摘要
用高效液相色谱法测定了‘新苹梨’果实和叶片发育期主要有机酸含量变化。结果表明:果实发育期,有机酸总量从7.67 mg.g-1下降到5.31 mg.g-1,柠檬酸、苹果酸和乳酸含量分别增加了2.75、0.50和0.001 mg.g-1,而奎尼酸、草酸、莽草酸、乙酸和琥珀酸含量分别减少了4.19、0.002、0.29、0.09和0.05 mg.g-1;柠檬酸、苹果酸、草酸和乳酸在有机酸总量中的比例分别增加了53.33%、16.04%、1.01%和0.11%,而奎尼酸、莽草酸、乙酸和琥珀酸在有机酸总量中的比例分别下降了65.09%、3.62%、0.11%和0.67%。叶片发育期,有机酸总量从6.18 mg.g-1下降到5.36 mg.g-1,柠檬酸、奎尼酸、草酸和乳酸含量分别增加了1.34、1.09、0.43和0.01 mg.g-1,而苹果酸、莽草酸和琥珀酸含量分别减少了1.61、0.26和1.82 mg.g-1;柠檬酸、奎尼酸、草酸、乳酸和乙酸在有机酸总量中的比例分别增加了25.07%、20.44%、9.72%、0.005%和0.005%,而苹果酸、莽草酸和琥珀酸在有机酸总量中的比例分别下降了24.65%、4.12%和26.46%。果实和叶片之间的柠檬酸含量变化呈极显著正相关,乙酸含量变化呈显著正相关,苹果酸和奎尼酸含量变化均呈负相关,草酸、莽草酸、琥珀酸含量和有机酸总量都呈正相关。
The contents of organic acids of ‘Xinping pear’ in developing fruit and leaf were examined using HPLC（High Performance Liquid Chromatography）.The results showed that the contents of the total organic acid in fruit decreased from 7.67 mg·g-1 to 5.31 mg·g-1,the contents of citric acid,malic acid and lactic acid increased by 2.75,0.50 and 0.001 mg·g-1,respectively;while the contents of quinic acid,oxalic acid,shikimic acid,acetic acid and succinic acid decreased by 4.19,0.002,0.29,0.09 and 0.05 mg·g-1,respectively;the ratio of the contents of citric acid,malic acid,oxalic acid and lactic acid in the total organic acid increased by 53.33%,16.04%,1.01% and 0.11%,respectively;whereas the ratio of the contents of quinic acid,shikimic acid,acetic acid and succinic acid in the total organic acid decreased by 65.09%,3.62%,0.11% and 0.67%,respectively.The contents of the total organic acid in leaf decreased from 6.18 mg·g-1 to 5.36 mg·g-1;the contents of citric acid,quinic acid,oxalic acid and lactic acid increased by 1.34,1.09,0.43 and 0.01 mg·g-1 respectively;while the contents of malic acid,shikimic acid and succinic acid decreased by 1.61,0.26 and 1.82 mg·g-1 respectively;the ratio of the contents of citric acid,quinic acid,oxalic acid,lactic acid and acetic acid in the total organic acid increased by 25.07%,20.44%,9.72%,0.005% and 0.005%,respectively;while the ratio of the contents of malic acid,shikimic acid and succinic acid in the total organic acid decreased by 24.65%,4.12% and 26.46%,respectively.The content of citric acid in fruit exhibited significant and strong positive correlation with the content of it in leaf,the content of acetic acid exhibited significant positive correlation with the content of it in leaf;the contents of malic acid and quinic acid exhibited negative correlation with the contents of them in leaf,the contents of oxalic acid,shikimic acid,succinic acid and total organic acid exhibited positive correlation with the contents of them in leaf.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2011年第6期41-46,共6页
Journal of Nanjing Agricultural University
基金
国家现代农业(梨)产业技术体系专项(nycytx-29)
江苏省科技支撑项目(BE2010324)
关键词
梨
果实
叶片
发育
有机酸
pear
fruit
leaf
development
organic acid
