6个品种李果实品质差异性分析

Analysis of fruit quality differences among 6 kinds of Prunus salicina L. varieties

中文关键词:  李果实  品种  品质  差异性分析

英文关键词:Prunus salicina L. fruits  variety  quality  differences analysis

中文摘要:

      目的 探寻蜂糖李、珠宝李、红李、江安李、青红脆李和酥李6个不同品种李果实之间品质的特征和差异性。方法 利用液相色谱法、氨基酸分析仪法、分光光度法以及滴定法等方法分析李果实中的营养成分并进行了不同李果实的品质分析。结果 李果实的可溶性糖含量主要由果糖、葡萄糖和蔗糖组成, 其中葡萄糖含量最高, 其次是果糖或蔗糖; 蜂糖李的可溶性糖总量、总糖含量、可溶性固形物、甜度值和糖酸比均显著高于其他品种, 这可能是其口感更甜的主要原因; 有机酸方面, 苹果酸是主要的有机酸, 占总量的88%以上, 其中珠宝李的苹果酸含量最高, 青红脆李的总酸含量最高; 氨基酸分析显示, 天冬氨酸和脯氨酸含量较高, 珠宝李的游离氨基酸总量最高; 总黄酮和维生素C含量最高的为青红脆李, 而维生素E含量最高的为红李。结论 6个李品种李果实品质具有显著性差异, 本研究为不同李果的品质资源利用和李水果精品战略提供了理论依据和实践指导。

英文摘要:

      Objective To explore the quality characteristics and differences among the fruits of 6 kinds of different Prunus salicina L. varieties: Fengtang plum, Candy red plum, Red plum, Jiangan plum, Green red crisp plum and Crisp plum, Qinghong Cuili, and Suli. Methods The nutritional components of Prunus salicina L. fruits were analyzed using liquid chromatography, amino acid analyzer, spectrophotometry, and titration methods, and a quality analysis of different Prunus salicina L. varieties was conducted. Results The study found that the soluble sugar content in Prunus salicina L. fruits was primarily composed of fructose, glucose, and sucrose, with glucose being the highest, followed by fructose or sucrose. The total soluble sugar content, total sugar content, soluble solids, sweetness value, and sugar-acid ratio of Fengtang plum were significantly higher than those of other varieties, which might be the main reason for its sweeter taste. In terms of organic acids, malic acid was the predominant organic acid, accounting for more than 88% of the total, with Candy red plum having the highest malic acid content and Green red crisp plum having the highest total acid content. Amino acid analysis revealed that aspartic acid and proline levels were relatively high, and Candy red plum had the highest total free amino acid content. Green red crisp plum had the highest levels of total flavonoids and vitamin C, while Red plum had the highest vitamin E content. Conclusion The fruit qualities of the 6 plum varieties showes significant differences. This study provides a theoretical foundation and practical guidance for the utilization of quality resources of different plum varieties and the premium strategy for Prunus salicina L. fruits.