| 南瓜多糖的测定及南瓜多糖与口感性状相关性的研究 |
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| 引用本文： | 范文秀,李新峥.南瓜多糖的测定及南瓜多糖与口感性状相关性的研究[J].光谱实验室,2007,24(4):629-631. |
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| 作者姓名： | 范文秀 李新峥 |
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| 作者单位： | 河南科技学院化工系,河南省新乡市华南大道,453003;河南科技学院园艺系,河南省新乡市,453003 |
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| 摘 要： | 用苯酚-硫酸法测定了96个南瓜品种中多糖的含量,品尝了各种南瓜的口感特征,研究了南瓜的口感特征和多糖含量的相关性.结果显示,不同品种的南瓜中南瓜多糖含量有较大差别,南瓜多糖的含量和南瓜口感的面度存在显著性正相关.测定结果为南瓜新品种的培育与南瓜新产品的开发提供了重要的科学依据.
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| 关 键 词： | 南瓜 多糖 口感 相关性 |
| 文章编号： | 1004-8138（2007）04-0629-03 |
| 修稿时间： | 2007-04-10 |
Study on Correlations Between Polysaccharide Content and Taste Character in Pumpkin |
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| FAN Wen-Xiu,LI Xin-Zheng.Study on Correlations Between Polysaccharide Content and Taste Character in Pumpkin[J].Chinese Journal of Spectroscopy Laboratory,2007,24(4):629-631. |
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| Authors: | FAN Wen-Xiu LI Xin-Zheng |
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| Institution: | 1.Department of Chemical Engineering ,Henan Institute of Science and Technikogy,Xinxiang , Henan 453003 ,P. R. China;2.Department of Horticulture, Henan Institute of Science and Technology, Xinxiang, Henan 453003, P. R. China |
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| Abstract: | The contents of polysaccharide in 96 kinds of pumpkin were determined by phenol-sulfuric acid method and taste characters were tasted.The content of pumpkin polysaccharide is comparably different in the different variety of pumpkin,and the correlations between polysaccharide and taste character in pumpkin were found.The results will provide scientific data for the study on pumpkin breeding and on new product development of pumpkin. |
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| Keywords: | Pumpkin Polysaccharide Taste Character Correlation |
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