桃果实糖酸和酚类物质与口感风味的相关性  

Correlation between soluble sugar,organic acid and phenolic substances with tasted flavor in peach fruit

作　　者：徐子媛 严娟[3] 蔡志翔[3] 孙朦 宿子文 沈志军[3] 马瑞娟[3] 俞明亮[3] XU Zi-yuan;YAN Juan;CAI Zhi-xiang;SUN Meng;SU Zi-wen;SHEN Zhi-jun;MA Rui-juan;YU Ming-liang(College of Horticulture,Nanjing Agricultural University,Nanjing 210095,China;Advisory Station for Crop Cultivation Technology in Guanyun Country of Jiangsu Province,Guanyun 222200,China;Institute of Pomology,Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement,Nanjing 210014,China)

机构地区：[1]南京农业大学园艺学院,江苏南京210095 [2]江苏省灌云县农作物栽培技术指导站,江苏灌云222200 [3]江苏省农业科学院果树研究所/江苏省高效园艺作物遗传改良重点实验室,江苏南京210014

出　　处：《江苏农业学报》2022年第1期190-199,共10页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省自然科学基金项目(BK20200278);农业农村部物种保护项目(19190156);国家科技资源共享服务平台项目(NHGRC2020-NH16)。

摘　　要：以73份桃种质资源为试材,使用高效液相色谱(HPLC)仪测定果肉中的糖、有机酸和酚类物质含量,对不同风味等级、不同涩味等级的糖、酸和酚类物质含量进行比较分析,并进行果实糖酸和酚类物质与口感风味相关性分析。结果表明:除果糖含量外,不同风味等级之间的蔗糖、葡萄糖、山梨醇、苹果酸、柠檬酸和奎尼酸含量呈现不同的显著性差异;涩味等级为多的桃果实中新绿原酸、儿茶素、绿原酸、咖啡酸、根皮苷、矢车菊素-3-O-葡萄糖苷的含量均显著高于其他涩味等级桃果实。蔗糖含量与甜风味呈极显著的正相关关系(r=0.534),葡萄糖、山梨醇含量与甜风味呈显著或极显著的负相关关系(相关系数分别为-0.246和-0.357),果糖含量与甜风味的相关性未达到显著水平。苹果酸、柠檬酸、奎尼酸含量均与甜风味呈极显著的负相关关系,相关系数分别为-0.696、-0.686和-0.381。比较糖和有机酸含量与果实甜酸风味的相关性发现,有机酸含量对甜酸风味的影响高于糖组分含量。检测出的13种酚类物质中,有9种组分与涩味呈正相关关系,分别为表儿茶素(r=0.726)、绿原酸(r=0.711)、咖啡酸(r=0.683)、新绿原酸(r=0.660)、根皮苷(r=0.621)、儿茶素(r=0.616)、阿魏酸(r=0.501)、矢车菊素-3-O-葡萄糖苷(r=0.496)、芸香苷(r=0.235)。研究还发现:并非所有的种质资源中有机酸均以苹果酸为主,还存在少量以奎尼酸和柠檬酸为主导的种质资源;虽然大多数酚类物质含量高的种质资源存在涩味大的现象,但是也存在紫油桃7号等微涩的种质资源具有较高的酚类物质含量,这些种质资源将为后续的种质创新与品种选育提供遗传基础。A set of 73 peach germplasms were used as test materials in this study.Contents of sugars,organic acids and phenolic compounds in the pulp were detected by high performance liquid chromatography(HPLC).Contents of sugar,organic acids and phenolic compounds with different flavor grades and different astringent grades were compared.Correlations between sugar content,acid content,phenolic compounds content and flavor were analyzed.The results showed that,except for fructose content,the contents of sucrose,glucose,sorbitol,malic acid,citric acid and quinic acid showed diverse significant differences between peaches with different flavor grades.Contents of neochlorogenic acid,catechin,chlorogenic acid,caffeic acid,phloridzin and cyanidin-3-O-glucoside were all significantly higher in peach fruits with high astringency grades than in others.The content of sucrose was in extremely significant positive correlation with sweet flavor(r=0.534),and the contents of glucose and sorbitol were in significant or extremely significant negative correlation with sweet flavor,the correlation coefficients were-0.246 and-0.357,respectively.The correlation between fructose content and sweet flavor was not significant.The contents of malic acid,citric acid and quinic acid were in extremely significant negative correlation with sweet flavor,and the coefficients were-0.696,-0.686 and-0.381,respectively.By comparing the relationships between sugar content,organic acid content and the sweet and sour flavor of fruits,it was found that the influence of organic acid content on the sweet and sour flavor was higher than the influence of sugar component contents.Nine components were in positive correlation with astringent taste among the 13 phenolic compounds detected,such as epicatechin(r=0.726),chlorogenic acid(r=0.711),caffeic acid(r=0.683),neochlorogenic acid(r=0.660),phloridzin(r=0.621),catechin(r=0.616),ferulic acid(r=0.501),cyanidin-3-O-glucoside chloride(r=0.496)and rutin(r=0.235).It was also found that malic acid was not the dominant organ

关 键 词：桃 糖酸 酚类物质 甜酸风味 涩味 相关性 

分 类 号：S662.1[农业科学—果树学]