四种广东柑橘果肉的糖酸组成研究.docxVIP

“食品，jn-r与安全”学术研讨会暨2010年广东省食品学会年会论文集四种广东柑橘果肉的糖酸组成研究 “食品，jn-r与安全”学术研讨会暨2010年广东省食品学会年会论文集 四种广东柑橘果肉的糖酸组成研究 林羡’，徐玉娟，吴继军，陈于陇，温靖 (广东省农业科学院蚕业与农产品加工研究所，广东省农产品加工公共实验室，广州510610) 摘要：本研究比较分析了四会沙糖桔，廉江红心橙、潮州柑、德庆贡柑等四种广东特色柑橘果肉的糖酸组成特性。结果表 明：四会沙糖桔的总糖含量最高，达到11．59％；廉江红心橙的可溶性固形物含量最高，为14．17％；四种柑橘果肉中的可溶性 糖分的分析比较显示蔗糖含量均最高，果糖和葡萄糖的含量相当，但糖分组成存在一定差异。四种柑橘的可滴定酸值偏低，风 味浓甜．有机酸的主要成分是柠檬酸和苹果酸，其中柠檬酸所占比率较大，不同品种的组成也存在差异．廉江红心橙中维生素 C的含量较高，达56．98 mg／lOOg。 关键字：糖；酸；组成；柑橘品种；果肉 中图分类号：TS255 文献标识码：A Studies on Compositon of Sugars and Acids in Pulp of Four Citrus Cultivars Grown in Guangdong Lin Xian★，Xu Yu-juan，Wu Ji-jun，Chen Yu—long,Wen Jing (．SericultureFarm Product Processing Research Institute，Guangdong Academy ofAgricultural Science，Guangdong Open Access Laboratory ofAgricultural Product Processing，Guangzhou 510610，China) Abstract：Compositon of sugars and acids in pulp of four citrus cultivars grown in Guangdong(Sihui Shatangju,Lianjiang Hongxincheng，Chaozhou Gan，Dcqing Gonggan)WCTe compared and analysed．Results showed that Sihui Shatangju had the highest level oftotal sugar,reaching 1 1．59％．Lianjiang Hongxincheng had the highest level oftotal soluble solids．which Was 14．17％．wi吐l regard to soluble sugars，sucrose was the most dominant sugar in the four citrus culfivars．Fructose and glucose had similar content,but certain differences existed in the composition．Level oftitratable acid ofthe four citrus cultivars were all relatively low．The major organic acids were found to be citric acid and malic acid,in which citric acid accounted for larger proportion．Results also showed quantitative differences in the composition oforganic acids．Lianjiang Hongxincheng had the higbes Level ofvitamin C，reaching 56．98mg／lOOg． Key words：sugar；acid；composition；citrus cultivars；pulp 柑橘是芸香科(Rutaceae)柑橘亚科似urantioideae) 柑橘果肉中，可溶性糖和有机酸的组成、含量及 柑橘亚族(citrinae)中的一组常绿植物，是柑、橘、橙、 其配比与果实的风味密切相关。可溶性糖是柑橘果肉 金柑、柚、枳等的总称【l】。柑橘是广东省最重要的水 中重要的风味成分和营养成分，有机酸影响口感酸味 果之一，有廉江红心橙、梅县金柚、四会沙糖桔、德 及加工过程中的控制条件。明确柑橘中可溶性糖和有 庆贡柑、平远脐橙、潮州柑、阳春马水橘等多种优