HPLC法测定10个引自北美蓝莓品种果实中的糖酸组分及含量

发布时间：2018-01-01 07:13

本文关键词：HPLC法测定10个引自北美蓝莓品种果实中的糖酸组分及含量　出处：《食品工业科技》2016年10期 　论文类型：期刊论文

【摘要】：采用HPLC法对10个引自北美的蓝莓品种果实中糖、酸组分及含量进行测定。结果表明,蓝莓果实中的可溶性糖以果糖和葡萄糖为主,果糖含量在18.916~73.899 mg/g之间,葡萄糖含量在19.194~79.521 mg/g之间;有机酸组分有草酸、奎宁酸、苹果酸、维生素C和柠檬酸,其中以柠檬酸为主,含量在1.174~15.069 mg/g之间,草酸最低,含量在0.018~0.046 mg/g之间。不同品种蓝莓果实的糖、酸含量存在明显差异,其中果糖和葡萄糖含量最高的品种是北空,柠檬酸含量最高的品种是伊丽莎白。糖酸比和甜酸比是影响果实风味的重要因素,10个蓝莓品种果实的糖酸比在2.342~27.488之间,甜酸比在285.953~3393.854之间,表现为北空芝妮圣云友谊美登北陆蓝光爱国者布丽吉塔伊丽莎白。
[Abstract]:The sugar, acid component and content of sugar in 10 blueberry varieties derived from North America were determined by HPLC method. The results showed that fructose and glucose were the main soluble sugar in blueberry fruit. The fructose content was between 18.916 and 73.899 mg/g, and the glucose content was between 19.194 and 79.521 mg/g. The organic acids are oxalic acid, quinic acid, malic acid, vitamin C and citric acid, among which citric acid is the main component, the content of oxalic acid is between 1.174 and 15.069 mg/g, oxalic acid is the lowest. The content of sugar and acid in different varieties of blueberry fruit was significantly different between 0.018 ~ 0.046 mg/g, among which the highest content of fructose and glucose was in the north. The highest content of citric acid was Elizabeth, the ratio of sugar to acid and the ratio of sugar to acid were the important factors affecting the fruit flavor, and the ratio of sugar to acid of 10 blueberry varieties was between 2.3422 and 27.488. The ratio of sweet to sour is between 285.953 and 3393.854, which is manifested in the friendship of the Northern Air Ginny Saint-Cloud Friendship with the Northern Land and Blue Patriot Brigita Elizabeth.
【作者单位】：大连民族大学环境与资源学院资源植物研究所;
【基金】：辽宁省自然科学基金(2014020135) 大学生创新创业计划(X201412239)
【分类号】：TS255.7;O657.72
【正文快照】： 蓝莓是杜鹃花科(Ericaceae)越橘属(Vaccinium)多年生落叶或常绿灌木浆果类果树,原产于北美,主要分布于我国的东北和西南地区[1-3]。蓝莓果实中含有丰富的花青素、多酚和维生素C等营养成分,具有提高记忆力、保护视力和软化血管等保健功能[4-6]。目前,因其特殊的营养和药用功能,

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