“南山荔枝”糯米糍外观、味感的特色因子  

Characteristic factors of appearance and flavor of Nuomici Nanshan litchi

作　　者：罗美中[1] 郑彦婕[1] 黎永乐[1] 孟海鸥[1] 郑燕燕[1] 彭建清 李楚彬 

机构地区：[1]深圳市计量质量检测研究院,深圳518000 [2]深圳市南山区农业技术推广站,深圳518000

出　　处：《食品科技》2012年第7期53-57,共5页Food Science and Technology

基　　金：国家公益科研项目(2007GYJ049)

摘　　要：采集了地理标志保护产品深圳"南山荔枝"糯米糍样品,对其22项外观、味感指标进行分析,同时与惠阳、增城两地同一品系的非地理标志保护糯米糍进行比较。3个产地糯米糍荔枝蔗糖含量均占总糖的50%以上,是构成糯米糍荔枝甜味的主要因素;有机酸主要为酒石酸和苹果酸,是构成酸味的主要因素。通过主成分分析法对3个产地荔枝样品进行分类,3个产地的样品得到合理分类,其中单果质量、果肉质量、果汁质量、果皮厚度、还原糖、总糖、酒石酸等7个指标是决定样品分类的关键因素,也是地理标志保护产品"南山荔枝"糯米糍外观与味感的特色因子。The Nuomici Nanshan lichi samples with geographical indication from Shenzhen and the samples which were the same kind of species as Nanshan lichi but non-geographical indicaton from Huiyang and Zengcheng which near to Shenzhen were collected and campared on the analysis of 22 appearance and flavor indices. The content of saccharose was more than 50% of total sugar, indicated as a main factor of sweet taste, while the tartaric acid and malic acid as the mainly organic acid was closely related with the acidity of Nuomici. With principal component regression, three kind of samples from different places got a reasonable classification, in which the single fruit weight, fresh weight, fruit juice weight, thickness of fruit peel, reducing sugar, total sugar and tartaric acid were the 7 key factors, while also the characteristic factors of appearance and flavor of the geographical indication Nuomici Nanshan lichi.

关 键 词：南山荔枝 外观 味感 特色因子 主成分分析 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]