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中国精品科技期刊2020
邝瑞彬,孔凡利,杨护,等. 百香果果汁营养特性分析与评价[J]. 食品工业科技,2021,42(9):347−357. doi: 10.13386/j.issn1002-2020070352.
引用本文: 邝瑞彬,孔凡利,杨护,等. 百香果果汁营养特性分析与评价[J]. 食品工业科技,2021,42(9):347−357. doi: 10.13386/j.issn1002-2020070352.
KUANG Ruibin, KONG Fanli, YANG Hu, et al. Analysis and Assessment of Nutritional Components of Passion Fruits Juice[J]. Science and Technology of Food Industry, 2021, 42(9): 347−357. (in Chinese with English abstract). doi: 10.13386/j.issn1002-2020070352.
Citation: KUANG Ruibin, KONG Fanli, YANG Hu, et al. Analysis and Assessment of Nutritional Components of Passion Fruits Juice[J]. Science and Technology of Food Industry, 2021, 42(9): 347−357. (in Chinese with English abstract). doi: 10.13386/j.issn1002-2020070352.

百香果果汁营养特性分析与评价

Analysis and Assessment of Nutritional Components of Passion Fruits Juice

  • 摘要: 本研究分析了我国百香果主栽品种的果汁营养成分,采用固相微萃取结合气相色谱-质谱联用法(HS-SPME -GC-MS)分析其香气成分,并利用主成分因子分析(principal component analysis,PCA)对四个鲜食百香果品种的营养品质特性进行综合评价。结果表明,四种百香果果汁的营养成分存在明显差异,黄果品种‘大黄金’和‘芭乐黄金果’的可溶性糖、糖酸比、维生素C、矿物质元素及氨基酸含量等明显高于紫红果品种‘台农一号’和‘满天星’。百香果果汁中氨基酸总量为1113.2~1238.9 mg/100 g,其中谷氨酸含量最大(204.00~256.00 mg/100 g),占总氨基酸比例为19.93%,天门冬氨酸次之,蛋氨酸(0.53%)和胱氨酸(0.26%)的含量最低。鉴定出四种百香果果汁中含有153种香气成分,其中四个品种共有成分为23种物质;香气物质中以酯类为主(80.02%)、醇类、萜烯类和酮类次之,醛类、酸类、烷类等含量较低,其中酯类以己酸乙酯、丁酸乙酯、己基丁酸酯和己酸己酯等为主。以所测17个指标作变量进行主成分因子分析,结果显示,‘大黄金’作为鲜食百香果综合内在品质得分最高,其他依次为‘芭乐黄金果’、‘满天星’和‘台农一号’。本研究为百香果育种与加工提供了理论指导。

     

    Abstract: In present study, the nutrients components of passion fruits juice of four main varieties were comparatively analyzed, and aroma components were also detected by method of solid phase micro extraction combined with HS-SPME -GC-MS. PCA was also carried out to evaluate the nutritional characteristics of these cultivars. Results showed significant difference in nutrients values in different cultivars. For yellow cultivars of ‘Bale Huangjinguo’ and ‘Dahuangjin’, higher concentration of soluble sugar, sugar acid ratio, vitamin C, mineral elements and amino acid content were obtained than those of purple-red cultivars of ‘Tainong No.1’ and ‘Mantianxing’. The total content of amino acids reached 1113.15~1238.90 mg/100 g, and glutamate was the most as 204.00~256.00 mg/100 g with a ratio of 19.93%, aspartic acid followed, and methionine (0.53%) and cystine (0.26%) were the lowest two. A total of 153 aroma components were detected from four cultivars and 23 were common, mainly as esters (80.02%), followed as alcohols, terpenes and ketones, and trace amounts of aldehydes, acids and alkanes. The dominant aroma compounds were ethyl hexanoate, ethyl butyrate, hexyl butyrate and hexyl hexanoate. 17 factors of nutrient characteristics were used in PCA. ‘Dahuangjin’ showed highest comprehensive score, followed by ‘Bale Huangjinguo’, then ‘Mantianxing’, and ‘Tainong no.1’ was the lowest. This study will provide theoretical guidance for passion fruits breeding and processing.

     

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