新疆杏和华北杏果实品质的比较分析  

Analysis of Fruit Quality of Xinjiang Apricot and North China Apricot

作　　者：赵翠[1] 田英姿[1] 英犁[2] 马千里[1] 罗宇年[1] 王晴晴[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]国家林业局林产工业规划设计院,北京100714

出　　处：《现代食品科技》2014年第7期286-291,共6页Modern Food Science and Technology

基　　金：自治区财政林业科技专项资金项目(-0608)

摘　　要：为了研究新疆杏和华北杏果实品质的不同,本文选取两地优良杏品种各10种,分析测定了两杏品种群的可溶性总糖、还原糖、总酸、维生素C、单果重、单核重、杏仁重。并为了充分了解新疆杏品种群,本文中还分析测定了其果长、果径、风味、色泽、离核度等其它果实性状指标。结果如下:新疆杏品种群较华北杏品种群可溶性总糖、还原性糖、糖酸比、杏出仁率明显要高,平均糖酸比比华北杏平均糖酸比高5.61,使得新疆杏口味极佳。新疆杏品种群在色泽、风味上更符合大众较高的要求且新疆杏品种群适宜的水分含量使得口感极好。华北杏品种群的单果重、杏可食率显著高于新疆杏品种群。但新疆杏和华北杏在总酸、Vc、杏仁重、杏核重方面差异不明显。两杏品种群中,可溶性总糖和还原糖不存在线性关系。但可溶性总糖含量较高的,还原糖含量相对较高。In order to study the quality differences between Xinjiang apricot and North China apricot, ten different kinds of excellent apricot were selected from these two regions. Total soluble sugar, reducing sugar, total acid, vitamin C, single fruit weight, single kernel weight, single apricot-pit weight were determined. Other characters including diameter, length, flavor, color and luster were also determined to evaluate the Xinjiang apricot quality comprehensively. The results showed that, Xinjiang apricot had higher total soluble sugar content, reducing sugar content, sugar-acid ratio, kernel rate than north China apricot obviously. The average sugar-acid ratio of Xinjiang apricot was about 5.61 higher than that of north China one which made perfect flavor for Xinjiang apricot. It also had special color and luster which was more popular. In addition, proper water content made it taste very well. The average single fruit weight of north China apricot was heavier than that in Xinjiang one significantly as well as the edible rate. Slight changes was found in the total acid, vitamin C, kernel weight, apricot-pit weight of these apricots. There was no linear relationship between total sugar content and reducing sugar content among those apricots. Higher reducing sugar content was found in samples with higher total sugar content.

关 键 词：品种群 品质 分析研究 

分 类 号：S662.2[农业科学—果树学]