5种黑穗醋栗果实中糖酸组成与含量分析

Analysis of contents and constituents of sugar and organic acid in 5 black currant cultivars

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。

The primary sugars and organic acids of five blackcurrant cultivars were analyzed quantitatively and qualitatively by HPLC（ High Performance Liquid Chromatography）method,and the sweetness and sweetness/total acids were calculated.The results indicated that the soluble sugars in blackcurrant berries included fructose, glucose and sucrose, of which fructose （ 19.03-32.74 mg/g） and glucose （ 17.47-23.21 mg/g） were much more than sucrose.The organic acid components in blackcurrant included oxalic acid, quinic acid, malic acid, vitamin C and citric acid, of which citric acid （ 19.16-24.33 mg/g）, vitamin C （2.53-8.80 mg/g） and malic acid （0.92-2.27 mg/g） were much more than others.There were some differences in composition and content of sugar and organic acid among five black currant varieties.Hanfeng exhibited the highest levels of fructose and glucose in comparison to the other cultivars.The berries of Aoyibin contained highest citric acid in all the cultivars.Vitamin C and malic acid were richest in berries of Hanfeng.The value of sweetness/total acids was an important indicator influencing the sweet and sour flavors of black currant fruit.The sweetness/total acids was from 179.23 to 261.01,and Hanfeng 〉 Danfeng 〉 Suiyan 1st 〉 Heifeng 〉 Aoyibin.