3种百香果营养成分分析及其耐贮性研究  

Nutrient Composition Analysis and Storage Tolerance of Three Kinds of Passion Fruit

作　　者：李颖[1] 罗剑斌 刘杰凤[1] 萧允艺 LI Ying;LUO Jianbin;LIU Jiefeng;XIAO Yunyi(Engineering Technology Research Center for Processing and Application of Lingnan Characteristic Fruits and Vegetables,Guangdong University of Petrochemical Technology,Maoming 525000,China;Guangdong Maoming Vocational College of Agriculture and Forestry Science and Technology,Maoming 525000,China)

机构地区：[1]广东石油化工学院,广东省岭南特色果蔬加工及应用工程技术研究中心,广东茂名525000 [2]广东茂名农林科技职业学院,广东茂名525000

出　　处：《食品科技》2020年第12期31-38,共8页Food Science and Technology

基　　金：广东省岭南特色果蔬加工关键技术及应用工程技术研究中心项目(粤科函产学研字[2015]1487号);广东普通高校食品科学创新团队项目(2016KCXTD020);广东省现代农业产业技术体系优稀水果创新团队项目(2018LM1040);广东高校果蔬加工与贮藏工程技术开发中心项目(2012gczxB001);茂名市科技计划项目(170525211704352);广东省自然科学基金项目(2018A030307051)。

摘　　要：以黄金、满天星、紫香3种百香果为研究对象,分析3种果实的氨基酸与挥发性香气成分,及其冷藏和常温耐贮性。结果表明:游离氨基酸总含量大小顺序为紫香(0.514 g/100 g)>满天星(0.477 g/100 g)>黄金(0.226 g/100 g);挥发性香气成分主要是酯类、醇类、酮类、萜烯类和醛类,其中酯类为主要挥发性香气成分,分别占黄金、满天星和紫香百香果总数的61.11%、62.06%和69.38%,其次是醇类,分别占总数的24.07%、22.41%和16.32%;常温下紫香比黄金和满天星百香果更耐贮藏,而低温条件下黄金比紫香和满天星百香果更耐贮藏;与常温贮藏条件相比,低温贮藏均减缓了果实质量损失率的上升,推迟了果实后熟而发生的果皮颜色变化,延长贮藏寿命。The amino acids and volatile aroma components of the three kinds of passion fruit,including Huangjin,Mantianxing and Zixiang,were analyzed.The results showed that the total content of free amino acids was as follows:Zixiang (0.514 g/100 g)>Mantianxing (0.477 g/100 g)>Huangjin (0.226 g/100 g);The volatile aroma components are mainly esters,alcohols,ketones,terpenes and aldehydes.Among them,esters were the main volatile aroma components,accounting for 61.11%,62.06% and 69.38% of the total amount of Huangjin,Mantianxing and Zixiang passionfruit respectively.Alcohols accounted for 24.07%,22.41% and 16.32%,respectively.Zixiang was more resistant to storage than Huangjin and Mantian-xing passion fruit at room temperature,and Huangjin was more resistant to storage than Zixiang and Mantianxing passion fruit at low temperature.Compared with the normal temperature storage condition,the low temperature storage slowed down the increase of fruit quality loss rate,delayed the change of peel color after ripening,and extended the storage life.

关 键 词：百香果 氨基酸 香气成分 果实耐贮性 

分 类 号：TS201.4[轻工技术与工程—食品科学]