摘要
【目的】对5个荔枝品种的品质和风味进行鉴定,为品质评价及栽培育种提供理论依据。【方法】理化和液相色谱技术测定糖、酸、维生素含量等品质指标,气相离子迁移谱检测挥发性风味化合物组分。【结果】4个优质品种仙进奉(Xianjinfeng,XJF)、水晶球(Shuijingqiu,SJQ)、佛绿(Folü,FL)和冰荔(Bingli,BL)的平均总可溶性固形物含量差异不大,均比传统品种怀枝(Huaizhi,HZ)略高,而XJF的蔗糖、葡萄糖和果糖含量比较均等,HZ和其他3个优质品种以葡萄糖和果糖为主。可滴定总酸与苹果酸含量的高低依次为XJF>HZ>SJQ>BL>FL。XJF和FL的维生素C含量高于HZ,而SJQ和BL低于HZ。与HZ相比,XJF、SJQ和BL的挥发性风味物质具有明显独立的特征峰区域,聚类分析显示,BL和HZ的总挥发性风味差异最小,XJF次之,而FL和SJQ与HZ差异最大。【结论】4个优质荔枝的品质指标与HZ相比有不同的差异,而具有品种特异性的挥发性风味组分和含量差异最为显著。糖、酸及挥发性风味物质的组分和含量可作为荔枝优质品种的品质评价指标。
【Objective】Lychee(Litchi chinensis Sonn.)is a famous tropical fruit cultivated in south China.There are more than 40 varieties for commercial production.Huaizhi,Heiye and Feizixiao are most widely cultivated varieties.In recent years,many new cultivars with better quality has been bred.In this study four new lychee cultivars Xianjinfeng(XJF),Shuijingqiu(SJQ),Folü(FL)and Bingli(BL)were investigated to define their quality and flavor differences compared with the older cultivar Huaizhi(HZ).【Methods】The fructose,glucose and sucrose of the fruits were detected with Hexokinase and sucrose kit.Total soluble solids(TSS)were measured by a Brix meter(PAL-1).Acid components and vitamin C content were determined by High Performance Liquid Chromatography(HPLC)equipped with a C18 reverse chromatographic column and UV-detector.The total phenols and flavonoids were detected with Folin-phenol analysis kit(G0117W)and NaNO_(2)-Al(NO_(3))_(3)-NaOH colorimetric method kit(G0118W),respectively.The volatile flavor compounds were detected by Gas Chromatography-Ion Mobility Spectrometry(GC-IMS)technology with flavor analyzer instrument(FlavourSpec®,G.A.S).Instrument plug-in software VOCal with NIST and IMS database were used for identification and quantification of volatile flavor compounds.Plug in Gallery Plot and Dynamic PCA software were used for generating fingerprint and clustering and similarity analysis for volatile flavor compounds.【Results】The average TSS of the four new lychee cultivars were all slightly higher than that of HZ,with no significance.While the sugar composition and contents of new lychee cultivars were significantly different from those of HZ.The contents of glucose and fructose of XJF were 24.5%and 14.5%lower than that of HZ,and the content of sucrose was almost twice as high as that of HZ,and the contents of the three kinds of sugars were almost the same in XJF.The content of sucrose of SJQ,FL and BL cultivars was similar to that of HZ and were lower than the levels of glucose and fructose.The hig
作者
孟祥春
黄泽鹏
肖志丹
凡超
向旭
MENG Xiangchun;HUANG Zepeng;XIAO Zhidan;FAN Chao;XIANG Xu(Institute of Fruit Tree Research,Guangdong Academy of Agricultural Science/Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization(MOA)/Key Laboratory of Tropical and Subtropical Fruit Tree Research,Guangzhou 510640,Guangdong,China)
出处
《果树学报》
CAS
CSCD
北大核心
2022年第1期68-77,共10页
Journal of Fruit Science
基金
2021年省级乡村振兴战略专项(粤农农计〔2021〕59号)。
关键词
荔枝
糖
有机酸
挥发性风味
风味指纹图谱
Litchi
Sugar
Organic acid
Volatile flavor
Flavor fingerprint
