不同鲜枣品种蜜枣加工适宜性评价

Suitability Evaluation of Different Fresh Jujube Varieties for Candied Jujubes Processing

摘要:

为探究不同鲜枣品种加工蜜枣的适宜性，对9种白熟期鲜枣与蜜枣进行理化、感官与营养成分测定分析，结合主成分和相关性分析对蜜枣品质进行综合评价。结果表明：鲜枣与蜜枣的理化与营养指标都具有显著性差异（P<0.05），鲜枣各指标的变异系数范围为1.89%（b*值）~68.83%（蔗糖含量）；加工成蜜枣后，所有指标变异系数均在10%上，除总糖和蔗糖外，其余指标变异系数均升高。其中总糖变异系数最低（10.09%），硬度变异系数最高（80.10%）。采用主成分分析，将指标降为4个因子，累计贡献率86.83%，其得分排名：无核枣>新疆灰枣>赞皇大枣>阜平大枣>泰安梨枣> 金丝大枣>金丝小枣>山西木枣>献王枣。通过鲜枣与蜜枣指标相关性分析，明确水分、果糖、总酚含量是筛选适合蜜枣加工的关键指标。进一步通过主成分与感官评价得分（排名：泰安梨枣>无核枣>阜平大枣>金丝大枣>赞皇大枣>献王枣=新疆灰枣>山西木枣>金丝小枣）的综合分析，最终筛选得到适宜加工蜜枣的鲜枣品种为泰安梨枣、赞皇大枣、阜平大枣和金丝大枣，为蜜枣加工的专用性原料选择提供了一定的参考依据。

Abstract:

To explore the suitability of different jujubes varieties for candied jujubes processing, nine representative varieties of fresh jujubes were selected, the physicochemical, sensory and nutritional properties of jujubes and candied jujubes were measured and analyzed, and comprehensive quality evaluation was conducted by combining principal component analysis (PCA) and correlation analysis (CA). There were significant differences in physicochemical and nutritional indexes between jujubes and candied jujubes (P<0.05), the coefficient of variation (CV) of fresh jujube indexes ranged from 1.89% (b* value) to 68.83% (sucrose content); however, CV values of all indexes in candied jujube were all above 10%, except total sugar and sucrose, the CV values of other indexes increased. The CV of total sugar was the lowest (10.09%) and CV value of hardness was the highest (80.10%). By using PCA, the indicators were reduced to four factors, with a cumulative contribution ratio of 86.83%. The ranking scores of candied jujube was as follows: “Wuhezao” > “Xinjianghuizao” > “Zanhuangdazao” > “Fupingdazao” > “Taianlizao” > “Jinsidazao” > “Jinsixiaozao” > “Shanximuzao” > “Xianwangzao”. Further through the principal component and sensory evaluation score (ranking:“Taianlizao” > “Wuhezao” > “Fupingdazao” > “Jinsidazao” > “Zanhuangdazao” > “Xianwangzao” = “Xinjianghuizao” > “Shanximuzao” > “Jinsixiaozao”) of the comprehensive analysis, “Taianlizao”、“Zanhuangdazao”、“Fupingdazao” and “Jinsidazao ”were finally selected as suitable varieties for processing candied jujube, which could provide the reference basis for specialized material selection for candied jujube processing.