木瓜“酸味”与有机酸成分的相关性研究

Correlation between sour taste and organic acids of Chaenomelis Fructus

目的 研究木瓜酸味与有机酸成分的相关性。方法 采用电位滴定法测定木瓜中总有机酸的含量;采用液相色谱-质谱联用技术测定12种有机酸含量;运用电子舌技术测定20批木瓜样品水提液和10种有机酸的味觉信息值,采用皮尔逊相关性分析法分析木瓜酸味值与有机酸成分的相关性。结果 不同来源木瓜有机酸含量和味觉信息值有明显差异。有机酸仅有柠檬酸、苹果酸等呈现酸味。木瓜酸味值与总有机酸含量呈正相关,与苹果酸、柠檬酸、莽草酸含量呈显著性正相关,与富马酸、绿原酸、奎宁酸和原儿茶酸含量呈正相关。结论 对木瓜酸味起主要作用的有机酸为苹果酸、奎宁酸、柠檬酸、莽草酸和绿原酸。

AIM To analyze the correlation between the sour taste and organic acids of Chaenomelis Fructus.METHODS C. Fructus had its contents of total organic acids determined by potentiometric titration, and its contents of twelve kinds of organic acids determined by liquid chromatography-mass spectrometry(LC-MS). The electronic tongue was used to quantify the taste information values of twenty batches of water-extraction of C. Fructus and ten kinds of organic acids respectively, followed by correlation analysis between the sour taste information values and the organic acids content by Pearson correlation analysis.RESULTS There were significant differences between the organic acids contents and the taste information values of C. Fructus from different germplasm and origins. Six organic acids including citric acid and malic acid were responsible for sourness.The sour taste information values were positively correlated with the contents of total organic acids, fumaric acid, chlorogenic acid, quinic acid and protocatechuic acid of C. Fructus;and were significantly positively correlated with the content of shikimic acid, malic acid and citric acid.CONCLUSION Malic acid, quinic acid, citric acid, shikimic acid and chlorogenic acid of C. Fructus mainly contribute the sour taste.