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目的研究广西名特优水果——芒果中的糖组分含量情况,为民众日常选择食用芒果提供科学依据。方法利用高效液相色谱法测定芒果中糖组分的含量,分析不同成熟度芒果中糖组分的变化情况。结果芒果果实中的糖分主要由果糖、蔗糖和葡萄糖组成,但是由于葡萄糖的甜度不明显,所以对果实中甜度的贡献主要以果糖和蔗糖为主。结论蔗糖、果糖、葡萄糖的共同作用为芒果的鲜甜口感和良好的营养价值起到很好的贡献。从糖分分析的结果来看,芒果营养价值高,甜度高,具有良好的食用口感和食用价值。
Aim To study the content of sugar in the famous mango fruit of Guangxi, to provide a scientific basis for people to choose their daily consumption of mango. Methods The content of sugar in mango was determined by high performance liquid chromatography (HPLC), and the changes of sugar content in mango with different maturity were analyzed. Results The sugar content in mango fruit mainly consisted of fructose, sucrose and glucose, but the main contribution to fruit sweetness was fructose and sucrose due to the insignificant sweetness of glucose. Conclusion The synergistic effects of sucrose, fructose and glucose contribute to the sweet taste and good nutritional value of mango. From the results of sugar analysis, mango high nutritional value, sweetness, with good food taste and food value.