高效液相色谱法测定广西芒果中糖组分含量

目的研究广西名特优水果——芒果中的糖组分含量情况,为民众日常选择食用芒果提供科学依据。方法利用高效液相色谱法测定芒果中糖组分的含量,分析不同成熟度芒果中糖组分的变化情况。结果芒果果实中的糖分主要由果糖、蔗糖和葡萄糖组成,但是由于葡萄糖的甜度不明显,所以对果实中甜度的贡献主要以果糖和蔗糖为主。结论蔗糖、果糖、葡萄糖的共同作用为芒果的鲜甜口感和良好的营养价值起到很好的贡献。从糖分分析的结果来看,芒果营养价值高,甜度高,具有良好的食用口感和食用价值。

Determination of sugars content in mango from Guangxi by high performance liquid chromatography

Objective To investigate sugar components of Guangxi tropical fruit-mango, so as to provide scientific basis for choosing mango in daily life. Methods The sugars content in mango were determined by high performance liquid chromatography (HPLC), and the changes of sugar components in mango with different maturity were analyzed. Results The sugars in mango were mainly composed of fructose, sucrose and glucose, but due to the sweetness of glucose was not that obvious, the fruit sweetness of contributions were mainly composed of fructose and sucrose. Conclusion The combination of sucrose, fructose and glucose have good contribution for sweet taste and good nutritional value of fresh mango. From the perspective of analysis results, mango has high nutritional value, high sweetness, good taste and edible value.