摘要
为了解不同品种猕猴桃果实糖酸组分及含量差异,利用气相色谱-质谱联用(GC-MS)和超高效液相色谱-串联质谱(UPLC-MS/MS)技术对“红阳”、“金果”和“金艳”三个品种猕猴桃采收期和软熟期果实的可溶性糖和有机酸组分及含量进行测定与分析.共鉴定到12种可溶性糖和31种有机酸,采收期三种猕猴桃果实的蔗糖、果糖和葡萄糖含量无明显差异,软熟期则以葡萄糖和果糖为主.“红阳”和“金果”猕猴桃采收期和软熟期的有机酸均以奎宁酸为主,“金艳”猕猴桃采收期以柠檬酸为主,软熟期则以奎宁酸为主.糖酸比分析结果表明“红阳”最甜,“金艳”适中,“金果”风味较淡.该研究结果可为猕猴桃品种的品质评价和采后保鲜技术的开发提供一定的数据基础.
To understand the differences of contents and constituents of sugar and acid in different kiwifruit cultivars,the contents of soluble sugars and organic acids in fruit of″Hongyang″,″Jinguo″and″Jinyan″kiwifruit were determined and analyzed by gas chromatography-mass spectrometry(GC-MS)and Ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS).A total of 12 soluble sugar and 33 organic acids were identified.There was no significant difference in the contents of sucrose,fructose and glucose in the three kiwifruit cultivars at harvesting period,but glucose and fructose were the main contents in softening period.Quinic acid was the main organic acids of″Hongyang″and″Jinguo″kiwifruit both in harvesting period and softening period,while those of″Jinyan″kiwifruit were mainly citric acid in harvesting period and quinic acid in softening period.The results of sugar and organic acid ratio analysis showed that the flavor of″Hongyang″was the sweetest,″Jinyan″was moderate,and″Jinguo″was weak.This study can provide basic data for the quality evaluation and development of postharvest technology of kiwifruit cultivar.
作者
毛积鹏
高柱
卢玉鹏
陈璐
张小丽
王小玲
MAO Ji-peng;GAO Zhu;LU Yu-peng;CHEN Lu;ZHANG Xiao-li;WANG Xiao-ling(Institute of Biological Resources,Jiangxi Academy of Sciences,Nanchang 330096,China;Jinggangshan Institute of Biotechnoligy,Ji′an 343016,China)
出处
《陕西科技大学学报》
北大核心
2022年第6期43-48,共6页
Journal of Shaanxi University of Science & Technology
基金
江西省重点研发计划项目(20212BBF61006)
江西省科学院高端科技人才专项项目(2020GDRC1)
江西省科学院省级包干制项目(2021YSBG21019)。
