綦江皱皮木瓜果实有机酸特征性成分鉴定与不同发育期变化规律

刘世尧,冉慧,毛运芝,陈欣瑜

Identification of the Fruit Characteristic Organic Acids of Chaenomeles speciosa from Qijiang, Chongqing by GC-MS and Their Dynamic Change Researching During Its Fruit Developing Period

LIU ShiYao,RAN Hui,MAO YunZhi,CHEN XinYu

表3 果实发育期强酸味成分皮尔逊相关系数分析表（n=8）

Table 3 The Pearson’s correlation analysis table of strong-sour organic acids during the fruit developing period of C. speciosa (n=8)

	草酸	丙二酸	乙酰丙酸	富马酸	a-酮戊二酸	苹果酸	琥珀酸	反式乌头酸	柠檬酸	异柠檬酸	水杨酸	奎尼酸	莽草酸	强酸味成分
	Oxalic	Malonic acid	Pentanoic acid	Fumaric acid	2-oxo-	Malic acid	Succinic acid	Trans-aconitic acid	Citric acid	Isocitric acid	p-Hydroxybenzoic acid	Quinic acid	Shikimic acid	Strong-sour components
	acid				pentanedioic acid
草酸	1.000**	0.013	-0.22	0.683	0.647	0.537	0.354	0.245	0.185	-0.008	-0.317	0.257	0.192	0.516
Oxalic acid	1.000**	0.013	-0.22	0.683	0.647	0.537	0.354	0.245	0.185	-0.008	-0.317	0.257	0.192	0.516
丙二酸	0.013	1.000**	-0.385	-0.001	0.446	0.62	0.2	0.799*	0.935**	-0.539	-0.017	0.938**	0.94**	0.686
Malonic acid	0.013	1.000**	-0.385	-0.001	0.446	0.62	0.2	0.799*	0.935**	-0.539	-0.017	0.938**	0.94**	0.686
乙酰丙酸	-0.22	-0.385	1.000**	-0.619	-0.47	-0.606	0.148	-0.048	-0.617	0.838*	0.757*	-0.52	-0.63	-0.381
Pentanoic acid	-0.22	-0.385	1.000**	-0.619	-0.47	-0.606	0.148	-0.048	-0.617	0.838*	0.757*	-0.52	-0.63	-0.381
富马酸/延胡索酸	0.683	-0.001	-0.619	1.000**	0.684	0.662	0.372	-0.068	0.268	-0.368	-0.727*	0.179	0.228	0.504
Fumaric acid	0.683	-0.001	-0.619	1.000**	0.684	0.662	0.372	-0.068	0.268	-0.368	-0.727*	0.179	0.228	0.504
α-酮戊二酸	0.647	0.446	-0.47	0.684	1.000**	0.796*	0.213	0.434	0.575	-0.538	-0.598	0.573	0.596	0.757*
2-oxo-pentanedioic acid	0.647	0.446	-0.47	0.684	1.000**	0.796*	0.213	0.434	0.575	-0.538	-0.598	0.573	0.596	0.757*
苹果酸	0.537	0.62	-0.606	0.662	0.796*	1.000**	0.451	0.629	0.818*	-0.462*	-0.363	0.772*	0.744*	0.960**
Malic acid	0.537	0.62	-0.606	0.662	0.796*	1.000**	0.451	0.629	0.818*	-0.462*	-0.363	0.772*	0.744*	0.960**
琥珀酸	0.354	0.2	0.148	0.372	0.213	0.451	1.000**	0.452	0.208	0.249	0.152	0.155	0.072	0.554
Succinic acid	0.354	0.2	0.148	0.372	0.213	0.451	1.000**	0.452	0.208	0.249	0.152	0.155	0.072	0.554
反式乌头酸	0.245	0.799*	-0.048	-0.068	0.434	0.629	0.452	1.000**	0.731*	-0.176	0.226	0.787*	0.688	0.773*
Trans-aconitic acid	0.245	0.799*	-0.048	-0.068	0.434	0.629	0.452	1.000**	0.731*	-0.176	0.226	0.787*	0.688	0.773*
柠檬酸	0.185	0.935**	-0.617	0.268	0.575	0.818*	0.208	0.731*	1.000**	-0.611	-0.19	0.978**	0.98**	0.813*
Citric acid	0.185	0.935**	-0.617	0.268	0.575	0.818*	0.208	0.731*	1.000**	-0.611	-0.19	0.978**	0.98**	0.813*
异柠檬酸	-0.008	-0.539	0.838*	-0.368	-0.538	-0.462	0.249	-0.176	-0.611	1.000**	0.785*	-0.53	-0.681	-0.292
Isocitric acid	-0.008	-0.539	0.838*	-0.368	-0.538	-0.462	0.249	-0.176	-0.611	1.000**	0.785*	-0.53	-0.681	-0.292
水杨酸	-0.317	-0.017	0.757*	-0.727*	-0.598	-0.363	0.152	0.226	-0.19	0.785*	1.000**	-0.094	-0.25	-0.136
p-Hydroxybenzoic acid	-0.317	-0.017	0.757*	-0.727*	-0.598	-0.363	0.152	0.226	-0.19	0.785*	1.000**	-0.094	-0.25	-0.136
奎尼酸	0.257	0.938**	-0.52	0.179	0.573	0.772*	0.155	0.787*	0.978**	-0.53	-0.094	1.000**	0.978**	0.800*
Quinic acid	0.257	0.938**	-0.52	0.179	0.573	0.772*	0.155	0.787*	0.978**	-0.53	-0.094	1.000**	0.978**	0.800*
莽草酸	0.192	0.94**	-0.63	0.228	0.596	0.744*	0.072	0.688	0.98**	-0.681	-0.25	0.978**	1.000**	0.733*
Shikimic acid	0.192	0.94**	-0.63	0.228	0.596	0.744*	0.072	0.688	0.98**	-0.681	-0.25	0.978**	1.000**	0.733*
强酸性成分	0.516	0.686	-0.381	0.504	0.757*	0.96**	0.554	0.773*	0.813*	-0.292	-0.136	0.8	0.733*	1.000**
Stroung sour components	0.516	0.686	-0.381	0.504	0.757*	0.96**	0.554	0.773*	0.813*	-0.292	-0.136	0.8	0.733*	1.000**