节点文献
枣种质资源果实糖组分及其含量特征分析
Analysis of sugar components and content characteristics in jujube germplasm resources
【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。
【Abstract】 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.
- 【文献出处】 干旱区资源与环境 ,Journal of Arid Land Resources and Environment , 编辑部邮箱 ,2019年07期
- 【分类号】S665.1
- 【被引频次】6
- 【下载频次】373