常温条件下南果梨主要营养成分及其变化规律的研究  

Study on Nutritional Composition and Regulation of Change of Nanguo Pear at Normal Temperature

作　　者：庄晓虹[1] 刘声远[2] 马岩松[3] 马春蕾[4] 胡桂娟[4] 陈霞[4] 

机构地区：[1]辽宁大学资源与环境学院,辽宁沈阳110036 [2]东北大学化学院,辽宁沈阳110004 [3]沈阳农业大学食品学院,辽宁沈阳110161 [4]辽宁大学轻型产业学院,辽宁沈阳110036

出　　处：《保鲜与加工》2008年第2期34-37,共4页Storage and Process

摘　　要：以优质南果梨为试材，着重研究了南果梨采摘后在常温条件下2-26天内的可溶性固形物、可溶性糖、可滴定酸以及糖酸比变化过程，发现在这段时间内南果梨的上述指标在后熟期内（果实采摘后2-18天内）升高，在腐败期（果实采摘后18-26天内）下降，南果梨糖酸比为27左右，属品质极佳的梨品种。通过测定发现，南果梨氨基酸含量较高，尤其是人体必需氨基酸含量丰富。The top quality nanguo pear from datun of haicheng city was used as materials. During 2-26 days, the contents of soluble solids, soluble sugar and sugar-acid ratio in nanguo pear rised in the ripening process （2-18 days after plucking） and lowered in the corrupting process （18-26 days after plucking）, the sugar-acid ratio of nanguo pear is about 27, so its quality is very good; nanguo pear＇s total content of amino acids, special the content of essential amino acids are very high.

关 键 词：南果梨 可溶性固形物 糖酸比 氨基酸 

分 类 号：S661.2[农业科学—果树学]