不同品种枇杷制汁适宜性分析  

Suitability of Different Loquat Varieties for Juice Production

作　　者：张相钊 邓鑫峰 马靖雯 郑伟[1] 谢恩 鲁周民[1] ZHANG Xiangzhao;DENG Xinfeng;MA Jingwen;ZHENG Wei;XIE En;LU Zhoumin(Northwest A&F University,Yangling 712100,Shaanxi,China;Hanbin District Forestry Bureau,Ankang 725000,Shaanxi,China)

机构地区：[1]西北农林科技大学,陕西杨凌712100 [2]汉滨区林业局,陕西安康725000

出　　处：《食品研究与开发》2024年第2期58-64,共7页Food Research and Development

基　　金：财政部“以大学为依托的农业科技推广模式建设”项目(TGZX2021-24)。

摘　　要：为探究不同品种枇杷加工制汁的适宜性,以9个枇杷品种为原料进行制汁,对其营养品质、功能成分、有机酸及酚类单体进行测定,并运用主成分分析法、聚类分析法对不同品种枇杷果汁进行综合分析。结果表明:不同品种枇杷果汁品质存在显著差异,通过主成分分析在16项指标中确定3个主成分,累计方差贡献率达到87.054%。根据主成分综合评价函数,排名前三的分别为‘长崎早生’、‘ADVANCE’、‘长生早生’,排名靠后的为‘大五星’、‘西农枇杷二号’。聚类分析将枇杷果汁分为3类,与主成分分析结果基本一致。This paper investigated the suitability of different loquat varieties for processing juice.Nine loquat varieties were used as raw materials for juice production,and their nutritional quality,functional components,organic acids and phenolic monomers were determined.The juice made by different loquat varieties was comprehensively analyzed by principal component analysis and cluster analysis.The results showed that there were significant differences in the quality of juice by different loquat varieties,and three principal components were identified from the 16 indicators by principal component analysis,with a cumulative variance contribution rate of 87.054%.According to the composite evaluation function of principal components,the top three were‘Changqizaosheng’(CQZS),‘ADVANCE’and‘Changshengzaosheng’(CSZS),and the bottom two were‘Dawuxing’(DWX)and‘Xinongpipa Ⅱ’.Cluster analysis classified the loquat juice into three categories,which was basically consistent with the results of principal component analysis.

关 键 词：枇杷 制汁 品质评价 主成分分析 聚类分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]