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

摘要：

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。

关键词: 番石榴, 果实品质, 糖组分, 酸组分, 总抗氧化能力

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 predominant sugars in guava. The three guava cultivars are all monosaccharide-prevalent, with higher fructose content. Different cultivars contain different acid compositions. The main acids in“ Xinshiji” are citric acid, succinic acid and propionic acid, while those in“ Zhenzhu” and“ Shuijing” are citric acid, succinic acid, α-ketoglutaric acid, propionic acid, tartaric acid and pyruvic acid. Among them, citric acid and succinic acid are the two dominant organic acids“. Xinshiji” is the highest in antioxidant activity.

Key words: guava, fruit quality, sugar composition, acid composition, antioxidant activity

中图分类号: 

R151.3

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