【摘要】 本研究比较了4个枸杞品种3个成熟阶段果实中的糖分含量,并分析了糖分之间的相关性。结果表明:随着果实的逐步成熟,枸杞果实中的总糖、多糖、果糖、葡萄糖和蔗糖含量逐渐增多;幼果期果实中的总糖、多糖、果糖、葡萄糖和蔗糖含量差异不明显,但色变期是不同枸杞品种果实糖分积累出现差异的关键时期;成熟果实中,‘宁农杞4号’和‘宁农杞5号’的总糖含量明显高于‘宁杞1号’和‘宁夏黄果’;‘宁农杞4号’和‘宁夏黄果’果实中枸杞多糖含量在成熟期达最大值,而‘宁农杞5号’和‘宁杞1号’在色变期达最大值;黄果枸杞在幼果期和色变期果实中的葡萄糖含量明显高于红果枸杞,为黄果枸杞在糖组分方面区别于红果枸杞的主要特征;枸杞果实中,枸杞多糖与果糖之间、果糖与葡萄糖之间存在显著正相关关系,其它各糖分间不具相关性。更多还原

【Abstract】 This study compared the sugar content of the fruit in the three developmental stages of four Lycium varieties, and analyzed the correlation between sugars. The results showed that with the gradual maturity of the fruits, the total sugar, lycium barbarum polysaccharide(LBP), fructose, glucose and sucrose content in loquat fruit increased gradually. The contents of total sugar, LBP, fructose, glucose and sucrose in the fruit of young fruit phase were not significantly different, but the coloring fruit phase was the key phase for the sugar accumulation in lycium fruits. The total sugar content of ‘Ningnongqi No.4’ and ‘Ningnongqi No.5’ was significantly higher than ‘ Ningqi No.1’ and ‘Ningxia Huangguo’in the mature fruits. The content of LBP in the fruits of ‘Ningnongqi No.4’ and ‘Ningxia Huangguo’ reached the maximum at the mature phase, while in ‘Ningnongqi No.5’ and ‘Ningqi No.1’ it reached the maximum at the coloring fruit phase. The glucose content of yellow-fruit lycium in the young fruit phase and the coloring fruit phase is significantly higher than that of red-fruit lycium, which may be the characteristics of yellow-fruit lycium in distinguishing the sugar component from red-fruit lycium. There was a significant positive correlation between LBP and fructose, fructose and glucose in lycium fruit, and there was no correlation between other sugars.更多还原