中文摘要：

为探明李果实冷藏期间能量物质与乙醇含量的关系,利用高效液相色谱法及气相色谱-质谱联用技术分别对两种不同成熟度‘安格诺’李果实中的能量物质及乙醇含量进行测定,分析各能量物质及能荷值与乙醇含量的相关性,结果表明：不同成熟度李果实在冷藏期间ATP、ADP及AMP含量变化趋势差异较大;经相关性分析发现,中等成熟度的李果实中ATP、ADP及AMP含量与乙醇含量均成正相关,其中,ATP含量与乙醇含量成显著正相关,r=0.971;而高等成熟度的李果实中ATP及AMP含量与乙醇含量均成负相关,ADP含量与乙醇含量成显著正相关,r=0.954;另外,这两种不同成熟度李果实中的能荷值与乙醇含量均成负相关,较低的能荷可促进乙醇含量的增加,进而影响果实风味劣变,本研究从能量供应与亏损角度揭示了李果实采后风味劣变的原因,为采取合理措施保障果实正常能量需求,延长贮藏期提供了技术理论支持。

英文摘要：

In order to evaluated the relation between the energy substances and ethanol content in two different maturity degree ＇Angeleno＇plums,the energy substances and ethanol content were analyzed by high performance liquid chromatography（HPLC）and gas chromatography-mass spectrometry（GC-MS）,the correlation between energy substances content and the ethanol content were analyzed. The results showed that the trends of ATP,ADP and AMP content in different maturity degree plum were different. The ATP,ADP and AMP content in the middle maturity degree plum were positively correlated to the alcohol content,and the positive correlation between the ATP content and ethanol content was significant,correlation coefficient was 0.971. But in the high maturity degree plum,the ATP and AMP content were negatively correlated to the alcohol content,and the positive correlation between the ADP content and ethanol content was significant,and correlation coefficient was0.954. In addition,the energy charge in the two different maturity degree plum was nagatively correlated to the alcohol content. Low energy charge could be increased the ethanol content of plum,which could be the reason of the plum flavor deterioration. This study could be provide the technical and theoretical support for taking measures to ensure normal power requirements and extend the storage life of ＇Angeleno＇ plum.