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LI He, LI Xin- xin, LU Lu, KE Xiao- chun, RUAN Cheng- jiang. Analysis of contents and constituents of sugar and organic acid in 5 black currant cultivars[J]. Science and Technology of Food Industry, 2016, (05): 137-141. doi: 10.13386/j.issn1002-0306.2016.05.018
Citation: LI He, LI Xin- xin, LU Lu, KE Xiao- chun, RUAN Cheng- jiang. Analysis of contents and constituents of sugar and organic acid in 5 black currant cultivars[J]. Science and Technology of Food Industry, 2016, (05): 137-141. doi: 10.13386/j.issn1002-0306.2016.05.018

Analysis of contents and constituents of sugar and organic acid in 5 black currant cultivars

doi: 10.13386/j.issn1002-0306.2016.05.018
  • Received Date: 2015-08-27
  • The primary sugars and organic acids of five blackcurrant cultivars were analyzed quantitatively and qualitatively by HPLC( High Performance Liquid Chromatography) method,and the sweetness and sweetness / total acids were calculated. The results indicated that the soluble sugars in blackcurrant berries included fructose,glucose and sucrose,of which fructose( 19.03~32.74 mg / g) and glucose( 17.47~23.21 mg / g) were much more than sucrose.The organic acid components in blackcurrant included oxalic acid,quinic acid,malic acid,vitamin C and citric acid,of which citric acid( 19.16~24.33 mg / g),vitamin C( 2.53~8.80 mg / g) and malic acid( 0.92~2.27 mg / g) were much more than others.There were some differences in composition and content of sugar and organic acid among five black currant varieties.Hanfeng exhibited the highest levels of fructose and glucose in comparison to the other cultivars.The berries of Aoyibin contained highest citric acid in all the cultivars. Vitamin C and malic acid were richest in berries of Hanfeng.The value of sweetness / total acids was an important indicator influencing the sweet and sour flavors of black currant fruit.The sweetness / total acids was from 179.23 to 261.01,and Hanfeng > Danfeng> Suiyan 1st > Heifeng > Aoyibin.
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