| 不同品种荔枝果实加工特性比较研究 |
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| 引用本文： | 徐玉娟,温靖,肖更生,张名位,李升锋,吴继军.不同品种荔枝果实加工特性比较研究[J].食品科学,2010,31(1):33. |
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| 作者姓名： | 徐玉娟 温靖 肖更生 张名位 李升锋 吴继军 |
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| 作者单位： | 华中农业大学食品科学技术学院;广东省农业科学院蚕业与农业产品加工研究所广东省农产品加工业公共实验室; |
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| 基金项目： | 国家-广东省联合基金项目(u0731005); “十一五”国家科技支撑计划项目(2006BAD05A02); 广东省自然科学基金团队项目(06200586); 广东省自然科学基金重点项目(07117971); 广东省关键领域重点突破招标项目(2005A20302002) |
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| 摘 要： | 以25个荔枝品种的果实为试材,利用常规的加工特性分析方法,进行果实的组成、理化指标、可溶性蛋白、总酚和总抗氧化能力的分析。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,惠东红岩出汁率最高(70.76%),甜岩最低(32.77%),水晶球可溶性固形物最高(19.57%),香荔最低(12.00%)。荔枝品种的多酚氧化酶、过氧化物酶的活性和色泽稳定性差异较大。初步评价,惠东红岩、糯米糍、园枝、黑叶、中山状元红和白糖罂是适宜于果汁和果酒加工的优良品种。荔枝的可溶性蛋白、总酚和总抗氧化能力差异也较大,分别在0.03～1.26mg/L、11.75～487.35mg/L和1.90～30.06mmol/L之间。
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| 关 键 词： | 荔枝 品种 加工特性 |
Comparative Studies of Processing Characteristics of Different Litchi Varieties |
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| XU Yu-juan,WEN Jing,XIAO Geng-sheng,ZHANG Ming-wei,LI Sheng-feng,WU Ji-jun.Comparative Studies of Processing Characteristics of Different Litchi Varieties[J].Food Science,2010,31(1):33. |
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| Authors: | XU Yu-juan WEN Jing XIAO Geng-sheng ZHANG Ming-wei LI Sheng-feng WU Ji-jun |
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| Affiliation: | XU Yu-juan1,2,WEN Jing2,XIAO Geng-sheng2,ZHANG Ming-wei2,LI Sheng-feng2,WU Ji-jun2(1.College of Food Science , Technology,Huazhong Agricultural University,Wuhan 430070,China,2.Guangdong Open Access Laboratory of Agricultural Product Processing,Sericulture , Farm Produce Processing Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China) |
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| Abstract: | Fruits of 25 litchi varieties were used as materials to study fruit quality,major components,physical-chemical parameters,soluble protein,total phenols and total antioxidant capacity.Results indicated that significant differences of juice rate,contents of total soluble solids and total acids,edible pulp rate,and sugar/acid ratio in fruits of different litchi varieties were observed.Huidonghongyan exhibited the highest juice rate and Tianyan the lowest,which were 70.76 % and 32.77 %,respectively.The highest ... |
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| Keywords: | litchi variety processing characteristics |
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