关键词: 大白菜, 玉田包尖, 糖, 有机酸, 呈味氨基酸, 含量分析, 风味, 品质

Abstract:

In this study，the sugar components，organic acids，and total free amino acid contents of three different lines of Yutian Baojian were measured and comprehensively evaluated，using the overlapping-leaf Chinese cabbage cultivar‘Zhongbai 61’as a control. The results showed that the glucose，fructose，and ascorbic acid contents of the three different lines of Yutian Baojian were significant higher than those in the control，showing a high-sugar，high-acid，and sweet flavor. A total of 22 free amino acids were measured，and the contents of 8 essential amino acids，9 infant-essential amino acids，and flavor amino acids in Yutian Baojian were significantly higher than those in the control. Among the different lines of Yutian Baojian，the‘Dabaojian 234’belonged to fructose，citric acid，and malic acid cumulative cabbage，with fructose accounting for 57.23%，citric acid and malic acid accounting for 40.12% and 37.41%，respectively. This line exhibited higher sweetness and milder sourness.‘Erbaojian Taqing 07’and ‘Xiaobaojian 07’were types of Chinese cabbage in which glucose and malic acid accumulate. The proportions of glucose were 52.71% and 54.98%，and the proportions of malic acid were 72.44% and 58.44%. In addition，the taste activity values（TAV）of cysteine were 1.84 and 2.17，which endow‘Erbaojian Taqing 07’and‘Xiaobaojian 07’with aromatic characteristics. Correlation analysis showed that there was a significantly positive correlation between sugar components and organic acids，and the sugar-acid ratio was mainly affected by sugar components. Strong correlations were observed among flavor active amino acids，while their associations with sugars and organic acids were weak.

Key words: Chinese cabbage, Yutian Baojian, sugar, organic acid, flavor amino acids, content analysis, flavor, quality