李属（Prunus）果树品种资源果实糖和酸的组分及其构成差异

doi:10.3864/j.issn.0578-1752.2016.16.012

摘要/Abstract

摘要： 【目的】分析李属主要种果实糖酸含量及构成特点，为李品种资源品质性状的科学评价、挖掘优异种质和育种利用提供依据。【方法】应用高效液相色谱（HPLC）技术对李属8个主要种、3份新疆野生欧洲李和4份李杏杂交种等共57份代表品种的果实糖酸组分、含量进行检测。【结果】（1）李果实中的可溶性糖包括蔗糖、葡萄糖、果糖和山梨醇；蔗糖含量在供试品种间差异显著，樱桃李（Prunus cerasifera Enrhart）、美洲李（P. americana Marsh）、黑刺李（P. spinosa L.）和野生欧洲李（Wild type of P. domestica L.）不含蔗糖，欧洲李（P. domestica L.）、加拿大李（P. nigra Ait.）和李杏杂交种蔗糖含量居中（12.78—20.25 mg·g^-1 FW），而杏李（P. simonii Carr）、中国李（P. salicina Lindl.）和乌苏里李（P. ussuriensis Kov.et Kost.）蔗糖含量较高（37.55—57.83 mg·g^-1 FW）；欧洲李、野生欧洲李和黑刺李果实糖组成共同特点是葡萄糖为主，山梨醇次之；供试种中，杏李总糖含量最高，其次是中国李、乌苏里李和欧洲李，樱桃李最低。（2）欧洲李果实中以奎宁酸和苹果酸为主，占总酸含量的93.12%，而其他种均以苹果酸为主，占总酸的比例在63.24%—96.05%，其中樱桃李、美洲李、加拿大李、黑刺李和野生欧洲李等果实中除苹果酸外还有较高含量的奎宁酸；供试种中樱桃李总酸含量最高，其次是野生欧洲李和黑刺李，乌苏里李最低。（3）供试李果实糖酸含量的前3个主成分（PCs）累积方差贡献率为71.26%，直观反映了各品种和类型果实糖酸含量的构成特点。【结论】供试李属栽培种类型（欧洲李除外）以蔗糖为主，其次是葡萄糖和果糖，苹果酸是主要有机酸。野生种类型不含蔗糖，以葡萄糖、果糖和山梨醇为主，苹果酸为主要有机酸，奎宁酸次之。主栽类型中欧洲李果实糖酸组成有别于其他种/类型，以葡萄糖和山梨醇为主，奎宁酸和苹果酸是主要的有机酸组分；而中国李糖组分以蔗糖为主，其次是葡萄糖和果糖，苹果酸是主要的有机酸组分，由此形成二者不同的风味。

关键词: 李属, 品种资源, 糖, 有机酸, 高效液相色谱

Abstract: 【Objective】 The aim of this study is to provide a basis for the evaluation and utilization of plum cultivar resources by measuring the components of sugars and organic acids in fruits of Prunus species.【Method】The sugar and organic acid contents in 57 representative accessions of plum, including eight Prunus species, four wild types of European plum and three plum × apricot hybrids, were detected using the high performance liquid chromatography (HPLC) method. 【Result】 The highest content of the total soluble sugar, including sucrose, fructose, glucose and sorbitol, existed in Prunus simonii Carr, followed by P. salicina Lindl., P. ussuriensis Kov.et Kost. and P. domestica L., while the lowest existed in P. cerasifera Enrhart. A significant difference in sucrose contents was observed among plum species. No sucrose was detected in P. cerasifera, P. americana Marsh, P. spinosa L. and wild type of P. domestica L., but a middle concentrations in P. domestica, P. nigra Ait. and plum×apricot hybrids, and a high concentrations in P. simonii, P. salicina and P. ussuriensis were detected. The sugar components were similar in P. domestica, wild type of P. domestica and P. spinosa, mainly containing glucose and sorbitol. P. cerasifera contained the highest total organic acid content, followed by wild type of P. domestica and P. spinosa, while P. ussuriensis contained the lowest. The main organic acids in P. domestica were quinic and malic acids, accounting for 93.12% of the total acids, while malic acid was main organic acid, accounting for more than 60% of total acids in other species. A high content of quinic acid was also detected in P. cerasifera, P. americana, P. nigra, P. spinosa and wild type of P. domestica in comparison with malic acids. The first three PCs accounted for 71.26% of total variance, indicating the sugar and acid component profile in Prunus species. 【Conclusion】 In the cultivated species of plum, except P. domestica, sucrose is the main sugar, followed by glucose and fructose, and malic acid is main organic acid components, while in wild Prunus species, fructose and glucose are main sugar components, followed by sorbitol, and malic and quinic acids are main organic acid components. A high glucose and sorbitol in sugar components and a high quinic and malic acids in organic acid components presented in cultivated P. domestica, while the main sugar and organic acid components are sucrose and malic acid in P. salicina, which contributed to the special flavors of P. domestica and P. salicina.

Key words: Prunus, cultivar resources, sugar, organic acid, high performance liquid chromatography (HPLC)

刘硕，刘有春，刘宁，张玉萍，章秋平，徐铭，张玉君，刘威生. 李属（Prunus）果树品种资源果实糖和酸的组分及其构成差异[J]. 中国农业科学, 2016, 49(16): 3188-3198.

LIU Shuo, LIU You-chun, LIU Ning, ZHANG Yu-ping, ZHANG Qiu-ping, XU Ming, ZHANG Yu-jun, LIU Wei-sheng. Sugar and Organic Acid Components in Fruits of Plum Cultivar Resources of Genus Prunus[J]. Scientia Agricultura Sinica, 2016, 49(16): 3188-3198.

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