Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

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Soluble sugars, sugar alcohol, and organic acid contents in <I>Actinidia</I> fruits at the eating-ripe stage were determined in various genotypes using high-performance liquid chromatography: five <I>A. deliciosa</I>, seven <I>A. chinensis</I>, two <I>A. rufa</I>, eight <I>A. arguta</I>, and three interspecific hybrids. The main soluble sugars in <I>A. deliciosa</I> and <I>A. rufa</I> fruits were glucose and fructose, although sucrose was present in smaller amounts. In contrast, sucrose was the predominant sugar in <I>A. arguta</I> fruits, followed by fructose and glucose. Most <I>Actinidia</I> fruits tested here contained <I>myo</I>-inositol as a sugar alcohol component. In particular, <I>myo</I>-inositol contents in <I>A. arguta</I> fruits were 0.575–0.982 g/100 g fresh weight, which is the highest level among all foods. Regarding the organic acid component, citric and quinic acids predominated over malic acid in all <I>Actinidia</I> fruits tested. Compared to <I>A. deliciosa</I> and <I>A. chinensis</I>, the proportion of quinic acid was higher in <I>A. rufa</I> and lower in <I>A. arguta</I>.

収録刊行物

  • Food science and technology research  

    Food science and technology research 14(1), 67-73, 2008-01-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10021184667
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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