CAJ | 학술논문

采用高效液相色谱法（HPLC）测定了‘软条白沙’、‘新白1号’、‘解放钟’和‘钟津2号’等4个枇杷品种果实不同部位的糖组分含量。结果表明：枇杷成熟果实中均含果糖、葡萄糖、蔗糖和山梨醇，‘新白1号’蔗糖和果糖含量高，‘软条白沙’果糖含量最高，其次是葡萄糖，‘解放钟’果糖和蔗糖含量高， ‘钟津2号’蔗糖含量最高；总糖含量高低依次是‘新白1号’＞‘钟津2号’＞‘解放钟’＞‘软条白沙’，品种间存在极显著差异；果皮中的糖含量低于果肉，‘新白1号’和‘软条白沙’果顶中的总糖含量最高，‘解放钟’和‘钟津2号’果基中的总糖含量最高。
채용고효액상색보법（HPLC）측정료‘연조백사’、‘신백1호’、‘해방종’화‘종진2호’등4개비파품충과실불동부위적당조분함량。결과표명：비파성숙과실중균함과당、포도당、자당화산리순，‘신백1호’자당화과당함량고，‘연조백사’과당함량최고，기차시포도당，‘해방종’과당화자당함량고， ‘종진2호’자당함량최고；총당함량고저의차시‘신백1호’＞‘종진2호’＞‘해방종’＞‘연조백사’，품충간존재겁현저차이；과피중적당함량저우과육，‘신백1호’화‘연조백사’과정중적총당함량최고，‘해방종’화‘종진2호’과기중적총당함량최고。
The components and contents of sugars of different parts of 4 loquat cultivars (Xinbai 1 ,Ruantiao Baisha , Jiefangzhong and Zhongjin 2) were determined by high performance liquid chromatography (HPLC). The results showed that the major components of sugars were fructose ,glucose ,sucrose and sorbitol. The sugar with high proportion in Xinbai 1 ,Ruantiao Baisha ,Jiefangzhong and Zhongjin 2 was as sucrose and fructose ,fructose and glucose ,fructose and sucrose ,sucrose ,respectively. The total sugar content of Xinbai 1 were the highest ,which of Zhongjin 2 were the second ,while that of Ruantiao Baisha were the least. The total sugar content in peel was far lower than that in pulp. In pulps ,the total sugar content was the highest in the fruit apex of Xinbai 1 and Ruantiao Baisha ,while that in the fruit base of Jiefangzhong and Zhongjin 2.