不同品种荔枝果实加工特性比较研究-食品科学.PDFVIP

※基础研究 食品科学 2010, Vol. 31, No. 01 33 1 , 2 2 2 2 2 2 徐玉娟 ，温 靖 ，肖更生 ，张名位 ，李升锋 ，吴继军 (1.华中农业大学食品科学技术学院，湖北武汉 430070 ；2.广东省农业科学院蚕业与农业产品加工研究所， 广东省农产品加工业公共实验室，广东 广州 510610) 以25 个荔枝品种的果实为试材，利用常规的加工特性分析方法，进行果实的组成、理化指标、可溶性 蛋白、总酚和总抗氧化能力的分析。结果表明：荔枝品种间果实出汁率、可溶性固形物含量、可食率、总酸、 糖酸比差异较大，惠东红岩出汁率最高(70.76%) ，甜岩最低(32.77%) ，水晶球可溶性固形物最高(19.57%) ，香荔 最低(12.00%) 。荔枝品种的多酚氧化酶、过氧化物酶的活性和色泽稳定性差异较大。初步评价，惠东红岩、糯 米糍、园枝、黑叶、中山状元红和白糖罂是适宜于果汁和果酒加工的优良品种。荔枝的可溶性蛋白、总酚和总 抗氧化能力差异也较大，分别在0.03～1.26mg/L、11.75～487.35mg/L 和1.90～30.06mmol/L 之间。 ：荔枝；品种；加工特性 Comparative Studies of Processing Characteristics of Different Litchi Varieties 1,2 2 2 2 2 2 XU Yu-juan ，WEN Jing ，XIAO Geng-sheng ，ZHANG Ming-wei ，LI Sheng-feng ，WU Ji-jun (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070，China ；2. Guangdong Open Access Laboratory of Agricultural Product Processing, Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China) Abstract ：Fruits of 25 litchi varieties were used as materials to study fruit quality, major components, physical-chemical parameters, soluble protein, total phenols and total antioxidant capacity. Results indicated that significant differences of juice rate, contents of total soluble solids and total acids, edible pulp rate, and sugar/acid ratio in fruits of different litchi varieties were observed. Huidonghongyan exhibited the highest juice rate and Tianyan the lowest, which were 70.76 % and 32.77 %, respectively. The highest content of total so