不同品种桃果实糖、酸、Vc 含量分析.PDFVIP

农学学报 2017,7(10):51-55 Journal of Agriculture 不同品种桃果实糖、酸、Vc含量分析 黄丽萍，张倩茹，尹 蓉，杨 萍，杜海燕，张 静 （山西省农业科学院果树研究所，太原030031） 摘 要：为深入了解不同桃品种果实糖、酸、Vc 特点，比较不同桃品种在糖酸组分及含量上的差异，对不 同类型、不同成熟期的16 个桃品种果实的糖、酸、Vc 含量和组分进行测定，研究和比较了不同种质间的 差异和特点。研究结果表明，桃果实中的可溶性糖主要是由蔗糖、果糖、葡萄糖、山梨醇组成，其中蔗糖 含量最高，均值为78.81 mg/g ，桃果实可划为蔗糖积累型。不同类型桃品种可滴定酸含量差异较大，油 桃均显著高于毛桃，达到毛桃的1.6 倍。不同类型桃品种Vc 含量差异不显著。由于不同品种果实糖组 分、含量及酸含量的不同，使果实的风味各具特色。 关键词：桃；糖；酸；Vc 中图分类号：S662.01 文献标志码：A 论文编号：cja ContentAnalysisofSugar,AcidandVcinFruitsofDifferentPeachVarieties HuangLiping,ZhangQianru,YinRong,YangPing,DuHaiyan,ZhangJing (PomologyInstitute,ShanxiAcademyofAgriculturalSciences,Taiyuan030031,Shanxi,China) Abstract:To understand thecharacteristicsofsugar,acidandVcinfruitsofdifferentpeachvarieties,and comparethecompositionandcontentofsugar, 16peachvarietieswithdifferenttypesanddifferentmature periodswerecollectedtodeterminethecontentandcompositionofsugar,acidandVcinfruits,andstudyand comparethedifferencesandcharacteristicsamongdifferentpeachgermplasms. Theresultsindicatedthatthe solublesugarofpeachfruitwasmainlycomposedofsucrose,fructose,glucoseandsorbitol,withanaverage contentof78.81mg/gof sucroseasthehighest,andpeachfruitcouldbeclassified into sucroseaccumulation model.Thetitratableacidcontentvariedwithdifferenttypesofpeachvarieties,andthatofnectarinewere significantlyhigherthanthatofwildpeach,theformercouldbe 1.6timesofthelatter,whereastheVccontent ofdifferenttypesofpeachvarietieswasnotsignificantlydifferent.Duetothedifferencesofsugarcomposition andthecontentofsugarandacidinfruitsamongdifferentpeachvarieties,theirflavorshoweddistinctive features.