綦江皱皮木瓜果实有机酸特征性成分鉴定与 不同发育期变化规律

刘世尧,冉慧,毛运芝,陈欣瑜

Identification of the Fruit Characteristic Organic Acids of Chaenomeles speciosa from Qijiang, Chongqing by GC-MS and Their Dynamic Change Researching During Its Fruit Developing Period

LIU ShiYao,RAN Hui,MAO YunZhi,CHEN XinYu

表2 发育期皱皮木瓜果实各类有机酸皮尔逊相关性分析（n=8）

Table 2 Pearson’s correlation coefficient between each organic acid types during the fruit developing period of C. speciosa (n=8)

低碳羧酸 Short-chain carboxylic acids 长链脂肪酸 Long-chain fatty acids 芳香族有机酸 Aromatic organic acids 一元酚酸 Monobasic phenol acids 氨基酸 Amino acids 强酸味贡献成分Strong-sour taste contributing components 弱酸味贡献成分Weak-sour taste contributing components 总有机酸 Total organic acids 低碳羧酸 Short-chain carboxylic acids 1.000** 0.947** 0.314 0.732* 0.692 0.999** 0.943** 0.963** 长链脂肪酸 Long-chain fatty acids 0.947** 1.000** 0.395 0.860** 0.690 0.955** 0.999** 0.998** 芳香族有机酸 Aromatic organic acids 0.314 0.395 1.000** 0.441 -0.068 0.325 0.440 0.419 一元酚酸 Monobasic phenol acids 0.732* 0.860** 0.441 1.000** 0.747* 0.755* 0.865** 0.848** 氨基酸 Amino acids 0.692 0.690 -0.068 0.747* 1.000** 0.709* 0.672 0.683 强酸味贡献成分 Strong-sour taste contributing components 0.999** 0.955** 0.325 0.755* 0.703 1.000** 0.951** 0.970** 弱酸味贡献成分 Weak-sour taste contributing components 0.943** 0.999** 0.440 0.865** 0.672 0.951** 1.000** 0.998** 总有机酸 Total organic acids 0.963** 0.998** 0.419 0.848** 0.683 0.970** 0.998** 1.000**