蔗糖基聚合物对成熟期龙眼营养成分变化的影响  

EFFECTS OF THE SUCROSE-BASED POLYMERS ON THE NUTRITIOUS COMPOSITION CHANGES DURING THE MATURE PERIOD OF LONGAN

作　　者：何英姿[1] 张海宝[1] 吕鸣群[2] 

机构地区：[1]广西师范学院化学系,广西南宁530001 [2]广西大学科技处,广西南宁530004

出　　处：《食品研究与开发》2009年第7期49-51,共3页Food Research and Development

基　　金：国家自然科学基金(20366002);广西自然科学基金(桂科自0640030)

摘　　要：试验通过叶面喷施蔗糖基聚合物水溶液的方法处理果实成熟期的石硖龙眼果树,研究处理株和对照株的龙眼果实的可溶性固形物、总糖、VC和可滴定酸等营养成分含量的变化。结果表明:成熟期叶面喷施蔗糖基聚合物能够明显改善龙眼果实的品质,龙眼果实的可溶性固形物、总糖和VC的含量在此期间逐渐上升,并且处理株均明显高于对照。可滴定酸的含量则呈下降趋势,处理株变化趋势与对照株基本一致。Longan ＂Shixia＂ was sprayed one time by sucrose-based polymers solution in the fruit mature period. The soluble solids, total sugar, Vc and the titratable acid in the longan fruit were investigated. The results showed that spraying sucrose-based polymers solution on the leaves of mature longan could significantly improve the quality of longan fruit. During this period the contents of the soluble solids, total sugar and Vc were gradually increased and the treated strain were significantly higher than the control strain. And the changes of the titratable acid were declined and had the similar tendency in the treated strain and the control strain.

关 键 词：蔗糖基聚合物 龙眼 品质 

分 类 号：S667.2[农业科学—果树学]