油柑品种制汁特性评价及特征性风味成分分析  

Evaluation of Juice Production Characteristics and Analysisof Characteristic Flavor Components of Phyllanthusemblica Fruit Varieties

作　　者：郑自奋 陈晓维 邹波[1] 余元善[1] 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]广东省农业科学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：《食品工业科技》2025年第1期248-258,共11页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2022YFD2100802);广州市重点研发计划项目(202206010123)。

摘　　要：为探究不同油柑品种的加工适宜性,为油柑汁加工产业发展提供参考,本文以广东和广西两省主栽的8个油柑品种为原料,分别测定果汁的理化指标、活性成分、抗氧化能力及挥发性香气成分,并利用相关性分析、主成分分析、聚类分析、“合理-满意度”多维价值理论分析建立油柑品种制汁适宜性评价方法。结果表明,不同品种油柑汁品质具有显著性差异(P<0.05),其中总酚、总黄酮、抗坏血酸、富马酸、鞣花酸、柚皮素含量差异较大,而出汁率、pH、可溶性固形物含量差异较小;共检测出68种挥发性香气成分,筛选出ROAV>1的香气成分15种,反式-2-癸烯醛、正辛醛、壬醛为油柑汁的主要香气成分;通过主成分分析提取了6个主成分,累计方差贡献率达96.033%,结合聚类分析,将品质指标简化为糖酸比、出汁率、总糖、褐变度、没食子酸、苹果酸、乳酸7个代表性指标,利用“合理-满意度”多维价值理论建立了油柑汁评价模型,综合排名为‘丙甜’>‘赤皮’>‘玻璃’>‘白玉’>‘灵山4号’>‘平丹1号’>‘水晶’>‘直生苗’,与感官评价排名结果具有高度正相关性。该研究可为两广地区油柑制汁品种的选择提供理论参考。In order to explore the processing suitability of different Phyllanthus emblica varieties and provide reference for the development of Phyllanthus emblica juice processing industry,this paper took 8 Phyllanthus emblica varieties mainly grown in Guangdong and Guangxi Provinces as raw materials to determine the physical and chemical indexes,active components,antioxidant capacity and volatile aroma components of the fruit juice.Correlation analysis,principal component analysis,cluster analysis and"reasonably-satisfaction"multidimensional value theory were used to establish the evaluation method of the suitability of Phyllanthus emblica juice production.The results showed that the juice quality of different varieties had significant differences(P<0.05),among which the contents of total phenol,total flavone,ascorbic acid,fumaric acid,ellagic acid and naringin were significantly different,while the juice yield,pH and soluble solid content were little different.A total of 68 volatile aroma components were detected,and 15 aroma components with ROAV>1 were selected.Trans-2-decenoaldehyde,n-octyl aldehyde and nonylaldehyde were the main aroma components.Six principal components were extracted through principal component analysis,and the cumulative variance contribution rate reached 96.033%.Combined with cluster analysis,the quality index was simplified into seven representative indexes:sugar-acid ratio,juice yield,total sugar,browning degree,gallic acid,malic acid and lactic acid.The evaluation model of Phyllanthus emblica juice was established by using the multidimensional value theory of"reasonably-satisfaction".The comprehensive ranking was'Bingtian'>'Chipi'>'Boli'>'Baiyu'>'Lingshan No.4'>'Pingdan No.1'>'Shuijing'>'Zhishengmiao',which had a high positive correlation with the ranking results of sensory evaluation.This study can provide theoretical reference for the selection of Phyllanthus emblica juice varieties in Guangdong and Guangxi areas.

关 键 词：油柑汁 活性成分 香气成分 抗氧化能力 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]