蓝靛果中苦涩物质研究  

Research on the Bitter Substances of the Fruit of Lonicera caerulea

作　　者：周琳[1] 沈光[1] 王化[1] 李梦莎[1] 周丽萍[1] Zhou Lin;Shen Guang;Wang Hua;Li Mengsha;Zhou Liping(Institute of Natural Resources and Ecology,HAS.Sino-Finnish Center for Berry Research and Technology,Harbin Heilongjiang 150040,China)

机构地区：[1]黑龙江省科学院自然与生态研究所中-芬浆果研究技术中心,哈尔滨150040

出　　处：《国土与自然资源研究》2022年第4期86-89,共4页Territory & Natural Resources Study

基　　金：黑龙江省院所基本应用技术研究专项(ZNBZ2020ZR05);黑龙省科学院青年创新基金杰青项目(CXJQ2019ZR02)。

摘　　要：通过分析测定不同品种蓝靛果酚类物质含量,结合感官评价,对导致蓝靛果苦涩的酚类物质进行研究。研究结果表明,单宁含量与苦涩味成正相关,且呈线性关系,表明可溶性单宁是影响蓝靛果苦涩味的主要物质。By analyzing and determining phenolics contents,combined with sensory evaluation,of different Lonicera caerulea species,we studied phenolic which may cause bitterness and astringency.The results indicate that there is positive and linear correlation between tannins concentration and bitterness&astringency,which shows that soluble tannins is the main substance which affects bitterness and astringency of Lonicera caerulea.

关 键 词：蓝靛果 苦涩物质 单宁 相关性分析 

分 类 号：S663[农业科学—果树学]