摘要
以优质荔枝品种糯米糍为研究对象,分析产区对荔枝滋味物质的影响。通过对深圳、惠东、惠来、钦州和漳州五大产区糯米糍荔枝滋味物质的测定,可知荔枝中含有葡萄糖、果糖和蔗糖3种糖,有机酸有草酸、酒石酸、苹果酸、抗坏血酸等9种;对于5种糯米糍荔枝来说,深圳荔枝的糖酸比最大;惠东荔枝的糖酸比最小。葡萄糖显著影响5种糯米糍荔枝的甜味,而酒石酸、苹果酸、乙酸和抗坏血酸显著影响其酸味。电子舌和理化指标均能显著区分5种糯米糍荔枝,且两张图谱之间具有相似性。
The effect of planting area and cuhivar on the taste-related compounds of lychee was studied by analyzing Nuomici lyehee. Lychee fruits contain three sugars： sucrose, fructose and glucose and nine organic acids ： oxalic acid, tartaric acid, malic acid etc. For the five Nuomici lyehees, Shenzhen lychee had the highest TS/TA ratio. Glucose significant influence the sweetness of five lyehee samples and tartaric acid, malic acid, acetic acid and ascorbic acid all significant influence the sourness of five lychee fruits. Five Nuomici lychees could be well discriminated by electronic tongue and physicochemical indices. And the location of every sample point in the electronic tongue and physicochemical indices maps was similar.
出处
《食品研究与开发》
CAS
北大核心
2013年第16期62-66,共5页
Food Research and Development
基金
现代农业产业技术体系建设专项资金(项目编号:CARS-33-20)
关键词
荔枝
滋味物质
糖酸比
电子舌
lychee
taste relevant compounds
the ratio of sugar to acid
electronic tongue
