不同品种番石榴果实评价及糖酸组分和抗氧化能力的分析.pdfVIP

66 2009, Vol. 30, No. 01 食品科学 ※基础研究 李升锋，徐玉娟，廖森泰，张友胜，吴继军，唐道邦，温 靖 (广东省农科院蚕业与农产品加工研究所，广东省农产品加工公共实验室，广东广州 510610) ：本实验对不同品种番石榴的果实品质和果汁适制性进行了评价，对糖酸组分和抗氧能力进行了分析。以 三个品种番石榴的果实为试材，利用常规的理化检测方法和高效液相色谱技术检测，因子归一化加权处理方法对果 实品质、果汁加工适制性进行评价。结果发现，“珍珠”可溶性固形物含量最高(9.11%)，可滴定酸较高(0.36g/100ml)， 是风味最好的品种；“新世纪”VC(4.96g/L) 、总酚(2.13g/L)和TAC(67.26mmol/L)含量最高，是营养价值最高的品 种，从综合评价来看，果实品质评价“新世纪”分数最高，果汁适制性评价“珍珠”分数最高。果糖、葡 萄糖和蔗糖是番石榴的主要糖类，三种番石榴是积累单糖为主的水果，特别是积累果糖，品种之间比例有差异。 不同品种番石榴有机酸不同，“新世纪”主要含有柠檬酸、琥珀酸和丙酸，“珍珠”和“水晶”主要含有柠 檬酸、琥珀酸、α- 酮戊二酸、丙酸、酒石酸和丙酮酸，柠檬酸和琥珀酸是含量最高的两种有机酸。抗氧化活 性方面，“新世纪”活性最强。 ：番石榴；果实品质；糖组分；酸组分；总抗氧化能力 Evaluation of Fruit and Analysis of Sugar and Acid Compositions and Antioxidant Activities of Different Guava Cultivars LI Sheng-feng ，XU Yu-juan ，LIAO Sen-tai ，ZHANG You-sheng ，WU Ji-jun ，TANG Dao-bang ， WEN Jing (Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Open Access Laboratory of Agricultural Product Processing, Guangzhou 510610, China) Abstract：The fruit quality and juice-making suitability of there different guava (Psidium guajava L ．) cultivars were evaluated, and their sugar and acid compositions and antioxidant activities were analyzed. The results showed that “Zhenzhu ”has the highest content of total soluble solids (TSS) (9.11%) and its titratable acids is also high (0.36 g/100 ml); “Xinshiji ” has the highest contents of VC (4.96 g/L), total phenolics (2.13 g/L) and TAC (67.26 mmol/L). A comprehensive evaluation showed that “Xinshiji ” scores the highest in fruit quality, while “Zhenzhu ” scores the highest in juice-making suitability. Fructose, glucose and sucrose are the pred