fruit development, that was, from the fruitlet to the hardcore stage, glucose was the most important soluble sugar, accounting for 62.4% to 72.8% of the total sugar. With the development of fruit, glucose content began to decrease, while sucrose content obviously started to increase in the turn to full-ripe stage, accounting for 1/3 of the total sugar. The fructose content of different varieties began to increase in the middle and late stages of fruit development. At fruit ripening, glucose and sucrose become the main soluble sugars, accounting for 78.7%-87.3% of the total sugars. The accumulation mode of soluble sugar changed from glucose accumulation mode to glucose and sucrose accumulation mode. Four organic acids, malic acid, citric acid, quinic acid and tartaric acid, were detected in Xinjiang apricot fruit. At ripening stage, the main organic acids in fruit were malic acid, citric acid and quinic acid, accounting for 82.6%-99.8% of the total acids. In the whole development stage, malic acid and tartaric acid showed a downward trend, while citric acid and quinic acid showed an upward trend. From the fruitlet stage to the enlargement stage, both of the varieties were dominated by malic acid and quinic acid. Fromf the color conversion stage of Chang saimaiti, the content of quinic acid increased rapidly, the content of malic acid decreased, and gradually changed from malic acid to quinic acid. The malic acid content of Yilangtumuxiuke decreased rapidly, the citric acid increased rapidly, the tartaric acid decreased gradually, and the quinic acid did not change significantly.【Conclusion】In the later stage of fruit development, soluble sugars change from glucose to sucrose and glucose, organic acids change from malic acid to malic acid and quinic acid and citric acid and quinic acid. Quinic acid has little effect on fruit acidity. The soluble sugars and organic acids of different apricot varieties show significant differences in the whole process of fruit development. The difference of sugar and acid components and content cause the difference of taste of apricot fruits of different varieties.

Key words: Xinjiang apricot; soluble sugar; organic acid; HPLC; fruit ripening

摘要：

【目的】分析不同品种杏果实中的主要可溶性糖、有机酸含量及组分,为杏果实品质评价、改良品种及栽培模式提供依据。【方法】以2个甜酸口感差异较大的新疆杏品种不同发育阶段的果实为试验材料,通过高效液相色谱法(HPLC)对样品中的可溶性糖和有机酸进行含量及组分的检测,分析在果实发育不同发育阶段中其组分及含量的变化。【结果】在新疆杏果实中检测出3种主要的可溶性糖:果糖、葡萄糖和蔗糖。3种可溶性糖和总糖含量在果实发育过程中均呈上升趋势。在果实发育前期,葡萄糖是最主要的可溶性糖,占总糖的62.4%~72.8%,随着果实的发育,葡萄糖的含量开始减少,蔗糖含量在转色期明显开始增加,占到总糖的1/3。不同品种杏果实的果糖含量在果实发育的中后期开始增加。在果实成熟时,葡萄糖和蔗糖成为主要的可溶性糖,占总糖的78.7%~87.3%。可溶性糖由葡萄糖主导转变为葡萄糖和蔗糖共同主导。在新疆杏果实中检测了4种有机酸:苹果酸、柠檬酸、奎宁酸和酒石酸。在完熟期时,果实中主要的有机酸为苹果酸、柠檬酸和奎宁酸,占总酸82.6%~99.8%。在整个发育阶段中,苹果酸、酒石酸呈下降趋势,柠檬酸、奎宁酸呈上升趋势。在幼果期至硬核期,2个品种均以苹果酸和奎宁酸为主导。长赛买提从转色期开始,奎宁酸含量迅速升高,苹果酸含量减少,逐渐由苹果酸主导变为奎宁酸主导。依朗吐木休克在转色期的苹果酸含量急速减少,柠檬酸迅速升高,酒石酸逐渐减少,奎宁酸无明显变化。【结论】在果实发育后期,可溶性糖从葡萄糖主导转变为以蔗糖和葡萄糖共同主导,有机酸由苹果酸主导转变为苹果酸、奎宁酸主导和柠檬酸、奎宁酸主导,奎宁酸对果实酸度影响较小。不同杏品种间的可溶性糖和有机酸在果实发育的整个过程中,呈显著差异。不同糖、酸组分及含量的差异造成了不同品种杏果实的口感差异。

关键词: 新疆杏, 可溶性糖, 有机酸, 高效液相色谱, 果实发育