Analysis of Sweet and Sour Flavor in Eight Local Peach Cultivars from Guizhou and Evaluation of their Flavor Quality
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摘要: 为了评价贵州地方桃品种果实的甜酸风味品质,以主栽桃品种‘燕红’作对照,采用高效液相色谱法测定了贵州8个地方桃品种的果肉糖酸组分及含量。结果表明:(1)8个地方桃品种果肉中糖主要由蔗糖、葡萄糖、果糖和山梨醇组成,其中蔗糖的平均含量最高(55.62 mg/g),约占总糖的71.30%,但变异系数仅为17.92%;8个地方桃品种中,‘米桃’的葡萄糖与果糖含量差异较大,其果糖/葡萄糖的比值为1.21,而其它7个品种的葡萄糖与果糖含量相近。(2)8个地方桃品种果肉中有机酸主要由苹果酸、柠檬酸、奎宁酸和莽草酸组成,其中苹果酸含量最高,约占总酸的60.61%,但在‘白花桃’果实中有机酸含量以奎宁酸为主。(3)对8个地方桃品种果实的糖酸组分进行主成分分析发现,苹果酸含量和山梨醇含量的载荷系数分别为0.910和0.897,说明它们是影响果实甜酸风味的主导因素,且对改善果实的甜酸风味品质具有重要作用。8个贵州地方桃果实的甜酸风味分别为:‘黄腊桃’为甜,‘血桃’、‘青桃’、‘镇远桃’、‘红枫桃’为酸甜,‘白花桃’、‘西桃’和‘米桃’为酸。Abstract: The main peach cultivar of ‘Yanhong’ was used as a control, soluble sugar and organic acid content in eight local peach cultivars from Guizhou Province were measured by high performance liquid chromatography (HPLC). The indexes were then analyzed to evaluate the quality of their sweet-sour flavor. Results showed that (1) soluble sugars in the flesh of the eight local peaches included sucrose, glucose, fructose and sorbitol. The content of sucrose was the highest (mean content 55.62 mg/g), accounting for 71.30% of total sugar, but the coefficient of the cultivars was only 17.92%; Except for ‘Mi’, the glucose and fructose contents in the seven other peaches were similar, and the ratios of fructose to glucose in ‘Mi’ were 1.21. (2) Organic acid in the flesh of the eight local peaches included malic acid, citric acid, quinic and shikimic acid. The content of malic acid was the highest, accounting for 60.61% of total acid, although the content of quinic acid was highest in ‘Baihua’. (3) The soluble sugar and organic acid content data were processed by principal component analysis (PCA), which showed that the load coefficients of malic acid and sorbitol were 0.910 and 0.897, respectively. They were the major influencing factors on the flavor of sour-sweet in the peaches, and also played an important role in improving the sour-sweet flavor quality. The fruit flavor of ‘Huangla’ was sweet, ‘Xie’, ‘Qing’, ‘Zhenyuan’ and ‘Hongfeng’ were sweet and sour, and ‘Baihua’, ‘Xi’ and ‘Mi’ were sour.
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