福州鲜食橄榄的品质特征与香气组分研究

摘要/Abstract

摘要： 研究鲜食橄榄的品质特征和香气组分，为橄榄鲜食品质性状育种提供理论基础。试验以福州主栽的鲜食橄榄品种（系）‘灵峰’、‘闽清2号’和‘清榄1号’为材料，对其品质指标和香气组分进行测定和比较，并采用主成分分析和系统聚类进行综合评价。结果发现，鲜食橄榄品种（系）间总酸、总糖、总多酚、粗多糖、可溶性固形物等12项品质指标存在显著差异，基于固酸比和糖酸比评价其品质优劣排序依次为‘灵峰’>‘闽清2号’>‘清榄1号’；利用主成分分析法共提取2个主成分，建立的鲜食橄榄品质特征评价模型为f品质=0.686×f1+0.314×f2，品质特征综合排名由高到低依次为‘灵峰’>‘清榄1号’>‘闽清2号’。香气组分分析共检测出35种香气物质，以烯烃类为主，还有少量醇类、酚类、酯类和其他化合物，且所有品种（系）均包含较高含量的石竹烯；鲜食橄榄香气物质可归为2类主成分，其综合评价模型为F香气=0.597×F1+0.403×F2，香气风味优劣综合排序为‘清榄1号’>‘闽清2号’>‘灵峰’。根据系统聚类结果，‘灵峰’与‘清榄1号’的品质特征较为一致，而‘闽清2号’与‘清榄1号’的香气物质组分相似度更高。研究结果表明，鲜食橄榄品种（系）间的品质特征和香气组分差异较大，其鲜食品质的准确评价需充分结合模型评估和感官评定，其中‘灵峰’具有较好的食用品质，适宜大面积推广种植，且‘灵峰’和‘闽清2号’可能是鲜食橄榄资源保存的重点；此外，烯烃类化合物是构成橄榄香气组分骨架的主要物质，而石竹烯可能是鲜食橄榄特征香气的重要成分之一。研究结果为鲜食橄榄产业的发展提供了科学参考。

关键词: 橄榄, 福州, 鲜食品种（系）, 品质特征, 香气组分

Abstract: To reveal the quality characteristics and aroma components of Canarium album (C. album), and provide theoretical basis for its quality traits aimed breeding. The fruits of main fresh edible cultivars (FECs) in Fuzhou, C. album cv. ‘Lingfeng’, ‘Minqing 2’ and ‘Qinglan 1’ were used as materials to determine their quality parameters and aroma components. The principal component analysis (PCA) and cluster analysis were then used for their comprehensive evaluations. The results showed that, there were significant differences in 12 quality parameters of C. album FECs, including total acid (TA), total sugar (TS), total polyphenol, crude polysaccharide and total soluble solid (TSS) etc. The quality order evaluated by ratio of TSS to TA and ratio of TS to TA was ‘Lingfeng’ > ‘Minqing 2’ > ‘Qinglan 1’. Two principal components were extracted by PCA, and the quality characteristics comprehensive evaluation model was established as f =0.686f1 + 0.314f2, the order of synthetical score was ‘Lingfeng’ > ‘Qinglan 1’ > ‘Minqing 2’. According to analysis results of aroma components, C. album FECs contained 35 aroma compounds which were olefins mainly, and also containing a small amount of alcohols, phenols, esters and other chemical compounds, all C. album FECs contained high concentration of caryophyllene besides. In addition, aroma components of C. album FECs could be divided into two main components, and their comprehensive evaluation model was F =0.597F1 + 0.403F2, the order of flavor characteristics was presented as ‘Qinglan 1’ > ‘Minqing 2’ > ‘Lingfeng’. Cluster analysis revealed that ‘Lingfeng’ and ‘Qinglan 1’ had similar quality characteristics, while ‘Minqing 2’ and ‘Qinglan 1’ kept higher similarity in constitution of aroma components. The results in our research indicated that the quality characteristics and aroma components of different C. album FECs in Fuzhou were quite different, and ‘Lingfeng’ had higher fresh eating-quality and was suitable for large-scale popularization and cultivation, while ‘Lingfeng’ and ‘Minqing 2’ were the key resources for preservation of C. album. Olefins were the main constituents of aroma skeletonands in C. album FECs, and caryophyllene might be their important factor for formation of characteristics flavor. In addition, quality evaluation of C. album FECs should be fully combined with mathematical model and sensory judge. The results would provide scientific basis for development of fresh edible industry of C. album.

Key words: Canarium album, Fuzhou, fresh edible cultivars, quality characteristics, aroma components

中图分类号:

TS255.2、S667.5

赖瑞联冯新陈瑾陈义挺吴如健. 福州鲜食橄榄的品质特征与香气组分研究[J]. 食品科学, 0, (): 0-0.

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