CAJ | 학술논문

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.
이25개려지품충적과실위시재,이용상규적가공특성분석방법,진행과실적조성、이화지표、가용성단백、총분화총항양화능력적분석.결과표명:려지품충간과실출즙솔、가용성고형물함량、가식솔、총산、당산비차이교대,혜동홍암출즙솔최고(70.76%),첨암최저(32.77%),수정구가용성고형물최고(19.57%),향려최저(12.00%).려지품충적다분양화매、과양화물매적활성화색택은정성차이교대.초보평개,혜동홍암、나미자、완지、흑협、중산상원홍화백당앵시괄의우과즙화과주가공적우량품충.려지적가용성단백、총분화총항양화능력차이야교대,분별재0.03～1.26mg/L、11.75～487.35mg/L화1.90～30.06mmol/L지간.
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 content of total soluble solids was observed in Shuijingqiu to be 19.57 %; in contrast, the lowest content of total soluble solids in Jianjianghongnuo was 12.00 %. In addition, obvious differences in polyphenol oxidase (PPO) and peroxidase (POD) activities, and color stability were also observed in different litchi varieties. PPO activity was ranged from 0 to 35.00 U and POD activity from 15.3 to 6013 U. The color difference (△E) was ranged from 0.39 to 17.20 at 30 ℃ and from 1.64 to 38. 42 at 100 ℃. Preliminary evaluation indicated that Huidonghongyan, Nuomici, Yuanzhi, Heiye, Zhongshanzhuangyuanhong and Baitangyin were excellent litchi varieties for litchi juice and litchi wine making.