摘要
对广东5个汁用甜橙品种红江橙、雪柑、丰彩暗柳橙、化州橙、哈姆林橙进行了总糖、总酸、Vc、氨基酸等主要营养成分以及相关品种香气组分分析,结果表明:各甜橙品种果汁中的氨基酸种类齐全,含量较高;无籽少籽红江橙果汁糖酸比例最好,酸甜适口,可作为鲜榨果汁的首选原料;化州橙、哈姆林橙、雪柑的Vc含量均较高,每100 mL果汁中的Vc含量高达60 mg以上,是Vc的良好天然营养源。此外,采用气相色谱-质谱联用分析法对甜橙香气成分的分析结果揭示,萜类化合物可能是使红江橙具有独特浓郁橙香的主要组分。
In this paper, they were selected that five sweet oranges for juice in Guangdong, Hongjiang orange,Xuegan orange,Fengcaianliu orange,Huazhou orange and Hamlin orange. The total sugar,total acids,Vc, amino acids and aromatic components were analyzed. The results showed that juice of different cultivars include all kinds of amino acids with high content. No＇or-few-seeds Hongjiang orange can use as specialized varieties for juice extraction with best sugar/acid ratio and very tasty. Huazhou orange,Hamlin orange,Xuegan orange is good natural nutrition source of Vc Per 100mL orange juice. Content Vc is higher than 60 mg.The results of GC-MS showed that the compounds of terpene would be the general ingredients for the specific orange aroma in No-or-few-seeds Hongjiang Orange.
出处
《广东农业科学》
CAS
CSCD
2008年第3期18-20,共3页
Guangdong Agricultural Sciences
基金
广东省农业攻关项目(2003A2010201)部分研究内容
关键词
甜橙
果汁
营养成分
香气组分
sweet orange
juice
nutritional ingredients
aromatic components
作者简介
马培恰（1955-），男，研究员，E-Mail：mapeiqia@sina．eom
