成熟度对青梅果汁营养成分及风味的影响  

Effects of ripe stage on nutritional composition and flavor of green mume juice

作　　者：林钥铭 杨颖[2] 杨雪[2,3] 陆胜民[2] 夏其乐[2] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]浙江省农业科学院食品科学研究所浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州310021 [3]南京农业大学食品科技学院,江苏南京210095

出　　处：《浙江农业学报》2014年第4期1049-1054,共6页Acta Agriculturae Zhejiangensis

基　　金：2009年浙江省重大科技专项(2009C12020-1)

摘　　要：以浙江上虞东青青梅为原料,研究成熟度对青梅果汁营养成分及风味的影响。结果表明,随着果实由七成熟增加至九成熟,果实颜色由青绿色转变为黄色略带红色,气息由青涩果香转变为类似水蜜桃的馥郁芳香;果汁中总糖含量由1.85 g·L-1增加至12.49 g·L-1、蛋白质由2.70 g·L-1增加至5.40 g·L-1、总酚由0.41 g·L-1增加至0.78 g·L-1,而总酸度由3.84%降低至2.92%,其中柠檬酸由16.44 g·L-1下降至13.49 g·L-1,苹果酸由6.51 g·L-1下降至1.81 g·L-1,糖酸比由1.03上升至2.15。成熟度对青梅果汁中的氨基酸种类无影响,试验共检出14种氨基酸,其中6种为人体必需氨基酸,每种氨基酸的含量均随成熟度的增加而增加,氨基酸总量由191.66 mg·100 g-1增加至260.25 mg·100 g-1。试验共检测出挥发性成分27种,其中七成熟果汁中检出17种,九成熟果汁中检出20种,随着成熟度的增加,1-己醇的相对百分含量由69.42%减少至46.23%,而芳樟醇由1.13%增加至14.95%,苯甲醛由2.60%增加至5.04%,香型由青涩果香型向花香—果香型转变。The effects of ripe stage on nutritional composition and flavor of green mume juice was investigated . Dongqing variety produced in Shangyu city , Zhejiang province , was chosen as raw material .The results indicated that, with the ripe stage of the fruit changed from 70% to 90%, the color of fruit changed from green to reddish yellow, and the flavor of the juice changed from unripe fruity aroma to fragrant aroma similar to peach flavor , total sugar content increased from 1.85 g· L^-1 to 12.49 g· L^-1 , protein content increased from 2.70 g· L^-1 to 5.40 g· L^-1 , and total phenol content increased from 0.41 g· L^-1 to 0.78 g· L^-1 .While total acidity content decreased from 3.84% to 2.92%, citric acid content decreased from 16.44 g· L^-1 to 13.49 g· L^-1 , malic acid decreased from 6.51 g· L^-1 to 1.81 g· L^-1 , while sugar-acid ratio increased from 1.03 to 2.15 .Ripe stage had no effect on amino＆amp;nbsp;acid type.14 amino acids including 6 essential amino acids were detected .With the content of each amino acid increased, the total amino acid content increased from 191.66 mg· （100 g） -1 to 260.25 mg· （100 g） -1 .27 volatile compositions were detected , with 17 compositions from 70% ripe samples , 20 from 90% ripe ones .The aromatic type changed from green fruity type to floral-fruity one, with 1-hexanol content decreased from 69.42%to 46.23%, benzaldehyde content increased from 2.60%to 5.04%and linalyl alcohol increased from 1.13%to 14.95%.

关 键 词：青梅 成熟度 果汁 营养成分 风味 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]