摘要
该文研究3种主栽宽皮柑橘制汁品质,评价其制汁特性。通过测定3种宽皮柑橘主要理化指标、营养成分及香气物质,并采用主成分分析进行比较和区分。结果表明,南丰蜜桔具有高糖低酸的特性,椪柑则为高酸低糖。温州蜜柑光学特性L~*、a~*和b~*值较其他2个品种高出2.54~6.06,其色泽属性最佳。温州蜜柑和南丰蜜桔中活性成分含量均高于椪柑,其中温州蜜柑中总酚含量最高达43.78 mg/100 mL。椪柑的柠檬苦素含量为0.59 mg/L,显著高于其他2个品种,表现为苦味严重,而南丰蜜桔几乎不表现苦味特征。椪柑的风味品质最好,香气物质总含量高达673.74μg/g,南丰蜜桔最差,含量仅为281.37μg/g。因此,温州蜜柑制汁特性最佳,但其他因素如气候、土壤条件等也会对柑橘汁品质产生显著影响。
This paper studies the juice-making quality of three main mandarin cultivars and evaluates their juice-making characteristics. The main physical and chemical indexes, nutritional components and aroma substances of three kinds of mandarin were determined, and the principal component analysis was used to compare and distinguish them. Nanfeng mandarin was characterized by high sugar and low acidity, while Ponkan was characterized by high acidity and low sugar. The optical properties L~*, a~* and b~* of Satsuma orange were 2.54-6.06 higher than those of the other two varieties, and the color attributes of Satsuma orange were the best. The content of active ingredients in Satsuma orange and Nanfeng mandarin was higher than that in Ponkan, and the highest content of total phenols in Satsuma orange was 43.78 mg/100 mL. The content of Limonin in Ponkan was 0.59 mg/L, which was significantly higher than that of the other two varieties, showing harsh bitterness, while Nanfeng mandarin showed almost no bitterness. Ponkan had the best flavor quality with the total content of aroma substances reaching 673.74 μg/g, while Nanfeng mandarin had the least flavor quality in which the content of aroma substances was only 281.37 μg/g. The juice-making characteristics of Satsuma orange are the best, but other factors such as climate and soil conditions also have significant effects on the quality of citrus juice.
作者
成传香
王鹏旭
贾蒙
桂瑶
马亚琴
CHENG Chuanxiang;WANG Pengxu;JIA Meng;GUI Yao;MA Yaqin(Citrus Research Institute,Southwest University,National Citrus Engineering Research Center,Chongqing 400712,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第24期173-178,共6页
Food and Fermentation Industries
基金
国家现代农业柑橘产业技术体系(CARS-26-06B)
中央高校基本业务费专项资金资助(XDJK2019B048)
关键词
宽皮柑橘
制汁品质
主成分分析
温州蜜柑
南丰蜜桔
椪柑
Mandarin(Citrus reticulate)
juice-making quality
principal component analysis
Satsuma orange
Nanfeng mandarin
Ponkan
