李靖 孙淑霞 陈栋

摘要[目的]为枇杷果实糖代谢、果实品质形成与改良研究奠定理论基础。[方法]对不同枇杷品种成熟果实可溶性糖组分及含量进行测试分析。[结果]不同品种枇杷果实的总糖含量、甜度值差异显著，白肉型品种的总糖含量与甜度值变化趋势一致，红肉型品种的总糖与甜度值的变化趋势相近；枇杷成熟果实可溶性糖主要为果糖，其含量平均值为42.33 mg/g（FW），占总糖的42.74%；山梨醇的含量最低，含量平均值为2.66 mg/g（FW），占总糖的2.69%。相关性分析表明，枇杷果实果糖与甜度值、总糖与甜度值的相关性极强（均为r=0.90**），总糖与果糖显著相关（r=0.79*），总糖与葡萄糖、山梨醇、蔗糖之间相关性不显著。[结论]果糖是构成枇杷果实总糖的重要因素，一定程度上果糖和总糖可以反映枇杷果实甜度值的高低。

关键词 枇杷；果实；可溶性糖；相关性分析

中图分类号 S667.3 文献标识码 A 文章编号 0517-6611（2017）02-0089-03

Abstract[Objective] The aim was to provide theoretical basis for the study of sugar metabolism，formation and improvement of fruit quality.[Method] The components and contents of soluble sugar in mature fruits of different species of loquat were analyzed.[Result] The results revealed that there were remarkable difference of total sugar content and sweetness among different species of loquat.The two variation trends of total sugar and sweetness were generally in whitish species and had similar tendency in yellowish cultivars.The content of fructose was the highest with a mean of 42.33 mg/g （FW） accounting for 42.74% in the total sugar.The content of sorbitol was the lowest with a mean of 2.66 mg/g （FW） accounting for 2.69% in the total sugar.There was a strong correlation between fructose and sweetness，and between total sugars and sweetness both with r=0.90** by correlation analysis.There was significant correlation between total sugars and fructose with r=0.79*，however，the correlations between total sugars and glucose，sucrose and sorbitol were not significant.[Conclusion] Fructose is the main component of total sugar in loquat fruit，fructose and total sugar in a certain extent can reflect the sweetness value of loquat fruit.

Key words Loquat；Fruit；Soluble sugar；Correlation analysis

枇杷為蔷薇科枇杷属植物，原产我国东南部地区。枇杷在秋天或初冬开花，果实在春天到初夏成熟，比其他水果都早。枇杷成熟果实味道甜美，营养丰富，含果糖、葡萄糖、钾、磷、铁、钙以及维生素A、B、C等，有润肺、止咳、止渴的功效，是深受人们喜爱的水果。研究枇杷果实可溶性糖组分及其含量特征，对充分评价和利用枇杷品种资源以及选育符合消费者需求的新品种具有重要的指导意义。 前人研究表明，糖含量、种类及其比例是决定果实甜度及风味品质的关键因素，同时糖也是类胡萝卜素、维生素、色素和芳香物质等合成的基础原料，还参与新陈代谢、能量供给，并在细胞转导中起着信号分子的作用[1-4]。……