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采用高效液相色谱法,分析和测定了4种水果果实中可溶性糖和有机酸的组成及含量,以了解水果果实各具独特风味的影响因素。结果表明,国光苹果果实糖组分以果糖为主,葡萄糖和蔗糖次之,主要有机酸是苹果酸;沙糖桔果实糖组分以蔗糖为主,以柠檬酸和苹果酸为主要有机酸;水晶梨果实中糖组分以果糖和葡萄糖为主,蔗糖含量最低,主要有机酸为苹果酸,其次为柠檬酸;巴西蕉果实中以蔗糖为主要糖分,有机酸中苹果酸含量最高,同时还含有较高的柠檬酸。果实的风味和品质是糖、酸等多种物质综合作用的结果;糖酸比是影响水果果实甜酸风味的一个重要因素,总酸含量在影响果实风味方面起着重要作用。
The composition and content of soluble sugar and organic acid in four kinds of fruit were analyzed and determined by high performance liquid chromatography (HPLC) to understand the influencing factors of each fruit with unique flavor. The results showed that fructose was the main component of Guoguang apple fruit, followed by glucose and sucrose, malic acid was the main organic acid. Sugar was mainly sucrose and citric acid and malic acid were the main organic acids. Crystal pear fruit sugar components mainly fructose and glucose, sucrose content is the lowest, the main organic acid is malic acid, followed by citric acid; Brazil banana fruit sugar as the main sugar, malic acid content of organic acid highest, but also Contains higher citric acid. The flavor and quality of the fruit are the result of the combined action of various substances such as sugar and acid. The ratio of sugar to acid is an important factor affecting the sweet and sour flavor of fruit and fruit, and the total acid content plays an important role in affecting the fruit flavor.