江津甜橙3 个变异品种的果实品质及酸组分分析

以江津甜橙的优选品种锦橙及其低酸变异品种长叶橙和高酸大果芽变品种大果锦橙为试材,测定果实膨大至成熟期的多项品质指标及其果汁中柠檬酸、奎宁酸和苹果酸含量的变化趋势。结果表明,在果实发育过程中,各品种果实大小于10月下旬基本定型,可溶性固形物含量逐渐增加、可滴定酸含量逐渐下降。在所测酸组分中,柠檬酸为主要有机酸;在果实发育过程中,柠檬酸含量逐渐降低,苹果酸含量呈相反的变化趋势,奎宁酸含量呈先下降后上升再下降的趋势,最大值出现在11月中旬。在果实成熟阶段,锦橙平均单果质量和柠檬酸含量介于长叶橙和大果锦橙之间,可溶性固形物含量为最高;长叶橙单果质量最小（155.27 g）,可滴定酸含量最低（0.55%）,其中柠檬酸组分含量为6.95 mg/g;大果锦橙则相反,单果质量达311.92 g,可滴定酸含量为1.02%,其中柠檬酸含量为11.72 mg/g。3 个品种总体上呈酸度越高,柠檬酸含量越高,奎宁酸含量越低的趋势。     

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

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。     

蓝莓果实外观与糖、酸、酚组成特征

以21个蓝莓品种果实为试材,观测外观特点,检测可溶性糖、有机酸营养组成,旨在为育种、栽培、鲜食品种选择提供依据。结果表明,蓝莓果型指数均小于1,大多呈不同程度扁球形,少数近球形和饼形;单果重为0.52 g～2.63 g,其中‘达柔’超过2.5 g,是少有的大型果;果实多呈蓝色且表面附着果粉,‘粉红佳人’为稀有的红色少果粉品种,‘黑珍珠’是罕见的黑色无果粉种质;果实越大果形越扁含水量越高。果实含有果糖、葡萄糖2种可溶性糖和草酸、奎尼酸、苹果酸、莽草酸、柠檬酸5种有机酸以及绿原酸、儿茶素2种酚类物质,3类物质含量依次递减、差异显著。同一品种中两种糖含量相当且葡萄糖含量（48.81 mg/kg）略高于果糖含量（44.41 mg/kg）,果糖甜度（7 771）显著高于葡萄糖甜度（3 661）,属于己糖积累型果实,果糖、葡萄糖、总糖含量及甜度变化趋势和幅度极为相似,果糖含量越高,葡萄糖含量越高,果实越甜,‘喜来’、‘日出’是优良的高糖品种。柠檬酸含量最高（6.31 mg/kg）,占总酸的76.52%,显著高于其它有机酸,属于柠檬酸优势型果品,不同品种间奎尼酸含量差异巨大,相差1 000余倍,‘北...     

黄土高原旱塬区不同品种苹果果实糖及有机酸含量比较分析

为明确黄土高原旱塬区不同品种苹果果实中糖与有机酸含量的特征,对主栽的30个品种果实中糖、酸类物质含量进行分析。采用高效液相色谱法（High-phase liquid chromatography,HPLC）对30个品种成熟期果实中可溶性糖与有机酸含量进行了测定,并对数据进行单因素方差分析与相关性分析。结果表明:不同品种苹果果实糖组分中果糖含量最高,均值为52.964 mg/g,占总糖含量的48.82%,且二者呈极显著性相关（r=0.787）,果糖含量最高的品种为‘嘎啦’（69.736 mg/g）,大部分品种果实中蔗糖含量高于葡萄糖含量,只有3个品种表现出葡萄糖含量高于蔗糖含量,分别为‘金冠’、‘八月富士’和‘无锈金矮生’;不同品种苹果果实酸组分中苹果酸含量最高,均值为3.857 mg/g,占总酸含量的57.44%,且二者呈极显著性相关（r=0.845）,奎宁酸含量次之,其他种类有机酸含量较低,苹果酸含量最高的品种为‘寒富’（8.109 mg/g）;甜度值/总酸含量大于30的品种有3个,分别为‘世界1号’、‘金冠’和‘嘎啦’,介于20～30之间的品种有13个,小于20的品种有14个。苹果果实中甜度值和总酸含量、以及甜度值与总酸含量的比值共同影响果实风味。     

酿酒葡萄果实发育过程中糖酸积累规律的研究

目的 探究酿酒葡萄果实在生长发育过程中糖和酸的积累规律。方法 采用傅里叶变换红外光谱法和蒽酮法测定果实不同生长发育期酸和糖的含量。结果 在生长发育过程中, ‘雷司令’果实中可滴定酸、酒石酸和苹果酸的含量呈先升后降趋势, 最大值分别为6.20、4.45和6.23 mg/g; ‘美乐’果实中3种酸含量均呈下降趋势, 可滴定酸、酒石酸和苹果酸含量最大值分别为5.39、4.13和6.05 mg/g。2个品种果实中可溶性糖、葡萄糖和果糖含量均呈上升趋势, ‘雷司令’果实中3种糖自2020年7月29日至采收呈剧增趋势, 最大值分别为54.51、20.81和22.69 mg/g; ‘美乐’果实中可溶性糖含量变化差异显著(P<0.05), 可溶性糖和果糖在转色后期分别为48.37和20.47 mg/g, 葡萄糖含量在采收期达到最佳值, 为16.52 mg/g。结论 ‘雷司令’果实中的酸和糖含量均高于‘美乐’; 同产地的不同品种果实其酸和糖含量积累规律也各不相同。     

5种黑穗醋栗果实中糖酸组成与含量分析

采用高效液相色谱法对5个品种黑穗醋栗果实的主要糖酸组分进行定性和定量分析,并计算甜度和甜酸比。结果表明,黑穗醋栗果实中糖组分包括果糖、葡萄糖、蔗糖,其中以果糖(19.03~32.74 mg/g)和葡萄糖(17.47~23.21 mg/g)为主;黑穗醋栗果实中有机酸组分包括草酸、奎宁酸、苹果酸、维生素C、柠檬酸等,其中以柠檬酸(19.16~24.33 mg/g),维生素C(2.53~8.80 mg/g),苹果酸为主(0.92~2.27 mg/g)。不同品种黑穗醋栗果实中的糖酸组成及含量存在一定的差异,果糖和葡萄糖含量最高的品种为寒丰,柠檬酸含量最高的品种为奥依宾,苹果酸和维生素C含量最高的品种为寒丰。甜度/总酸值是影响黑穗醋栗果实甜酸风味的一个重要因素。各品种甜度/总酸值在179.23~261.01之间,总体表现为寒丰丹丰绥研1号黑丰奥依宾。     

山西不同品种枣果品质特性及抗氧化活性研究

为探究山西不同品种枣果的品质特性及抗氧化能力的差异,选取山西省内8种代表性红枣品种(稷山板枣、壶瓶枣、临猗梨枣、吕梁木枣、交城骏枣、官滩枣、保德油枣、郎枣)探究其全红成熟期枣果的可溶性固形物、可滴定酸、维生素C、总酚、总黄酮、可溶性糖、有机酸、β-胡萝卜素、三萜酸含量及抗氧化能力。研究结果表明:稷山板枣可溶性固形物、总酚、β-胡萝卜素、果糖、蔗糖、山梨醇、白桦脂酸、齐墩果酸含量较其他品种高,抗氧化活性最强(DPPH自由基清除能力为9.3 mg TE/gDW,FRAP铁还原能力为781 mg AAE/100 gDW);郎枣的可滴定酸、维生素C、熊果酸含量最高;交城骏枣的葡萄糖含量最高;临猗梨枣的苹果酸、柠檬酸、琥珀酸含量最高;吕梁木枣的富马酸含量最高。     

基于原料与果汁品质的蓝莓果实加工性能评价

以‘蓝金’、‘瑞卡’、‘N5’等12个辽南露地栽培蓝莓品种果实为试材,通过果实外观、营养品质及加工性能指标的观测与分析,筛选加工适宜品种。结果表明,蓝莓果实以蓝色为主,呈不同程度扁球形,表面附着果粉,单果重0.95~2.63 g;含水量>80%,果越大,含水量越高,果型越扁,果实中均含有果糖、葡萄糖、草酸、奎尼酸、苹果酸、莽草酸和柠檬酸,果糖与葡萄糖含量相当,柠檬酸含量显著高于其它有机酸（P<0.05）,属于已糖积累型、柠檬酸优势型果品。供试品种果实中均含有钾、镁、钙、铁、锰、锌和铜元素,含量依次递减,钾含量最高（5786 mg?kg?1）,极显著高于其它元素（P<0.01）,‘达柔’果实中钾含量（7400 mg?kg?1）最高。不同品种果实不添加果胶酶处理出汁率差异极大（变异系数达60.42%）,添加果胶酶处理出汁率差异很小（变异系数仅3.88%）,添加果胶酶处理出汁率及果汁可溶性糖、可滴定酸含量明显提升,添加果胶酶处理能够提高果汁产率和质量。果实中果糖和葡萄糖含量越高,果汁中可溶性糖含量越高（相关系数为0.96和0.98）;果实中柠檬酸和奎尼酸含量越高,果汁中可滴定酸含量越高（相关系数为0.81和0.71）。‘日出’、‘蓝金’和‘北卫’3个品种可溶性糖（>90 mg?g?1）、有机酸含量（>10 mg?g?1）和出汁率（>74.6%）均较高,是较好的加工品种。综上,‘日出’、‘蓝金’和‘北卫’3个品种果实营养丰富、出汁率高,是加工的理想原料。     

融安金桔不同生长期果实品质特性比较

以广西融安特产油皮金桔和脆皮金桔果实为对象,研究金桔果实在不同生长时期的理化性状及其活性成分的动态变化规律。结果表明,从9月到12月,金桔的单果重、出汁率、pH值、可溶性固形物和糖酸比等理化指标均上升,果籽率和可滴定酸含量下降;主要糖含量分别从39.04和32.38 mg/g上升至111.23和137.11 mg/g;主要有机酸为抗坏血酸、苹果酸和草酸,其中抗坏血酸含量先上升后下降,10月份为金桔抗坏血酸含量高峰期(分别为48.23和23.20mg/g),而苹果酸和草酸含量一直下降;与9月份相比,12月份的油皮和滑皮金桔总黄酮含量分别从3.45和2.14 mg RE/g下降至1.21和0.76 mg RE/g,其中特征性黄酮金柑苷含量显著上升;总酚含量和抗氧化活性均显著下降。两个品种之间,成熟单果重、可滴定酸、总黄酮和橙皮苷含量无显著差异,油皮金桔的果籽率、抗坏血酸、金桔苷和总酚含量以及总抗氧化能力均显著高于脆皮金桔,而其出汁率、p H值、可溶性固形物、糖酸比、果糖、葡萄糖、蔗糖、苹果酸、草酸和芦丁含量均显著低于后者。本研究明确了两种金桔不同生长期的果实品质特性,为金桔果实的开发和利用提供了理论依据。     

不同芒果品种果实可溶性糖组分含量特征分析

分析研究芒果主产区（海南、广西）的3种主要芒果品种（台农、金煌、贵妃）的可溶性糖组分含量与差异。以3种芒果主栽品种为材料,对果实中可溶性固形物（total soluble solid,TSS）、总糖、甜度值进行测定;利用高效液相色谱法对成熟期的芒果果实中的可溶性糖及含量进行分析测定。结果表明：芒果果实可溶性糖主要由蔗糖、果糖、葡萄糖组成,其中蔗糖含量最高,均值为79.07 mg/g FW;台农果实的总糖、甜度值、蔗糖和果糖含量最高,葡萄糖含量最高的是金煌,可溶性固形物含量最低的是贵妃;芒果果实中蔗糖和果糖含量高低表现为台农＞金煌＞贵妃（品种）、海南＞广西（产地）。相关性分析显示,3种可溶性糖中对果实甜度呈正相关的是蔗糖和果糖。聚类分析可将芒果样品分为蔗糖积累型、中间积累型和己糖（葡萄糖和果糖）积累型。     

Preharvest application of methyl jasmonate increases fruit quality and antioxidant capacity in raspberries

The effects of preharvest methyl jasmonate (MJ) application on fruit quality, flavonoid content and antioxidant capacity in black raspberry cv. Jewel (Rubus occidentalis L) and red raspberry cv. Autumn Bliss (Rubus idaeus subsp.) were studied under field condition. Raspberries treated with MJ had higher soluble solids content, total sugars, fructose, glucose, sucrose and lower titratable acids (TAs), malic acid and citric acid than untreated fruit. MJ also significantly enhanced the content of flavonoids and the antioxidant capacities in the fruit. The cv. Jewel had higher soluble solids and lower TAs compared with the cv. Autumn Bliss. On the basis of fresh weight of fruit, ‘Jewel’ also had significantly higher anthocyanin, total phenolic content and antioxidant activity than ‘Autumn Bliss’.     

Nutrient composition of stone fruit (Prunus spp.) cultivars: Apricot,cherry, nectarine,peach and plum

A total of 23 cultivars of apricot, cherry, nectarine, peach and plum available on the retail market in Sydney, Australia during the summer of 1981–82 were analysed and data are presented for water, protein, fat, sugars (fructose, glucose and sucrose), starch, dietary fibre, organic acids (malic, citric, quinic, shikimic and oxalic acids), ash, sodium, potassium, calcium, magnesium, iron, zinc, vitamin C, α-carotene, β-carotene, thiamin, riboflavin niacin, soluble solids, respiration rate and titratable acidity. Edible weight and energy were calculated. Data were compared with various national food composition tables.     

Organic acids of various kinds of vegetables. IV. Changes in the acids and sugar in tomatoes, sweet peppers and cucumbers during development and ripening

Concentrations of organic acids and sugars in tomatoes and sweet peppers change notably during ripening. The concentration of malic acid decreases while that of citric acid increases considerably and in redripe fruits clearly exceeds the content of malic acid. Several maxima and minima in acid concentrations occur during development. Both species show constant proportions of citric and isocitric acid (200:1 and 30:1 respectively). In sweet pepper, quinic and ascorbic acid can be found in noticeably higher amounts than in tomatoes. Additionally, succinic acid was detected in tomatoes and fumaric and shikimic acid in sweet pepper. Glucose and fructose, in approximately equal amounts, are the main sugar components; their concentrations are increased during ripening, especially in sweet peppers. The leaves of tomatoes and sweet pepper contain more malic acid and less citric acid than redripe fruits, though here as well citric acid predominates. There is considerably less glucose and fructose present in the leaves of sweet pepper than in the fruits while sucrose is increased. Sucrose is the main sugar component in the leaves. Compared to tomatoes and sweet peppers, egg-plants contain more amounts. - Potatoes contain citric, malic, quinic, succinic, fumaric, and soluble oxalic acid (in order of decreasing amounts). - In cucumbers malic acid notably exceeds citric acid. Both acids hardly change in concentration during ripening. Sugar content decreases during ripening.     

连平鹰嘴桃矿物元素及糖酸组分与糖酸比的灰色关联分析

目的 研究连平鹰嘴桃种质资源的品质,积累相关数据。方法 采集鹰嘴桃主产区58个样品,运用电感耦合等离子体发散光谱法（inductively coupled plasma spectrometer, ICP）检测14种矿物元素,液相色谱法测定4种可溶性糖组分和4种有机酸组分。运用灰色关联度分析矿物元素、糖酸组分、总糖和总酸含量等营养成分含量与糖酸比的关联度。结果 鹰嘴桃样品的14种矿物元素(K、P、Mg、Ca、Na、Al、Fe、Cu、Mn、B、Zn、Co、Ni、Li), 含量分别为1682～2781、101.7～225.6、51.05～95.90、32.05～105.30、31.24～57.01、0.15～5.85、0.71～9.28、0.15～1.39、0.34～3.53、0.81～2.14、2.01～6.00、0.010～0.066、0.011～0.130、0.022～0.056 mg/(kg FW);4种糖组分(蔗糖、山梨糖醇、葡萄糖、果糖)的含量分别为165.12～367.58、28.90～85.93、20.68～34.39、11.24～29.21 mg/(g FW);4种有机酸组分（苹果酸、奎尼酸、柠檬酸、琥珀酸）的含量分别为1.61～4.19、1.08～3.00、0.14～0.76、0.022～0.100 mg/(g FW)。矿物元素、可溶性糖组分和有机酸组分跟鹰嘴桃糖酸比都有较高的关联度。P、K、Na、Mg含量与糖酸比关联度相对较高;蔗糖含量与糖酸比关联度最大,果糖含量关联度相对最小;有机酸组分与糖酸比关联度依次为苹果酸＞奎尼酸＞琥珀酸＞柠檬酸。结论 糖酸比可以较好的反映鹰嘴桃的品质。P、K、Na、Mg、蔗糖含量、苹果酸含量与鹰嘴桃品质关联度相对较大。     

Analysis of sugars and organic acids in ripening mango fruits (Mangifera indica L. var Keitt) by high performance liquid chromatography

The sugars and organic acids present in the pulp of Keitt mangoes at various stages of ripeness were analysed by h.p.l.c. Ripening was associated with a loss in firmness, peel chlorophyll and pulp acidity, with increasing soluble solids and total sugars. The major sugars were identified as glucose, fructose and sucrose. All three increased during ripening; sucrose was found to be in the greatest concentration throughout, with fructose the predominant reducing sugar. Acidity loss was shown by decreasing titratable acidity and increasing pH values. Citric and malic acids were found to be the major organic acids. A large decrease in citric acid and a small reduction in malic acid were responsible for the loss of acidity. Tartaric, ascorbic, oxalic and α-ketoglutaric acids were also shown to be present at low concentrations.     

Potential isotopic and chemical markers for characterising organic fruits

Several isotopic (¹³C/¹²C, ¹⁵N/¹⁴N, ¹⁸O/¹⁶O, ²H/¹H, ³⁴S/³²S) and chemical–physical parameters (pH, fruit weight, juice yield, titratable acidity, total soluble solids, skin resistance, flesh firmness, colorimetric characteristics, weight loss after harvesting, antioxidant activity, earliness index, total nitrogen, ascorbic acid, synephrine, anthocyanins and polyphenols, citric acid, malic acid, sucrose, glucose and fructose content) were investigated as potential markers of organically cultivated oranges, clementines, strawberries and peaches produced in Italy between 2006 and 2008, in experimental fields and in certified farms. The ratio ¹⁵N/¹⁴N, ascorbic acid and total soluble solids were shown to be the most significant variables for distinguishing between organically and conventionally cultivated fruits. It was not possible to define general threshold limits typical of organic fruits because these parameters are influenced also by fruit specie, cultivar, year and site of production. Combining isotopic and chemical markers a good discrimination between organic and conventional fruits of different species was achieved.     

Sugar and Nonvolatile Acid Composition of Persimmons During Maturation

Sugars and nonvolatile acids of Japanese persimmons were identified and quantitated by GLC as oxime-TMS derivatives. Sugars quantitated were arabinose, galactose, glucose, fructose and sucrose. Fructose, glucose and sucrose were predominant and present in all cultivars from mature green to fully ripe. Quantities of all sugars varied significantly by cultivar and maturity. Nonvolatile acids quantitated were succinic, malic, citric, and quinic. Malic was the predominant acid in all cultivars followed by citric. Quantities of malic increased with maturity; citric decreased. Sorbitol and inositol were present in minor quantities and varied significantly by cultivar and maturity stage.