石榴果实的糖酸组成及风味特点  

Constituent of Sugars and Acids and the Flavor Trait of Megranate Fruits

作　　者：秦改花[1] 黄文江[2] 赵建荣[3] 邓盾[1] 周玉丽[1] 

机构地区：[1]安徽科技学院生命科学学院,安徽凤阳233100 [2]安徽师范大学生命科学学院,安徽芜湖241000 [3]安徽科技学院城建与环境学院,安徽凤阳233100

出　　处：《热带作物学报》2011年第11期2148-2151,共4页Chinese Journal of Tropical Crops

基　　金：安徽科技学院自然科学基金(No.ZRC2008227)

摘　　要：采用高效液相色谱法测定4种石榴成熟期果实中糖和酸的组成．并对其味感值和糖酸组分与果实风味指标间的相关性进行分析。结果表明，石榴果实中可溶性糖组分有蔗糖、葡萄糖、果糖和山梨醇．其中葡萄糖和果糖含量最高，分别占总糖含量的43．84％～48．36％和49．18％～50．67％。4个品种中．“玉石籽”的总糖含量最高，“白皮”的最低。石榴果实中主要有机酸是奎宁酸、琥珀酸、草酸、L-苹果酸、莽草酸、柠檬酸和D-苹果酸，其中“玛瑙籽”的总酸含量最高，“青皮”的最低。石榴果实中果糖的味感值最大、其次是葡萄糖：味感值最大的酸是奎宁酸，其次为柠檬酸。相关性分析结果表明．石榴果实的糖酸比与甜味／酸味比值之间呈极显著正相关，各品种间糖酸比（甜味／酸味比值）的差异主要取决于有机酸的含量．与糖含量无关。综合其风味特点，“青皮”和“玉石籽”是甜味较浓的品种．“白皮”和“玛瑙籽”则是酸味较浓的品种。The content of sugars and organic acids of ripening fruits of four megranate cultivars were detected by ItPLC. The taste value and relationship between content of sugars and acids and the flavor indices of different eultivars were studied. Results showed, the soluble sugars of megranate fruits included sucrose, glucose, fructose and sorbitol. Glucose and fructose were sugars of higher concentration, they accounted for 43.84%-48.36% and 49.18%-50.67% of total sugars respeetively. ＂Yushizi＂ was the cuhivar of the highest sugars, while ＂Baipi＂ was the one of lowest among the four cuhivars. The main organie acids of megranate fruits were quininie acid and sueeinie acid. Besides, oxalic aeid, L-malic acid, shikimic acid, citrate acid and D-malie acid were detected in megranate fruits. ＂Manaozi＂ was the eultivar of the highest eoncentlation of organic acids while ＂Qingpi＂ was the one of the lowest. Fructose had the greatest sweetness taste in megranate, followed by glucose; whi]e quininic acid had the greatest sourness taste, followed by citrate acid. It also showed that sugars/acids had signifieantly positive correlation with sweetness taste/ sourness. The difference of sugars/acids among cultivars was mainly based on the concentration of oxalic acid, quininie acid, L-malie acid, citrate acid and succinic acid, but little correlation with the sugars. According to the flavor traits, ＂Qingpi＂and ＂Yushizi＂ were considered as the cultivars of more sweetness taste, while ＂Baipi＂ and ＂Manaozi＂ were the cultivars of more sweetness taste.

关 键 词：石榴 糖 酸 风味 

分 类 号：S665.4[农业科学—果树学]