不同品种余甘子果实营养成分分析及加工特性评价  

Analysis of the Nutritional Components and Evaluation of the Processing Characteristics of Different Varieties of Phyllanthus emblica L.Fruit

作　　者：郑自奋 陈晓维 邹波 余元善 肖更生 马路凯 ZHENG Zifen;CHEN Xiaowei;ZOU Bo;YU Yuanshan;XIAO Gengsheng;MA Lukai(Institute of Sericulture and Agricultural Products Processing,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;College of Light Industry and Food,Zhongkai University of Agriculture and Engineering/Lingnan Key Laboratory of Green Processing and Intelligent Manufacturing of Specialty Food,Ministry of Agriculture and Rural Affairs,Guangzhou 510000,China)

机构地区：[1]广东省农业科院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]仲恺农业工程学院轻工食品学院,农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510000

出　　处：《现代食品科技》2024年第7期166-176,共11页Modern Food Science and Technology

基　　金：广东省重点研发计划项目(2022B0202050001);“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2022SDZG04);广东省现代农业产业技术体系优稀水果创新团队项目(2023KJ116);广东省农业科学院学科团队建设项目(202109TD)。

摘　　要：为研究不同品种余甘子果实的品质特性,该研究以广东和广西两地共8个品种余甘子作为研究对象,对其外形特征、活性物质、营养成分等31项指标进行测定,并采用主成分分析法筛选出营养品质及加工特性良好的品种。结果表明:不同品种余甘子果实的单果重量、总糖、总酸、总黄酮、总酚、抗坏血酸、有机酸及单体酚含量差异较大,而出汁率、可食率差异较小。经主成分分析提取出6个特征值大于1的因子,累计贡献率达96.95%,影响第1主成分的有总酸、总酚、苹果酸、乳酸,影响第2主成分的为单果重量、纵径、横径、果肉重量,影响第3主成分的为酒石酸、柠檬酸、柯里拉京,前3个主成分累计贡献率达75.84%。从6个因子综合考虑,“直生苗”和“平丹1号”适合用于活性物质的提取,“灵山4号”、“丙甜”和“玻璃”适合加工成果汁。该研究结果为选择适合果汁加工及活性物质提取的品种提供了参考依据。In order to study the fruit quality characteristics of different varieties of Phyllanthus emblica L.,a total of 8 varieties of Phyllanthus emblica L.from Guangdong and Guangxi provinces were selected as the research objects,and 31 indexes such as their appearance characteristics,active substances and nutritional components were determined.The varietieswith good nutritional quality and processing characteristics were selected by the principal component analysis.The results showed that the fruit weight,and the contents of total sugars,total acids,total flavonoids,total phenols,ascorbic acid,organic acid and monomer phenol in different varieties of Phyllanthus emblica L.fruit different significantly,but their juice yield and edible rate showed little difference.The six factors with characteristic values higher than 1 were extracted by the principal component analysis,and the cumulative contribution rate reached 96.95%.The factors affecting the first principal component were total acids,total phenols,malic acid and lactic acid;The factor affecting the second principal component were single fruit weight,longitudinal diameter,transverse diameter and pulp weight;The factor affecting the third principal component were tartaric acid,citric acid,and claritin acid.The cumulative contribution rate of the first three principal components was 75.84%.Taking the 6 factors into consideration,“Zhi Sheng Miao”and“Ping Dan 1”varieties were suitable for the extraction of active substances,“Ling Shan 4”,“Bing Tian”and“Bo Li”varieties were suitable for processing into juice.The results of this study provided a reference for the selection of varieties suitable for fruit juice processing and extraction of active substances.

关 键 词：余甘子 品质特性 主成分分析 果汁 活性物质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]