‘红花鹰嘴桃’果实糖酸组分含量及相关性分析

Composition and Content of Sugar and Acid and Correlation Analysis of in the Fruit of Red-flower‘Yingzui’Peach

以‘红花鹰嘴桃’为试验材料,检测其果肉中糖酸的组分及其含量。结果表明,红花鹰嘴桃果肉中总糖含量为122.29 mg·g^-1,可滴定酸含量为6.05 mg·g^-1。果肉中的可溶性糖主要有蔗糖、葡萄糖、果糖、山梨醇,以蔗糖为主,约62.25 mg·g^-1,占总糖的50.90%,且葡萄糖与果糖显著正相关,相关系数为1.00;有机酸主要有奎宁酸、苹果酸、柠檬酸,以苹果酸为主,约2.71 mg·g^-1,占可滴定酸的44.80%。

The components and contents of sugars and acid in the flesh of red-flower‘Yingzui’peach were detected.The results showed that the total sugar content and titratable acid content were 122.29 mg·g^-1 and 6.05 mg·g^-1,respectively.The soluble sugar in flesh mainly contained sucrose,glucose,fructose and sorbitol,and sucrose is the main sugar,about 62.25 mg·g^-1,accounting for 50.90%of the total sugar.Sucrose was positively correlated with glucose and fructose at a significant level of 0.05%,with a correlation coefficient of 1.00.The organic acid in the flesh mainly contained quinic acid,malic acid and citric acid,and malic acid is the main acid,,about 2.71 mg·g^-1,accounting for 44.80%of the titrable acid.