不同品种桑椹加工品质比较研究
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摘要
该实验对四川地区8种不同品种桑椹的出汁率、pH值、可滴定酸、可溶性总糖、还原糖、糖酸比、密度及原花青素等多种指标进行分析,并对各指标进行主成分分析(PCA)和系统聚类分析(CA)。结果显示,8个品种的品质指标差异较大,桑椹品种无核大十的出汁率最高(75.25%),且原花青素含量最高(0.674g/100g)。主成分分析结果表明对桑椹加工品质影响最大的是糖酸比、可溶性总糖及密度,方差累计贡献率为92.58%。桑椹品种无核大十最适宜深加工,德果1号、台湾四季桑及嘉陵30号等桑椹品种次之。
The indicators about juice yield, p H value, titratable acid, total soluble sugars, reducing sugar, sugar-acid ratio, density and proanthocyanidins of 8 different mulberry varieties in Sichuan region were analyzed by principal component analysis(PCA) and cluster analysis(CA). The results showed there were large differences among the quality indicators of 8 varieties, and the juice yield(75.25%) and proanthocyanidins content(0.674 g/100 g)of Wuhedashi were the highest. The results of PCA showed that sugar-acid ratio, total soluble sugars and density had the most important influences on the processing quality of mulberry, and the cumulative variance contribution rate was 92.58%. The Wuhedashi in mulberry varieties was the most suitable for further processing, and the next mulberry varieties were Deguo No.1, Taiwansijisang and Jialing NO.30.
The indicators about juice yield, p H value, titratable acid, total soluble sugars, reducing sugar, sugar-acid ratio, density and proanthocyanidins of 8 different mulberry varieties in Sichuan region were analyzed by principal component analysis(PCA) and cluster analysis(CA). The results showed there were large differences among the quality indicators of 8 varieties, and the juice yield(75.25%) and proanthocyanidins content(0.674 g/100 g)of Wuhedashi were the highest. The results of PCA showed that sugar-acid ratio, total soluble sugars and density had the most important influences on the processing quality of mulberry, and the cumulative variance contribution rate was 92.58%. The Wuhedashi in mulberry varieties was the most suitable for further processing, and the next mulberry varieties were Deguo No.1, Taiwansijisang and Jialing NO.30.
引文
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[20]SOLOMAKHIN A,BLANKE M M.Can coloured hailnets improve taste(sugar,sugar:acid ratio),consumer appeal(colouration)and nutritional value(anthocyanin,vitamin C)of apple fruit?[J].LWT-Food Sci Technol,2010,43(8):1277-1284.
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[22]高畅,毛晓辉,吴秀飞,等.干红葡萄酒发酵过程中发酵液比重下降与生成酒精浓度关系的研究[J].中外葡萄与葡萄酒,2011(1):16-18.
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[26]格日勒,亓伟,王剑,等.银川市售水果中原花青素含量比较[J].中国酿造,2016,35(8):152-154.
[2]谢晶,瞿晓华,赵丽珺,等.桑椹功效及产品开发[J].食品研究与开发,2004,25(2):85-88.
[3]ERCISLI S,ORHAN E.Chemical composition of white(Morus alba),red(Morus rubra)and black(Morus nigra)mulberry fruits[J].Food Chem,2006,103(4):1380-1384.
[4]ZHISHEN J,MENGCHENG T,JIANMING W.The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals[J].Food Chem,1999,64(4):555-559.
[5]张慧文,张玉,马超美.原花青素的研究进展[J].食品科学,2015,36(5):296-304.
[6]乔宇,刘璐,吴继军,等.白桑椹加工品质评价分析[J].食品研究与开发,2015,36(17):6-9.
[7]翁金月,金利思.药食两用桑椹的研究与开发[J].中国药业,2013,22(2):88-90.
[8]徐玉娟,温靖,肖更生,等.不同品种荔枝果实加工特性比较研究[J].食品科学,2010,31(1):33-37.
[9]李俊芳,马永昆,张荣,等.不同果桑品种成熟桑椹的游离氨基酸主成分分析和综合评价[J].食品科学,2016,37(14):132-137.
[10]周静,严栋林.新疆三种桑椹营养成分的分析与评价[J].食品科学,2004,25(Z1):155-158.
[11]MALLIOS P,KOURKOUTAS Y,ICONOMOPOULOU M,et al.Low temperature wine-making using yeast immobilized on pear pieces[J].JSci Food Agr,2004,84(12):1615-1623.
[12]宋于洋,王炳举,塔依尔.石河子地区酿酒葡萄成熟度与葡萄酒质量的研究[J].西北农业学报,2006,15(3):153-156.
[13]崔艳,吕文,党宏捷,等.以宁夏芦花台霞多丽酿造起泡葡萄酒原料酒的研究[J].酿酒科技,2009(3):57-62.
[14]LI X,WANG T T,ZHOU B,et al.Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties(Pyrus spp.)[J].Food Chem,2014,152(6):531-538.
[15]王柏松,高文民,马小雪,等.苹果等4种水果果实糖酸组成及风味特点研究[J].湖南农业科学,2014,(18):50-53.
[16]GUILLéN-CASLA V,ROSALES-CONRADO N,LEóN-GONZáLEZM E,et al.Principal component analysis(PCA)and multiple linear regression(MLR)statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food[J].J Food Compos Anal,2010,24(3):456-464.
[17]姚改芳,张绍铃,吴俊,等.10个不同系统梨品种的可溶性糖与有机酸组分含量分析[J].南京农业大学学报,2011,34(5):25-31.
[18]LU Y Y,VOON M K W,HUANG D,et al.Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae[J].Appl Microbiol Biot,2017,101(7):3005-3014.
[19]梁俊,郭燕,刘玉莲,等.不同品种苹果果实中糖酸组成与含量分析[J].西北农林科技大学学报(自然科学版),2011,39(10):163-170.
[20]SOLOMAKHIN A,BLANKE M M.Can coloured hailnets improve taste(sugar,sugar:acid ratio),consumer appeal(colouration)and nutritional value(anthocyanin,vitamin C)of apple fruit?[J].LWT-Food Sci Technol,2010,43(8):1277-1284.
[21]HAIYAN G,SHANGUANG W,XIAOJUN L,et al.Study on determination and correlation of soluble sugars and organic acids in peer juice from different cultivars[J].Acta Agr Boreali-Sinica,2004,19(2):104-107.
[22]高畅,毛晓辉,吴秀飞,等.干红葡萄酒发酵过程中发酵液比重下降与生成酒精浓度关系的研究[J].中外葡萄与葡萄酒,2011(1):16-18.
[23]徐艳岩.水果发酵酒抗氧化活性分析研究[D].烟台:烟台大学,2016.
[24]SHI J,YU J,POHORLY J E,et al.Polyphenolics in grape seeds-biochemistry and functionality[J].J Med Food,2003,6(4):291-299.
[25]JADWIGA W J.Proanthocyanidins:content in fruits and influence on health[J].Food Chem,1996,57(1):57.
[26]格日勒,亓伟,王剑,等.银川市售水果中原花青素含量比较[J].中国酿造,2016,35(8):152-154.
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