蓝莓果浆品质测定及感官评价  

Quality determination and sensory evaluation of blueberry syrup

作　　者：陈招芳 杨镰聪 黄金秋 黎媛[3] 汪志辉[1,3] 王迅[3] CHEN Zhao-fang;YANG Lian-cong;HUANG Jin-qiu;LI Yuan;WANG Zhi-hui;WANG Xun(College of Horticulture,Sichuan Agricultural University,Chengdu 611130,China;College of Environmental Sciences,Sichuan Agricultural University,Chengdu 611130,China;Institute of Pomology and Olericulture,Sichuan Agricultural University,Chengdu 611130,China)

机构地区：[1]四川农业大学园艺学院,四川成都611130 [2]四川农业大学环境学院,四川成都611130 [3]四川农业大学果蔬研究所,四川成都611130

出　　处：《甘肃农业大学学报》2020年第4期168-174,共7页Journal of Gansu Agricultural University

基　　金：四川省成都市重点研发支撑计划项目(2018-YF05-00160-SN);四川省重点研发项目(18ZDYF3241).

摘　　要：【目的】探讨不同蓝莓品种制成的果浆、鲜果与储存冻果制成的果浆以及添加不同调味剂后果浆的品质差异.【方法】以南方广泛推广的南高丛蓝莓品种‘奥尼尔’‘甜心’‘密斯提’为试材,对不同处理后的蓝莓果浆可滴定酸、可溶性蛋白质、维生素C、花青素、总酚、类黄酮含量进行测定.【结果】品质测定表明,‘甜心’制成果浆的可滴定酸、可溶性蛋白质、维生素C、类黄酮等含量均高于‘奥尼尔’和‘密斯提’果浆;感官评价结果也显示‘甜心’果浆的评分较高.储存冻果果浆的可滴定酸(0.58%)、可溶性蛋白质(301.62 mg/100 g)、维生素C(18.31 mg/100 g)、花青素(2.13 mg/g)均显著高于鲜果果浆;但冻果果浆的感官评价总体低于鲜果果浆.与未添加调味剂的蓝莓果浆相比,添加调味剂后鲜果果浆的可滴定酸、维生素C和类黄酮含量显著提高,储存冻果果浆中可滴定酸、维生素C与总酚含量显著提高.【结论】结果显示:‘甜心’果浆的风味、口感较高,品质优良,特征明显.蓝莓果浆添加不同调味剂后,影响果浆品质测定为:苹果酸>酒石酸>香兰素;感官评分排序为:香兰素>酒石酸>苹果酸.【Objective】This experiment aiming to determinate the quality and sensory of the syrup made from blueberry fruits,compared the quality of the syrup made from different cultivars of fruit,fresh/stored frozen fruits,and different flavors additives.【Method】‘O′Neal’‘Sweetheart’and‘Misty’,the three main cultivars in South area,were selected as materials.The contents of titratable acid,soluble protein,vitamin C,anthocyanin,total phenol and flavonoid were determined in syrup.【Result】‘Sweetheart’syrup was better in the content of titratable acid,soluble protein,vitamin C and flavonoid than in‘O′Neal’and‘Misty’ones.The sensory evaluation results showed that‘Sweetheart’syrup was graded better.The syrup made from frozen fruit had higher content of the titratable acid(0.58%),soluble protein(301.62 mg/100 g),vitamin C(18.31 mg/100g)and anthocyanin(2.13 mg/g)than the syrup from fresh fruit.However,the sensory evaluation results of frozen fruit syrup was generally lower than fresh fruit syrup.Comparing with the syrup without flavor additives,the content of titratable acid,vitamin C and flavonoids in fresh fruit syrup with flavor additives were significantly increasing,and the content of titratable acid,vitamin C and total phenol in frozen fruit syrup were obviously increasing.【Conclusion】The‘Sweetheart’syrup has a higher flavor,taste,excellent quality and obvious characteristics.Comparing with the syrup with flavor additives,the quality of syrup was ordered as:malic acid>tartaric acid>vanillin;the sensory evaluation ordered as:vanillin>tartaric acid>malic acid.

关 键 词：果浆 蓝莓 品种原料 鲜/冻果 调味剂 

分 类 号：S663.9[农业科学—果树学]