滑皮金柑和融安金柑外观、风味及营养成分比较
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摘要
滑皮金柑是融安金柑的实生变异品种,为探明其品质特性,本研究以融安金柑为对照,比较二者果实外观、风味和营养成分的差异。结果表明,滑皮金柑单果质量、纵横径、果皮油胞数和色泽CCI值均显著低于融安金柑。滑皮金柑果实剪切力较低,其他质构指标均显著高于对照。糖酸含量分析表明:滑皮金柑果皮和果肉中葡萄糖、果糖、蔗糖以及总糖含量均显著高于融安金柑;滑皮金柑果皮中柠檬酸和苹果酸含量显著低于对照,而乙酸、马来酸和富马酸含量则显著高于对照;在果肉中,滑皮金柑的柠檬酸和丁二酸含量显著低于对照,而酒石酸、草酸、乙酸、马来酸、富马酸含量均显著高于对照。此外,滑皮金柑果皮和果肉中V_C含量相对较低,但总多酚和总黄酮含量显著高于对照。同时滑皮金柑中积累了更多香豆酸和阿魏酸,总酚酸含量也高于对照。
To explore the quality characteristics of Huapi kumquat, a mutant from the seedlings of Rong'an kumquat, the differences in fruit appearance, flavor and nutritional components of the two kumquats were compared, and Rong'an kumquat was used as the control. The results showed that the single fruit weight, longitudinal and transverse diameter, oil cell number, and citrus colour index were lower in Huapi kumquat than that of Rong'an kumquat. Moreover, fruit shear force was lower, but the other texture indexes were higher in Huapi kumquat than the control. Analysis of sugar and acid revealed that the contents of glucose, fructose, sucrose, and total sugar were higher in both peel and flesh of Huapi kumquat than those in Rong'an kumquat. Meanwhile, contents of malic acid and citric acid were lower, but acetic acid, malic acid and fumaric acid were higher in peel of Huapi kumquat than those of Rong'an kumquat. In the flesh, contents of citric acid and succinic acid were lower in Huapi kumquat, while it accumulated more tartaric acid, oxalic acid, acetic acid, maleic acid, fumaric acid. In addition, Huapi kumquat accumulated less V_C, but more total flavonoid and polyphenol. The Huapi kumquat also accumulated more coumaric acid, ferulic acid, and total phenolic acid than the control.
To explore the quality characteristics of Huapi kumquat, a mutant from the seedlings of Rong'an kumquat, the differences in fruit appearance, flavor and nutritional components of the two kumquats were compared, and Rong'an kumquat was used as the control. The results showed that the single fruit weight, longitudinal and transverse diameter, oil cell number, and citrus colour index were lower in Huapi kumquat than that of Rong'an kumquat. Moreover, fruit shear force was lower, but the other texture indexes were higher in Huapi kumquat than the control. Analysis of sugar and acid revealed that the contents of glucose, fructose, sucrose, and total sugar were higher in both peel and flesh of Huapi kumquat than those in Rong'an kumquat. Meanwhile, contents of malic acid and citric acid were lower, but acetic acid, malic acid and fumaric acid were higher in peel of Huapi kumquat than those of Rong'an kumquat. In the flesh, contents of citric acid and succinic acid were lower in Huapi kumquat, while it accumulated more tartaric acid, oxalic acid, acetic acid, maleic acid, fumaric acid. In addition, Huapi kumquat accumulated less V_C, but more total flavonoid and polyphenol. The Huapi kumquat also accumulated more coumaric acid, ferulic acid, and total phenolic acid than the control.
引文
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[4] 陈金印, 郭成志, 刘后根, 等. 遂川金柑营养成分的分析研究[J]. 江西农业大学学报, 1998,20(4): 452-455.CHEN J Y, GUO C Z, LIU H G, et al. Determination of the nutrition composition of the Fortunella spp.[J]. Acta Agriculturae Universitatis Jiangxiensis, 1998,20(4): 452-455. (in Chinese with English abstract)
[5] 陈源. 金柑等柑橘类果实黄酮类化合物提取、纯化及分离鉴定[D]. 福州: 福建农林大学, 2011.CHEN Y. Studies on extraction, purification, isolation, and identification of flavonoids from citrus cultivars fruit including Fortunella crassificia Swing[D]. Fuzhou: Fujian Agriculture and Forestry University, 2011.(in Chinese with English abstract)
[6] 郑洁. 我国不同品种金柑主要营养及功能成分研究[D]. 重庆: 西南大学, 2015.ZHENG J. Nutritional and functional compounds of major varieties of Kumquat (Fortunella Swing) in China[D].Chongqing: Soutwest University, 2015.(in Chinese with English abstract)
[7] 高兴, 唐志鹏, 秦荣耀, 等. 脆蜜金柑、融安金柑及滑皮金柑果实品质对比分析[J]. 南方农业学报, 2016, 47(4): 604-607.GAO X, TANG Z P, QIN R Y, et al. Analysis on fruit quality of kumquat Cuimi, Rongan and Huapi[J]. Journal of Southern Agriculture, 2016, 47(4): 604-607. (in Chinese with English abstract)
[8] 职吟晓. 滑皮金柑和融安金柑维生素C的生理基础研究[D]. 南宁: 广西大学, 2017.ZHI Y X. Study on the physiological basis of vitamin C in kumquat CV. Huapi and CV. Rongan[D].Nanning: Guangxi University, 2017.(in Chinese with English abstract)
[9] 李合生. 植物生理生化实验原理与技术[M]. 北京: 高等教育出版社, 2000.
[10] 辜青青, 唐红英, 魏清江, 等. 南丰蜜橘果实纤维素代谢与化渣的关系研究[J].园艺学报, 2016,43(5): 867-875. GU Q Q, TANG H Y, WEI Q J, et al. Studies on the relationship between cellulose metabolism and fruit mastication trait of Nanfeng tangerine[J]. Acta Horticulturae Sinica, 2016, 43(5): 867-875.(in Chinese with English abstract)
[11] 毛琼琼. 南丰蜜橘果实糖酸代谢及其调控研究[D].南昌: 江西农业大学, 2013.MAO Q Q. Study on sugar and acid metabolism and their regulation of Nanfeng tangerine fruit[D]. Nanchang: Jiangxi Agricultural University, 2013. (in Chinese with English abstract)
[12] 贾艳茹, 魏建梅, 高海生. 质构仪在果实品质测定方面的研究与应用[J].食品科学, 2011, 32(增刊1): 184-186. JIA Y R, WEI J M, GAO H S. Study and application of texture analyzer in the assessment for fruits and vegetables texture[J]. Food Science, 2011, 32(S1): 184-186.(in Chinese with English abstract)
[13] 魏清江, 汪妙秋, 曾知富, 等. 南丰蜜橘化渣性评价及不同结果习性果实的品质比较[J].中国农业科学, 2014, 47(6):1162-1170.WEI Q J, WANG M Q, ZENG Z F, et al. Evaluation of the mastication and comparison of fruit quality with different bearing habits in Nanfeng tangerine(Citrus reticulate Blanco cv. Kinokuni)[J]. Scientia Agricultura Sinica, 2014, 47(6):1162-1170.(in Chinese with English abstract)
[14] 杨静, 祝彪, 何勇, 等. 西瓜果实力学特性与品质分析[J].浙江农业学报, 2017, 29(9): 1581-1588.YANG J, ZHU B, HE Y, et al. Study on mechanical properties and fruit quality analysis of watermelon(Cirtullus lanatus)[J]. Acta Agriculturae Zhejiangensis, 2017, 29(9): 1581-1588. (in Chinese with English abstract)
[15] 曾祥国. 不同种类和产区柑橘糖酸含量及组成研究[D].武汉: 华中农业大学, 2005.ZENG X G. Studies on contents and composition of sugar and acid in citrus from different species and production areas[D]. Wuhan: Huazhong Agricultural University, 2005. (in Chinese with English abstract)
[16] 潘腾飞.金柑花粉和种胚发育的显微观察及精油组分分析研究[D]. 南宁:广西大学, 2013.PAN T F. Research on the pollen and embryo development microscopic observation and essential oil analysis of kumquats[D]. Nanning: Guangxi University, 2013.(in Chinese with English abstract)
[17] YAMAKI Y T. Organic acids in the juice of citrus fruits[J]. Journal of the Japanese Society for Horticultural Science, 1989, 58(3): 587-594
[18] ALBERTINI M V, CARCOUET E, PAILLY O, et al. Changes in organic acids and sugars during early stages of development of acidic and acidless citrus fruit[J]. Journal of Agricultural and Food Chemistry, 2006, 54(21): 8335-8339.
[19] 张珉, 钟晓红. 柑橘功能性成分研究进展[J]. 中国农学通报, 2009, 25(11): 137-140.ZHANG M, ZHONG X H. Advance in study of functional components in citrus[J]. Chinese Agricultural Science Bulletin, 2009, 25(11): 137-140.(in Chinese with English abstract)
[20] 黎继烈, 张慧, 王卫, 等. 金橘提取物对油脂抗氧化作用研究[J]. 中国粮油学报, 2009, 24(6): 56-59.LI J L, ZHANG H, WANG W, et al. Antioxidation effect of kumquat extracts for oil[J]. Journal of the Chinese Cereals and Oils Association, 2009, 24(6): 56-59.(in Chinese with English abstract)
[21] DAI J, MUMPER R J. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties[J]. Molecules, 2010, 15(10): 7313-7352.
[22] WILMSEN P K, SPADA D S, SALVADOR M. Antioxidant activity of the flavonoid hesperidin in chemical and biological systems[J]. Journal of Agricultural and Food Chemistry, 2005, 53(12): 4757-4761.
[23] ZHANG H P, XIE Y X, LIU C H, et al. Comprehensive comparative analysis of volatile compounds in citrus fruits of different species[J]. Food Chemistry, 2017, 230: 316-326.
[2] 高兴. 金柑果皮油胞特性和相关调控基因表达量的研究[D]. 南宁: 广西大学, 2016.GAO X. Study on the characteristics of peel oil cell and the expression of oil cell associated gene on kumquat[D]. Nanning: Guangxi University, 2016.(in Chinese with English abstract)
[3] 周翡云. 融安金柑和滑皮金柑花芽分化与结果习性研究[D]. 南宁: 广西大学, 2014.ZHOU F Y. Research on the flower development and fructification habit of Rong'an kumquat and Huapi kumquat[D]. Nanning: Guangxi University, 2014.(in Chinese with English abstract)
[4] 陈金印, 郭成志, 刘后根, 等. 遂川金柑营养成分的分析研究[J]. 江西农业大学学报, 1998,20(4): 452-455.CHEN J Y, GUO C Z, LIU H G, et al. Determination of the nutrition composition of the Fortunella spp.[J]. Acta Agriculturae Universitatis Jiangxiensis, 1998,20(4): 452-455. (in Chinese with English abstract)
[5] 陈源. 金柑等柑橘类果实黄酮类化合物提取、纯化及分离鉴定[D]. 福州: 福建农林大学, 2011.CHEN Y. Studies on extraction, purification, isolation, and identification of flavonoids from citrus cultivars fruit including Fortunella crassificia Swing[D]. Fuzhou: Fujian Agriculture and Forestry University, 2011.(in Chinese with English abstract)
[6] 郑洁. 我国不同品种金柑主要营养及功能成分研究[D]. 重庆: 西南大学, 2015.ZHENG J. Nutritional and functional compounds of major varieties of Kumquat (Fortunella Swing) in China[D].Chongqing: Soutwest University, 2015.(in Chinese with English abstract)
[7] 高兴, 唐志鹏, 秦荣耀, 等. 脆蜜金柑、融安金柑及滑皮金柑果实品质对比分析[J]. 南方农业学报, 2016, 47(4): 604-607.GAO X, TANG Z P, QIN R Y, et al. Analysis on fruit quality of kumquat Cuimi, Rongan and Huapi[J]. Journal of Southern Agriculture, 2016, 47(4): 604-607. (in Chinese with English abstract)
[8] 职吟晓. 滑皮金柑和融安金柑维生素C的生理基础研究[D]. 南宁: 广西大学, 2017.ZHI Y X. Study on the physiological basis of vitamin C in kumquat CV. Huapi and CV. Rongan[D].Nanning: Guangxi University, 2017.(in Chinese with English abstract)
[9] 李合生. 植物生理生化实验原理与技术[M]. 北京: 高等教育出版社, 2000.
[10] 辜青青, 唐红英, 魏清江, 等. 南丰蜜橘果实纤维素代谢与化渣的关系研究[J].园艺学报, 2016,43(5): 867-875. GU Q Q, TANG H Y, WEI Q J, et al. Studies on the relationship between cellulose metabolism and fruit mastication trait of Nanfeng tangerine[J]. Acta Horticulturae Sinica, 2016, 43(5): 867-875.(in Chinese with English abstract)
[11] 毛琼琼. 南丰蜜橘果实糖酸代谢及其调控研究[D].南昌: 江西农业大学, 2013.MAO Q Q. Study on sugar and acid metabolism and their regulation of Nanfeng tangerine fruit[D]. Nanchang: Jiangxi Agricultural University, 2013. (in Chinese with English abstract)
[12] 贾艳茹, 魏建梅, 高海生. 质构仪在果实品质测定方面的研究与应用[J].食品科学, 2011, 32(增刊1): 184-186. JIA Y R, WEI J M, GAO H S. Study and application of texture analyzer in the assessment for fruits and vegetables texture[J]. Food Science, 2011, 32(S1): 184-186.(in Chinese with English abstract)
[13] 魏清江, 汪妙秋, 曾知富, 等. 南丰蜜橘化渣性评价及不同结果习性果实的品质比较[J].中国农业科学, 2014, 47(6):1162-1170.WEI Q J, WANG M Q, ZENG Z F, et al. Evaluation of the mastication and comparison of fruit quality with different bearing habits in Nanfeng tangerine(Citrus reticulate Blanco cv. Kinokuni)[J]. Scientia Agricultura Sinica, 2014, 47(6):1162-1170.(in Chinese with English abstract)
[14] 杨静, 祝彪, 何勇, 等. 西瓜果实力学特性与品质分析[J].浙江农业学报, 2017, 29(9): 1581-1588.YANG J, ZHU B, HE Y, et al. Study on mechanical properties and fruit quality analysis of watermelon(Cirtullus lanatus)[J]. Acta Agriculturae Zhejiangensis, 2017, 29(9): 1581-1588. (in Chinese with English abstract)
[15] 曾祥国. 不同种类和产区柑橘糖酸含量及组成研究[D].武汉: 华中农业大学, 2005.ZENG X G. Studies on contents and composition of sugar and acid in citrus from different species and production areas[D]. Wuhan: Huazhong Agricultural University, 2005. (in Chinese with English abstract)
[16] 潘腾飞.金柑花粉和种胚发育的显微观察及精油组分分析研究[D]. 南宁:广西大学, 2013.PAN T F. Research on the pollen and embryo development microscopic observation and essential oil analysis of kumquats[D]. Nanning: Guangxi University, 2013.(in Chinese with English abstract)
[17] YAMAKI Y T. Organic acids in the juice of citrus fruits[J]. Journal of the Japanese Society for Horticultural Science, 1989, 58(3): 587-594
[18] ALBERTINI M V, CARCOUET E, PAILLY O, et al. Changes in organic acids and sugars during early stages of development of acidic and acidless citrus fruit[J]. Journal of Agricultural and Food Chemistry, 2006, 54(21): 8335-8339.
[19] 张珉, 钟晓红. 柑橘功能性成分研究进展[J]. 中国农学通报, 2009, 25(11): 137-140.ZHANG M, ZHONG X H. Advance in study of functional components in citrus[J]. Chinese Agricultural Science Bulletin, 2009, 25(11): 137-140.(in Chinese with English abstract)
[20] 黎继烈, 张慧, 王卫, 等. 金橘提取物对油脂抗氧化作用研究[J]. 中国粮油学报, 2009, 24(6): 56-59.LI J L, ZHANG H, WANG W, et al. Antioxidation effect of kumquat extracts for oil[J]. Journal of the Chinese Cereals and Oils Association, 2009, 24(6): 56-59.(in Chinese with English abstract)
[21] DAI J, MUMPER R J. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties[J]. Molecules, 2010, 15(10): 7313-7352.
[22] WILMSEN P K, SPADA D S, SALVADOR M. Antioxidant activity of the flavonoid hesperidin in chemical and biological systems[J]. Journal of Agricultural and Food Chemistry, 2005, 53(12): 4757-4761.
[23] ZHANG H P, XIE Y X, LIU C H, et al. Comprehensive comparative analysis of volatile compounds in citrus fruits of different species[J]. Food Chemistry, 2017, 230: 316-326.