[目的]分析刺山柑果实中还原糖及总糖的含量.[方法]采用3.5-二硝基水杨酸法对刺山柑果实中还原糖及总糖的含量进行测定.[结果]应用水提法(100℃)提取的刺山柑果实中还原糖的含量在11.6％左右,提取温度对提取结果有明显影响；刺山柑果实中的总糖含量在24.5％左右.[结论]刺山柑果实中还原糖和总糖含量相对较高,具有较好的开发前景.%[ Objective] To analyze the content of reducing sugar and total sugar in the fruits of Capparis spinosa L. . [ Method] 3. 5-two nitro salicylic acid method was chosen to test the content of reducing sugar and total sugar in the fruits of Capparis spinosa L. . [ Result ] Results showed that the content of reducing sugar extracted by hot-water( 100 ℃) was about 11. 6% and temperature of water had obvious effect to the results. The content of total sugar was about 24. 5%. [ Conclusion] The reducing sugar and the total sugar were all relatively higher in the fruits of Capparis spinosa L. , which indicated that they would have a good development perspective.
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