苹果等4种水果果实糖酸组成及风味特点研究  

Sugar-Acid Compositions and Flavor Characteristics in Four Kinds of Common Fruit

作　　者：王柏松[1] 高文民 马小雪[1] 杨巍[1] 

机构地区：[1]辽宁省果树科学研究所,辽宁营口115009 [2]抚松县松江河镇农业技术推广站,吉林抚松134504

出　　处：《湖南农业科学（下半月）》2014年第9期50-53,共4页

基　　金：辽宁省百千万人才工程

摘　　要：采用高效液相色谱法,分析和测定了4种水果果实中可溶性糖和有机酸的组成及含量,以了解水果果实各具独特风味的影响因素。结果表明,国光苹果果实糖组分以果糖为主,葡萄糖和蔗糖次之,主要有机酸是苹果酸;沙糖桔果实糖组分以蔗糖为主,以柠檬酸和苹果酸为主要有机酸;水晶梨果实中糖组分以果糖和葡萄糖为主,蔗糖含量最低,主要有机酸为苹果酸,其次为柠檬酸;巴西蕉果实中以蔗糖为主要糖分,有机酸中苹果酸含量最高,同时还含有较高的柠檬酸。果实的风味和品质是糖、酸等多种物质综合作用的结果;糖酸比是影响水果果实甜酸风味的一个重要因素,总酸含量在影响果实风味方面起着重要作用。The study was conducted to understand main factors that affect unique flavor of different kinds of fruit by analyzing content and composition of their soluble sugar and organic acid therein with a high performarJce liquid chromatography method. The results indicate that the major sugar composition is fructose followed by glucose and sucrose in apple variety Ralls Genet, while its major organic acid is malic acid. Sugar Orange is rich in sucrose and citric and malic acid. Suisho Pear is high in fructose and glucose but lowest in sucrose content while it is high in malic acid followed by citric acid. Brazil banana variety Musa AAA Cavendish is rich in sucrose and malic acid followed by citric acid, respectively. Fruit flavor and quality are affected synthetically by sugar, acid and many other factors, one of which is sugar-acid ratio, and total acid content plays an important role in fruit flavor.

关 键 词：水果 高效液相色谱 可溶性糖 有机酸 风味 

分 类 号：S660.11[农业科学—果树学]