摘要
为了促进红肉桃资源的利用,以22份红肉桃、35份白肉桃、18份黄肉桃为试验材料,使用高效液相色谱测定桃果皮和果肉中的糖、酸组分,并进行比较分析。结果表明,红肉桃具有较宽的葡萄糖、果糖、山梨醇、奎尼酸和苹果酸分布区间,且其最大值区间均含红肉桃。肉色类群间比较发现,红肉桃果实山梨醇、奎尼酸的含量及其占总糖、总酸比例均极显著地高于白肉和黄肉桃(P<0.01)。通过果糖与葡萄糖比分析发现,4份低果糖与葡萄糖比种质(06-1、06-2、乌黑鸡肉桃、北京一线红)均为红肉桃。随着口感风味由甜到酸的变化,糖酸比和甜酸比总体呈现下降的趋势,但不同风味间并无明显界限。
To promote the utilization of the blood flesh peach germplasm,22 blood flesh peaches,35 white flesh peaches and 18 yellow flesh peaches were used as materials to test the sugar and organic acid in epicarp and mesocarp of peach by HPLC,respectively.Blood flesh peaches were found to have broader interval of glucose,fructose,sorbitol,quinate and malate contents than white and yellow flesh types.Blood flesh peaches could be found in the maximal interval of all sugar and organic acid.The contents and ratios of sorbitol and quinate in blood flesh peaches were significantly higher than those of white and yellow flesh peaches.Four local blood flesh peaches,06-1,06-2,Wuheijiroutao and Beijingyixianhong,were shown to be low in the ratio of fructose to glucose.Generally,the ratios of sugar to acid and sweetness to acid declined with the grades of flavor changing from sweet to sour,but no distinct threshold value was found among the five grades of flavor.
出处
《江苏农业学报》
CSCD
北大核心
2012年第5期1119-1124,共6页
Jiangsu Journal of Agricultural Sciences
基金
现代农业产业技术体系建设专项基金项目(CARS-31)
农业部种质保护项目(NB2011-2130135-07)
江苏省自然科学基金项目(BK2009326)
关键词
红肉桃
糖
有机酸
高效液相色谱
blood flesh peach
sugar
organic acid
high performance liquid chromatography（HPLC）
