Food and Fermentation Industries >

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

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

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
Expand
  • 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

Fold

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

Cite this article

高甜甜 , 史婷 , 李高阳 , 何双 , 尚雪波 , 戴润平 , 张菊华 , 刘伟 . Suitability evaluation of main citrus varieties for juice processing in Hunan province[J]. Food and Fermentation Industries, 2022 , 48(20) : 112 -121 . DOI: 10.13995/j.cnki.11-1802/ts.029023

References

[1] 郭文武, 叶俊丽, 邓秀新.新中国果树科学研究70年:柑橘[J].果树学报, 2019, 36(10):1 264-1 272.
GUO W W,YE J L,DENG X X.Fruit scientific research in New China in the past 70 years:Citrus[J].Journal of Fruit Science, 2019, 36(10):1 264-1 272.
[2] 肖奕伟. 湖南柑橘品牌建设初探[J].湖南农业科学, 2018(7):109-112.
XIAO Y W.Preliminary study on the construction of citrus brand in hunan[J].Hunan Agricultural Sciences, 2018(7):109-112.
[3] USDA Foreign Agricultural Service.Citrus:World markets and trade [EB/OL].[2020-01-23 ].http:// www.fas.usda.gov / re- port.Asp.
[4] 肖南, 银秋玲, 刘艳珍, 等.贺州市不同脐橙果肉品质的评价与比较[J].江西农业学报, 2019, 31(5):91-95.
XIAO N, YIN Q L, LIU Y Z, et al.Evaluation and comparison of sarcocarp quality of different navel oranges in Hezhou city[J].Acta Agriculturae Jiangxi, 2019, 31(5):91-95.
[5] 李勋兰, 洪林, 杨蕾, 等.11个柑橘品种果实营养成分分析与品质综合评价[J].食品科学, 2020, 41(8):228-233.
LI X L, HONG L, YANG L, et al.Analysis of nutritional components and comprehensive quality evaluation of citrus fruit from eleven varieties[J].Food Science, 2020, 41(8):228-233.
[6] 唐帅, 易自力, 李娜, 等.冰糖橙果实品质综合评价量化模型的建立及应用[J].果树学报, 2018, 35(7):889-897.
TANG S, YI Z L, LI N, et al.A quantitative model for the comprehensive evaluation of the fruit quality of the Bingtang sweet orange[J].Journal of Fruit Science, 2018, 35(7):889-897.
[7] 舒楠, 付复华, 李涛, 等.湖南不同产区脐橙品种制汁适宜性分析[J].食品与发酵工业, 2020, 46(23):139-146.
SHU N, FU F H, LI T, et al.Suitability analysis of navel orange varieties for juice processing in different producing areas of Hunan province[J].Food and Fermentation Industries, 2020, 46(23):139-146.
[8] 王靓钰, 夏其乐, 陈剑兵, 等.基于主成分分析的不同品种柑橘制汁适应性研究[J].果树学报, 2019, 36(4):504-513.
WANG J Y, XIA Q L, CHEN J B, et al.Study on suitability of different citrus varieties of for juice manufacturing based on principal component analysis[J].Journal of Fruit Science, 2019, 36(4):504-513.
[9] 沈勇根,朱凤妮,卢剑青,等.宽皮柑橘品质特性及加工适性研究进展[J].江西农业大学学报, 2017, 39(4):669-677.
SHEN Y G, ZHU F N, LU J Q, et al.Advances in research on quality characters and processing eligibility of citrus reticulata[J].Acta Agriculturae Universitatis Jiangxiensis, 2017, 39(4):669-677.
[10] 成传香,王鹏旭,贾蒙,等.三个中国主栽宽皮柑橘品种制汁品质评价[J].食品与发酵工业,2019, 45(24):173-178.
CHENG C X, WANG P X, JIA M, et al.Evaluation of juice-making quality of three main Chinese Mandarin (citrus reticulate) varieties[J].Food and Fermentation Industries, 2019, 45(24):173-178.
[11] 高文军, 李卫红, 王喜明, 等.3,5-二硝基水杨酸法测定蔓菁中还原糖和总糖含量[J].中国药业, 2020, 29(9):113-116.
GAO W J, LI W H, WANG X M, et al.Determination of reducing sugar and total sugar in turnip by 3,5-dinitrosalicylic acid colorimetry[J].China Pharmaceuticals, 2020, 29(9):113-116.
[12] 李绮丽, 孙俊杰, 单杨, 等.不同柑橘品种全果制汁适宜性分析[J].食品科学, 2019, 40(13):36-44.
LI Q L, SUN J J, SHAN Y, et al.Suitability evaluation of different citrus varieties for whole fruit juice processing[J].Food Science, 2019, 40(13):36-44.
[13] CHAVAN J J, JAGTAP U B, GAIKWAD N B, et al.Total phenolics, flavonoids and antioxidant activity of Saptarangi (Salacia chinensis L.) fruit pulp[J].Journal of Plant Biochemistry and Biotechnology, 2013, 22(4):409-413.
[14] 杨水芝, 周长富, 龚碧涯, 等.湖南野生酸橙株系的品质分析及评价[J].食品工业科技, 2017, 38(16):43-49.
YANG S Z, ZHOU C F, GONG B Y, et al.Quality analysis and evaluation of Citrus aurantium L.wild strains from Hunan province[J].Science and Technology of Food Industry, 2017, 38(16):43-49.
[15] 孟鹏, 郑宝东.超高效液相色谱法快速并同时检测金柑中柠檬苦素和诺米林[J].中国食品学报, 2013, 13(2):177-181.
MENG P, ZHENG B D.Study on rapid simultaneous determination of limonin and nomilin in kumquat using ultra-performance liquid chromatography[J].Journal of Chinese Institute of Food Science and Technology, 2013, 13(2):177-181.
[16] 胡小琴, 刘伟, 许弯, 等.不同酵母对脐橙果酒品质的影响[J].食品工业科技, 2021, 42(5):1-10;25.
HU X Q, LIU W, XU W, et al.Effect of different yeasts on the quality of navel orange wine[J].Science and Technology of Food Industry, 2021, 42(5):1-10;25.
[17] LIN X, WANG Q K, HU X P, et al.Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine[J].Journal of Food Science and Technology, 2018, 55(10):4 119-4 130.
[18] 匡立学, 聂继云, 李银萍, 等.中国不同地区‘富士'苹果品质评价[J].中国农业科学, 2020, 53(11):2 253-2 263.
KUANG L X, NIE J Y, LI Y P, et al.Quality evaluation of ‘Fuji' apples cultivated in different regions of China[J].Scientia Agricultura Sinica, 2020, 53(11):2 253-2 263.
[19] ZOU Z, XI W P, HU Y, et al.Antioxidant activity of citrus fruits[J].Food Chemistry, 2016, 196:885-896.
[20] ZHANG W L, CHEN T T, TANG J M, et al.Tracing the production area of citrus fruits using aroma-active compounds and their quality evaluation models[J].Journal of the Science of Food and Agriculture, 2020, 100(2):517-526.
[21] 金润楠, 李子函, 赵开丽, 等.基于气质联用的不同产地温州蜜柑香气成分比较分析[J].食品与发酵工业, 2020, 46(2):252-260.
JIN R N, LI Z H, ZHAO K L, et al.A comparative analysis of aroma components of satsuma mandarin from different producing areas based on HS-SPME-GC-MS[J].Food and Fermentation Industries, 2020, 46(2):252-260.
[22] 周琦, 易鑫, 欧阳祝, 等.气质联用结合多元分析法比较甜橙汁与宽皮柑橘汁的香气成分差异[J].食品与发酵工业, 2021, 47(1):250-258.
ZHOU Q, YI X, OUYANG Z, et al.Comparing the difference of aroma components in sweet orange juice and mandarin juice using GC-MS coupled with multivariate analysis[J].Food and Fermentation Industries, 2021, 47(1):250-258.
[23] XIAO Z B, WU Q Y, NIU Y W, et al.Characterization of the key aroma compounds in five varieties of mandarins by gas chromatography-olfactometry, odor activity values, aroma recombination,and omission analysis[J].Journal of Agricultural and Food Chemistry, 2017, 65(38):8 392-8 401.
[24] FENG S, SUH J H, GMITTER F G, et al.Differentiation between flavors of sweet orange (Citrus sinensis) and mandarin (Citrus reticulata)[J].Journal of Agricultural and Food Chemistry, 2018, 66(1):203-211.
[25] 赵琼玲, 张梦寅, 瞿文林, 等.合理-满意度法筛选优良罗望子种质资源[J].南方农业学报, 2017, 48(5):774-779.
ZHAO Q L, ZHANG M Y, QU W L, et al.Tamarindus indica L.germplasm resources screening using rationalization-satisfaction method[J].Journal of Southern Agriculture, 2017, 48(5):774-779.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.