不同品种桑椹中糖酸组成和甜酸风味评价

比较不同品种桑椹中的糖酸组成,并对其进行甜酸风味评价。以19 个桑椹品种的果实为试材,采用高效液相色谱法分析不同品种有机酸及糖的种类和含量,在此基础上比较各品种间的果实酸甜风味。结果表明,所有桑椹品种含有柠檬酸、酒石酸、苹果酸、琥珀酸、草酸和富马酸,部分桑椹品种含有乳酸和乙酸,含量较高的4种有机酸为柠檬酸、酒石酸、琥珀酸,苹果酸,总有机酸质量比在1687.9~2972.1mg/kg。最高的是云果1号,最低的是安杂8号。果糖和葡萄糖是桑椹的主要糖类,同一品种二者含量相当,品种之间存在差异。与糖酸比相比,采用甜度和酸度的比值构建的甜酸风味指数更能真实地反映果实的甜酸风味。从甜酸风味指数角度来考虑,以白玉王和太深1号2个品种较佳。

Analysis of Organic Acids and Sugar Compositions and Flavor Evaluation of Different Mulberry Cultivars

The objective of the study was to compare the composition of organic acid and sugar of different mulberry cultivars and to evaluate the sweetness and acidity. The organic acid and sugar compositions of fruits from different 19 mulberry cultivars were analyzed by the HPLC method. The results showed that all cultivars contained citric acid, pyruvic acid, malic acid, succinic acid, oxalic acid, and fumaric acid, while several cultivars had lactic acid and acetic acid.The contents of organic acids ranged from 1687.9-2972.1mg/kg and Yunguo 1 cultivar and Anza 8 cultivar had the highest and lowest organic acids contents. Both fructose and glucose were soluble sugars in the mulberry. The contents of fructose and glucose of the same cultivars almost were equal. The fruit flavor index established by the ratio of sweetness and acidity could better reflect the real flavor of fruits than the sugar-acid ratio. Considering the flavor index of sweetness and acidity, the optimal cultivars were Baiyuwang and Taishen 1.