聚类法分析不同品种树莓的加工特性

doi:10.7506/spkx1002-6630-201506024

食品科学

聚类法分析不同品种树莓的加工特性

宋建新1，孟宪军1,*，颜廷才1，李斌1，尚宏丽2

1.沈阳农业大学食品学院，辽宁沈阳 110866；2.辽宁医学院食品科学与工程学院，辽宁锦州 121000

出版日期:2015-03-25 发布日期:2015-03-17
通讯作者: 孟宪军
基金资助:
公益性行业（农业）科研专项（201303073-04）；辽宁省科技攻关项目（2011205001）；
辽宁省农业科技北方果蔬贮藏与加工创新团队项目（2014020066-201）

Comparative Studies of Processing Characteristics of Different Raspberry Varieties

SONG Jianxin1, MENG Xianjun1,*, YAN Tingcai1, LI Bin1, SHANG Hongli2

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
2. College of Food Science and Engineering, Liaoning Medical University, Jinzhou 121000, China

Online:2015-03-25 Published:2015-03-17
Contact: MENG Xianjun

摘要/Abstract

摘要：

以15 个不同品种的树莓鲜果为实验材料，对果实的组成分、理化指标、VC、粗蛋白、总酚和花色苷含量进行测定分析。通过聚类分析，筛选出适合不同树莓产品加工的品种。结果表明：不同品种树莓的硬度值、果实出汁率、可溶性固形物含量、可滴定酸含量、糖酸比差异较大，硬度值在18.20～49.50 g之间，‘Cuthbert’硬度值最小（18.20 g），硬度值最大的为‘米克2号’（49.50 g），出汁率分布变幅为58.27%～79.80%，其中‘Cuthbert’出汁率最低（58.27%），出汁率最高的为‘Creston’（79.80%）。可溶性固形物含量在6.86%～10.60%之间，可溶性固形物含量最高的为‘Cuthbert’（10.60%），最低的为‘菲尔杜德’（6.86%）。糖酸比最大的为‘Sunrise’（7.42），‘Willamette’糖酸比值最小（1.75）。15 个树莓品种的多酚氧化酶、过氧化物酶的活性和色泽稳定性差异较大。VC含量在6.86～10.60 mg/100 g之间；粗蛋白含量分布变幅为0.70～1.49 g/100 g；总酚含量在1.41～3.44 g/100 g之间。花色苷含量介于72.35～393.88 mg/100 g之间。初步评价：第1类的‘Rideau’、‘米克1号’和‘米克2号’，适合于果汁、果酒类产品的加工；‘Zeva Remontant’、‘Nova’适合树莓罐头类产品加工；适合加工果脯类产品的‘Willamette’、‘Omet’、‘Festival’和‘Sunrise’为第2类。‘Rideau’、‘米克1号’、‘米克2号’、‘Willamette’、‘Sunrise’和‘Nova’这6 个品种果实综合品质比较好，是适合于进一步树莓栽培品种选育和深加工的良好品种。

关键词: 树莓, 品种, 理化指标, 加工特性

Abstract:

Fruits of 15 raspberry cultivars were used as materials to analyze the physical and chemical parameters, vitamin C,
crude protein, total phenolics and anthocyanins. Results showed that there were remarkable differences in hardness, fruit
juice rate, the contents of total soluble solids and titratable acids and ratio of sugars to acids among the tested raspberry
cultivars. Hardness ranged from 18.20 to 49.50 g, which exhibited the highest level in Meeker No. 2 cultivar and the lowest
level in Cuthbert. The total soluble solids contents ranged from 6.86% (Cuthbert) to 10.60% (FertodZamatos). The highest
sugar/acid ratio was found in Sunrise (7.42) and the lowest (1.75) in Willamette. In addition, notable differences in the
activities of polyphenol oxidase (PPO) and peroxidase (POD) and the color stability were also observed among these 15
raspberry cultivars. Among these raspberry cultivars, Cuthbert and Willamette exhibited the highest (10.60 mg/100 g) and
Willamette contained the lowest vitamin C content (6.86 mg/100 g). The crude protein contents were fluctuated in the range
from 0.70 to 1.49 g/100 g. The total phenolic contents varied from 1.41 to 3.44 g/100 g. The anthocyanins contents ranged
from 72.35 to 393.88 mg/100 g. It was preliminarily evaluated that the first category consisting of Rideau and Meeker No. 2,
1 was suitable for processing fruit juice or fruit wine products; Zeva Remontant, Nova were suitable for processing canned
raspberry products; Suitable for processing dried fruit products were Willamette, Omet, Festival and Sunrise assigned to the
second category. The comprehensive qualities of Rideau, Meeker No. 1, Meeker No. 2, Willamette, Sunrise and Nova were
better, and these six cultivars were suitable for further breeding of new raspberry varieties and deep processing.

Key words: raspberry, cultivars, physical and chemical indicators, processing characteristics

中图分类号:

TS255

宋建新1，孟宪军1,*，颜廷才1，李斌1，尚宏丽2. 聚类法分析不同品种树莓的加工特性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201506024.

SONG Jianxin1, MENG Xianjun1,*, YAN Tingcai1, LI Bin1, SHANG Hongli2. Comparative Studies of Processing Characteristics of Different Raspberry Varieties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201506024.

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聚类法分析不同品种树莓的加工特性

Comparative Studies of Processing Characteristics of Different Raspberry Varieties

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