[1]沙守峰,李俊才,张绍铃,等.‘新苹梨’果实和叶片发育期有机酸含量的变化及其相关性研究[J].南京农业大学学报,2011,34(6):41.[doi:10.7685/j.issn.1000-2030.2011.06.008]
 SHA Shou-feng,LI Jun-cai,ZHANG Shao-ling,et al.Correlation analysis of changes in the contents of organic acid in developing fruit and leaf of ‘Xinping pear’[J].Journal of Nanjing Agricultural University,2011,34(6):41.[doi:10.7685/j.issn.1000-2030.2011.06.008]
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‘新苹梨’果实和叶片发育期有机酸含量的变化及其相关性研究()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
34卷
期数:
2011年6期
页码:
41
栏目:
出版日期:
2011-11-30

文章信息/Info

Title:
Correlation analysis of changes in the contents of organic acid in developing fruit and leaf of ‘Xinping pear’
作者:
沙守峰12李俊才2张绍铃1吴俊1陶书田1*
1.南京农业大学梨工程技术研究中心,江苏 南京 210095;2.辽宁省果树科学研究所,辽宁 熊岳 115009
Author(s):
SHA Shou-feng12LI Jun-cai2ZHANG Shao-ling1WU Jun1TAO Shu-tian1*
1.Pear Engineering and Technology Research Center,Nanjing Agricultural University,Nanjing 210095,China;2.Liaoning Institute of Fruit Sciences,Xiongyue 115009,China
关键词:
果实叶片发育有机酸
Keywords:
pearfruitleafdevelopmentorganic acid
分类号:
S661.2
DOI:
10.7685/j.issn.1000-2030.2011.06.008
摘要:
用高效液相色谱法测定了‘新苹梨’果实和叶片发育期主要有机酸含量变化。结果表明:果实发育期,有机酸总量从7.67 mg·g-1下降到5.31 mg·g-1,柠檬酸、苹果酸和乳酸含量分别增加了2.75、0.50和0.001 mg·g-1,而奎尼酸、草酸、莽草酸、乙酸和琥珀酸含量分别减少了4.19、0.002、0.29、0.09和0.05 mg·g-1;柠檬酸、苹果酸、草酸和乳酸在有机酸总量中的比例分别增加了53.33%、16.04%、1.01%和0.11%,而奎尼酸、莽草酸、乙酸和琥珀酸在有机酸总量中的比例分别下降了65.09%、3.62%、0.11%和0.67%。叶片发育期,有机酸总量从6.18 mg·g-1下降到5.36 mg·g-1,柠檬酸、奎尼酸、草酸和乳酸含量分别增加了1.34、1.09、0.43和0.01 mg·g-1,而苹果酸、莽草酸和琥珀酸含量分别减少了1.61、0.26和1.82 mg·g-1;柠檬酸、奎尼酸、草酸、乳酸和乙酸在有机酸总量中的比例分别增加了25.07%、20.44%、9.72%、0.005%和0.005%,而苹果酸、莽草酸和琥珀酸在有机酸总量中的比例分别下降了24.65%、4.12%和26.46%。果实和叶片之间的柠檬酸含量变化呈极显著正相关,乙酸含量变化呈显著正相关,苹果酸和奎尼酸含量变化均呈负相关,草酸、莽草酸、琥珀酸含量和有机酸总量都呈正相关。
Abstract:
The contents of organic acids of ‘Xinping pear’ in developing fruit and leaf were examined using HPLC(High Performance Liquid Chromatography).The results showed that the contents of the total organic acid in fruit decreased from 7.67 mg·g-1 to 5.31 mg·g-1,the contents of citric acid,malic acid and lactic acid increased by 2.75,0.50 and 0.001 mg·g-1,respectively;while the contents of quinic acid,oxalic acid,shikimic acid,acetic acid and succinic acid decreased by 4.19,0.002,0.29,0.09 and 0.05 mg·g-1,respectively;the ratio of the contents of citric acid,malic acid,oxalic acid and lactic acid in the total organic acid increased by 53.33%,16.04%,1.01% and 0.11%,respectively;whereas the ratio of the contents of quinic acid,shikimic acid,acetic acid and succinic acid in the total organic acid decreased by 65.09%,3.62%,0.11% and 0.67%,respectively.The contents of the total organic acid in leaf decreased from 6.18 mg·g-1 to 5.36 mg·g-1;the contents of citric acid,quinic acid,oxalic acid and lactic acid increased by 1.34,1.09,0.43 and 0.01 mg·g-1 respectively;while the contents of malic acid,shikimic acid and succinic acid decreased by 1.61,0.26 and 1.82 mg·g-1 respectively;the ratio of the contents of citric acid,quinic acid,oxalic acid,lactic acid and acetic acid in the total organic acid increased by 25.07%,20.44%,9.72%,0.005% and 0.005%,respectively;while the ratio of the contents of malic acid,shikimic acid and succinic acid in the total organic acid decreased by 24.65%,4.12% and 26.46%,respectively.The content of citric acid in fruit exhibited significant and strong positive correlation with the content of it in leaf,the content of acetic acid exhibited significant positive correlation with the content of it in leaf;the contents of malic acid and quinic acid exhibited negative correlation with the contents of them in leaf,the contents of oxalic acid,shikimic acid,succinic acid and total organic acid exhibited positive correlation with the contents of them in leaf.

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备注/Memo

备注/Memo:
收稿日期:2011-01-28基金项目:国家现代农业(梨)产业技术体系专项(nycytx-29);江苏省科技支撑项目(BE2010324)作者简介:沙守峰,博士研究生,副研究员,E-mail:chssf2005@163.com。*通讯作者:陶书田,主要从事果树分子生物学和发育生物学研究,E-mail:taost@njau.edu.cn。
更新日期/Last Update: 2011-12-06