Science and Technology of Food Industry

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Volume 42 Issue 9
Apr.  2021
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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.
shu

Analysis and Assessment of Nutritional Components of Passion Fruits Juice

  • 1.

    Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratary of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China

  • 2.

    Guangzhou Institute of Technology, Guangzhou 510075, China

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  • Received Date: July 27, 2020
  • Available Online: February 28, 2021
    Graphical Abstract
    • 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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