采用常规的品质分析方法和高效液相色谱技术,对9个黄皮品种进行了果实品质和糖酸组分分析.结果表明,黄皮果实的可溶性糖主要由果糖、葡萄糖和蔗糖组成.其中果糖含量最高,葡萄糖次之,蔗糖最低.根据单糖与双糖的比例,黄皮属于单糖积累型.黄皮果实中有机酸主要由苹果酸和柠檬酸组成,可明显区分为苹果酸型和柠檬酸型两类.黄皮果实的糖酸比主要取决于有机酸的含量.综合来看,甜叶黄皮和大果甜鸡心的果实品质最好.%Fruit quality and constituent of sugars and organic acids in 9 wampee cultivars were analyzed by traditional quality analysis and high performance liquid chromatography(HPLC). The results showed that the major components of soluble sugars in wampee fruits were fructose, glucose and sucrose, and the fructose content was the highest, followed by glucose and sucrose. Based on the distribution of soluble sugars, wampee was classified as monosaccharide prevalent. The difference of sugars/acids among cultivars was mainly based on the content of organic acids. The major parts of organic acids in wampee were malic acid and citric acid, and wampee could be easily classified as malic acid dominant and citric acid dominant. 'Tianye' and 'Daguotianjixin' could be considered as the best wampee cultivars with quality fruit.
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