‘巴梨’和‘早红考密斯’梨汁品质特性及其抗氧化活性分析  

Quality properties and antioxidant activities of pear juice made by‘Bartlett’and‘Doyenne du Comice’pear

作　　者：易岸威 程红 程玉豆[2] 滑竺青 杨壮 王永霞 关军锋[2] YI Anwei;CHENG Hong;CHENG Yudou;HUA Zhuqing;YANG Zhuang;WANG Yongxia;GUAN Junfeng(College of Life Science and Food Engineering,Hebei University of Engineering,Handan 056000,China;Institute of Biotechnology and Food Science,Hebei Academy of Agricultural and Forestry Sciences,Shijiazhuang 050051,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056000 [2]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051

出　　处：《食品与发酵工业》2024年第18期123-133,共11页Food and Fermentation Industries

基　　金：国家财政部、农业农村部现代农业产业(梨)技术体系资助项目(CARS-28-23);河北省国际科技合作基地建设专项资金;河北省农林科学院科技创新人才队伍建设项目(C22R1304)。

摘　　要：该研究以冷藏的‘巴梨’和‘早红考密斯’梨为材料,采用去皮和带皮的果实为原料制备梨汁,测定梨汁的理化性质、抗氧化活性和香气品质等指标。结果表明,同冷藏15 d梨果所制梨汁相比,冷藏90 d梨果所制梨汁的可溶性固形物含量、果糖和葡萄糖含量增加,可滴定酸含量、柠檬酸和苹果酸含量降低;主要多酚组分——熊果苷和绿原酸含量、总酚含量(total phenolics content,TPC)和总黄酮含量(total flavonoids content,TFC)以及DPPH自由基和羟自由基清除活性降低;酯类、醇类、酮类和烯类化合物的含量增加,醛类物质含量降低。同去皮榨汁相比,带皮压榨的梨汁中熊果苷和绿原酸含量、TPC和TFC以及抗氧化活性显著增加;糖类、有机酸化合物以及香气物质的变化规律不明显。电子鼻技术可以有效区分不同梨汁,W5S和W1W传感器响应值有明显区别;电子舌分析结果显示,不同梨汁的甜味和酸味强度值差异较明显,并分别与梨汁的糖类和有机酸含量呈显著正相关。因此,较长时间冷藏和带皮榨汁可改善梨汁的理化性质、抗氧化性能和风味品质。In this study,‘Bartlett’and‘Doyenne du Comice’pears for different cold storage time were used to prepare pear juice with peel or not.The physicochemical properties,antioxidant activities,and aroma qualities of different pear juice were determined.It was demonstrated that compared with the pear juice made from pear with a cold storage time of 15 days,the contents of soluble solids,fructose,and glucose of pear juice made from pear with a cold storage time of 90 days increased,the contents of titratable acidity,citric and malic acid decreased.The major polyphenolic fraction(arbutin and chlorogenic acid)contents,total phenolics content(TPC),total flavonoids content(TFC),and DPPH radical and·OH scavenging activities were reduced.The contents of esters,alcohols,ketones,and alkenes increased,while the aldehyde content decreased.Compared with the juice made without peel,the contents of arbutin and chlorogenic acid,TPC and TFC,and DPPH radical and·OH free radical scavenging activity of pear juice made with peel were significantly increased.The variation rules of sugars,organic acid compounds,and aroma substances were not obvious.Electronic nose technology could effectively distinguish between different pear juices,and there were significant differences between the response values of the W5S and W1 W sensors.It was shown that the sweetness and sourness taste determined by the electronic tongue obviously differed,and they were significantly positively correlated with the contents of sugar and organic acid respectively.In conclusion,the longer period of cold storage time and juice squeezing with peel could improve the physicochemical properties,antioxidant properties and flavour qualities of pear juice.

关 键 词：西洋梨 梨汁 抗氧化活性 挥发性物质 电子鼻 电子舌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]