不同荔枝品种果实品质、糖组分及抗氧化性的分析

食品科学 ›› 2008, Vol. 29 ›› Issue (3): 145-148.

不同荔枝品种果实品质、糖组分及抗氧化性的分析

李升锋, 徐玉娟, 张友胜, 吴继军, 唐道邦, 温靖

广东省农科院蚕业与农产品加工研究所广东省农产品加工公共实验室；广东省农科院蚕业与农产品加工研究所；广东省农产品加工公共实验室；广东广州510610；

出版日期:2008-03-15 发布日期:2011-08-24

Analysis of Fruit Quality,Sugar Compositions and Antioxidant Activities of Different Lychee Species

LI Sheng-Feng, XU Yu-Juan, ZHANG You-Sheng, WU Ji-Jun, TANG Dao-Bang, WEN Jing

Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Open Access Laboratory of Agricultural Product Processing, Guangzhou 510610, China

Online:2008-03-15 Published:2011-08-24

摘要/Abstract

摘要： 以13个荔枝品种的果实为试材,利用常规的品质分析和高效液相色谱技术,进行了果实品质、糖组分和抗氧化性分析。结果表明,荔枝品种间果实出汁率、可溶性固形物含量、可食率、总酸、糖酸比差异较大,出汁率为44.75%～56.83%,糯米糍最高(56.83%),水东最低(44.75%),可溶性固形物为14.89%～18.99%,桂味最高(18.99%),丁香最低(14.89%)。初步评价,糯米糍、桂味、鸡嘴荔、双肩玉荷包是适宜于果汁加工的优良品种,桂味、糯米糍和双肩玉荷包是适宜于果酒加工的优良品种。果糖、葡萄糖和蔗糖是荔枝汁的主要糖类,但不同品种之间,这3种糖的比例有较大差异,单糖含量最高的是妃子笑(100%),蔗糖含量最高的是鸡嘴荔(57.08%)。不同荔枝品种的汁液清除DPPH自由基清除率不同,为74.63%～90.85%,丁香最高(90.85%),糯米糍最低(74.63%)。

关键词: 荔枝, 果实品质, 糖组分, 抗氧化性

Abstract: Fruits of 13 lychee (Litchi chinensis Sonn.) species were used as materials for studying the fruit quality, sugar compositions and antioxidant activities. Results showed that there were much differences in fruit juice rate, content of total soluble solids, edible pulp rate, total acids and ratio of sugars to acids of analyzed lychee species. Fruit juice rate ranged from 44.75% to 56.83%, and the highest is L.chinensis Sonn. cv. Nuomici(56.83%) and the lowest L.chinensis Sonn. cv. Shuidong(44.75%). Content of total soluble solids ranged from 14.89% to 18.99%, and the highest L.chinensis Sonn. cv. Guiwei(18.99%) and the lowest L.chinensis Sonn. cv. Dingxiang(14.89%). It was preliminarily evaluated that L.chinensis Sonn. cv. Nuomici, Guiwei, Jizuili and Shuangjianyuhebao were appropriate for lychee juice making, while L.chinensis Sonn. cv. Nuomici, Guiwei and Shuangjianyuhebao were appropriate for lychee wine making. Fructose, glucose and sucrose were the predominant sugars in the juice. Different species showed remarkable difference in the sugar compositions. Also effects of scavenging DPPH free radical in the juice of different lychee species were different. Rate of scavenging DPPH free radical ranged from 74.63% to 90.85%, and the highest was L.chinensis Sonn. cv. Dingxiang(90.85%) and the lowest L.chinensis Sonn. cv. Nuomici(74.63%).

Key words: lychee, fruit quality, sugar composition, antioxidant activities

李升锋, 徐玉娟, 张友胜, 吴继军, 唐道邦, 温靖. 不同荔枝品种果实品质、糖组分及抗氧化性的分析[J]. 食品科学, 2008, 29(3): 145-148.

LI Sheng-Feng, XU Yu-Juan, ZHANG You-Sheng, WU Ji-Jun, TANG Dao-Bang, WEN Jing. Analysis of Fruit Quality,Sugar Compositions and Antioxidant Activities of Different Lychee Species[J]. FOOD SCIENCE, 2008, 29(3): 145-148.

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