莲雾果实糖酸含量分析
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摘要
以云南主栽3个莲雾品种果实为试材,利用常规的品质分析和高效液相色谱技术,进行果实品质和糖酸组分分析。结果表明:3个品种间果实平均单果重和可溶性固形物含量均有显著差异,变化范围分别为61.95～79.95 g和5.04%～8.68%。果糖和葡萄糖是莲雾果实中所积累的主要糖类,但不同品种糖的比例差异显著。总酸和有机酸含量较低,总酸含量变化范围为1.52～5.11 g/kg,且不同品种间的含量和比例存在差异,‘飞弹’、‘新世纪’以苹果酸和柠檬酸为主,‘黑珍珠’以富马酸为主,酒石酸则未检测出。
Fruit of three major cultivars of wax apple(Syzygiums amarangense) grown in Yunnan province were collected to determine their sugar and organic acid contents by using normal quality analysis and high performance liquid chromatography. Results showed that these three wax apple cultivars were significantly different in average individual fruit weight(FW) and fruit total soluble solids(TSS)content, in respective ranges of from 61.95 to 79.95 g and from 5.04 to 8.68%. Fructose, glucose and sucrose were the predominant sugars in the fruit. These cultivars showed remarkable difference in sugar composition in fruit. The wax apple fruit was low in total acid and organic acids, and their total acid content ranged from 1.52 to 5.11 g/kg. The main acids in the cultivars Feidan and Xinshiji were malic acid and citric acid, and the main acids in the cultivar Heizhenzhu were fumaric acid. Tartaric acid was not detected in the fruit.
Fruit of three major cultivars of wax apple(Syzygiums amarangense) grown in Yunnan province were collected to determine their sugar and organic acid contents by using normal quality analysis and high performance liquid chromatography. Results showed that these three wax apple cultivars were significantly different in average individual fruit weight(FW) and fruit total soluble solids(TSS)content, in respective ranges of from 61.95 to 79.95 g and from 5.04 to 8.68%. Fructose, glucose and sucrose were the predominant sugars in the fruit. These cultivars showed remarkable difference in sugar composition in fruit. The wax apple fruit was low in total acid and organic acids, and their total acid content ranged from 1.52 to 5.11 g/kg. The main acids in the cultivars Feidan and Xinshiji were malic acid and citric acid, and the main acids in the cultivar Heizhenzhu were fumaric acid. Tartaric acid was not detected in the fruit.
引文
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[13]张娥珍,崔素,辛明,等. HPLC法同时测定不同种类芒果中10种有机酸的研究[J].食品科技,2014, 39(3):276-280.
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[15]胡志群,王惠聪,胡桂兵.高效液相色谱测定荔枝果肉中的糖、酸和维生素C[J].果树学报, 2005, 22(5):582-585.
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[18]杨转英,王惠聪,赵志常,等.不同产地荔枝果实糖含量及组成的比较[J].热带作物学报, 2012, 32(8):1 398-1 402.
[19]黄丽萍,张倩茹,尹蓉,等.不同品种桃果实糖、酸、 Vc含量分析[J].农学学报, 2017, 7(10):51-55.
[20]陈静,吴光斌,陈发河. HPLC测定采后莲雾果实中可溶性糖含量及在贮藏期的变化[J].食品与机械. 2012, 28(6):103-105.
[21]梁俊,郭燕,刘玉莲,等.不同品种苹果果实中糖酸组成与含量分析[J].西北农林科技大学学报(自然科学版), 2011, 39(10):163-170.
[22]王柏松,高文民,马小雪,等.苹果等4种水果果实糖酸组成及风味特点研究[J].湖南农业科学,2014, 18(2):50-53.
[2]王晓红.莲雾的营养成分分析[J].中国食物与营养,2006(4):53-54.
[3]杨荣萍,陈玲,张宏,等.莲雾研究进展[J].中国果菜, 2009(1):41-43.
[4]魏秀清,许玲,章希娟,等.不同莲雾品种果实品质分析[J].东南园艺, 2017(6):29-31.
[5]王镜岩.生物化学(第三版)[M].北京:高等教育出版社, 2002:14-15.
[6]帅良,钱盼红,刘文浩,等.不同龙眼品种果实成熟时糖含量及其特征研究[J].热带作物学报,2016, 37(5):915-921.
[7]陈发兴,刘星辉,陈立松.果实有机酸代谢研究进展[J].果树学报, 2005, 22(5):526-531.
[8]郭燕,梁俊,李敏敏,等.高效液相色谱法测定苹果果实中的有机酸[J].食品科学, 2012, 33(2):227-230.
[9]姚改芳,张绍铃,吴俊,等. 10个不同系统梨品种的可溶性糖与有机酸组分含量分析[J].南京农业大学学报, 2011, 34(5):25-31.
[10]周兆禧,赵家桔,马蔚红,等. 3个品种香蕉果实中糖酸组分及含量的比较分析[J].热带作物学报,2011, 32(8):1 453-1 456.
[11]李鹏,黄晓慧,王克磊,等.李果实生长发育过程中糖酸和花青苷含量的变化及相关分析[J].热带作物学报, 2017, 38(2):269-277.
[12]张丽丽,刘威生,刘有春,等.高效液相色谱法测定5个杏品种的糖和酸[J].果树学报, 2010, 27(1):119-123.
[13]张娥珍,崔素,辛明,等. HPLC法同时测定不同种类芒果中10种有机酸的研究[J].食品科技,2014, 39(3):276-280.
[14]陈虹颖,樊梦原,问亚琴,等.几个酿酒葡萄品种及品系的有机酸分析[J].中外葡萄与葡萄酒, 2012(3):12-15.
[15]胡志群,王惠聪,胡桂兵.高效液相色谱测定荔枝果肉中的糖、酸和维生素C[J].果树学报, 2005, 22(5):582-585.
[16]李亚,王珠娜.热带水果果肉4种有机酸反相高效液相色谱测定法[J].中国果树, 2011(4):44-47.
[17]王贵元,夏仁学,吴强盛.果实中糖分的积累与代谢研究进展[J].北方园艺, 2007(3):56-58.
[18]杨转英,王惠聪,赵志常,等.不同产地荔枝果实糖含量及组成的比较[J].热带作物学报, 2012, 32(8):1 398-1 402.
[19]黄丽萍,张倩茹,尹蓉,等.不同品种桃果实糖、酸、 Vc含量分析[J].农学学报, 2017, 7(10):51-55.
[20]陈静,吴光斌,陈发河. HPLC测定采后莲雾果实中可溶性糖含量及在贮藏期的变化[J].食品与机械. 2012, 28(6):103-105.
[21]梁俊,郭燕,刘玉莲,等.不同品种苹果果实中糖酸组成与含量分析[J].西北农林科技大学学报(自然科学版), 2011, 39(10):163-170.
[22]王柏松,高文民,马小雪,等.苹果等4种水果果实糖酸组成及风味特点研究[J].湖南农业科学,2014, 18(2):50-53.