基于GC-MS和感官评价鉴定南疆杏仁甜苦性状

Identification of Sweet/Bitter Traits of Apricot Kernel in Southern Xinjiang Based on GC-MS and Organoleptic Evaluation

为了鉴定杏仁甜苦筛选鉴定指标,为杏仁选育及深加工提供理论依据。本研究以南疆88份杏仁为实验材料,利用高效液相色谱法和气相色谱-质谱联用技术对其苦杏仁苷和糖组分含量进行了测定分析。结果表明,杏仁中均含有苦杏仁苷,其含量在0.945~36.055 mg/g之间,均值为6.236 mg/g,变异系数为118.289%。通过感官评价,其中有19份苦仁,测定苦杏仁苷含量为10.205~36.055 mg/g,均值为19.047 mg/g;69份甜仁,测定其含量为0.945~12.148 mg/g,均值为2.708 mg/g。杏仁中共检测出7种糖,其中蔗糖含量最高,棉子糖次之,山梨醇含量最低。相关性分析表明杏仁甜苦性状与苦杏仁苷和葡萄糖呈极显著正相关性。主成分分析结果表明总糖、甜度值、蔗糖、苦杏仁苷等因子会影响杏仁甜苦。通过聚类分析将样本聚为Ⅳ类,第Ⅰ类杏仁的苦杏仁苷含量极高,第Ⅱ类杏仁的总糖、蔗糖、棉子糖和甜度值高,第Ⅲ类杏仁的苦杏仁苷、总糖、蔗糖等含量中等,第Ⅳ类杏仁的总糖、蔗糖、棉子糖等含量较低。筛选出总糖含量高、苦杏仁苷含量低、味甜的‘赛买提’、‘托乎提库都’和‘大黄杏’等可用于杏仁加工的种质。

In order to identify the sweet and bitter identification indicators of almonds,and provide theoretical basis for almond breeding and deep processing.88 apricot kernels from southern Xinjiang were used as experimental materials.The content of amygdalin and sugar composition were determined by high performance liquid chromatography and gas chromatography mass spectrometry.The results showed that amygdalin was contained in all apricot kernels,and the content ranged from 0.945 mg/g to 36.055 mg/g,the average was 6.236 mg/g and the variation was 118.289%.69 samples were sweet kernel.Meanwhile the amygdalin content were detected ranging from 0.945 mg/g to 12.148 mg/g,and the amygdalin of 19 samples were detected 10.205 mg/g to 36.055 mg/g.A total of 7 kinds types sugar were detected and sucrose content was the highest,followed by raffinose,and sorbitol content was the lowest.The sweet/bitter kernels was related to content of amygdalin and glucose.The total sugars,sweetness value,sucrose,amygdalin and other factors could affect sweetness/bitterness kernels by principal component analysis.88 samples were clustered into class Ⅳ by cluster analysis.The class Ⅰ was extremely high amygbin content,the class Ⅱ was high total sugar,sucrose,raffinose and sweetness value,the class Ⅲ was medium amygbin,total sugar and sucrose content,while class Ⅳ was low total sugar,sucrose and raffinose content.In conclusion,'Saimaiti','Tuohutikudou'and'Da huang xing'with high total sugar content,low amygdalin and sweet taste were selected for apricot kernels processing.