CAJ | 학술논문

以优质荔枝品种糯米糍为研究对象，分析产区对荔枝滋味物质的影响。通过对深圳、惠东、惠来、钦州和漳州五大产区糯米糍荔枝滋味物质的测定，可知荔枝中含有葡萄糖、果糖和蔗糖3种糖，有机酸有草酸、酒石酸、苹果酸、抗坏血酸等9种；对于5种糯米糍荔枝来说，深圳荔枝的糖酸比最大；惠东荔枝的糖酸比最小。葡萄糖显著影响5种糯米糍荔枝的甜味，而酒石酸、苹果酸、乙酸和抗坏血酸显著影响其酸味。电子舌和理化指标均能显著区分5种糯米糍荔枝，且两张图谱之间具有相似性。
이우질려지품충나미자위연구대상，분석산구대려지자미물질적영향。통과대심수、혜동、혜래、흠주화장주오대산구나미자려지자미물질적측정，가지려지중함유포도당、과당화자당3충당，유궤산유초산、주석산、평과산、항배혈산등9충；대우5충나미자려지래설，심수려지적당산비최대；혜동려지적당산비최소。포도당현저영향5충나미자려지적첨미，이주석산、평과산、을산화항배혈산현저영향기산미。전자설화이화지표균능현저구분5충나미자려지，차량장도보지간구유상사성。
The effect of planting area and cultivar on the taste-related compounds of lychee was studied by analyzing Nuomici lychee. Lychee fruits contain three sugars:sucrose, fructose and glucose and nine organic acids:oxalic acid, tartaric acid, malic acid etc. For the five Nuomici lychees, Shenzhen lychee had the highest TS/TA ratio. Glucose significant influence the sweetness of five lychee samples and tartaric acid, malic acid, acetic acid and ascorbic acid all significant influence the sourness of five lychee fruits. Five Nuomici lychees could be well discriminated by electronic tongue and physicochemical indices. And the location of every sample point in the electronic tongue and physicochemical indices maps was similar.