5个番石榴品种果实食用品质和香气特征分析

Analysis of Edible Quality and Aroma Characteristics of Fruits in Five Cultivars of Psidium guajava

摘要:

为比较番石榴(Psidium guajava)不同品种果实的外观、营养价值和香气特征，采用国家标准方法，对5个番石榴品种(‘红宝石’、‘粉红蜜’、‘西瓜’、‘水蜜’、本地种)果实的外观和营养成分进行测定，采用顶空气质联用(HS-GC-MS)技术对5个品种果实的香气成分进行测定。结果表明，不同品种果实外观及营养成分差异明显。‘水蜜’的果形指数最低，果实扁圆形，种籽最少；大多数糖类物质(总糖、还原糖、蔗糖等)、糖酸比、总酚含量最高；果糖、V_C和总黄酮含量位居第2；总酸、脂肪、粗纤维、灰分含量最低。主成分分析表明，‘水蜜’作为鲜食水果的食用品质最高。己醛和石竹烯是红肉型品种的特征风味物质，3-羟基-2-丁酮是白肉型品种的特征香气成分。

Abstract:

To compare appearance traits, nutrients and aroma characteristics of fruits of different Psidium guajava cultivars, the appearance and nutritional qualities of five guava cultivars ('Hongbaoshi', 'Fenhongmi', 'Xigua', 'Shuimi', local cultivar) were measured by national standard method, and the aroma components were determined by head space-gas chromatography-mass spectrometry (HS-GC-MS) technology. The results showed that there were significant differences in fruit appearance and nutrients among five cultivars. For 'Shuimi', the fruit shape index was the lowest with oblate fruit and the least seeds; the contents of sugars (total sugar, reducing sugar, sucrose, and etc.), sugar acid ratio, and total phenol were the highest; and the contents of fructose, V_C and total flavonoids ranked in second; while the contents of fat, crude fiber, ash and total acid were the lowest. The principal component analysis (PCA) showed that 'Shuimi' had the highest comprehensive score, so the edible quality was the best, Hexanal and caryophyllene were the characteristic aroma components of red pulp cultivars, and 3-hydroxy-2-butanone was the characteristic aroma component of white pulp cultivars.