CAJ | 학술논문

以浙江上虞东青青梅为原料，研究成熟度对青梅果汁营养成分及风味的影响。结果表明，随着果实由七成熟增加至九成熟，果实颜色由青绿色转变为黄色略带红色，气息由青涩果香转变为类似水蜜桃的馥郁芳香；果汁中总糖含量由1.85 g· L-1增加至12.49 g· L-1、蛋白质由2.70 g· L-1增加至5.40 g· L-1、总酚由0.41 g· L-1增加至0.78 g· L-1，而总酸度由3.84％降低至2.92％，其中柠檬酸由16.44 g· L-1下降至13.49 g· L-1，苹果酸由6.51 g· L-1下降至1.81 g· L-1，糖酸比由1.03上升至2.15。成熟度对青梅果汁中的氨基酸种类无影响，试验共检出14种氨基酸，其中6种为人体必需氨基酸，每种氨基酸的含量均随成熟度的增加而增加，氨基酸总量由191.66 mg·100 g-1增加至260.25 mg·100 g-1。试验共检测出挥发性成分27种，其中七成熟果汁中检出17种，九成熟果汁中检出20种，随着成熟度的增加，1-己醇的相对百分含量由69.42％减少至46.23％，而芳樟醇由1.13％增加至14.95％，苯甲醛由2.60％增加至5.04％，香型由青涩果香型向花香-果香型转变。
이절강상우동청청매위원료，연구성숙도대청매과즙영양성분급풍미적영향。결과표명，수착과실유칠성숙증가지구성숙，과실안색유청록색전변위황색략대홍색，기식유청삽과향전변위유사수밀도적복욱방향；과즙중총당함량유1.85 g· L-1증가지12.49 g· L-1、단백질유2.70 g· L-1증가지5.40 g· L-1、총분유0.41 g· L-1증가지0.78 g· L-1，이총산도유3.84％강저지2.92％，기중저몽산유16.44 g· L-1하강지13.49 g· L-1，평과산유6.51 g· L-1하강지1.81 g· L-1，당산비유1.03상승지2.15。성숙도대청매과즙중적안기산충류무영향，시험공검출14충안기산，기중6충위인체필수안기산，매충안기산적함량균수성숙도적증가이증가，안기산총량유191.66 mg·100 g-1증가지260.25 mg·100 g-1。시험공검측출휘발성성분27충，기중칠성숙과즙중검출17충，구성숙과즙중검출20충，수착성숙도적증가，1-기순적상대백분함량유69.42％감소지46.23％，이방장순유1.13％증가지14.95％，분갑철유2.60％증가지5.04％，향형유청삽과향형향화향-과향형전변。
The effects of ripe stage on nutritional composition and flavor of green mume juice was investigated . Dongqing variety produced in Shangyu city , Zhejiang province , was chosen as raw material .The results indicated that, with the ripe stage of the fruit changed from 70% to 90%, the color of fruit changed from green to reddish yellow, and the flavor of the juice changed from unripe fruity aroma to fragrant aroma similar to peach flavor , total sugar content increased from 1.85 g· L-1 to 12.49 g· L-1 , protein content increased from 2.70 g· L-1 to 5.40 g· L-1 , and total phenol content increased from 0.41 g· L-1 to 0.78 g· L-1 .While total acidity content decreased from 3.84% to 2.92%, citric acid content decreased from 16.44 g· L-1 to 13.49 g· L-1 , malic acid decreased from 6.51 g· L-1 to 1.81 g· L-1 , while sugar-acid ratio increased from 1.03 to 2.15 .Ripe stage had no effect on amino acid type.14 amino acids including 6 essential amino acids were detected .With the content of each amino acid increased, the total amino acid content increased from 191.66 mg· (100 g) -1 to 260.25 mg· (100 g) -1 .27 volatile compositions were detected , with 17 compositions from 70% ripe samples , 20 from 90% ripe ones .The aromatic type changed from green fruity type to floral-fruity one, with 1-hexanol content decreased from 69.42%to 46.23%, benzaldehyde content increased from 2.60%to 5.04%and linalyl alcohol increased from 1.13%to 14.95%.