不同品种梨营养品质及风味物质比较研究

Comparative research on nutritional quality and flavor compounds of different pear varieties

中文关键词:  梨  品种  品质  风味物质

英文关键词:pear  variety  quality  flavor substance

中文摘要:

      目的 比较不同品种梨之间品质差异。方法 选取5种具有代表性的梨果果实(玉露香梨、库尔勒香梨、红香酥梨、雪花梨、皇冠梨)进行研究。对总糖、蔗糖、苹果酸、柠檬酸等糖酸类物质, 维生素B1、维生素B2、尼克酸等维生素类物质, 钙、铁、锌、磷等矿物质, 风味特征物质, 质构参数等进行测定分析。结果 皇冠梨维生素B1、B2含量最高为0.042、0.023 mg/100 g, 红香酥梨烟酸与烟酰胺含量最高为0.4815 mg /100 g, 钙元素含量最高为123.30 mg/kg, 显著高于其他4种梨, 玉露香梨含铁、锌量最高, 雪花梨中矿物质元素钠、钾、镁、磷、铜含量最高; 皇冠梨为高甜品种, 糖酸比分最高为25.69, 比甜度大于100, 果糖含量为64.61 mg/g, 蔗糖为16.44 mg/g, 高于其他品种梨, 且苹果酸、柠檬酸含量最低。5种梨硬度为雪花梨＞红香酥梨＞皇冠梨＞玉露香梨＞库尔勒香梨, 玉露香梨弹性最低为0.87 mm且咀嚼性最低, 为0.66 mJ, 说明玉露香梨口感较软, 易于咀嚼。库尔勒香梨检测出风味物质种类最多为32种, 玉露香梨风味物质含量最高为 1.62 μg/g。玉露香梨、库尔勒香梨、雪花梨主要为清香和醛香型品种, 皇冠梨和红香酥梨为果香型品种。结论 不同品种梨间品质及风味差异较大, 经比较雪花梨矿物质元素含量丰富, 皇冠梨甜度最高, 玉露香梨口感最软, 玉露香梨风味物质最为丰富。

英文摘要:

      Objective To compare the quality between different pear varieties. Methods Five representative pear fruits (Yuluxiang pear, Korla pear, Hongxiang crisp pear, Xuehua pear, and crown pear) were selected for research. For total sugar, sucrose, malic acid, citric acid and other sugar acids, vitamin B1, vitamin B2, niacin and other vitamins, calcium, iron, zinc, phosphorus and other minerals, flavor characteristics, texture parameters were determined and analyzed. Results The highest content of Vitamin B1 and B2 in Crown Pear was 0.042 mg/100 g and 0.023 mg/ 100 g, the highest content of niacin and nicotinamide in Hongxiang crisp pear was 0.4815 mg/100 g, and the content of calcium was 123.30 mg/kg, which was significantly (P＜0.05) higher than other 4 types of pears, Yuluxiang pear had the highest content of iron and zinc, and the content of mineral elements sodium, potassium, magnesium, phosphorus and copper in Xuehua pear was the highest; Crown pear was a high-sweet variety with the highest sugar-acid score of 25.69, specific sweetness was greater than 100, fructose content was 64.61 mg/g, sucrose was 16.44 mg/g, higher than other varieties of pear, and the content of malic acid and citric acid was the lowest. Five kinds of pear hardness: Snowflake pears>Red crispy pears>Crown pears>Yuluxiang pears>Korla fragrant pears, Yuluxiang pears had a minimum elasticity of 0.87 mm and the lowest chew ability, 0.66 mJ chew. Korla fragrant pear detected a maximum of 32 kinds of flavor substances, and Yulu fragrant pear had the highest flavor substance content, 1.62 μg/g. Yulu fragrant pear, Korla fragrant pear, and Xuehua pear were fragrant and aldehyde-flavored varieties, and crown pear was the main fruit-flavored variety. Conclusion The quality and flavor of different pear varieties are quite different. It is found that the snowflake pear is rich in mineral elements, the crown pear has the highest sweetness, the Yuluxiang pear has the softest taste, and the Yuluxiang pear has the richest flavor.