不同品种荔枝果实加工特性比较研究  

Comparative Studies of Processing Characteristics of Different Litchi Varieties

作　　者：徐玉娟[1,2] 温靖[2] 肖更生[2] 张名位[2] 李升锋[2] 吴继军[2] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]广东省农业科学院蚕业与农业产品加工研究所,广东省农产品加工业公共实验室,广东广州510610

出　　处：《食品科学》2010年第1期33-37,共5页Food Science

基　　金：国家-广东省联合基金项目(u0731005);“十一五”国家科技支撑计划项目(2006BAD05A02);广东省自然科学基金团队项目(06200586);广东省自然科学基金重点项目(07117971);广东省关键领域重点突破招标项目(2005A20302002)

摘　　要：以25个荔枝品种的果实为试材,利用常规的加工特性分析方法,进行果实的组成、理化指标、可溶性蛋白、总酚和总抗氧化能力的分析。结果表明:荔枝品种间果实出汁率、可溶性固形物含量、可食率、总酸、糖酸比差异较大,惠东红岩出汁率最高(70.76%),甜岩最低(32.77%),水晶球可溶性固形物最高(19.57%),香荔最低(12.00%)。荔枝品种的多酚氧化酶、过氧化物酶的活性和色泽稳定性差异较大。初步评价,惠东红岩、糯米糍、园枝、黑叶、中山状元红和白糖罂是适宜于果汁和果酒加工的优良品种。荔枝的可溶性蛋白、总酚和总抗氧化能力差异也较大,分别在0.03～1.26mg/L、11.75～487.35mg/L和1.90～30.06mmol/L之间。Fruits of 25 litchi varieties were used as materials to study fruit quality,major components,physical-chemical parameters,soluble protein,total phenols and total antioxidant capacity.Results indicated that significant differences of juice rate,contents of total soluble solids and total acids,edible pulp rate,and sugar/acid ratio in fruits of different litchi varieties were observed.Huidonghongyan exhibited the highest juice rate and Tianyan the lowest,which were 70.76 % and 32.77 %,respectively.The highest content of total soluble solids was observed in Shuijingqiu to be 19.57 %;in contrast,the lowest content of total soluble solids in Jianjianghongnuo was 12.00 %.In addition,obvious differences in polyphenol oxidase（PPO） and peroxidase（POD） activities,and color stability were also observed in different litchi varieties.PPO activity was ranged from 0 to 35.00 U and POD activity from 15.3 to 6013 U.The color difference（ΔE） was ranged from 0.39 to 17.20 at 30 ℃ and from 1.64 to 38.42 at 100 ℃.Preliminary evaluation indicated that Huidonghongyan,Nuomici,Yuanzhi,Heiye,Zhongshanzhuangyuanhong and Baitangyin were excellent litchi varieties for litchi juice and litchi wine making.

关 键 词：荔枝 品种 加工特性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]