苹果颜色与花青苷及主要营养物质含量关系研究

Study on the Relationship between Apple Color and Anthocyanin&Main Nutrient Contents

为解析苹果果皮、果肉颜色与花青苷及营养物质含量间关系,采用紫外光谱技术对花青苷进行检测,运用化学分析技术定量分析可溶性总糖、可滴定总酸和维生素C的含量,利用差异显著性统计法对不同品种的营养含量进行比较分析。结果表明,红色果皮、黄色果肉的苹果富含花青苷。

To analyze the relationship between the apple skin,flesh color and anthocyanin and nutrient content,anthocyanin was detected by ultraviolet spectroscopy,and the contents of soluble total sugar,titratable total acid and vitamin C were quantitatively analyzed by chemical analysis technology,and the nutritional contents of different varieties were compared and analyzed by the statistical method of difference significance.The results showed that the apples with red skins and yellow flesh were rich in anthocyanin.