中文摘要：

采用高效毛细管电泳仪分离测定了10个杏品种果实中的糖酸组分，并对新世纪杏与凯特杏不同发育时期糖酸组分的变化进行了研究。结果表明：各糖组分及总糖含量在品种间都存在较大差异，但均以蔗糖含量最高，果糖含量最低；苹果酸和柠檬酸在品种间差异显著，根据有机酸组成不同，可将杏品种分为柠檬酸型和苹果酸型；在果实不同发育时期，两个品种果实中总糖含量及各组分的变化趋势基本一致，总糖和蔗糖的含量一直在增加，而果糖和葡萄糖的含量变化不大。新世纪杏中总酸和苹果酸含量变化趋势完全一致，都在较高水平上缓慢增加，而柠檬酸的含量始终很低；凯特杏中柠檬酸在果实发育前期含量很低，硬核期结束时含量急剧上升，成熟前略有下降，呈“S”型变化曲线，而苹果酸的变化规律正好与柠檬酸相反，总的变化趋势呈现反“S”型变化曲线。

英文摘要：

Sugar and acid components in apricot were studied with 10 cultivated varieties by Capillary Electrophoresis, as well as the changes of sugar and acid components with two cultivated varieties during fruit development. The results indicated that there were great differences in the contents of components and total sugar among apricot varieties, whereas their distributions were similar, that was the level of sucrose was the highest and the lowest for fructose in all tested varieties. Contrasting to sugar, both total acid and components were different greatly among varieties. According to the components of acid, the apricot varieties could be divided into two types ： citrate and malate. Changes of components and total content of sugar were almost similar in ‘Xinshiji＇ and ‘Katy＇ varieties at different fruit development stages, the level of sucrose and total sugar increased constantly, whereas the content of fructose and glucose kept relatively steady, which indicated the increasing of total content of sugar was caused by sucrose. The change patterns of the content of total acid and components were different obviously in two varieties, but the change of malate and total acid was completely similar in ＇ Xinshiji＇. Malate content increased slowly at higher level, whereas the level of citrate was lower during fruit development. The level of citrate at early development stage was lower than at later development stage, increasing rapidly while stoning finished and decreasing slightly during fruit maturation. The changing pattern showed ＂S＂ curve, contrast to citrate, the change of malate showed a reverse ＂S＂ curve.