湖北地区不同品种蓝莓果汁加工品质特征及抗氧化活性评价

doi:10.13995/j.cnki.11-1802/ts.023363

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摘要为探讨湖北省不同蓝莓品种的果汁加工品质特征及抗氧化活性,以‘杰兔’、‘布里吉塔’、‘莱格西’、‘奥尼尔’、‘密斯蒂’、‘北陆’和‘蓝雨’7个蓝莓品种的新鲜果实为材料,测定其理化指标和感官品质,运用关联分析方法对不同品种蓝莓的抗氧化物质的含量和抗氧化性进行分析评价。结果表明:不同蓝莓品种间的品质特性差异较大,‘杰兔’的果实较大,可溶性固形物含量高,‘密斯蒂’、‘奥尼尔’和‘莱格西’果实大小中等,酸甜比例适中,比较适合鲜食。‘布里吉塔’果实非常大,水分含量较高,出汁率也高,但pH非常低,比较适合于果汁加工。‘北陆’和 ‘蓝雨’的果实小,果胶含量较高。‘杰兔’的抗氧化活性物质含量明显高于其他蓝莓品种,而‘布里吉塔’抗氧化活性物质的含量最低,并且与总花色苷、总酚和总黄酮的含量显著相关。

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	成柯
	闫俊
	严晓雪
	袁方

关键词: 蓝莓品种加工品质抗氧化活性

Abstract: The juice processing quality and antioxidation activity of different blueberry cultivars in Hubei province were evaluated in this study to profoundly understand the breeding, postharvest storage and processing of blueberry. Fresh berries of seven blueberry cultivars, “Premier”, “Briggita”, “Legacy”, “ONeal”, “Misty”, “Northland”, and “Bluerain” were evaluated. The chemical composition and sensory properties were detected and the antioxidant and antioxidation activity were correlated by Pearson correlation. The results showed that different blueberry cultivars presented different processing quality. “Premier” was big berries and total soluble solids contents were high. “Misty”, “O'Neal” and “Legacy” were middle-size berry and contained a balanced sweet-sourness which made them more suitable for fresh marketing. “Brigitta” berries were the biggest but with low pH. This character makes them more ideal for juice processing. “Northland” and “Bluerain” were small berries with high pectin content. The antioxidants of “Premier” blueberry were the highest compared with other cultivars and “Brigitta” was the lowest. Furthermore, the antioxidant activity of blueberry was positively correlated with total anthocyanin, total phenolic and total flavonoid content in berries.

Key words: blueberry cultivar processing quality antioxidation activity

收稿日期: 2020-01-14 出版日期: 2020-05-15 发布日期: 2020-06-11 期的出版日期: 2020-05-15

基金资助: 国家自然科学基金项目(31701561);省级大学生创新创业训练计划(S201910504067)

作者简介: 本科生(袁方讲师为通迅作者,E-mail:fyuan@mail.hzau.edu.cn)

引用本文:

成柯,闫俊,严晓雪,等. 湖北地区不同品种蓝莓果汁加工品质特征及抗氧化活性评价[J]. 食品与发酵工业, 2020, 46(9): 146-151.
CHENG Ke,YAN Jun,YAN Xiaoxue,et al. Evaluation of juice quality and antioxidation activity of differentblueberry cultivars in Hubei province[J]. Food and Fermentation Industries, 2020, 46(9): 146-151.

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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023363 或 http://sf1970.cnif.cn/CN/Y2020/V46/I9/146

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