[1]许林林,张咏琦,庞夫花,等.不同草莓种质资源果实中有机酸组分与含量特征分析[J].江苏农业学报,2024,(12):2226-2236.[doi:doi:10.3969/j.issn.1000-4440.2024.12.005]
　XU Linlin,ZHANG Yongqi,PANG Fuhua,et al.Analysis of components and contents of organic acids in fruits of different strawberry germplasm resources[J].,2024,(12):2226-2236.[doi:doi:10.3969/j.issn.1000-4440.2024.12.005]
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不同草莓种质资源果实中有机酸组分与含量特征分析()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2024年12期
页码:
2226-2236
栏目:
遗传育种·生理生化
出版日期:
2024-12-30

文章信息/Info

Title:
Analysis of components and contents of organic acids in fruits of different strawberry germplasm resources
作者:
许林林; 张咏琦; 庞夫花; 刘婉; 袁华招; 王庆莲; 乔玉山; 赵密珍
(江苏省农业科学院果树研究所/江苏省高效园艺作物遗传改良重点实验室,江苏南京210014)
Author(s):
XU Linlin; ZHANG Yongqi; PANG Fuhua; LIU Wan; YUAN Huazhao; WANG Qinglian; QIAO Yushan; ZHAO Mizhen
(Institute of Pomology, Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China)
关键词:
草莓; 高效液相色谱法; 有机酸; 柠檬酸; 苹果酸
Keywords:
strawberry; high-performance liquid chromatography (HPLC) method; organic acids; citric acid; malic acid
分类号:
S668.4
DOI:
doi:10.3969/j.issn.1000-4440.2024.12.005
文献标志码:
A
摘要:
为了探究草莓果实中有机酸的积累特征及其多样性,为草莓种质资源的科学评价与精准鉴定提供重要的参考依据,本研究优化了应用高效液相色谱法测定草莓果实中有机酸的方法,并对来源于8个种的70份草莓种质资源的成熟果实进行有机酸测定。结果表明:8个种的草莓果实中总酸含量差异明显,总酸含量由高到低依次为东北草莓、绿色草莓、森林草莓、峨眉草莓、栽培草莓、五叶草莓、黄毛草莓、西藏草莓。草莓果实中主要有机酸为柠檬酸和苹果酸。不同种质草莓成熟果实中柠檬酸含量为3.039 6～23.787 3 mg/g,苹果酸含量为1.335 9～14.830 3 mg/g。柠檬酸含量最高的是东北草莓DB3,最低的是栽培草莓桃熏；苹果酸含量最高的是栽培草莓石头河子,最低的是东北草莓DB4。相关性分析结果表明,总酸含量与柠檬酸含量、苹果酸含量呈极显著或显著正相关,且总酸含量与柠檬酸含量均呈偏态分布。聚类分析结果不仅揭示了不同种草莓间有机酸积累的相关性,还反映了不同地域草莓育种者在有机酸性状筛选方面的偏好性。优化后的高效液相色谱法可快速分离、鉴定草莓果实中的有机酸组分。同时,筛选出的有机酸含量特异的种质资源可作为草莓新品种选育的亲本材料。
Abstract:
To investigate the accumulation characteristics and diversity of organic acids in strawberry fruits, and to provide a theoretical reference for the scientific evaluation and precise identification of strawberry germplasm resources, this study optimized a method for determining organic acids in strawberry fruits using high-performance liquid chromatography (HPLC) method. Organic acid content was measured in mature fruits from 70 strawberry germplasm samples, covering eight species. The results showed that there were significant differences in total acid content among the eight species, ranked from highest to lowest as follows: Fragaria mandshurica, Fragaria viridis, Fragaria vesca, Fragaria emeiensis, cultivated strawberries (Fragaria×ananassa), Fragaria pentaphylla, Fragaria nilgerrensis, and Fragaria nubicola. The main organic acids in strawberry fruits were citric acid and malic acid. The citric acid content in mature fruits of different germplasm resources varied from 3.039 6 mg/g to 23.787 3 mg/g, and malic acid content ranged from 1.335 9 mg/g to 14.830 3 mg/g. The highest citric acid content was found in Fragaria mandshurica DB3, while the lowest was found in cultivated strawberry Tokun. The highest malic acid content was found in cultivated strawberry Shitouhezi, and the lowest was found in Fragaria mandshurica DB4. The results of correlation analysis showed that total acid content was significantly or significantly positively correlated with both citric acid content and malic acid content, and both total acid content and citric acid content exhibited skewed distributions. The results of cluster analysis not only revealed the correlation of organic acid accumulation among different strawberry species, but also reflected the preferences of breeders from different regions in the screening of organic acid traits. The optimized HPLC method can rapidly separate and identify organic acid components in strawberry fruits. Additionally, the selected germplasm resources with specific organic acid contents can be used as parental materials for breeding new strawberry varieties.

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备注/Memo

备注/Memo:
收稿日期:2024-09-09基金项目:江苏省农业科学院探索性颠覆性创新计划项目[ZX(21)1207]；江苏省种业振兴揭榜挂帅项目[JBGS(2021)083]；农业农村部作物种质资源保护项目(19240424)；农业农村部资源精准鉴定项目(19240690)；江苏现代农业产业技术体系建设项目[JATS(2023)386]作者简介:许林林(1989-),男,江苏扬州人,博士,助理研究员,研究方向为草莓果实品质形成与调控。(E-mail)20210039@jaas.ac.cn通讯作者:赵密珍,(E-mail)zhaomz@jaas.ac.cn；乔玉山,(E-mail)qiaoyushan@njau.edu.cn
更新日期/Last Update: 2025-01-23