摘要
为了解我国三种鲜食葡萄的品质差异,选定安徽芜湖地区主栽和新培育的巨峰、春香无核、夏黑(夏黑1和夏黑2)3个品种的葡萄作为研究对象,通过测定葡萄中的主要成分(pH、花色苷、含糖量、Vc、单宁)、氨基酸、微量元素、风味物质、抗氧化酶活性及自由基清除能力,分析比较了不同葡萄品种的营养成分及抗氧化能力。结果表明:三种葡萄香味突出,主要呈香物质均为酯类和醇类,春香无核葡萄的色泽和感官最佳,总氨基酸和微量元素含量较高;夏黑品种的葡萄抗氧化能力最好,抗逆性最强。其中夏黑2葡萄中Se元素含量最高,而夏黑1葡萄中的药用氨基酸(精氨酸、异亮氨酸和谷氨酸)含量最高;巨峰葡萄的必需氨基酸含量是最高的。不同品种的鲜食葡萄营养差异明显,具有不同的潜在开发价值。
In order to understand the quality differences of three fresh table grapes in our country,and provide basis for producers to choose and cultivate fresh table grapes varieties,three types of grapes:Kyoho,Chunxiang seedless,and Xiahei(Xiahei 1 and Xiahei 2),mainly planted and newly cultivated in Wuhu,Anhui province,were selected as the research objects.The main components(pH,anthocyanins,sugar content,Vc,tannin),amino acids,trace elements,flavor substances,antioxidant enzyme activity(SOD,PPO,CAT)and free radical scavenging capacity of grapes were determinedand compared.The results showed that the aroma of three kinds of grapes was prominent,and the main aroma substances were esters and alcohols.The color and appearance of Chunxiang seedless grape were the best,and the contents of total amino acids and trace elements were relatively high.Xiahei grape had the best antioxidant capacity and the strongest stress resistance,among which Xiahei 2 grape had the highest Se content,while Xiahei 1 grape had the highest content of medicinal amino acids(arginine,isoleucine and glutamic acid).Kyoho grape had the highest content of essential amino acids.
作者
董雨露
徐为雯
王楠
王顺民
束志伟
DONG Yulu;XU Weiwen;WANG Nan;WANG Shunmin;SHU Zhiwei(School of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,China)
出处
《安徽工程大学学报》
CAS
2024年第4期16-25,81,共11页
Journal of Anhui Polytechnic University
基金
安徽省高校协同创新项目(GXXT-2019-011)。
关键词
鲜食葡萄
成分
抗氧化能力
氨基酸
微量元素
风味物质
table grape
component
antioxidant capacity
amino acid
trace element
flavor substance
