食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 112 - 121

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029023

研究报告

湖南主栽柑橘类品种制汁适宜性评价

  • 高甜甜 ,
  • 史婷 ,
  • 李高阳 ,
  • 何双 ,
  • 尚雪波 ,
  • 戴润平 ,
  • 张菊华 ,
  • 刘伟
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  • 1(湖南大学 研究生院隆平分院,湖南 长沙,410125)
    2(湖南省农业科学院农产品加工研究所,湖南 长沙,410125)
    3(新宁县润杰农业开发有限公司,湖南 新宁,422700)
硕士研究生(张菊华研究员与刘伟副研究员为共同通信作者,E-mail:498282528@qq.com;liuwei0505@126.com)

收稿日期: 2021-08-19

  修回日期: 2021-10-24

  网络出版日期: 2022-11-18

基金资助

湖南省重点研发计划(2019NK2041);果蔬贮藏加工与质量安全湖南省重点实验室(2018TP1030)

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Suitability evaluation of main citrus varieties for juice processing in Hunan province

  • 高甜甜 ,
  • 史婷 ,
  • 李高阳 ,
  • 何双 ,
  • 尚雪波 ,
  • 戴润平 ,
  • 张菊华 ,
  • 刘伟
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  • 1(Longping Branch, Graduate School of Hunan University, Changsha 410125, China)
    2(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China)
    3(Xinning County Runjie Agricultural Development Limited Company, Xinning 422700, China)

Received date: 2021-08-19

  Revised date: 2021-10-24

  Online published: 2022-11-18

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摘要

该文以湖南主栽的7个不同柑橘类品种为原料,分别测定果汁的理化指标、功能性成分及挥发性香气成分,并利用主成分分析、聚类分析、“合理-满意度”多维价值理论分析建立柑橘品种制汁适宜性评价方法。结果表明,不同柑橘类品种果汁品质具有显著性差异(P<0.05),其中桔皮素、柚皮素、新橙皮苷含量差异较大,变异系数分别是251.37%、249.65%、122.93%,而出汁率、可溶性固形物、总糖含量差异较小,变异系数分别为9.81%、9.68%、4.85%;共检测出60种挥发性香气成分,4-萜品醇、芳樟醇、β-月桂烯、D-柠檬烯为柑橘汁的主体香气成分;通过主成分分析提取了6个主成分,累计方差贡献率达93.48%,结合聚类分析,将品质指标简化为固酸比、出汁率、可溶性固形物、香风草苷、新橙皮苷、柠檬苦素6个代表性指标,利用“合理-满意度”多维价值理论建立了柑橘果汁评价模型,综合排序为椪柑>夏橙>崀丰脐橙>沃柑>血橙>冰糖橙>温州蜜橘,与感官评价结果具有高度正相关性。该研究可为湖南柑橘制汁品种的选择提供理论参考。

关键词： 柑橘; 制汁; 挥发性成分; 品质评价

本文引用格式

高甜甜 , 史婷 , 李高阳 , 何双 , 尚雪波 , 戴润平 , 张菊华 , 刘伟 . 湖南主栽柑橘类品种制汁适宜性评价[J]. 食品与发酵工业, 2022 , 48(20) : 112 -121 . DOI: 10.13995/j.cnki.11-1802/ts.029023

Abstract

In this paper, seven different citrus varieties mainly planted in Hunan province were used as raw materials for the evaluation of their processing characters. The physicochemical indexes, functional components and volatile aroma components of the juice were analyzed, and the suitability evaluation method of citrus juice was established by principal component analysis, cluster analysis and “rationality satisfaction” multidimensional evaluation theory. Results showed that there were significant differences in juice quality among different citrus varieties (P < 0.05). The contents of tangeretin, naringenin and neohesperidin were significantly different, the coefficients of variation were 251.37%, 249.65%, and 122.93% respectively. The juice yield, soluble solid content and total sugar content were slightly different, the coefficients of variation were 9.81%, 9.68%, and 4.85% respectively. Sixty kinds of volatile aroma components were detected, terpinen-4-ol, linalool, β-myrcene and D-limonene were the main aroma components of citrus juice. Moreover, six principal components were extracted by principal component analysis, and the cumulative variance contribution rate was 93.48%. Combined with cluster analysis, the quality indexes were simplified as six representative indexes: Solid acid ratio, juice yield, soluble solids, didymin, neohesperidin, and limonin. The evaluation model of citrus juice was established by using the multi-dimensional value theory of "rationality satisfaction". The comprehensive order was as follows: Ponkan > Valencia orange > Langfeng navel orange > Orah > blood orange > Bingtang orange > Wenzhou orange, which had a high positive correlation with sensory evaluation. This study provides a theoretical reference for the selection of juice varieties in Hunan province.

Key words： citrus; juice processing; volatile compounds; quality evaluation

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