不同鲜枣品种蜜枣加工适宜性评价

Suitability Evaluation of Different Varieties of Fresh Jujube 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%，蜜枣得分排名：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 varieties of fresh jujubes for candied jujubes processing, physicochemical, sensory, and nutritional analyses of nine varieties of fresh jujubes at the white ripe stage were conducted. Comprehensive evaluation was conducted through combining principal component analysis (PCA) and correlation analysis (CA). The results showed that there were significant differences (P<0.05) in physicochemical and nutritional indexes between the fresh jujubes and candied jujubes, with the coefficient of variation (CV) of fresh jujube indexes ranging from 1.89% (b* value) to 68.83% (sucrose content); The CV values of all the indexes of candied jujube were all above 10%. Except for total sugar and sucrose, the CV values of other indexes all increased. Among which, the CV of total sugar was the lowest (10.09%) and the CV value of hardness was the highest (80.10%). By using PCA, the indexes were reduced to four factors, with a cumulative contribution ratio of 86.83%. The ranking scores of candied jujube was as follows: “Wuhezao”>“Xinjia nghuizao”>“Zanhuangdazao”>“Fupingdazao”>“Taianlizao”>“Jinsidazao”>“Jinsixiaozao”>“Shanximuzao”>“Xianwangzao”. Through the CA of the indexes of fresh jujubes and candied jujubes, it was determined that moisture, fructose, and total phenolic content were the key indicators for screening suitable varieties for candied jujube processing. Further through the PCA and sensory evaluation, the scores of the comprehensive analysis were ranked: “Taianlizao”>“Wuhezao”>“Fupingdazao”>“Jinsidazao”>“Zanhuangdazao”>“Xianwangzao”=“Xinjianghuizao”>“Shanximuzao”>“Jinsixiaozao”). The final screening revealed the suitable fresh jujube varieties for processing candied jujube as “Taianlizao”, “Zanhuangdazao”, “Fupingdazao” and “Jinsidazao”, which provides a reference for the selection of specialized raw materials for candied jujube processing.