不同产区的妃子笑及怀枝荔枝的甜酸滋味物质比较及电子舌分析

Comparison of Taste-Related Compounds and Analysis Using Electronic Tongue of Feizixiao and Huaizhi Lychee Fruits from Different Planting Area

摘要:

以妃子笑和怀枝荔枝为研究对象,分析产区和品种对荔枝滋味物质的影响。通过对深圳、惠东、惠来和钦州4大产区妃子笑和怀枝荔枝甜酸滋味物质和电子舌的测定,可知荔枝中含有葡萄糖、果糖和蔗糖3种糖,有机酸主要有草酸、酒石酸、苹果酸、抗坏血酸等8种;在同一产区内,妃子笑的总甜度均大于怀枝;对于妃子笑荔枝来说,深圳和钦州荔枝的糖酸比最大;对于怀枝来说,深圳荔枝的糖酸比最大。蔗糖对深圳妃子笑甜味贡献最大,对于所测荔枝样品,果糖的贡献值大于蔗糖和葡萄糖。电子舌图谱与理化指标图谱之间具有相似性,可以明显区分不同产区的荔枝样品。

Abstract:

The effect of planting area and cultivar on the taste-related compounds of lychee was studied by analyzing the physicochemical indices and electronic tongue for Feizixiao and Huaizhi lychee.Lychee fruits contain three sugars: sucrose,fructose and glucose and eight organic acids: oxalic acid,tartaric acid,malic acid etc.In the same planting area,sweetness of Feizixiao lychee was higher than that of Nuomici lychee.For the Feizixiao lychee,Shenzhen and Qinzhou lychee had the highest TS/TA ratio.For the Huaizhi lychee,Shenzhen lychee had the higjhest TS/TA ratio.The contribution of sucrose to sweetness of Shenzhen Feizixiao was the highest.For all lychee samples,the contribution of fructose to sweetness was higher than that of sucrose and glucose.The electronic tongue map was similar with the map of physicochemical indices and could significant distinguish the lychee samples from different producing area.