枣种质资源果实糖组分及其含量特征分析
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摘要
本试验以新疆南疆阿拉尔地区塔里木大学枣种质资源为试材,采用高效液相色谱法对脆熟期枣果实中糖组分和含量进行定性和定量分析,以比较不同品种间糖含量和组成的特点与差异。结果表明:供试的124个枣品种果实中糖的主要组分为蔗糖、果糖、葡萄糖,其分布范围分别为7.88～43.23%、2.14～13.15%,、1.92～12.93%。根据本研究结果,可将124个枣品种果实积累类型分为三种:蔗糖积累型94个品种,还原糖积累型16个品种,中间类型14个品种。基于果实中糖组分含量的相关性分析结果显示,总糖与各糖组分之间也表现极显著的正相关,还原糖与蔗糖呈极显著的负相关。根据枣果实中糖组分含量的聚类分析结果显示,可将124个枣品种分为3类,第一类89个枣品种,包括80个蔗糖积累型枣品种和9个中间类型,第二类有21个枣品种,包括16个还原糖积累型和5个中间类型枣品种,第三类有14个枣品种,均为蔗糖积累型枣品种。
In this experiment, the jujube germplasm resources in Tarim University in the Alar region of southern Xinjiang were used as the experimental materials. The sugar components and contents in jujube fruits at crisp ripening stage were qualitatively and quantitatively analyzed by high performance liquid chromatography(HPLC) to compare the characteristics and differences of sugar contents and compositions among different varieties. The results showed that the main components of sugar in 124 jujube varieties were sucrose, fructose and glucose, which were distributed in the range of 7.88～43.23%, 2.14～13.15%, and 1.92～12.93%, respectively. According to the results of this study, the fruit accumulation types of 124 jujube varieties can be divided into three types: 94 varieties of sucrose accumulation type, 16 varieties of reducing sugar accumulation type, and 14 varieties of intermediate type. Correlation analysis based on the content of sugar components in fruits showed that there was a significant positive correlation between total sugar and each sugar component, and reducing sugar was significantly negatively correlated with sucrose. According to the cluster analysis of the content of sugar components in jujube fruits, 124 jujube varieties can be divided into 3 categories, the first type of 89 jujube varieties, including 80 sucrose accumulating jujube varieties and 9 intermediate types. In the second category, there are 21 jujube varieties, including 16 reducing sugar accumulation types and 5 intermediate types jujube varieties, and the third category has 14 jujube varieties, all of which are sucrose-accumulated jujube varieties.
In this experiment, the jujube germplasm resources in Tarim University in the Alar region of southern Xinjiang were used as the experimental materials. The sugar components and contents in jujube fruits at crisp ripening stage were qualitatively and quantitatively analyzed by high performance liquid chromatography(HPLC) to compare the characteristics and differences of sugar contents and compositions among different varieties. The results showed that the main components of sugar in 124 jujube varieties were sucrose, fructose and glucose, which were distributed in the range of 7.88～43.23%, 2.14～13.15%, and 1.92～12.93%, respectively. According to the results of this study, the fruit accumulation types of 124 jujube varieties can be divided into three types: 94 varieties of sucrose accumulation type, 16 varieties of reducing sugar accumulation type, and 14 varieties of intermediate type. Correlation analysis based on the content of sugar components in fruits showed that there was a significant positive correlation between total sugar and each sugar component, and reducing sugar was significantly negatively correlated with sucrose. According to the cluster analysis of the content of sugar components in jujube fruits, 124 jujube varieties can be divided into 3 categories, the first type of 89 jujube varieties, including 80 sucrose accumulating jujube varieties and 9 intermediate types. In the second category, there are 21 jujube varieties, including 16 reducing sugar accumulation types and 5 intermediate types jujube varieties, and the third category has 14 jujube varieties, all of which are sucrose-accumulated jujube varieties.
引文
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[13]姚改芳,张绍铃,曹玉芬,刘军,吴俊,袁江,张虎平,肖长城. 不同栽培种梨果实中可溶性糖组分及含量特征[J]. 中国农业科学,2010,43(20):4229-4237.
[14]Kaflcas E, Kosar M, Tu remis N, Baser K H C. Analysis of sugars, organic acids and vitamin C contents of blackberry genotypes from Turkey[J]. Food Chemistry, 2006, 97: 732-736.
[15]赵毅,霍俊伟,辛秀兰,秦栋,陈亮,张强.蓝果忍冬果实中主要糖酸组分的高效液相色谱法测定[J].安徽农业大学学报,2015,42(6):937-942.
[16]魏国芹,孙玉刚,孙杨,等.甜樱桃果实发育过程中糖酸含量的变化[J].果树学报,2014,31(增刊):103-109.
[17]陈美霞,陈学森,慈志娟,史作安.杏果实糖酸组成及其不同发育阶段的变化[J].园艺学报,2006, 33 (4): 805-808.
[18]牛景,赵剑波,吴本宏,李绍华,刘国杰,姜全.不同来源桃种质果实糖酸组分含量特点的研究[J].园艺学报,2006, 33 (1): 6-11.
[19]帅良,钱盼红,刘文浩,等.小同龙眼品种果实成熟时糖含量及其特征研究[J].热带作物学报,2016,37(5):915-921.
[20]张国军. 鲜食葡萄果实糖酸组分遗传及葡萄糖苷酶基因的表达研究[D].北京:中国农业大学,2013.
[21]牛林茹,李涛,冯俊敏,张佳,张佩舜,康振奎. 7种大品类红枣中可溶性糖含量及组成成分分析[J]. 山西农业科学,2015,43(1):10-13.
[22]王永康. 枣种质资源鉴定评价技术规范及遗传多样性研究[D].晋中:山西农业大学,2014.
[23]栾文文. 不同区域农业气候对灰枣果实品质的影响分析[D].乌鲁木齐:新疆大学,2017.
[24]赵爱玲,薛晓芳,王永康,等.枣果实糖酸组分特点及不同发育阶段含量的变化[J].园艺学报,2016,43(6):1175-1185.
[2]赵仁邦,刘孟军,葛微.高效液相色谱法测定枣中的糖类物质[J].食品科学,2004,25(8):138-142.
[3]蒲小秋,白红进,马倩倩,等. HPLC-ELSD法同时测定鲜枣果实中不同种类可溶性糖含量[J].食品科学, 2017,38(14): 170-174.
[4]孙涛,赵子刚,刘圣红,等.高效液相色谱法测定鲜枣中糖的组成[J].分析仪器,2015(1):38-41.
[5]陈俊伟,张上隆,张良诚.果实中糖的运输、代谢与积累及其调控[J].植物生理与分子生物学学报,2004,30(1):1-10.
[6]邓丽莉,申琳,生吉萍.两种典型呼吸跃变型果实糖代谢过程及其在果实品质形成中的作用[J].食品科学,2013,34(19):351-355.
[7]姚宝花.枣果实糖积累生理机制的研究[D].晋中:山西农业大学,2014.
[8]章英才,陈亚萍,景红霞,等.不同类型灵武长枣果实糖积累差异研究[J].中国果树,2014(1):45-47.
[9]赵智慧,周俊义,刘孟军,等.冬枣和临猗梨枣果实发育期主要营养成分变化[J].中国农学通报,2006,22(6):261-264.
[10]赵尊行,孙衍华,黄化成.山东苹果中可溶性糖、有机酸的研究[J].山东农业大学学报,1995,26(3): 355-360.
[11]张小燕,陈学森,彭勇,土海波,石俊,张红.新疆野苹果矿质元素与糖酸组分的遗传多样性[J].园艺学报,2008, 35 (2): 277-280.
[12]刘玉莲,车飞,王海,陈佰鸿,陈年来.苹果果实中糖、酸和花青苷的组分及含量特征分析[J].西北林学院学报,2016,31(6):236-242.
[13]姚改芳,张绍铃,曹玉芬,刘军,吴俊,袁江,张虎平,肖长城. 不同栽培种梨果实中可溶性糖组分及含量特征[J]. 中国农业科学,2010,43(20):4229-4237.
[14]Kaflcas E, Kosar M, Tu remis N, Baser K H C. Analysis of sugars, organic acids and vitamin C contents of blackberry genotypes from Turkey[J]. Food Chemistry, 2006, 97: 732-736.
[15]赵毅,霍俊伟,辛秀兰,秦栋,陈亮,张强.蓝果忍冬果实中主要糖酸组分的高效液相色谱法测定[J].安徽农业大学学报,2015,42(6):937-942.
[16]魏国芹,孙玉刚,孙杨,等.甜樱桃果实发育过程中糖酸含量的变化[J].果树学报,2014,31(增刊):103-109.
[17]陈美霞,陈学森,慈志娟,史作安.杏果实糖酸组成及其不同发育阶段的变化[J].园艺学报,2006, 33 (4): 805-808.
[18]牛景,赵剑波,吴本宏,李绍华,刘国杰,姜全.不同来源桃种质果实糖酸组分含量特点的研究[J].园艺学报,2006, 33 (1): 6-11.
[19]帅良,钱盼红,刘文浩,等.小同龙眼品种果实成熟时糖含量及其特征研究[J].热带作物学报,2016,37(5):915-921.
[20]张国军. 鲜食葡萄果实糖酸组分遗传及葡萄糖苷酶基因的表达研究[D].北京:中国农业大学,2013.
[21]牛林茹,李涛,冯俊敏,张佳,张佩舜,康振奎. 7种大品类红枣中可溶性糖含量及组成成分分析[J]. 山西农业科学,2015,43(1):10-13.
[22]王永康. 枣种质资源鉴定评价技术规范及遗传多样性研究[D].晋中:山西农业大学,2014.
[23]栾文文. 不同区域农业气候对灰枣果实品质的影响分析[D].乌鲁木齐:新疆大学,2017.
[24]赵爱玲,薛晓芳,王永康,等.枣果实糖酸组分特点及不同发育阶段含量的变化[J].园艺学报,2016,43(6):1175-1185.