LI Wen-sheng,YANG Yuan,SHI Lei,et al.Study on the Correlation Relationship Between Sweetness and Sucrose, Reducing Sugars, Soluble Sugars in Fruits[J].Northern Horticulture,2012,36(01):58-60.
水果中蔗糖、还原糖、可溶性糖与甜度相关性的研究
- Title:
- Study on the Correlation Relationship Between Sweetness and Sucrose, Reducing Sugars, Soluble Sugars in Fruits
- 文章编号:
- 1001-0009（2012）01-0058-03
- Keywords:
- sucrose; reducing sugars; soluble sugars; sweetness
- 分类号:
- S 66-3
- 文献标志码:
- A
- 摘要:
- 对12种水果中蔗糖、葡萄糖、果糖与甜度相关性进行分析，确定评价水果甜度的适宜指标。结果表明：可溶性糖与甜度相关性最大,R2=0.9740,表明可溶性糖是反映水果甜度的适宜指标。对单一品种西瓜、脐橙、南果梨进行验证，可溶性糖与甜度相关性更高,R2=0.9991~0.9996,说明以可溶性糖反映水果甜度具有较高的准确性和广泛的适应性。
- Abstract:
- The correlation relation between sweetness and sucrose, reducing sugars and soluble sugars in 12 fruits was discussed to establish the best evaluation index of sweetness. The results indicated that the soluble sugars showed a best correlation with sweetness (R2=0.9740), the soluble sugars could reflect the sweetness properly. The proposed model was verified by watermelon, naval orange or Nanguo pear.The results indicated that the soluble sugars showed a best correlation with sweetness (R2=0.9991~0.9996). This hinted that the soluble sugars could reflect the sweetness properly with accurate and widespread applicability.
参考文献/References:
[1]ISO2173-2003.水果蔬菜产品可溶性固形物含量的测定[S].
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备注/Memo
第一作者简介：李文生（1964-），男，北京人，本科，副研究员，现主要从事果品质量检测及果品无公害防腐保鲜研究。E-mail:liwenshenglgs@sina.com。