[1]宋晓晖,谢凯,李艳丽,等.HPLC-ELSD法测定梨果实中不同种类可溶性糖含量[J].南京农业大学学报,2012,35(2):87-91.[doi:10.7685/j.issn.1000-2030.2012.02.015]
 SONG Xiao-hui,XIE Kai,LI Yan-li,et al.Determination of contents and components of water-soluble sugar in pear fruit by HPLC-ELSD[J].Journal of Nanjing Agricultural University,2012,35(2):87-91.[doi:10.7685/j.issn.1000-2030.2012.02.015]
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HPLC-ELSD法测定梨果实中不同种类可溶性糖含量()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
35卷
期数:
2012年2期
页码:
87-91
栏目:
出版日期:
2012-03-25

文章信息/Info

Title:
Determination of contents and components of water-soluble sugar in pear fruit by HPLC-ELSD
作者:
宋晓晖 谢凯 李艳丽 赵化兵 徐阳春 董彩霞*
南京农业大学资源与环境科学学院, 江苏 南京 210095
Author(s):
SONG Xiao-hui XIE Kai LI Yan-li ZHAO Hua-bing XU Yang-chun DONG Cai-xia*
College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing 210095, China
关键词:
高效液相色谱-蒸发光散射法果实可溶性糖
Keywords:
HPLC-ELSDpearfruitwater-soluble sugars
分类号:
S661.2
DOI:
10.7685/j.issn.1000-2030.2012.02.015
文献标志码:
A
摘要:
采用高效液相色谱(HPLC)法测定4个品种梨果实中可溶性糖组分(葡萄糖、果糖、蔗糖、山梨糖醇)和含量。结果表明:高效液相色谱条件为CAPCELL PAK NH2(4.6 mm×250 mm,5 μm)色谱柱,50 ℃柱温,流动相为乙腈-水(体积比为70:30)溶液,流速为1.0 mL·min-1;蒸发光散射检测器(ELSD),漂移管温度为80 ℃,N2(氮气)流速为2.0 mL·min-1。在12 min 内能准确检测出梨果实中4种糖,加标回收率为96.40%~103.20%。‘巴梨’、‘黄冠梨’、‘丰水梨’和‘砀山酥梨’果实中各种糖组分的HPLC-ELSD法测定结果表明,梨果实内主要的可溶性糖是葡萄糖、果糖、蔗糖和山梨糖醇,其中果糖含量最多,占总糖含量的43%~66%,其次为山梨糖醇和葡萄糖,分别占总糖含量的13%~28%和14%~18%,蔗糖含量最少,约占总糖含量的4%~12%。
Abstract:
The contents of water-soluble sugars(fructose,sucrose,glucose and sorbitol)in different pear cultivars were investigated by HPLC.The working condition of HPLC was CAPCELL PAK NH2(4.6 mm×250 mm,5 μm)column,constant temperature of 50 ℃,and CH3CN and H2O with a volume ratio of 70:30 as mobile phase.The sugar components could be precisely separated in 12 minutes at a flow rate of 1.0 mL·min-1 by an ELSD detector(the temperature of drift tube 80 ℃,nitrogen flow 2.0 mL·min-1).The recovery was 96.40%-103.20%.As shown in the results of 4 pear cultivars(‘Barlett’,‘Huangguan’,‘Houshui’,‘Dangshansuli’),glucose,fructose,sucrose and sorbitol were the major water-soluble sugar in fruit.And among all sugar fractions determined in pear fruit,fructose predominated firstly(43%-66% of total sugar),then came sorbitol and glucose(about 13%-28% and 14%-18% of total sugar,respectively),and sucrose were at the least level,which was 4%-12% of total sugar.

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备注/Memo

备注/Memo:
收稿日期:2011-05-12
基金项目:国家梨产业技术体系建设专项经费(CARS-29-15)
作者简介:宋晓晖,硕士研究生。*通讯作者:董彩霞,副教授,博士,研究方向为氮素营养生理和梨树营养与施肥,E-mail:cxdong@njau.edu.cn。
更新日期/Last Update: 1900-01-01