不同品种水果番茄营养品质分析评价  

Nutritional Qualities Analysis and Evaluation of Different Varieties of Fruit Tomatoes

作　　者：高宇虹 刘亚平[1] 韩海珠 李泽珍[1] 狄建兵[1] 孙胜[2] GAO Yuhong;LIU Yaping;HAN Haizhu;LI Zezhen;DI Jianbing;SUN Sheng(College of Food Science and Engineering,Shanxi Agricultural University,Shanxi Center of Technology Innovation for Storage and Processing of Fruit and Vegetable,Jinzhong 030801,China;College of Horticulture,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西省果蔬贮藏保鲜与加工技术创新中心,山西晋中030801 [2]山西农业大学园艺学院,山西晋中030801

出　　处：《保鲜与加工》2025年第3期125-132,共8页Storage and Process

基　　金：山西省重点研发项目(202102140601015)。

摘　　要：为更好地进行水果番茄品质评价,测定了‘普罗旺斯’等10个不同品种水果番茄的多项营养指标,并对其进行了相关性分析。结果表明:黄果番茄‘Cherry’的可滴定酸含量最高,为0.78%;红果番茄‘樱霞’的可溶性总糖含量最高,为7.48%;‘红-1’的番茄红素含量最高,为88.67 mg/100 g;‘红H2’的可溶性固形物含量最高,为14.30%;‘瑞克斯旺’的VC含量最高,为33.58 mg/100 g;水果番茄的总氨基酸含量在148.29~347.49 mg/100 g之间,共含有17种氨基酸,其中含量最高的氨基酸为谷氨酸,‘瑞克斯旺’的氨基酸含量最高,为347.49 mg/100 g。综合评价得出,‘Cherry’的综合品质最优,风味较好,适合鲜食或用于制作番茄饮料;‘瑞克斯旺’‘红H2’与‘红-1’的营养价值较高,适合用于保健品加工。研究结果可以为消费者和农业生产者提供水果番茄品种选择相关信息,并为水果番茄的深加工提供参考。In this study,the nutritional indices of 10 different varieties of fruit tomatoes including‘Provence’were determined,and the correlation analysis was carried out,in order to better evaluate the qualities of fruit tomatoes.The results demonstrated that yellow-fruit tomatoes‘Cherry’exhibited the highest titratable acid content(0.78%),redfruit tomatoes‘Yingxia’had the highest total soluble sugar content(7.48%),‘Red-1’exhibited the highest lycopene content(88.67 mg/100 g),‘Red H2’showed the highest soluble solids content(14.30%),and‘Rexwan’exhibited the highest vitamin C content(33.58 mg/100 g).The total amino acid contents of fruit tomatoes ranged from 148.29 to 347.49 mg/100 g containing 17 amino acids,and glutamic acid was the most abundant amino acid.Besides,‘Rexwan’displayed the highest amino acid content at 347.49 mg/100 g.In conclusion,‘Cherry’had the best overall qualities with good flavors,and was suitable for fresh consumption or making tomato drinks.‘Rexwan’‘Red H2’and‘Red-1’presented higher nutritional values and were suitable for nutraceutical processing.These findings could provide relevant information for consumers and agricultural producers to choose fruit tomato varieties,and serve as references for fruit tomatoes deep processing.

关 键 词：水果番茄 品种 营养品质 氨基酸 评价 

分 类 号：S641.2[农业科学—蔬菜学]