邱珊莲(1979年生),女,博士,副研究员,主要从事农产品加工研究。E-mail:
为比较番石榴(
To compare appearance traits, nutrients and aroma characteristics of fruits of different
番石榴(
目前国内外对番石榴的研究主要集中于番石榴的栽培技术、加工工艺、叶片生物活性等方面, 而对番石榴果实的营养价值、香气品质和活性成分的研究报道仍较少。彭燕等[
番石榴具有常年开花的习性,但花期集中在4—5月和8—10月,以4—5月花量最多,对应的果实成熟期分别在7—8月(正造果)和12—1月(反造果)。番石榴正造果生长时间大概75 d,反造果成熟时间在120 d左右[
供试番石榴(
采用Excel 2010软件进行数据处理,采用SPSS 22.0软件进行差异显著性和PCA分析。差异显著性分析采用Duncan法(
如
5个番石榴品种果实外观特征
Fruit appearance traits of five guava cultivars
品种 |
果皮颜色 |
果肉颜色 |
多籽性 |
横径Horizontal diameter (cm) | 纵径Vertical Diameter (cm) | 果形指数Fruit shape index | 单果质量(g) |
同列数据后不同字母表示差异显著( |
|||||||
‘红宝石’ ‘ Hongbaoshi’ | 绿色Green | 红色Red | 少Few | 7.06±0.23b | 6.64±0.19bc | 0.94±0.02b | 155.82±6.02d |
‘粉红蜜’ ‘Fenhongmi’ | 黄绿色Yellowish-green | 粉红Pink | 多Many | 7.24±0.15ab | 7.29±0.24ab | 1.00±0.02b | 202.61±4.04b |
‘西瓜’ ‘Xigua’ | 黄绿色Yellowish-green | 红色Red | 多Many | 6.18±0.17c | 6.93±0.06ab | 1.12±0.02a | 126.67±3.00e |
‘水蜜’ ‘Shuimi’ | 绿色Green | 白色White | 极少Very few | 7.66±0.13a | 6.07±0.07c | 0.79±0.02c | 185.82±1.19c |
本地种Local cultivar | 黄绿色Yellowish-green | 白色White | 中等Medium | 7.67±0.14a | 7.45±0.35a | 0.97±0.03b | 216.17±5.23a |
‘水蜜’果实水分含量、可溶性固形物、总酚含量显著高于其他4个品种,脂肪、粗纤维、灰分显著低于其他4个品种;‘粉红蜜’水分含量最低,蛋白质、脂肪、粗纤维、灰分显著高于其他4个品种;‘红宝石’VC含量最高,为157.02 mg/100g,其次为‘水蜜’(152.17 mg/100g),本地种VC含量最低,仅87.04 mg/100g;本地种总黄酮含量显著高于其他4个品种,达1.33 mg/g,‘红宝石’含量最低(
5个番石榴品种果实营养成分含量
Contents (%) of nutrient components in five guava cultivars
品种 |
水分 |
蛋白质 |
脂肪 |
粗纤维 |
灰分 |
可溶性固形物 |
VC |
总酚(mg/g) |
总黄酮(mg/g) |
‘红宝石’ |
88.85±0.08c | 0.62±0.00c | 0.21±0.00d | 2.04±0.02d | 0.48±0.01b | 9.05±0.03b | 157.02±0.20a | 2.01±0.00c | 0.74±0.01e |
‘粉红蜜’ |
85.90±0.20e | 0.77±0.01a | 0.49±0.01a | 4.02±0.04a | 0.51±0.00a | 8.00±0.01d | 140.00±0.79c | 2.01±0.03c | 0.78±0.00d |
‘西瓜’ |
88.22±0.07d | 0.50±0.00d | 0.47±0.00b | 2.91±0.04b | 0.44±0.00c | 8.40±0.01c | 136.19±0.63d | 2.33±0.01b | 0.98±0.01c |
‘水蜜’ |
90.22±0.10a | 0.64±0.00c | 0.16±0.00e | 1.58±0.01e | 0.40±0.00d | 9.21±0.02a | 152.17±0.47b | 2.58±0.02a | 1.03±0.00b |
本地种 |
89.53±0.04b | 0.74±0.01b | 0.31±0.00c | 2.19±0.00c | 0.49±0.00b | 7.02±0.02e | 87.04±0.27e | 1.81±0.01d | 1.33±0.01a |
如
5个番石榴品种果实可溶性糖组分及总酸含量
Contents of soluble sugar and total acid in five guava cultivars
品种 |
总酸 |
总糖 |
还原糖 |
果糖 |
葡萄糖 |
蔗糖 |
糖/酸比 |
‘红宝石’ ‘Hongbaoshi’ | 2.44±0.00c | 6.75±0.02b | 4.31±0.00b | 1.28±0.02c | 1.67±0.02b | 1.89±0.03a | 27.64±0.06b |
‘粉红蜜’ ‘Fenhongmi’ | 2.71±0.01a | 6.31±0.01d | 4.11±0.01d | 1.13±0.01d | 2.03±0.04a | 1.76±0.01b | 23.30±0.09d |
‘西瓜’ ‘Xigua’ | 2.55±0.01b | 6.44±0.04c | 4.26±0.01c | 1.53±0.01a | 1.21±0.01c | 1.90±0.01a | 25.25±0.28c |
‘水蜜’ ‘Shuimi’ | 2.07±0.01d | 7.08±0.04a | 4.62±0.00a | 1.51±0.00a | 2.07±0.05a | 1.94±0.01a | 34.18±0.28a |
本地种Local cultivar | 2.54±0.01b | 5.31±0.00e | 3.95±0.01e | 1.36±0.03b | 1.61±0.04b | 0.95±0.02c | 20.92±0.10e |
以供试的5个番石榴品种果实作为样本单元, 将粗纤维、可溶性固形物、总酸、总糖、还原糖、果糖、葡萄糖、蔗糖、糖酸比、VC、总酚、总黄酮、蛋白质、脂肪、灰分等营养指标、风味指标(糖、酸、糖酸比)和活性物质共15个作变量进行PCA和综合评价。将以上15个指标经标准化(Z-score法)处理后,通过SPSS进行PCA分析,结果见
番石榴果实营养品质主成分的方差贡献率
Variance contribution rates of first four principal components
主成分 |
特征值 |
方差贡献率 |
累计方差贡献率 |
1 | 8.440 | 56.266 | 56.266 |
2 | 3.445 | 22.965 | 79.231 |
3 | 2.254 | 15.027 | 94.258 |
番石榴果实食用品质指标的主成分载荷矩阵
Loading matrix of first three principal components
指标Index | PC1 | PC2 | PC3 | 指标Index | PC1 | PC2 | PC3 | |
粗纤维Crude fiber | 0.532 | –0.704 | 0.261 | 糖/酸比Ratio of sugar to acid | 0.973 | –0.045 | 0.218 | |
可溶性固形物Soluble solid | 0.935 | 0.301 | 0.007 | VC | 0.779 | 0.614 | –0.013 | |
总酸Total acid | 0.831 | –0.455 | 0.320 | 总酚Total phenols | 0.885 | –0.080 | –0.196 | |
总糖Total sugar | 0.921 | 0.389 | 0.011 | 总黄酮Total flavonoids | –0.328 | –0.914 | 0.036 | |
还原糖Reducing sugar | 0.992 | 0.009 | 0.084 | 蛋白质Protein | –0.565 | 0.137 | 0.781 | |
果糖Fructose | 0.546 | –0.687 | –0.461 | 脂肪Fat | –0.568 | 0.433 | –0.571 | |
葡萄糖Glucose | 0.211 | 0.284 | 0.867 | 灰分Ash | –0.849 | 0.436 | 0.170 | |
蔗糖Sucrose | 0.781 | 0.574 | –0.244 |
主成分载荷矩阵反映各变量指标与各主成分之间的关系,载荷系数绝对值越大,表明该变量与对应主成分的关联程度越大。由
根据PCA分析得出的因子得分和特征值计算得出5个品种的主成分得分(
5个番石榴品种果实的主成分因子得分
Scores of first four principal component factors
品种Cultivar | 排序Ranking | ||||
‘红宝石’ ‘Hongbaoshi’ | 1.06 | 0.98 | 0.37 | 0.93 | 2 |
‘粉红蜜’ ‘Fenhongmi’ | –1.99 | 2.54 | 0.61 | –0.47 | 4 |
‘西瓜’ ‘Xigua’ | 0.49 | –0.20 | –2.65 | –0.18 | 3 |
‘水蜜’ ‘Shuimi’ | 3.98 | –1.01 | 1.07 | 2.30 | 1 |
本地种Local cultivar | –3.54 | –2.30 | 0.60 | –2.58 | 5 |
5个番石榴品种果实香气成分组成与相对含量
Relative contents (%) of aroma components in fruits of five guava cultivars
序号 |
化合物 |
‘红宝石’ |
‘粉红蜜’ |
‘西瓜’ |
‘水蜜’ |
本地种 |
1 | 3-羟基-2-丁酮3-Hydroxy-2-butanone | - | - | - | 25.67±1.67b | 67.92±1.65a |
2 | 顺式-3-己烯-1-醇( |
5.98±0.14a | 2.91±0.33b | - | - | 1.94±0.11c |
3 | 顺式-2-己烯-1-醇( |
1.70±0.13b | 0.52±0.03c | 1.32±0.16bc | - | 4.44±0.53a |
4 | 己醇Hexanol | 12.36±0.53b | 3.81±0.70c | 2.28±0.14c | - | 19.88±0.88a |
5 | - | - | - | 0.16±0.01 | - | |
醇类小计Alcohols Subtotal | 20.03±0.27c | 7.25±1.00d | 3.60±0.23e | 25.83±1.66b | 94.18±0.17a | |
醇类数量Number of alcohols | 3 | 3 | 2 | 2 | 4 | |
6 | 己醛Hexanal | 37.50±0.54b | 41.93±0.72a | 19.42±0.17c | - | - |
7 | 反式-2-己烯醛( |
11.41±1.21b | 8.47±0.32c | 14.32±1.50a | - | - |
醛类小计Aldehydes subtotal | 48.91±1.75a | 50.39±1.02a | 33.74±1.67b | - | - | |
醛类数量Number of aldehydes | 2 | 2 | 2 | - | - | |
8 | 桉树醇Cineole | - | - | 1.05±0.10b | 0.34±0.03c | 1.35±0.01a |
9 | 4.46±0.34c | 6.16±0.48b | 10.41±0.23a | 0.94±0.05d | - | |
10 | 3-蒈烯3-Carene | 0.36±0.02c | 1.04±0.12b | 1.67±0.11a | 0.10±0.05d | - |
11 | 胡椒烯Copaene | 0.92±0.08c | 1.59±0.07b | 2.22±0.12a | 2.06±0.20a | 0.86±0.01c |
12 | 石竹烯Caryophyllene | 19.28±0.98d | 24.24±0.95c | 36.57±1.28b | 61.58±0.82a | 3.54±0.17e |
13 | 香树烯Alloaromadendrene | 1.05±0.08c | 1.71±0.04b | 2.45±0.14a | 2.03±0.17b | - |
14 | 1.66±0.11c | 1.58±0.03c | 2.79±0.18a | 2.14±0.18b | - | |
15 | 2-表-反式- |
- | 0.43±0.01b | - | 0.61±0.05a | - |
16 | - | - | - | 0.18±0.01 | - | |
17 | 顺式- |
1.03±0.08c | 1.28±0.10b | 1.65±0.10a | 0.26±0.04d | - |
18 | (-)-异喇叭烯(-)-Isoledene | 0.69±0.03b | 1.02±0.05a | 1.11±0.06a | 0.00 | - |
19 | (-)-诺卡烯(-)-Nootkatene | - | 0.32±0.01a | - | 0.22±0.02b | - |
20 | 0.91±0.04c | 1.24±0.09b | 1.55±0.06a | 1.33±0.12ab | - | |
21 | 顺式-去氢白菖烯( |
- | 0.34±0.05b | - | 0.70±0.04a | - |
22 | 荜澄茄烯Cubenene | - | 0.38±0.03b | - | 0.62±0.03a | - |
23 | 0.35±0.02b | 0.53±0.03a | - | 0.47±0.02a | - | |
24 | - | - | - | 0.28±0.03 | - | |
25 | - | - | - | 0.16±0.02 | - | |
萜类小计Terpenoids subtotal | 30.70±1.66d | 41.85±0.52c | 61.46±1.96b | 74.03±1.69a | 5.76±0.17e | |
萜类数量Number of terpenoids | 10 | 14 | 10 | 17 | 3 | |
总计Total | 99.64±0.35a | 99.49±0.06a | 98.80±1.20a | 99.86±0.07a | 99.94±0.04a | |
数量总计Total number | 15 | 19 | 14 | 19 | 7 |
由
5个番石榴品种果实香气主要成分组成及含量差异较大(
5个番石榴品种果实香气成分相似率
Similarity rate of aroma components in fruits of five guava cultivars
品种 |
‘红宝石’ |
‘粉红蜜’ |
‘西瓜’ |
‘水蜜’ |
本地种 |
‘红宝石’ ‘Hongbaoshi’ | 1 | 0.972 | 0.805 | 0.389 | 0.102 |
‘粉红蜜’ ‘Fenhongmi’ | 1 | 0.844 | 0.453 | 0.048 | |
‘西瓜’ ‘Xigua’ | 1 | 0.751 | 0.057 | ||
‘水蜜’ ‘Shuimi’ | 1 | 0.413 | |||
本地种Local cultivar | 1 |
随着人们生活水平的提高、消费观念的改变和健康意识的增强,消费者对水果食用价值、安全性及其保健作用的关注日益提升。果实品质的内涵也越来越丰富,对于鲜食水果,果实品质主要包括以糖、有机酸为核心的食用品质,色泽、果形为核心的外观品质,芳香物质、生物活性物质为核心的外延品质[
果实营养成分含量决定了其营养价值,营养成分主要包括脂肪、碳水化合物、蛋白质、纤维素、灰分等。彭燕等[
果实内在品质中的糖、酸含量和糖酸比是决定果实风味最重要的指标[
番石榴果实中不仅含有人体需要的多种营养物质,还含有多糖、多酚、黄酮、VC等生物活性物质[
风味是食品的灵魂,水果风味除了取决于非挥发性的糖、酸含量和糖酸比,还与挥发性香气物质有关,香气是水果及其产品重要的质量指标,直接影响消费者的偏好[
综上所述,5个番石榴品种正造果的外观、营养品质和香气特征差异较大。‘水蜜’果形呈扁圆形,籽少,粗纤维少,其可溶性固形物、总糖、还原糖、葡萄糖、蔗糖、总酚含量和糖酸比均最高,总酸含量最低,VC含量高达152.17 mg/100 g,仅次于‘红宝石’ (157.02 mg/100 g)。PCA分析表明‘水蜜’作为鲜食水果的综合得分最高,食用品质最佳,适宜大面积推广。己醛和石竹烯是红肉型品种(‘红宝石’、‘粉红蜜’、‘西瓜’)的特征香气物质,3-羟基-2-丁酮是白肉型品种(‘水蜜’、本地种)的特征香气成分。本研究为番石榴果实综合品质评价、良种选育及推广、加工利用提供了理论依据。
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