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‘长富2号’苹果果实类黄酮组成和含量研究 总被引:2,自引:1,他引:1
采用反相高效液相色谱法对‘长富2号’苹果果皮和果肉中的类黄酮进行了测定,并对6个产地‘长富2号’苹果的类黄酮组成与含量进行了比较研究。结果表明:果皮含4类16种类黄酮,总含量810.12~1304.59mg·kg-(1黄酮醇占58.3%~73.1%);果肉含3类11种类黄酮,总含量79.87~124.88mg·kg-1(黄烷醇占67.5%~85.5%);果肉中各种类黄酮含量均很低,特别是黄酮醇,含量仅为果皮的0.1%~3.1%;6个产地‘长富2号’苹果所含类黄酮种类完全相同,产地间果皮黄酮醇液相色谱指纹图谱相似度高达0.922~0.990;不同产地间类黄酮含量多有明显差异(P0.05),陕西白水样品果皮中类黄酮含量最高而果肉中最低,河北昌黎样品果皮类黄酮含量最低,山东牟平样品果肉类黄酮含量最高;平均单果含类黄酮35.14mg,其中,果皮类黄酮占41.3%,果肉类黄酮占58.7%。 相似文献
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苹果可溶性糖组分及其含量特性的研究 总被引:7,自引:0,他引:7
以132个苹果品种为试材,采用离子色谱法对其成熟果实的可溶性糖组分进行测定,并测定其可溶性固形物含量(TSS)、可溶性糖含量(SS),利用频次分析、相关性分析、回归分析等统计分析方法,明确苹果果实可溶性糖组分含量水平及其分布和定量关系。结果表明,苹果中的可溶性糖以果糖为主,其次是蔗糖和葡萄糖,山梨醇含量最低,约4/5的品种蔗糖含量高于葡萄糖含量;含量离散度山梨醇葡萄糖蔗糖果糖;果糖含量、蔗糖含量、甜度值、TSS和SS均服从正态分布,去掉个别拖尾品种后葡萄糖含量和山梨醇含量也呈正态分布;果糖含量与甜度值之间、TSS与SS之间均存在极显著一元线性关系,相关系数达0.9450和0.8797;TSS、SS均存在关于其他指标的多元线性模型,且拟合精度和预测精度很高。 相似文献
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建立了果品中乙撑双二硫代氨基甲酸酯(盐)类(简称EBDCs)残留的液质串联确证快速检测方法。果品样品中的EBDCs经碘甲烷甲基衍生化后用分散固相萃取(QuEChERS)提取和净化,利用超高效液相色谱—串联质谱(UPLC–MS/MS)在多反应离子监测模式下进行检测,采用基质匹配标准曲线校正,外标法定量。以碎片离子对m/z 241.1/117.1、m/z 241.1/193.0进行定性分析、m/z 241.1/134.0进行定量分析。结果表明,代森锌、代森锰、代森锰锌、代森钠和代森联的甲基化衍生产物亚乙基–1,2–双二硫代氨基甲酸甲酯在不同水果中具有不同的基质效应;在0.005~1.000 mg·kg~(-1)(以二硫化碳计)之间具有良好的线性关系,相关系数为0.9948~0.9996。在苹果、桃、葡萄、柑橘和香蕉果实样品中添加不同水平乙撑双二硫代氨基甲酸酯(盐)时,回收率为82.6%~98.8%,相对标准偏差为0.7%~8.8%。本方法的检出限(以CS2计)为0.6~1.0μg·kg~(-1),定量限(以CS2计)为10μg·kg~(-1)。本方法简便、快速、准确,可用于果品中乙撑双二硫代氨基甲酸酯(盐)的残留确证检测。 相似文献
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苹果鲜榨汁品质评价体系构建 总被引:7,自引:5,他引:7
【Objective】 The aim of this study was to establish an scientific evaluation system for fresh apple juice quality. 【Method】 Sixteen indices of fresh apple juice quality were determined. Evaluation indices of fresh apple juice quality were screened by factor analysis and graded by probability distribution, and their weight was decided by analytic hierarchy process. Discrimination functions were established for fresh apple juice quality by K-means cluster and discriminant analysis. 【Result】 Indices of fresh apple juice quality (flavor not included) dispersed with coefficient of variation from 2.0% to 112.2%. From 16 indices, 7 indices were chosen as evaluation indices for fresh apple juice quality, including flavor, a value, b value, transmittance at 625 nm, turbidity, total soluble solid, and total soluble solid/titratable acidity. Both the grading standard and the scoring standard of above 7 indices were established. Five discrimination functions were established for fresh apple juice quality, which had satisfactory recognition accuracy up to 98.89% (modeling samples) and 100% (test samples). 【Conclusion】 Fresh apple juice quality can be evaluated by 7 indices, including flavor, a value, b value, transmittance at 625 nm, turbidity, total soluble solid, and total soluble solid/titratable acidity. The grading standard and the scoring standard of these 7 indices set up a scientific foundation for evaluation of fresh apple juice quality. The established discrimination functions are very effective in discriminating fresh apple juice quality. 相似文献