不同产地灰枣和骏枣干果风味研究  

Study on dry fruit flavor of Huizao and Junzao jujubes from different habitats

作　　者：王超[1] 吕文秀 高京草[2] 贾宇尧 刘会平 韩刚[1] WANG Chao;LÜWenxiu;GAO Jingcao;JIA Yuyao;LIU Huiping;HAN Gang(College of Forestry,Northwest Agriculture and Forestry University,Yangling 712100,Shaanxi,China;College of Horticulture,Northwest Agriculture and Forestry University,Yangling 712100,Shaanxi,China;Agricultural Development Service Center of the First Division and Second Regiment of Xinjiang Production and Construction Corps,Alar 843300,Xinjiang,China)

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100 [2]西北农林科技大学园艺学院,陕西杨凌712100 [3]新疆生产建设兵团第一师二团农业发展服务中心,新疆阿拉尔843300

出　　处：《果树学报》2021年第11期1921-1929,共9页Journal of Fruit Science

基　　金：国家重点研发计划(2019YFD1001605);西北农林科技大学科技成果推广重点项目(XTG2018-35);杨凌示范区农业科技示范推广能力提升项目(2018-TS43)。

摘　　要：【目的】选择栽培广泛的灰枣和骏枣2个品种,研究影响口感的糖酸类物质和影响嗅感的挥发性物质,比较不同产地枣干果的风味差异。【方法】分别通过蒽酮比色法、酸碱滴定法、液相色谱法、气相色谱串联质谱法测定原产地与主要引栽地枣干果的总糖、总酸、可溶性糖、有机酸及香气物质含量。【结果】不同产地灰枣和骏枣干果的可溶性糖均以蔗糖含量最高(占总糖42.09%~65.33%)、果糖含量次之,葡萄糖含量最低;有机酸以苹果酸含量最高(占总酸36.02%~56.94%),柠檬酸和琥珀酸含量次之,奎宁酸含量最低;不同产地灰枣和骏枣共检测到68种挥发性物质,酸类、酮类、醇类和烃类物质为主要香味物质;应用主成分分析法进行综合香气品质评价表明原产地香味优于引栽的4个产地。【结论】原产地枣干果低糖高酸的特点导致其糖酸比低于引栽地,但其香气得分高于引栽地;不同产地枣干果的风味差异与日照、气温、降水及土壤特性等环境因素高度相关。【Objective】Fruit flavor substances are divided into flavor and aroma substances.The former is perceived through taste.The research focus on flavor is sugar and acid,which determine the two most important flavors of fruit:sweet and acid.Acid is perceived by olfactory sense,and fruits contain a lot of volatile aromatic substances.At present,comprehensive flavor analysis has been carried out on many fruits such as grapes,cherries and so on.For jujube fruit,the research focus is limited to the sugars and acids that affect the taste and aroma substances,thus affecting the sense of smell.Substance analysis lacks comprehensive flavor analysis and systematic research.The fruits of Huizao and Junzao during mature period were studied in this experiment.The sugar,acid and aroma compounds that affected the flavor of jujube fruit were comprehensively analyzed,and their sources(Xinzheng,Henan;Jiaocheng,Shanxi)and four introduced places in Xinjiang(Kashi,Hetian,Ertuan and Wensu)were studied in order to provide a theoretical basis for the flavor evaluation of dried jujube fruit and a reference for the introduction and fine application of desired jujube varieties.【Methods】Determine the total sugar and total acid by spectrophotometry and acid-base titration,respectively;weigh 0.2 g of the dried sample and put into a 10 mL centrifuge tube,add 7.5 mL of 80%ethanol,shake in a water bath at 70℃for 30 min,centrifuge at 8000 r·min-110 min,take the supernatant in a 25 mL glass test tube,repeat 3 times,dilute the volume(80%ethanol)to 25 mL and shake well.Take 10 mL(8 mL)into a 50 mL centrifuge tube,dry at 55℃,add 10 mL(8 mL)redistilled water to dissolve,filter with 0.45 um filter,it was the test solution.The soluble sugar was determined by high performance liquid chromatography,using COSMOSIL Packed Column 5NH_(2)-MS column(4.6ID×150 nm),the detector was RI Detector L-2490 differential detector,and the mobile phase was acetonitrile:water(80:20),the standard products were sucrose,fructose and glucose;the organic acid was dete

关 键 词：枣 可溶性糖 有机酸 香气 产地 

分 类 号：S665.1[农业科学—果树学]