论文部分内容阅读
本试验以早熟温州蜜柑品种的兴津(Okitsu wase)和普通温州蜜柑品种的银山(Silverhill)为材料,分析了果实的糖及有机酸成分。用液相色谱鉴定糖,用羧酸分析计鉴定有机酸。以上两品种果实的取样时间每次均隔半个月。在9月至翌年3月这一成熟期间进行。 经分析,两品种果实的果汁和果皮中,主要糖类是蔗糖,果糖和葡萄糖。早熟温州蜜柑的果汁中蔗糖含量在糖的组成中占最优势,随着成熟而显著增加,果糖和葡萄糖含
In this study, we analyzed the sugar and organic acids in fruits of Okitsu wase, an early maturing variety of Wenzhou Satsuma, and Silverhill, an ordinary variety of Satsuma. The sugar was identified by liquid chromatography and the organic acid was identified by a carboxylic acid analyzer. The sampling time of the above two varieties of fruits are separated by half a month. During the maturity from September to March the following year. After analysis, two varieties of fruit juice and peel, the main sugar is sucrose, fructose and glucose. Premature ripe jujube fruit juice sucrose content in the composition of sugar in the most dominant, with a significant increase in maturity, fructose and glucose