基于糖酸与氨基酸组成的苹果风味评价  

Apple flavor evaluation based on the composition of sugar acid and amino acid

作　　者：刘青松 王振 张春明 钟政昌 LIU Qingsong;WANG Zhen;ZHANG Chunming;ZHONG Zhengchang(Food Science College,Xizang Agricultural&Animal Husbandry University;Key Laboratory of Wildlife Resources Evaluation and Utilization in Xizang;The Provincial and Ministerial co-founded collaborative innovation center for R&D in Xizang characteristic Agricultural and Animal Husbandry resources,Linzhi,Xizang 86000)

机构地区：[1]西藏农牧学院食品科学学院 [2]西藏野生生物资源评价与利用实验室 [3]西藏特色农牧资源研发省部共建协同创新中心,西藏林芝860000

出　　处：《高原农业》2024年第4期420-428,共9页Journal of Plateau Agriculture

基　　金：高原特色资源创新利用与发展研究(编号:2023-XYQ-006);西北农林科技大学西藏农牧学院联合基金项目(编号:2452020045)。

摘　　要：本文通过比较西藏林芝地区主要栽培七种苹果果实中糖酸含量、游离氨基酸含量及其滋味强度,选择适合林芝苹果风味的综合评价指标,为林芝主产苹果果实的风味品质评价提供参考。按国标测定苹果果实糖酸含量,采用高效液相色谱法测定游离氨基酸组分含量并结合味道阈值分析TAV值。7个品种果实总糖含量的变幅为89.75~111.8 mg·g^(-1),果糖含量均值占总糖的49%,其次为蔗糖与葡萄糖。总酸的变幅为2.81~5.99 mg·g^(-1),苹果酸占总酸含量91.1%,各有机酸糖含量高低顺序为苹果酸>奎宁酸>柠檬酸>草酸。西藏林芝地区主要栽培七种苹果果实甜度大小顺序为黑钻>华硕>红富士>红将军>锦绣红>日本富士>黄香蕉。西藏林芝地区主要栽培7个苹果中果糖含量占比较高,苹果酸占有机酸的主导地位,总酸含量是影响果实风味的重要因素,以甜度值、甜酸强度比、糖酸比、甜酸度评价苹果风味较真实,19种FAA对林芝地区苹果的芳香味贡献最大,对鲜味、苦味、甜味和酸味的贡献较小。通过本研究确定适合林芝苹果风味的综合评价指标。In this paper,the comprehensive evaluation indexes suitable for the flavor of Nyingchi apple were selected by comparing the content of sugar and acid,the content of free amino acids and the taste intensity of seven kinds of apple fruits cultivated in Nyingchi,Tibet,so as to provide reference for the evaluation of the flavor quality of the main apple fruits produced in Nyingchi.The content of sugar and acid in apple fruit was determined according to the national standard.The content of free amino acid components was determined by high performance liquid chromatography and the TAV value was analyzed by combining the taste threshold.The total sugar content of the seven varieties ranged from 89.75 to 111.8 mg·g^(-1),and the average fructose content accounted for 49%of the total sugar,followed by sucrose and glucose.The total acid content ranged from 2.81 mg·g^(-1) to 5.99 mg·g^(-1).Malic acid accounted for 91.1%of the total acid content.The order of organic acid sugar content was malic acid>quinic acid>citric acid>oxalic acid.The order of fruit sweetness of seven main cultivated apples in Linzhi area of Tibet is Black Diamond>Asus>Red Fuji>Red General>Rust Red>Japanese Fuji>Yellow Banana.Fructose content is relatively high in 7 main cultivated apples in Linzhi area of Tibet,malic acid is the dominant organic acid,and total acid content is an important factor affecting fruit flavor.The sweetness value,sweet-acid strength ratio,sugar-acid ratio and sweet acidity are used to evaluate apple flavor.The 19 FAAs contribute the most to the aroma of apples in Linzhi area,and contribute less to umami,bitterness,sweetness and sourness.Through this study,the comprehensive evaluation index suitable for the flavor of Linzhi apple was determined.

关 键 词：林芝 苹果 糖酸组分 游离氨基酸 风味品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]