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采用高效毛细管电泳仪,对高丛越橘和半高丛越橘品种的糖酸组分和含量进行了分析。结果表明,越橘品种的果糖含量在21.38~45.13mg·g-1之间,平均为31.72mg·g-1;葡萄糖含量在20.53~45.79mg·g-1之间,平均为31.20mg·g-1;果糖和葡萄糖含量的比值为1︰1.02。苹果酸含量在0.16~3.73mg·g-1之间,平均为0.61mg·g-1;柠檬酸含量在1.50~13.13mg·g-1之间,平均为7.31mg·g-1;柠檬酸含量占总酸含量的92.30%,说明越橘品种有机酸以柠檬酸为主。越橘品种间糖和有机酸含量的变异系数在14.25%~95.45%之间,高丛越橘种内各组分变异大于半高丛越橘;各糖酸组分比较,果糖变异最小,苹果酸变异最大。
High-performance capillary electrophoresis was used to analyze the sugar and acid composition and content of high-bush blueberry and half-high-bush blueberry varieties. The results showed that the fructose content of bilberry varieties was between 21.38 and 45.13 mg · g-1 with an average of 31.72 mg · g-1 and the glucose content was between 20.53 and 45.79 mg · g-1 with an average of 31.20 mg · g -1; the ratio of fructose to glucose content is 1: 1.02. The content of malic acid was between 0.16 and 3.73 mg · g-1, with an average of 0.61 mg · g-1. The content of citric acid was between 1.50 and 13.13 mg · g-1 with an average of 7.31 mg · g-1. Content accounted for 92.30% of the total acid content, indicating that citrulline-based organic acids are the main varieties of bilberry. The coefficient of variation of sugar content and organic acid content of bilberry varieties was between 14.25% and 95.45%. The variation of each component in bilberry species was higher than that in biloba. The sugar and acid components had the least variation in fructose, The largest acid variation.