关键词: 燕山板栗；气相色谱-质谱联用技术；可溶性糖组分；主成分分析法

Abstract: The contents of total and individual soluble sugar in mature chestnut fruits from the Yanshan-grown varieties (lines) ‘Dabanhong’, ‘Yanbao’, ‘Yanlong’, “Funing12”, “Funing 8” and “Qinglongjuli” were determined by the anthrone colorimetric method and gas chromatography-mass spectrometry (GC-MS), and their biochemical sweetness values were calculated. The differences in the soluble sugar composition among chestnut varieties (lines) were analyzed, and a comprehensive evaluation was carried out using principal component analysis (PCA). The results showed that 24 soluble sugars were detected, with the most abundant ones being inositol, glucose, D-galactose, D-fructose, maltose, sucrose and raffinose, accounting for 98%–99% of all soluble sugar components. The structure of soluble sugar components was basically consistent among different varieties (lines), but there were some differences in the proportion of soluble sugar components. Sucrose accounted for the highest proportion (64.71%–91.11%, with an average of 82.17%) of the total amount of soluble sugar, followed by maltose, which accounted for 3.36%–17.49%, with an average of 8.60%, and monosaccharide composed of inositol and glucose, which accounted for 1.97%–4.14%. The contents of D-galactose, D-fructose and raffinose were relatively low, with an average of 0.52%, 0.42% and 0.77%, respectively. The results of correlation analysis showed that the content of soluble sugars showed a significant positive correlation with sucrose content. D-fructose and inositol contents also showed a significantly positive correlation with each other. D-galactose content showed a significantly negative correlation with biochemical sweetness. According to the results of PCA, the top three varieties (lines) in terms of comprehensive scores were “Funing 12”, ‘Yanlong’ and ‘Yanbao’. The results can provide a scientific reference for the evaluation and sugar quality regulation of Yanshan-grown chestnut resources.

Key words: Yanshan-grown chestnut; gas chromatography-mass spectrometry; soluble sugar; principal component analysis