不同品种芒果的营养成分及风味物质分析

本论文以产自四川攀枝花地区的四种芒果（大黄芒、大青芒、鹰嘴芒、台芒）为研究对象，通过测定其各项营养成分指标并通过主成分分析 (PCA)，结合其挥发性香气成分，对其进行综合评价。结果表明:糖酸比、β-胡萝卜素含量最高的是大黄芒，分别为16.47和4.06 mg/100 g；水分含量、可溶性糖、可滴定酸和总酚含量最高的是鹰嘴芒，分别为82.96%、21.22%、2.03%和0.73 mg/g；可溶性蛋白质含量最高的是台芒，为7.83 mg/g。主成分分析结果表明，芒果评价体系可由两个主成分来表征，综合排名由高到低为鹰嘴芒、台芒、大黄芒、大青芒。四种芒果的挥发性香气成分中，萜烯类化合物占比由高到低分别为大黄芒、鹰嘴芒、台芒、大青芒。本研究为攀枝花芒果产业发展划分提供了一定的理论依据。

Analysis of Nutritional Components and Flavor Substances of Different Varieties of Mangoes

In this thesis, four varieties of mangoes (Dahuang mango, Daqing mango, eagle-mouth mango, Tai mango), which were all out put in Panzhihua, were investigated as the research objects. The comprehensive evaluation of the four varieties of mangoes was carried out by measuring their various nutritional components combined with their volatile aroma components. In the meantime, the principal component analysis (PCA) was established on the nutritional components. The results showed that there were obvious differences in the quality of the four varieties of mangoes. The highest sugar-acid ratio and β-carotene content belonged to Dahuang mango, which were 16.47 and 4.06 mg/100 g, respectively. The highest water content, content of soluble sugar, titratable acid and total phenols belonged to eagle-mouth mango, which were 82.96%, 21.22%, 2.03% and 0.73 mg/g, respectively. The highest soluble protein content belonged to Tai mango, which was 7.83 mg/g, respectively. Principal component analysis (PCA) results showed that the mango evaluation system can be characterized by two principal components. The highest comprehensive score was eagle-mouth mango, the second was Tai mango, the third was Dahuang mango, and the fourth was Daqing mango. The proportions of terpenoids in the four varieties of mangoes from high to low were Dahuang mango, eagle-mouth mango, Tai mango and Daqing mango. This research provided a theoretical basis for the development of Panzhihua mango industry.