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中国精品科技期刊2020
崔燕,宣晓婷,朱宏芬,等. 不同品种蓝莓制汁特性评价[J]. 食品工业科技,xxxx,x(x):1−9. doi: 10.13386/j.issn1002-0306.2023080204.
引用本文: 崔燕,宣晓婷,朱宏芬,等. 不同品种蓝莓制汁特性评价[J]. 食品工业科技,xxxx,x(x):1−9. doi: 10.13386/j.issn1002-0306.2023080204.
CUI Yan, XUAN Xiaoting, ZHU Hongfen, et al. Evaluation of Juice Processing Characteristics of Blueberry from Different Cultivars[J]. Science and Technology of Food Industry, xxxx, x(x): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080204.
Citation: CUI Yan, XUAN Xiaoting, ZHU Hongfen, et al. Evaluation of Juice Processing Characteristics of Blueberry from Different Cultivars[J]. Science and Technology of Food Industry, xxxx, x(x): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080204.

不同品种蓝莓制汁特性评价

Evaluation of Juice Processing Characteristics of Blueberry from Different Cultivars

  • 摘要: 本文以3大品系(南高丛、北高丛和兔眼)7个典型蓝莓品种(温莎、苏西蓝、蓝美1号、夏普蓝、甜心、泰坦和圆蓝)为研究对象,基于出汁率、色泽、理化性质、功能性成分含量及抗氧化能力等指标分析,并结合相关性、因子及聚类分析对各品种蓝莓的制汁适宜性进行了综合评价。结果表明,不同品种蓝莓的果汁加工特性存在显著差异(P<0.05),其中圆蓝品种的出汁率最高,为75.17%;L*b*值最低,而a*值较高,果汁颜色呈现深紫红色,色泽佳;总酚(61.95 mg GAE/100 g)、花青素(8.56 mg/100 g)、VC(79.07 mg/100 g)含量及DPPH(5.73 μmol Trolox/g)、ABTS+(7.43 μmol Trolox/g)自由基清除能力均最高,抗氧化能力显著高于其他品种。通过因子分析提取了4个主因子,累计贡献率达90.88%,根据综合评价模型计算结果显示,综合排序为圆蓝>泰坦>蓝美1号>温莎>夏普蓝>苏西蓝>甜心,圆蓝是7个品种中最适果汁加工的蓝莓品种,泰坦次之。该研究为蓝莓制汁品种的选择提供了理论依据。

     

    Abstract: This study evaluated the juice processing characteristics of seven typical blueberry fruit cultivars: Windsor, Susieblue, Lanmei 1, Sharpblue, Sweetheart, Titan, and Gardenblue from three major strains (Southern highbush, Northern highbush and rabbiteye). The juice yield, color, physicochemical properties, functional component contents and antioxidant capacities were analyzed. In addition, correlation, factor, and cluster analyses were used to evaluate comprehensively the suitability of each cultivar for juice processing. The results indicated significant differences in the juice processing characteristics of the blueberry cultivars (P<0.05). The highest juice yield of 75.17% was obtained from the Gardenblue cultivar. And the Gardenblue juice had the lowest levels of L* and b* with a higher a* value, showing a deep amaranth color. The total phenolic, anthocyanin, and VC contents in Gardenblue juice were highest at 61.95 mg GAE/100 g, 8.56 mg/100 g, and 79.07 mg/100 g, respectively. In addition, Gardenblue juice showed the highest DPPH (5.73 μmol Trolox/g) and ABTS+ (7.43 μmol Trolox/g) free radical scavenging abilities, exhibiting a significantly stronger antioxidant ability than the other six cultivars. Four principal factors were extracted by factor analysis, with a cumulative contribution rate of 90.88%. The order follows according to the comprehensive evaluation model: Gardenblue>Titan>Lanmei 1>Windsor>Sharpblue>Susieblue>Sweetheart. Among the seven blueberry cultivars, the most suitable for juice processing was Gardenblue, followed by Titan. This study provides a theoretical reference for selecting blueberry cultivars for juice processing.

     

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