摘要
【目的】探明贵州引种的沃柑、大雅、纽荷尔、春见、晚熟8号血橙和濑户见6个柑橘品种有机酸组成和含量差异,为贵州省柑橘品种结构调整提供参考依据。【方法】利用超高效液相色谱-串联质谱(UPLC-MS)法,对引进种植的6个柑橘品种成熟果实进行有机酸检测,分析品种间有机酸组成和含量差异。【结果】6个柑橘品种共检测出16种有机酸,分别为柠檬酸、苹果酸、泛酸、琥珀酸、葡萄糖醛酸、顺丁烯二酸、反丁烯二酸、丙二酸、酒石酸、L-焦谷氨酸、3-羟基-3-甲基谷氨酸、辛二酸、苯丙酮酸、乙基丙二酸、DL-3-苯基乳酸和戊二酸,其中,柠檬酸相对含量最高(平均1240.62μg/g),占总有机酸含量超过的50%,是酸度品质的重要贡献者;其次是苹果酸和泛酸,两者平均含量分别为551.90μg/g和465.63μg/g,且6个品种间均达显著差异,其他13种有机酸平均含量低于15μg/g,相对含量均不足1%。6个柑橘品种总有机酸含量表现为纽荷尔(2501.88μg/g)>沃柑(2420.56μg/g)>春见(2338.11μg/g)>濑户见(2226.73μg/g)>大雅(2206.2μg/g)>晚熟8号血橙(2019.71μg/g),其中,苹果酸含量依次为沃柑>纽荷尔>春见>大雅>濑户见>晚熟8号血橙,泛酸含量依次为纽荷尔>春见>濑户见>沃柑>大雅>晚熟8号血橙。【结论】6个柑橘品种有机酸含量存在明显差异,总有机酸含量以纽荷尔最高,晚熟8号血橙最低;柠檬酸、苹果酸和泛酸为主要有机酸,三者相对总量占有机酸总量的87.19%,6个品种总有机酸差异主要由苹果酸和泛酸含量引起。
【Objective】The differences in organic acid composition and content of six citrus varieties(Orah mandarin,Daya,Newhall,Harumi,Late-maturing Blood Orange No.8 and Setomi)introduced in Guizhou were explored,which provided reference for the structural adjustment of citrus varieties in Guizhou Province.【Method】Ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS)was used to detect the organic acid of mature fruits of 6 introduced citrus varieties,and to analyze the difference in organic acid composition and content.【Result】A total of 16 organic acids were detected out from 6 citrus varieties,which were citric acid,malic acid,pantothenic acid,butanedioic acid,glucuronic acid,maleic acid,fumaric acid,propanedioic acid,tartaric acid,L-pyroglutamic acid,3-hydroxy-3-methylglutaric acid,suberic acid,phenylpyruvic acid,ethylmalonic acid,DL-3-phenyllatctic acid and glutaric acid.The citric acid had highest relative content(1240.62μg/g as average),which accounted for more than 50%of the total organic acid content,and was important contributor to acid quality.It was followed by malic acid and pantothenic acid,with average content of 551.90μg/g and 465.63μg/g,respectively,and both showed significant difference in 6 citrus varieties.The average content of other 13 organic acids were all lower than 15μg/g,and the relative content all were lower than 1%.The total organic acid content of six citrus cultivars was Newhall(2501.88μg/g)>Orah mandarin(2420.56μg/g)>Harumi(2338.11μg/g)>Setomi(2226.73μg/g)>Daya(2206.2μg/g)>Late-maturing Blood Orange No.8(2019.71μg/g).The content of malic acid of six citrus cultivars showed as Orah mandarin>Newhall>Harumi>Daya>Setomi>Late-maturing Blood Orange No.8,while their pantothenic acid were Newhall>Harumi>Setomi>Orah mandarin>Daya>Late-maturing Blood Orange No.8.【Conclusion】There were significant differences in organic acid of six citrus varieties,among which the total organic acid of Newhall was the highest as the that of Late-maturing Blood Orange No.8 was the lowest.Citric acid,malic acid and pantothenic acid were main organic acids,and their relative total content accounted for 87.19%of total organic acid.The difference in total organic acids among the six citrus varieties was mainly caused by the content of malic acid and pantothenic acid.
作者
李文云
林乾
王小柯
罗怿
李金强
LI Wenyun;LIN Qian;WANG Xiaoke;LUO Yi;LI Jinqiang(Guizhou Institute of Fruit Science,Guiyang,Guizhou 550006,China)
出处
《贵州农业科学》
CAS
2023年第9期91-98,共8页
Guizhou Agricultural Sciences
基金
贵州省科技计划项目“乌江沿岸柑橘错季生产实用技术研发”[黔科合支撑(2019)2264],“从江柑橘品种改良及高效栽培技术研究与示范”[黔科合支撑(2021)005]
财政部和农业农村部国家现代农业产业技术体系项目(CARS-26)。
