The Chemical Components Analysis And Preliminary Quality Evaluation Of Yantai Apple

Apple is a kind of fruit with a good taste which enjoys a great popular among peoleand it was honoured as one of the four big fruits. Yantai was bound in apples, and Yantaiapple is the first brand of Chinese citrus, in2011it was identified as China well-knowntrademark. Selecting Yantai apple as research object is conducive to the establishment ofits brand. Refered to domestic and foreign literauters, with the help of high performanceliquid chromatography, high performance liquid chromatography-ESI mass spectrometry,X-Ray Fluorescence spectrometry, the chemical components: amino acids、organic acids、trace elements、total sugar、soluble solids of apples from different orgins of Yantai weredetected and analyzed. The quality of apples was eluated from nutritional value angle, andit was helpful to evaluate the quality of apples. The thesis was devided into6chapters.The first chapter is the introduction. Here we summaried the main factors influencingthe quality of apple. The detection methods of physical and chemical properties such asamino acids, organic acids, trace elements、soluble sugars、soluble solids were reviewed.The methods used in the evaluation of apple quality were also summarized.In chapter2, a reversed-phase high performance liquid chromatography method wasused to measure and evaluate the contents of17kinds of free amino acids in Red FujiApples from different place of origin in Yantai. Linear calibration of17amino acidstandard was good in the range of10pmol-1000pmol/μL (R2＞0.999).The methodprecision (RSD) of peak area were respectively1.47％~3.84％. Recovery ratio was91%-111%. The contents of amino acids ranged from47.0μg/g to140.9μg/g, and theratio of essential amino acids ranged from6.6%~29.5%. On basis of the contents of aminoacids, both cluster analysis and principal component analysis were conducted on Red FujiApples from different place of origin in Yantai. Yantai Red Fuji Apples were clusteredinto3groups.The order of comprehensive quality of amino acids of apples from high tolow of different regions of Yantai was as follows Guanshui> Longquan> Jugezhuang>Penglai A> Longkou> Qixia> Penglai B. Comparison with apples from other origins was made, the order of comprehensive quality of amino acids of apples from different placeswas: Binzhou> Fujian> Yantai> Xinjiang.In chapter3, a reversed-phase high performance liquid chromatography-ESI massspectrometry method was established for the separation and detection of10organic acidsin apples. The effect of chromatographic column, flow rate, pH and concentration ofmobile phase impressed on separation and detecteion were analyzed. The linear calibrationof10organic acid standard was good (R2＞0.999). Three concentration levels of standardsolution (shikimic acid, citric acid, apple acid) were respectively used to the spikerecovery experiments, the average recoveries was82.7%-93.6%. The method precision(RSD) of peak area were respectively1.0%-4.5%. The contents of organic acids inYantai apple samples from different orgins ranged from3.52mg/g to4.95mg/g, and appleacid and acetic acid has a high content. The order of comprehensive quality of organicacids of apple from high to low of different regions of Yantai was as follows: Penglai B>Penglai A>Jugezhuang> Qixia> Guanshui>Gaoling.In chapter4, X-Ray Fluorescence spectrometry was adopted in simultaneousdetermination of trace elements in apples. The contents of10kinds of elements K、Ca、Ti、Cr、Mn、Fe、Co、Ni、Cu、Zn were determined. The experimental results indicatedthat apple samples cleared up completely at600℃for4hours could satisfy the request ofXRF. The elements of apples from different places inhabit certains differences. ElementsK、Ca、Fe has a high content while the difference of Mn、Ni of apples were relatively low.The order of comprehensive quality of trace elements of apples from high to low ofdifferent regions of Yantai was: Muping> Qixia> Longkou> Xinjiang.In chapter5, national standard method was used to determine the total acid、totalsugar、soluble solids in apples and juice ratio were also determinated. Ratio of solublesugar to titratable acidity were calcualted, the results showed that Yantai apple was in thebest ratio range, Yantai apple has a good taste, the contents of soluble solids and the totalsugar in Qixia apple both were very high.Chapter6was conclusion and outlook, with compressive analysis of these indexes, itcan be inferred that the order of compressive quality was: MuPing>Qixia>Longkou. The cultivation conditions have a certain influence on apple quality.