不同成熟期苹果品种非浓缩还原汁品质评价与分析

doi:10.3864/j.issn.0578-1752.2018.19.014

摘要/Abstract

摘要： 【目的】探讨不同成熟期对苹果非浓缩还原汁（not from concentrate，NFC）综合品质的影响，明确不同成熟期苹果NFC果汁品质的异同，为NFC果汁产业发展提供理论依据。【方法】以早熟、早中熟、中熟、中晚熟及晚熟共22个苹果品种为试材，经榨汁、灭酶、巴杀、热灌装等单元操作制备NFC果汁。通过测定果汁可溶性固形物含量、pH、可滴定酸含量、固酸比、浊度、色值以及多酚组分，分析不同果汁的理化性质；采用单因素方差分析法明确不同品种NFC果汁各指标之间的差异。此外，利用主成分分析（PCA）和线性判别分析（LDA）对22个品种NFC果汁进行归类，探究不同成熟期苹果NFC果汁特点。【结果】果汁中可溶性固形物含量随果实成熟期延迟呈相对增加趋势，早熟、早中熟及中熟品种果汁的pH低于中晚熟和晚熟品种。PCA结果显示，早熟、早中熟及中熟品种的果汁可归为一类，这类果汁具备较低可溶性固形物含量。中晚熟和晚熟品种NFC果汁在PCA得分图上呈交叉分布，其中‘玉华早富’‘红玉’‘元帅’‘新红星’‘澳洲青苹’‘长富2号’及‘印度’可归为一类，这类品种的NFC果汁具有较低的固酸比和较高的可滴定酸含量，表明口感较酸。‘秦红’‘鸡冠’‘新世界’‘秦冠’及‘粉红女士’可归为一类，其特点是亮度高，浊度大。‘华丽’和‘寒富’可归为一类，这类果汁中可溶性固形物含量高，pH和固酸比相对较低。此外，LDA分析结果与PCA类似，表明早熟、早中熟及部分中熟品种的NFC果汁品质接近，中晚熟和晚熟品种果汁间理化特性接近，但两组之间差异显著。此外，多酚组分分析结果显示，22个品种苹果果汁中单体酚组分相同，但含量不同，不同品种间差异显著，然而不同品种的NFC果汁中均以绿原酸、原花青素B2、表儿茶素及表没食子儿茶素为主要酚类物质。【结论】早熟、早中熟及中熟苹果NFC果汁在理化特性方面差异较小，但与中晚熟和晚熟苹果差异显著，因此NFC果汁生产中应该以果实成熟期作为首要考察因素。

关键词: 苹果, 成熟期, 非浓缩还原汁, 多元统计分析, 理化特性

Abstract: 【Objective】The study was to investigate the effects of different maturation periods on the quality of not from concentrate (NFC) apple juices, and to clarify the differences of physicochemical properties in NFC juices, in order to provide theoretical basis for juice industry.【Method】NFC juices of twenty-two varieties from different maturation periods were prepared by squeezing, inactivating enzymes, pasteurization and hot filling. By determining their physicochemical properties including the total soluble solids (TSS) content, pH, titratable acidity (TA), TSS/TA, turbidity, color quality and polyphenol constituents, the property differences among these juices were evaluated by variance analysis. Additionally, principal component analysis (PCA) and liner discriminant analysis (LDA) were applied to classify twenty-two juices so as to illuminate the differences in physicochemical properties of NFC juices.【Result】The total soluble solids content of all NFC juices increased with the extended maturation period, and the pH in early and early-medium and medium mature varieties were relatively lower than those of medium-late and late mature varieties, as suggested by the analysis of physicochemical properties. The results of PCA showed that the NFC juices of early maturity and early-medium and medium maturity could be split in the same category, featuring the low contents of TSS. Additionally, the NFC juices of medium-late and late maturity were intersected on PCA score chart. ‘Yuhuazaofu’ ‘Jonathan’ ‘Delicious’ ‘Starkrimson’ ‘Granny Smith’ ‘Nagafu 2’ and ‘Indo’ constituted the group with the characteristic of low TSS/TA and high content of TA, indicating the sour taste. And ‘Qinhong’ ‘Jiguan’ ‘Newworld’ ‘Qinguan’ and ‘Pink lady’ formed the same group which was characterized by high brightness and turbidity. ‘Huali’ and ‘Hanfu’ were the same group with high TSS content and relatively low pH and TSS/TA. With the similar results of PCA, LDA implied that early maturity and early-medium and part medium maturity NFC juices showed the close physicochemical properties; Nevertheless, no significant difference between medium-late and late maturity was observed. Ultra high performance liquid chromatography (UHPLC) analysis demonstrated that the NFC apple juices predominantly possessed chlorogenic acid, procyanidin B2, epicatechin and epigallocatechin. The NFC juices from 22 varieties had the same individual polyphenol components but different contents (P＜0.05). 【Conclusion】The NFC juices of early maturity and early-medium and medium maturity were different in the physicochemical properties compared with the varieties of medium-late and late maturity. Thus, maturity should be taken into consideration as a primary index when producing NFC apple juices.

Key words: apple, maturation, not from concentrate, multivariate statistical analysis, physicochemical properties

苟小菊，田由，郭玉蓉，杨曦，侯燕杰，平嘉欣，李婷. 不同成熟期苹果品种非浓缩还原汁品质评价与分析[J]. 中国农业科学, 2018, 51(19): 3778-3790.

GOU XiaoJu, TIAN You, GUO YuRong, YANG Xi, HOU YanJie, PING JiaXin, LI Ting. Analysis and Evaluation on Quality of Not from Concentrate Apple Juices in Different Maturation Period[J]. Scientia Agricultura Sinica, 2018, 51(19): 3778-3790.

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