食品科学 ›› 2010, Vol. 31 ›› Issue (17): 153-157.doi: 10.7506/spkx1002-6630-201017035

• 基础研究 • 上一篇    下一篇

几种柑橘品种制汁适应性评价研究

谢 姣1,2,王 华1,*,马亚琴1   

  1. 1.中国农业科学院柑桔研究所
    2.西南大学食品学院
  • 收稿日期:2010-07-08 修回日期:2010-08-18 出版日期:2010-09-15 发布日期:2010-12-29
  • 通讯作者: 王华 E-mail:wanghua40@126.com
  • 基金资助:

    “十一五”国家科技支撑计划项目(2007BAD47B05)

Evaluation of Suitability of Several Citrus Varieties for Juicing

XIE Jiao1,2,WANG Hua1,*,MA Ya-qin1   

  1. 1. Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 400712, China;
    2. College of Food, Southwest University, Chongqing 400715, China
  • Received:2010-07-08 Revised:2010-08-18 Online:2010-09-15 Published:2010-12-29
  • Contact: WANG Hua E-mail:wanghua40@126.com

摘要:

利用感官及理化指标的综合评价研究北碚447# 锦橙、中育七号# 甜橙、雪柑# 锦橙、江津长叶橙、溆浦哈姆林甜橙、洪江大红甜橙、无核大红甜橙和溆浦长型无核甜橙的制汁适应性,其中,感官评价使用百分法进行评定,理化指标的评定包括出汁率、可溶性固形物、可滴定酸、总黄酮、精油、柠檬苦素等12 项。通过实验得出北碚447# 锦橙、中育七号# 甜橙、江津长叶橙、雪柑# 锦橙、溆浦哈姆林甜橙、无核大红甜橙综合评分均高于80 分,为适宜制汁品种;而洪江大红甜橙和溆浦长型无核甜橙固酸比均低于10,综合评分均高于75 分,为可以制汁品种。

关键词: 制汁, 适应性, 理化指标

Abstract:

Comprehensive assessment of sensory and physico-chemical parameters was used for suitability study of several citrus varieties (namely, Beibei Jincheng orange No. 447, Zhongyu sweet orange No. 7, Xuegan Jincheng orange, Jiangjin longleaf orange, Xupu Hamlin sweet orange, Hongjiang Dahong sweet orange, Dahong seedless sweet orange and Xupu oval-shaped seedless sweet orange) for juicing. Sensory evaluation score was on 100 scale. The physico-chemical parameters assessed were juice percentage, the contents of soluble solids, total flavonoids, volatile oil and limonin, titratable acidity and so on. Beibei Jincheng orange No. 447, Zhongyu sweet orange No. 7, Jiangjin long-leaf orange, Xuegan Jincheng orange, Xupu Hamlin sweet orange and Dahong seedless sweet orange scored a comprehensive score over 80, indicating excellent suitability for juicing. The soluble solids-to-acid ratios of Hongjiang Dahong sweet orange and Xupu oval-shaped seedless sweet orange were both less than 10, but the comprehensive scores exceeded 75; therefore, the two varieties have good suitability for juicing.

Key words: juicing, suitability, physico-chemical parameters

中图分类号: