5个传统苹果品种糖酸组分研究  

Study on the Sugar Acid Composition of 5 Traditional Apple Varieties

作　　者：刘晶[1] 王柏松[1] 马小雪[1] LIU Jing;WANG Bosong;MA Xiaoxue(Liaoning Institute of Pomology,Yingkou 115009,China)

机构地区：[1]辽宁省果树科学研究所,辽宁营口15009

出　　处：《农业科技与装备》2020年第4期8-11,14,共5页Agricultural Science & Technology and Equipment

摘　　要：为研究苹果可溶性糖、有机酸含量与占比对果品鲜食甜酸风味感受与营养品质的影响,以长富2号、金冠、红星、红玉、乔纳金5个苹果品种果实为试材,利用液相色谱检测和差异显著性与相关性统计分析技术,对可溶性糖、有机酸的组成和甜味构成进行系统解析。结果显示:5个苹果品种果实中均含有果糖、葡萄糖、蔗糖、苹果酸、奎尼酸、柠檬酸和莽草酸;同一品种果实中不同可溶性糖、有机酸占比不同,所有品种均属于果糖积累型和苹果酸优势型果品;不同品种可溶性糖、有机酸含量和糖(甜)酸比值不同,并得出可溶性糖与有机酸组分的相关性数据,为苹果建园选种、鲜食选果、加工选材提供依据。In order to study the effect of soluble sugar and organic acid content and percentage on sweet and sour flavor and nutritional quality of fresh fruit,the five apple varieties Changfu No.2,Golden Crown,Red Star,Red Jade and Qiao Anakin were used as test materials,and the composition of soluble sugar,organic acid and sweet taste were systematically analyzed by liquid chromatography and statistical analysis of difference significance and correlation.The results showed that fructose,glucose,sucrose,malic acid,quinic acid,citric acid and shikimic acid were found in 5 apple varieties;The proportion of soluble sugar and organic acid was different in the same different,all varieties belonged to fructose accumulation type and malic acid dominant type;The content of soluble sugar,organic acid and sugar(sweet)acid ratio of different varieties were different,and the correlation data between soluble sugar and organic acid components were obtained,which provided the basis for selecting seed for apple orchard,selecting fresh fruit and selecting processing material.

关 键 词：苹果 可溶性糖 有机酸 高效液相色谱 

分 类 号：S661.1[农业科学—果树学]