几种柑橘品种制汁适应性评价研究.pdfVIP

※基础研究 食品科学 2010, Vol. 31, No. 17 153 几种柑橘品种制汁适应性评价研究 1,2 1, 1 谢 姣 ，王 华 * ，马亚琴 ( 1.中国农业科学院柑桔研究所，重庆 4007 12 ；2 .西南大学食品学院，重庆 4 007 15) 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4 4 7 # 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7 5 分， 为可以制汁品种。 关键词：制汁；适应性；理化指标 Evaluation of Suitability of Several Citrus Varieties for Juicing XIE Jiao 1,2 ，WANG Hua1, * ，MA Y a-qin 1 (1. Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 4007 12, China； 2. College of Food, Southwest University, Chongqing 4007 15, China) Abstract ：Comprehensive assessment of sensory and physico-chemical parameters was u sed for suitability study of several citrus varieties (namely, Beibei Jincheng orange No. 447, Zhongyu sweet orange No. 7, Xuegan Jincheng orange, Jiangj in long- leaf orange, Xupu Hamlin sweet orange, Hongj iang 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, Jiangj in 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