为研究不同品种余甘子果实的品质特性，本文以广东和广西两地共8个品种余甘子作为研究对象，对其外形特征、活性物质、营养成分等31项指标进行测定，并采用主成分分析法筛选出营养品质及加工特性良好的品种。结果表明：不同品种余甘子果实的单果重量、总糖、总酸、总黄酮、总酚、抗坏血酸、有机酸及单体酚含量差异较大，而出汁率、可食率差异较小。经主成分分析提取出6个特征值大于1的因子，累计贡献率达96.95%，影响第1主成分的有总酸、总酚、苹果酸、乳酸，影响第2主成分的为单果重量、纵径、横径、果肉重量，影响第3主成分的为酒石酸、柠檬酸、柯里拉京，前3个主成分累计贡献率达75.84%。从6个因子综合考虑，“直生苗”和“平丹1号”适合用于活性物质的提取，“灵山4号”、“丙甜”和“玻璃”适合加工成果汁。本研究结果为选择适合果汁加工及活性物质提取的品种提供了参考依据。

Abstract: In order to study the fruit quality characteristics of different varieties of phyllanthus emblica L., a total of 8 varieties of phyllanthus emblica L. were selected from Guangdong and Guangxi province, and 31 indexes such as their shape characteristics, active substances and nutritional components were determined. The varieties with good nutritional quality and processing characteristics were selected by principal component analysis. The results showed that the fruit weight, total sugar, total acid, total flavone, total phenol, ascorbic acid, organic acid and monomer phenol contents of different varieties of phyllanthus emblica L. fruit were significantly different, but the juice extraction rate and edible rate were little different. Six factors with characteristic values greater than 1 were extracted by principal component analysis, and the cumulative contribution rate reached 96.95%. The first principal component was affected by total acid, total phenol, malic acid and lactic acid; the second principal component was affected by single fruit weight, longitudinal diameter, transverse diameter and pulp weight; the third principal component was affected by tartaric acid, citric acid, claritin acid. The cumulative contribution rate of the first three principal components was 75.84%. From the comprehensive consideration of 6 factors, "Zhi Sheng Miao" and "Ping Dan 1" varieties are suitable for the extraction of active substances, "Ling Shan 4", "Bing Tian" and "Bo Li" varieties are suitable for processing into juice. The results of this study provided a reference for selecting varieties suitable for fruit juice processing and extraction of active substances.

广东省重点研发计划项目（2022B0202050001）；“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目（2022SDZG04）；广东省现代农业产业技术体系优稀水果创新团队项目（2023KJ116）；广东省农业科学院学科团队建设项目（202109TD）