Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties
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- NISHIYAMA Ichiro
- Department of Food and Nutrition, Komazawa Women's Junior College
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- FUKUDA Tetsuo
- Fuchu Branch, Kagawa Agricultural Experiment Station
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- SHIMOHASHI Atsuko
- Department of Food and Nutrition, Komazawa Women's Junior College
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- OOTA Tadachika
- Department of Food and Nutrition, Komazawa Women's Junior College
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説明
Soluble sugars, sugar alcohol, and organic acid contents in Actinidia fruits at the eating-ripe stage were determined in various genotypes using high-performance liquid chromatography: five A. deliciosa, seven A. chinensis, two A. rufa, eight A. arguta, and three interspecific hybrids. The main soluble sugars in A. deliciosa and A. rufa fruits were glucose and fructose, although sucrose was present in smaller amounts. In contrast, sucrose was the predominant sugar in A. arguta fruits, followed by fructose and glucose. Most Actinidia fruits tested here contained myo-inositol as a sugar alcohol component. In particular, myo-inositol contents in A. arguta 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 Actinidia fruits tested. Compared to A. deliciosa and A. chinensis, the proportion of quinic acid was higher in A. rufa and lower in A. arguta.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 14 (1), 67-73, 2008
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679432263680
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- NII論文ID
- 10021184667
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- NII書誌ID
- AA11320122
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可