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【答案】应助回帖
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syx0001: 金币+35, 翻译EPI+1, ★★★★★最佳答案 2012-03-31 22:56:30
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In order to study the acid content and composition differences of different grape varieties in Xinjiang, HPLC was used to determine the tartaric acid, malic acid and citric acid of the 20 seedless and 40 seeded grapes. Organic acids and total acid contents were compared for all varieties. Finally, the cluster analysis was used on the acid composition of 60 grape varieties. The result showed that the tartaric acid and malic acid were the most important component of the total acid. The tartaric acid, malic acid, citric acid and total acid content in seedless grape higher than those in seeded grapes. 60 grape varieties were divided into 3 main groups: high tartaric acid, high malic acid type; high tartaric acid, low malic acid type; low tartaric acid, low malic acid type. |
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