常山胡柚果实不同部位中主要功能性成分分析

余丹丹,吴家雄,刘英,汪丽霞,杨兴良,叶兴乾,陈士国,陈健乐

Analysis of main functional components in different parts of Citrus×aurantium L.Changshanhuyou fruits

Dandan YU,Jiaxiong WU,Ying LIU,Lixia WANG,Xingliang YANG,Xingqian YE,Shiguo CHEN,Jianle CHEN

表3 常山胡柚果实不同部位果胶多糖的单糖组成 (%)

Table 3 Monosaccharide compositions of pectin polysaccharides in different parts of Citrus×aurantium L.Changshanhuyou fruits

组成 Composition	油胞层Flavedo		白皮层Albedo		囊衣Segment membrane		汁胞Juice sacs		籽Seed
组成 Composition	AESE	NSE	AESE	NSE	AESE	NSE	AESE	NSE	AESE	NSE
岩藻糖 Fuc	0.75±0.36b	0.51±0.07bcd	0.62±0.16bc	0.79±0.25b	0.57±0.28bcd	0.55±0.03bcd	0.20±0.15cd	1.42±0.02a	0.08±0.04d	0.56±0.08bcd
鼠李糖 Rha	8.36±0.82bc	7.39±0.80c	8.53±1.07bc	8.47±0.69bc	10.15±1.05b	8.53±1.41bc	10.07±0.13b	16.06±0.31a	6.17±1.16c	7.08±0.15c
阿拉伯糖 Ara	31.42±1.93a	27.14±1.99ab	14.24±1.41d	13.71±1.77d	23.03±3.27bc	20.37±0.25c	23.52±0.62bc	24.54±0.09bc	25.87±1.50b	26.31±0.31b
半乳糖 Gal	10.04±0.61cd	9.75±1.01cd	9.88±0.92cd	12.52±1.04b	11.37±0.87bc	9.39±0.22d	11.39±0.09bc	16.62±0.49a	9.76±0.31cd	9.95±0.03cd
葡萄糖 Glu	9.02±0.92d	11.32±1.05cd	17.29±3.83bc	11.91±1.17cd	13.58±1.14cd	15.67±2.94bcd	32.19±2.82a	13.50±0.67cd	21.85±3.29b	16.90±3.01bc
甘露糖 Man	2.08±0.31bc	0.67±0.13c	2.28±0.41bc	1.96±1.32bc	6.39±2.62ab	2.13±0.67bc	4.15±1.79abc	7.08±0.31a	4.60±2.29abc	4.35±2.40abc
木糖 Xyl	1.83±0.27b	1.00±0.06b	1.89±0.14ab	2.47±1.00ab	4.69±1.17a	2.03±0.40ab	0.52±0.29b	0.77±0.03b	1.83±1.24ab	0.81±0.84b
半乳糖醛酸 GalA	31.18±3.41c	40.41±1.54b	40.18±4.42b	47.92±4.04a	29.81±2.31c	40.84±1.02b	17.58±0.94d	18.02±1.04d	29.40±2.88c	32.94±0.65c
葡糖醛酸 GlcA	0.59±0.58abc	1.82±1.35ab	0.13±0.11c	0.25±0.07c	0.41±0.51bc	0.49±0.26bc	0.37±0.22c	2.00±0.10a	0.43±0.28bc	1.09±0.17abc
HG	22.82±3.11c	33.02±2.34ab	31.65±3.36b	39.45±4.69a	19.67±3.00c	32.31±1.17ab	7.51±0.81d	1.96±1.35e	23.23±2.88c	25.86±0.74bc
RG-Ⅰ	58.18±4.15b	51.66±4.61cd	41.19±4.41f	43.17±3.59ef	54.70±4.49bc	46.82±2.59def	55.06±0.44bc	73.28±0.21a	47.98±3.17de	50.43±0.44cd