摘要
采用高效毛细管电泳仪分离测定了6个早熟苹果品种果实的糖酸组分,并对早丰甜、贝拉、辽伏3个品种可溶性糖、可滴定酸、糖酸比及主要香气成分含量与风味品质的关系进行了研究。结果表明,(1)所有参试品种均以果糖含量最高,品种间变异系数最小,仅为14.59%,但蔗糖和葡萄糖含量与果糖明显不同,在不同品种间存在较大差异,品种间变异系数分别为67.58%和29.94%,果糖和蔗糖含量是影响早熟苹果品种糖类总含量的主要因素。有机酸中苹果酸含量在不同早熟苹果品种也存在较大差异,最高为6.61mg/g,最低仅为1.55mg/g;(2)果实可溶性糖、可滴定酸、糖酸比及3种主要香气成分测定和官能鉴评结论在早丰甜、贝拉和辽伏3个品种间存在显著差异,官能鉴评的这种差异性与糖、酸及香气成分等成分测定结果基本一致,因此,在试验条件下,3个早熟苹果品种风味品质评价指标应包括可溶性糖含量、可滴定酸含量、糖酸比及1-丁醇、(E)-2-己烯醛和乙酸丁酯等3种主要香气成分的总含量。
Sugar and acid components in 6 early apple cultivars（Zaofengtian, Vista Bella, Liaofu, NY543, etc.） were studied by Capillary Electrophoresis, and the relationships between soluble sugar, titratable acid, aromatic components and flavor of 3 early apple cultivars（Zaofengtian, Vista Bella and Liaofu） were analyzed as well. The results indicated that the fructose was the most sugar constituent in all tested cultivars, and its coefficient of variation was the smallest （14.59%） among three different sugar constituents, but there were significant differences in the contents of sucrose and glucose in different cultivars, and CV of the former was 67.58%, and the latter was 29.94%, which showed the total content of sugar was determined by the contents of fructose and sucrose in early apple cultivars. The malate content in different early apple cultivars was different greatly, which ranged from 1.55 mg/g to 6.61 mg/g. The content of soluble sugar and titratable acid, aromatic components and organoleptic evaluation were different in 3 early apple cultivars （Zaofengtian, Vista Bella and Liaofu）. The difference in organoleptic evaluation accorded with the differences in soluble sugar, titratable acid, aromatic components in 3 eultivars. So in these experimental conditions, the criteria in flavor evaluation of the 3 early apple cultivars should comprise the contents of sugar and acid sugaracid ratio and total content of three main aromatic components（1-Butanol, （E）-2-Hexenal, Acetic acid butyl ester）.
出处
《果树学报》
CAS
CSCD
北大核心
2007年第4期513-516,共4页
Journal of Fruit Science
基金
国家863计划重点项目(2006AA100108)
关键词
苹果
早熟品种
糖酸
风味品质
Apple
Early cultivars
Sugar and acid
Flavor quality
