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据《中国农业科学》2017年第8期《新疆红肉苹果3个品系的风味品质与抗氧化能力评价》(作者刘羽等)报道,为明确新疆红肉苹果风味物质组成与含量特征,了解其营养品质状况,为开发利用提供信息。分别采用高效液相色谱(HPLC)和气相色谱-质谱联用(GC-MS)技术,以富士苹果“长富2号”为对照,检测分析3个新疆红肉苹果品系果皮和果肉的糖、酸和挥发
According to “China Agricultural Sciences” 2017 No. 8 “Xinjiang red meat apple three strains of flavor quality and antioxidant capacity evaluation” (by Liu Yu et al.) Reported that in order to clarify Xinjiang red meat apple flavor substances composition and content characteristics, understanding Its nutritional quality status, to provide information for the development and utilization. High-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) were used to detect the contents of peel and pulp in three Xinjiang red meat apple cultivars Sugar, acid and volatile