摘要
为探究不同石榴品种的加工适宜性,为石榴果汁加工产业发展提供参考,该文检测了8个陕西石榴品种和2个新疆石榴品种制汁后的主要品质指标和香气组成,并对其进行主成分分析(principal component analysis,PCA)和热图聚类分析,以对比不同品种的优势。结果表明,不同品种在主要品质指标上存在显著差异,千籽红总糖含量最高,为176.8 g/L;赛柠檬总酸含量最高,为24.03 g/L;临潼星出汁率和百粒重最高,分别为50.62%和64.78 g;黑钻总酚和总花色苷最高,分别为1.13 g/L和50.46 g/L。PCA结果表明,新疆品种特征相似,与陕西品种明显区分,其中黑钻因较高的总酚和总花色苷含量与其他陕西品种区分开来。采用GC-MS技术,对10个品种石榴香气特征进行分析,共检测到33种香气物质,以醇类、醛类为主,其中特征香气11种。通过PCA和热图聚类分析发现,千籽红和赛柠檬香气构成具有相似性,净皮甜和黑钻分别具有不同于其他品种的香气特征。研究结果有利于更好的揭示不同品种石榴的品质特征,为石榴果汁加工品种选择提供一定理论基础。
To explore the processing suitability of different pomegranate varieties and provide reference for the development of powerful industries in Xinjiang,this paper examined the main quality indicators and aroma components of eight varieties of pomegranate from Shaanxi and two varieties of pomegranate from Xinjiang after juice making,and conducted principal component analysis(PCA)and heat map cluster analysis were used to compare the respective advantages of different varieties.Results showed that there were significant differences in the main quality indexes among different varieties.The total sugar content of Qianzihong was the highest,176.8 g/L,the total acid content of Sainingmeng was the highest,24.03 g/L,the juice extraction rate and hundred-aril weight of Lintongxing were the highest,50.6%and 64.78 g,respectively,and the total phenol and total anthocyanin of Heizuan were the highest,1.13 g/L and 50.46 g/L,respectively.PCA showed that Xinjiang varieties had similar characteristics and were clearly distinguished from Shaanxi varieties,with Black Diamond being distinguished from other Shaanxi varieties due to its high total phenol and total anthocyanin content.The aroma characteristics of 10 pomegranates were analyzed by GC-MS.A total of 33 aroma substances were detected,mainly alcohols and aldehydes,including 11 characteristic aroma substances.Through principal component analysis and heat map cluster analysis,it was found that the aroma components of Qianzihong and Sainingmeng were similar,and the aroma characteristics of Jingpitian and Heizuan were different from those of other varieties.The research results will help to better reveal the quality characteristics of different varieties of pomegranates,and provide a theoretical basis for the selection of pomegranate juice processing varieties.
作者
李浩然
张磊
李建贵
侯彩云
李景明
LI Haoran;ZHANG Lei;LI Jiangui;HOU Caiyun;LI Jingming(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;College of Forestry and Horticulture,Xinjiang Agricultural University,Urumqi 830052,China;CAU Sichuan Chengdu Advanced Agricultural Industrial Institute,Chengdu 611430,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第7期286-292,共7页
Food and Fermentation Industries
基金
新疆维吾尔自治区重大科技专项项目(2021A02002-3)
四川成都中农大现代农业产业研究院四川省级专项资金资助(SCB-ZNCY-2022003)。
关键词
石榴
品质
GC-MC
香气
主成分分析
pomegranate
quality
GC-MS
aroma
principal component analysis
