为了探讨不同杨梅品种果实的风味和营养品质的差异,测定了10个杨梅品种果实的糖及氨基酸含量.结果表明:杨梅果实中的总糖含量为7.1％ ～10.8％,蔗糖含量为3.6％ ～6.8％,还原糖含量为2.2％ ～4.3％.10个杨梅品种果实均含有本研究测定的17种氨基酸,包括Phe、Thr、Lys等7种人体必需氨基酸,His和Arg2种半必需氨基酸.10个杨梅品种果实中氨基酸总量为354.35 ～701.85 mg/100 g,含量最高的品种是硬丝安海变,含量最低的品种是二色杨梅,不同杨梅品种的必需氨基酸含量和味觉类氨基酸含量也存在较大差异.%In order to study the differences in fruit flavor and nutritional quality among different waxberry cultivars, the contents of sugar and amino acid in the fruits of 10 waxberry cultivars were tested. The results showed that the contents of total sugar, sucrose and reducing sugar in waxberry fruit were 7. 1% ~ 10. 8% , 3. 6% -6. 8% and 2. 2% -4. 3% , respectively. The fruits of 10 waxberry cultivars all contained 17 kinds of ami no acids tested by this study, including 7 essential ami no acids essential to human body such as Phe, Thr, Lys and so on, as well as 2 semi - essential amino acids ( His and Arg). The total content of amino acids in the fruits of 10 waxberry cultivars ranged from 354.35 mg/l00g to 701.85 mg/l00g, the highest content was found in variety "Yingsianhaibian" , and the lowest content was found in "Erse" waxberry. Moreover, different waxberry cultivars had obvious differences in the content of both essential amino acids and taste amino acids.
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