| 常温条件下南果梨主要营养成分及其变化规律的研究 |
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| 引用本文： | 庄晓虹,刘声远,马岩松,马春蕾,胡桂娟,陈霞. 常温条件下南果梨主要营养成分及其变化规律的研究[J]. 保鲜与加工, 2008, 8(2): 34-37 |
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| 作者姓名： | 庄晓虹 刘声远 马岩松 马春蕾 胡桂娟 陈霞 |
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| 作者单位： | 辽宁大学资源与环境学院,沈阳,110036;东北大学化学院,沈阳,110004;沈阳农业大学食品学院,沈阳,110161;辽宁大学轻型产业学院,沈阳,110036 |
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| 摘 要： | 以优质南果梨为试材,着重研究了南果梨采摘后在常温条件下2~26天内的可溶性固形物、可溶性糖、可滴定酸以及糖酸比变化过程,发现在这段时间内南果梨的上述指标在后熟期内(果实采摘后2~18天内)升高,在腐败期(果实采摘后18~26天内)下降,南果梨糖酸比为27左右,属品质极佳的梨品种。通过测定发现,南果梨氨基酸含量较高,尤其是人体必需氨基酸含量丰富。
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| 关 键 词： | 南果梨 可溶性固形物 糖酸比 氨基酸 |
| 文章编号： | 1009-6221（2008）02-0034-04 |
| 收稿时间： | 2007-08-11 |
| 修稿时间： | 2007-08-11 |
Study on Nutritional Composition and Regulation of Change of Nanguo Pear at Normal Temperature |
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| ZHUANG Xiao-hong,LIU Sheng-yuan,MA Yan-song,MA Chun-lei,HU Gui-juan,CHEN Xia. Study on Nutritional Composition and Regulation of Change of Nanguo Pear at Normal Temperature[J]. Storage & Process, 2008, 8(2): 34-37 |
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| Authors: | ZHUANG Xiao-hong LIU Sheng-yuan MA Yan-song MA Chun-lei HU Gui-juan CHEN Xia |
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| Abstract: | The top quality nanguo pear from datun of haicheng city was used as materials. During 2~26 days, the contents of soluble solids, soluble sugar and sugar-acid ratio in nanguo pear rised in the ripening process (2~18 days after plucking) and lowered in the corrupting process (18~26 days after plucking), the sugar-acid ratio of nanguo pear is about 27, so its quality is very good; nanguo pear's total content of amino acids, special the content of essential amino acids are very high. |
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| Keywords: | nanguo pear soluble solids sugar-acid ratio amino acids |
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