首页 > 过刊浏览>2023年第31卷第3期 >408-416. DOI:10.11926/jtsb.4601
PDF HTML阅读 XML下载 导出引用 引用提醒
5个番石榴品种果实食用品质和香气特征分析
作者:
基金项目:

福建省省属公益类科研院所专项(2019R1030-4)资助


Analysis of Edible Quality and Aroma Characteristics of Fruits in Five Cultivars of Psidium guajava
Author:
  • 摘要
    • | |
  • 访问统计
    • |
  • 参考文献 [29]
    • |
  • 相似文献
    • |
  • 引证文献
    • | |
  • 文章评论
    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、VC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, VC 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.

    参考文献
    [1] GUTIÉRRZ R M P, MITCHELL S, SOLIS R V. Psidium guajava:A review of its traditional uses, phytochemistry and pharmacology[J]. J Ethnopharmacol, 2008, 117(1):1-27. doi:10.1016/j.jep.2008.01.025.
    [2] WANG M H, WEI W H, WU Z Q. Research progress on bioactivity of guava leaves[J]. J Chin Med Mat, 2015, 38(10):2215-2219. 汪梅花, 魏文浩, 吴振强. 番石榴叶的生物活性研究进展[J]. 中药材, 2015, 38(10):2215-2219. doi:10.13863/j.issn1001-4454.2015.10.049.
    [3] DÍAZ-DE-CERIO E, RODRÍGUEZ-NOGALES A, ALGIERI F, et al. The hypoglycemic effects of guava leaf (Psidium guajava L.) extract are associated with improving endothelial dysfunction in mice with diet-induced obesity[J]. Food Res Int, 2017, 96:64-71. doi:10.1016/j.foodres.2017.03.019.
    [4] CHOLLOM S C, AGADA G O A, BOT D Y, et al. Phytochemical analysis and antiviral potential of aqueous leaf extract of Psidium guajava against Newcastle disease virus in ovo[J]. J Appl Pharm Sci, 2012, 2(10):45-49. doi:10.7324/JAPS.2012.21009.
    [5] RATTANACHAIKUNSOPON P, PHUMKHACHORN P. Contents and antibacterial activity of flavonoids extracted from leaves of Psidium guajava[J]. J Med Plant Res, 2010, 4(5):393-396.
    [6] JANG M, JEONG S W, CHO S K, et al. Anti-inflammatory effects of an ethanolic extract of guava (Psidium guajava L.) leaves in vitro and in vivo[J]. J Med Food, 2014, 17(6):678-685. doi:10.1089/jmf.2013.2936.
    [7] SILVA F L N, CARVALHO J E, LAMMERS T, et al. In vitro, in vivo and in silico analysis of the anticancer and estrogen-like activity of guava leaf extracts[J]. Curr Med Chem, 2014, 21(20):2322-2330. doi:10.2174/0929867321666140120120031.
    [8] HOLETZ F B, PESSINI G L, SANCHES N R, et al. Screening of some plants used in the Brazilian folk medicine for the treatment of infectious diseases[J]. Mem Inst Oswaldo Cruz, 2002, 97(7):1027-1031. doi:10.1590/S0074-02762002000700017.
    [9] DAKAPPA S S, ADHIKARI R, TIMILSINA S S, et al. A review on the medicinal plant Psidium guajava Linn. (Myrtaceae)[J]. J Drug Deliv Therap, 2013, 3(2):162-168. doi:10.22270/jddt.v3i2.404.
    [10] PENG C Y, CHEN X Y, CUI H Q, et al. Studies on the flavonoid constituents in fruits of Psidum guajava L.[J]. J Jiangxi Univ Trad Chin Med, 2017, 29(3):68-71. 彭财英, 陈祥云, 崔航青, 等. 番石榴果实中黄酮类成分研究[J]. 江西中医药大学学报, 2017, 29(3):68-71.
    [11] PENG Y, ZHANG M, CUI X L, et al. Analysis of nutrients and bioactive compounds in fruits of Psidium guajava L. cv. pearl[J]. Food Mach, 2020, 36(8):36-40. 彭燕, 张敏, 崔小丽, 等. 珍珠番石榴果实中的营养成分与活性物质分析[J]. 食品与机械, 2020, 36(8):36-40. doi:10.13652/j.issn.1003-5788.2020.08.006.
    [12] ZHOU N, YANG X H, XIE W C, et al. Analysis of nutrition and valitile flavor of guava fruit (Psidium guajava L.)[J]. Food Mach, 2016, 32(2):37-40. 周浓, 杨锡洪, 解万翠, 等. "珍珠"番石榴的营养成分与挥发性风味特征分析[J]. 食品与机械, 2016, 32(2):37-40. doi:10.13652/j.issn.1003-5788.2016.02.009.
    [13] ZHANG C K, HUANG W L, CHEN H B, et al. Analysis on the law of Psidium guajava L. fruit growth and nutritional quality[J]. Chin J Trop Crops, 2021, 42(4):1035-1040. 张朝坤, 黄婉莉, 陈洪彬, 等. 番石榴果实生长发育和营养品质变化规律分析[J]. 热带作物学报, 2021, 42(4):1035-1040. doi:10.3969/j.issn.1000-2561.2021.04.018.
    [14] LI L M, JING W, YUAN Y, et al. Comparison of the volatiles of guava cultivars with different flesh color[J]. Guangdong Agric Sci, 2014, 41(15):89-92. 李莉梅, 静玮, 袁源, 等. 不同果肉类型番石榴果实香气比较[J]. 广东农业科学, 2014, 41(15):89-92. doi:10.3969/j.issn.1004-874X.2014.15.019.
    [15] QIU S L, LIN B M, ZHANG S P, et al. Quality characteristics and evaluation of guava fruit at different maturity stages[J]. J Food Saf Qual, 2020, 11(24):9230-9238. 邱珊莲, 林宝妹, 张少平, 等. 不同成熟期番石榴果实品质特征与评价[J]. 食品安全质量检测学报, 2020, 11(24):9230-9238. doi:10.19812/j.cnki.jfsq11-5956/ts.2020.24.029.
    [16] QIU S L, ZHANG S P, LIN B M, et al. Changes of aroma components in guava fruits at different maturity stages[J]. Jiangsu Agric Sci, 2021, 49(13):162-169. 邱珊莲, 张少平, 林宝妹, 等. 不同成熟期番石榴果实香气成分变化[J]. 江苏农业科学, 2021, 49(13):162-169. doi:10.15889/j.issn.1002-1302.2021.13.032.
    [17] AJANG M, TSOMU T, JADAV R G. Studies on physico-chemical changes during fruit growth and development in different varieties of guava (Psidium guajava L.)[J]. Bioscan, 2016, 11(2):763-766.
    [18] CHEN W S, GAO S F, LIN L H, et al. Variety characteristics and regulation of production period of Psidium guajava L. cv. pearl[J]. China Fruit News, 2006, 23(9):55. 陈文生, 高松峰, 林立红, 等. 珍珠番石榴品种特性及产期调节[J]. 中国果业信息, 2006, 23(9):55. doi:10.3969/j.issn.1673-1514.2006.09.028.
    [19] LU Y B, YANG L T, LI Y, et al. Effects of boron deficiency on major metabolites, key enzymes and gas exchange in leaves and roots of Citrus sinensis seedlings[J]. Tree Physiol, 2014, 34(6):608-618. doi:10.1093/treephys/tpu047.
    [20] KRIZEK D T, BRITZ S J, MIRECKI R M. Inhibitory effects of ambient levels of solar UV-A and UV-B radiation on growth of cv. new red fire lettuce[J]. Physiol Plant, 1998, 103(1):1-7. doi:10.1034/j.1399-3054.1998.1030101.x.
    [21] LIN H M. How to use SPSS software calculate the value of the principal component scores in one step[J]. Statist Inform Forum, 2007, 22(5):15-17. 林海明. 如何用SPSS软件一步算出主成分得分值[J]. 统计与信息论坛, 2007, 22(5):15-17. doi:10.3969/j.issn.1007-3116.2007.05.003.
    [22] ZHANG S L, CHEN K S. Molecular Physiology of Fruit Quality Development and Regulation[M]. Beijing:China Agriculture Press, 2007:1-2. 张上隆, 陈昆松. 果实品质形成与调控的分子生理[M]. 北京:中国农业出版社, 2007:1-2.
    [23] ZHAO Y H, LI X L. Research progress on mechanism of sugar and acid accumulation in fruit[J]. Bull Agric Sci Technol, 2009(8):110-112. 赵永红, 李宪利. 果实中糖酸积累机理研究进展[J]. 农业科技通讯, 2009(8):110-112. doi:10.3969/j.issn.1000-6400.2009.08.045.
    [24] ZHENG L J, NIE J Y, YAN Z. Advances in research on sugars, organic acids and their effects on taste of fruits[J]. J Fruit Sci, 2015, 32(2):304-312. 郑丽静, 聂继云, 闫震. 糖酸组分及其对水果风味的影响研究进展[J]. 果树学报, 2015, 32(2):304-312. doi:10.13925/j.cnki.gsxb.20140271.
    [25] LI S L, HUANG L S, CONG P H, et al. Comparison analysis of sugar and acid contents in fruits of different intraspecific varieties in pear[J]. Chin Fruits, 1995(3):9-12. 李树玲, 黄礼森, 丛佩华, 等. 不同种内梨品种果实糖、酸含量分析比较[J]. 中国果树, 1995(3):9-12. doi:10.16626/j.cnki.issn1000-8047.1995.03.004.
    [26] LI B J, LIN G R, CUI K. Studies on relationship between sugar and acid content and fruit quality of apples[J]. J Shenyang Agric Univ, 1994, 25(3):279-283. 李宝江, 林桂荣, 崔宽. 苹果糖酸含量与果实品质的关系[J]. 沈阳农业大学学报, 1994, 25(3):279-283.
    [27] GAO H R, ZHANG J, CHEN X L, et al. Analysis of vitamin C content of 10 commercially available fruits from Zhenzhou City[J]. J Food Saf Qual, 2015, 6(10):4142-4146. 高海荣, 张洁, 陈秀丽, 等. 10种郑州市售水果维生素C含量分析[J]. 食品安全质量检测学报, 2015, 6(10):4142-4146. doi:10.19812/j.cnki.jfsq11-5956/ts.2015.10.062.
    [28] XIAO Z B, JIANG X Y, NIU Y W. Research progress on analysis of aroma compounds in fruits[J]. J Food Sci Technol, 2021, 39(2):14-22. 肖作兵, 蒋新一, 牛云蔚. 水果香气物质分析研究进展[J]. 食品科学技术学报, 2021, 39(2):14-22. doi:10.12301/j.issn.2095-6002.2021.02.003.
    [29] BUREAU S M, RAZUNGLES A J, BAUMES R L. The aroma of muscat of Frontignan grapes:Effect of the light environment of vine or bunch on volatiles and glycoconjugates[J]. J Sci Food Agric, 2000, 80 (14):2012-2020. doi:10.1002/1097-0010(200011)80:14<2012::AID-JSFA738>3.0.CO;2-X.
    相似文献
    引证文献
引用本文

邱珊莲,林宝妹,郑开斌.5个番石榴品种果实食用品质和香气特征分析[J].热带亚热带植物学报,2023,31(3):408~416

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2021-12-30
  • 最后修改日期:2022-02-21
  • 在线发布日期: 2023-05-24
  • 出版日期: 2023-05-20
文章二维码
您是第16727881 位访问者
主管单位：中国科学院
主办单位：中国科学院华南植物园 广东省植物学会
地址：广州市天河区兴科路723号 中国科学院华南植物园 《热带亚热带植物学报》编辑部
电话：86 (0)20-3725 2514
热带亚热带植物学报 ® 2025 版权所有