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据《园艺学报》2014年第4期《梨不同栽培种果实有机酸组分及含量特征分析》(作者姚改芳等)报道,以分属5个栽培种的98个梨品种资源为试材,利用高效液相色谱法(HPLC)对成熟果实的有机酸组分和含量进行测定。结果表明,98个品种果实的总酸含量差别很大,其范围是1.28~23.47 mg·g-1;5个栽培种中,西洋梨的总酸含量最高,其次是秋子梨、白梨和砂梨,最低的为新疆梨。梨果实中主要组分苹果酸和柠
According to Journal of Horticulture, No. 4, 2014, “Analysis of Organic Acid Components and Their Content in Different Pear Cultivars” (by Yao et al.) Reported that 98 pear cultivars belonging to 5 cultivars were used as materials, The organic acid components and contents of mature fruits were determined by high performance liquid chromatography (HPLC). The results showed that the total acid content of 98 cultivars varied widely, ranging from 1.28 to 23.47 mg · g-1. Among the five cultivars, the total acid content of Pear was the highest, followed by that of autumn pear, pear and sand Pears, the lowest for Xinjiang pear. The main components of pear fruit malic acid and lemon