基于出汁率、糖酸比、色泽、挥发性成分、甜菜红素、维生素C、总黄酮、总酚等含量及抗氧化活性等多个指标,评价“海南蜜宝”、“金都1号”、“台农一号”和 “越南H14”四种红肉火龙果品种的制汁适宜性,以筛选出优良火龙果制汁加工品种。结果表明“越南H14”出汁率(53.48%±0.28%)最高;可溶性固形物含量(13.33±0.05 °Brix)最高、糖酸比(12.22∶1)适宜;色泽鲜亮(其a*值最大)、甜菜红素达到20.01 mg/100 g;抗氧化活性成分总含量最高,其中总酚高达57.85 mg/100 g,抗氧化性较强;且风味物质中醛类和醇类较协调。综合评价认为“越南H14”较其他3个品种更适合果汁加工,为适宜制汁品种。
The suitability of four red pitahaya varieties (“Hainan Mibao”,“Jindu No.1”, “Tainong No.1” and “Vietnam H14”) for juice was evaluated in this study, based on multiple indicators, such as juice yield, sugar-to-acid ratio, color, volatile compositions, contents of betacyanins, vitamin C, total flavonoid, total polyphenol and antioxidant acitivity, in order to screen out the best variety for red pitahaya juicing process. Obtained results showed that “Vietnam H14” exhibits highest juice yield (53.48±0.28%), highest soluble solid content (13.33±0.05 °Brix), suitable sugar-to-acid ratio (12.22∶1), attractive color (maximum a* value), up to 20.01 mg/100 g betacyanins, highest total antioxidant content, up to 57.85 mg/100 g total polyphenol, and highest antioxidant activity among the four varieties, and also showed harmonious flavors composited with aldehydes and alcohols. It is suggested that “Vietnam H14” is more suitable for red pitahaya juice processing than other three varieties according to the comprehensive evaluation.
[1] 张奉琼, 韦献果. 浅谈火龙果营养成分及保健作用[J]. 现代农业, 2015(8):5-6.
[2] HALIM H, NORANIZAN M, SOBHI B, et al. Nonthermal pasteurization of pitaya (Hylocereus polyrhizus) juice using the hurdle concept.[J]. International Food Research Journal, 2012, 19(4):1 457-1 461.
[3] 王蕊, 高翔. 火龙果低糖果脯的加工工艺[J]. 食品与机械, 2004, 20(4): 48-50.
[4] 陆敏, 肖敏, 周景瑞, 等. 红心火龙果醋发酵工艺的研究[J]. 中国酿造, 2018, 37(2):184-188.
[5] 陈烁, 周鸿翔, 王晓丹, 等. 响应面法优化二次发酵红曲火龙果酒发酵工艺[J].中国酿造, 2018, 37(4):103-110.
[6] 聂继云, 毋永龙, 李海飞,等. 苹果品种用于加工鲜榨汁的适宜性评价[J]. 农业工程学报, 2013, 29(17):271-278.
[7] 王俊宇, 尹蓉, 张倩茹, 等. 16个草莓品种品系果实品质的多元分析与评价[J]. 农学学报, 2017, 7(9):36-41.
[8] 黄丽萍, 张倩茹, 尹蓉, 等. 不同品种桃果实糖、酸、Vc含量分析[J]. 农学学报, 2017, 7(10):51-55.
[9] 谭伟, 李晓梅, 董志刚, 等. 5个意大利酿酒葡萄品种与我国酿酒主栽品种果实品质特性比较[J]. 果树学报, 2018, 35(6):729-740.
[10] 李国胜, 陈小碗. 响应面法优化低糖火龙果果脯加工工艺[J]. 食品工业, 2015, 36(8):68-73.
[11] 周笑犁, 莫瑞, 肖娜, 等. 红肉与白肉火龙果常规营养成分及抗氧化活性比较分析[J]. 食品工业科技, 2018, 39(21):248-251;319.
[12] 严勇强, 李威, 刘娟, 等. 超高压与热处理对火龙果汁流变特性的影响[J]. 食品与发酵工业, 2011, 37(8):190-194.
[13] WYBRANIEC S, MIZRAHI Y. Fruit flesh betacyanin pigments in Hylocereus cacti[J]. Journal of Agricultural and Food Chemistry, 2002, 50(21):6 086-6 089.
[14] WOLFEK, WU X, LIU R H. Antioxidant activity of apple peels[J]. Journal of Agricultural and Food Chemistry, 2003, 51(3):609-614.
[15] WU L C, HSU H W, CHEN Y C, et al. Antioxidant and antiproliferative activities of red pitaya[J]. Food Chemistry, 2006, 95(2):319-327.
[16] TIWARI B K, O’DONNELL C P, PATRAS A, et al. Anthocyanin and ascorbic acid degradation in sonicated strawberry juice[J]. Journal of Agricultural and Food Chemistry, 2008, 56(21):10 071-10 077.
[17] 曹霞敏. 超高压对草莓汁主要品质及包装材料的影响[D]. 北京: 中国农业大学, 2013.
[18] 吴继红, 张美莉, 陈芳, 等. 固相微萃取GC-MS法测定苹果不同品种中主要芳香成分的研究[J]. 分析测试学报, 2005, 24(4): 101-104.
[19] 蒋侬辉, 凡超, 刘伟,等. 运用RP-HPLC同时测定火龙果中7种有机酸和Vc含量的方法研究[J]. 江西农业大学学报, 2015, 37(5):798-803.
[20] WICHIENCHOTS, JATUPORNPIPAT M, RASTALL R A. Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties[J]. Food Chemistry, 2010, 120(3):850-857.
[21] 宋海昭.火龙果甜菜红素提取物对肥胖的干预作用及相关机理研究[D]. 杭州:浙江大学, 2016.
[22] YONG Y Y, DYKES G, LEE S M, et al. Effect of refrigerated storage on betacyanin composition, antibacterial activity of red pitahaya (Hylocereus polyrhizus) and cytotoxicity evaluation of betacyanin rich extract on normal human cell lines[J]. LWT-Food Science and Technology, 2018, 91:491-497.
[23] 曾翔云. 维生素C的生理功能与膳食保障[J]. 中国食物与营养, 2005(4):52-54.
[24] 胥霞, 周冠炜, 李玉锋, 等. 冬草莓果汁饮料加工工艺优化[J]. 安徽农学通报, 2019, 25(11):122-125.
[25] SHAZINI R N, PATIMAH I, AAMAH R. Influence of conventional and ultrasonic-assisted extraction on phenolic contents, betacyanin contents, and antioxidant capacity of red dragon fruit (Hylocereus polyrhizus)[J]. The Scientific World Journal, 2014,2014:1-7.
[26] 王振帅,曾秋烦,信思悦, 等. 超声联合杀菌对火龙果汁品质及抗氧化性的影响[J]. 食品与发酵工业, 2019, 45(5):157-163.
[27] LEONG H Y, OOI C W, LAW C L, et al. Application of liquid biphasic flotation for betacyanins extraction from peel and flesh ofHylocereus polyrhizus and antioxidant activity evaluation[J]. Separation and Purification Technology, 2018, 201:156-166.
[28] 沈林章, 陈心源, 陆玫丹, 等. 2种火龙果不同采收成熟度品质性状比较[J]. 浙江农业科学, 2017, 58(10):1 772-1 775.
[29] 郭艳峰, 吴惠婵, 夏雨, 等. 百香果不同发育阶段果汁挥发性成分研究[J]. 福建农业学报, 2017, 32(3):299-304.
[30] 胡国智, 熊韬, 吴海波, 等. 新疆哈密瓜不同品种果实风味物质分析[J]. 新疆农业科学, 2017, 54(7):1 232-1 238.
