Analysis of the Nutritional Components and Evaluation of the Processing Characteristics of Different Varieties of Phyllanthus emblica L. Fruit
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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. from Guangdong and Guangxi provinces were selected as the research objects, and 31 indexes such as their appearance characteristics, active substances and nutritional components were determined. The varieties with good nutritional quality and processing characteristics were selected by the principal component analysis. The results showed that the fruit weight, and the contents of total sugars, total acids, total flavonoids, total phenols, ascorbic acid, organic acid and monomer phenol in different varieties of Phyllanthus emblica L. fruit different significantly, but their juice yield and edible rate showed little difference. The six factors with characteristic values higher than 1 were extracted by the principal component analysis, and the cumulative contribution rate reached 96.95%. The factors affecting the first principal component were total acids, total phenols, malic acid and lactic acid; The factor affecting the second principal component were single fruit weight, longitudinal diameter, transverse diameter and pulp weight; The factor affecting the third principal component were tartaric acid, citric acid, and claritin acid. The cumulative contribution rate of the first three principal components was 75.84%. Taking the 6 factors into consideration, “Zhi Sheng Miao” and “Ping Dan 1” varieties were suitable for the extraction of active substances, “Ling Shan 4”, “Bing Tian” and “Bo Li” varieties were suitable for processing into juice. The results of this study provided a reference for the selection of varieties suitable for fruit juice processing and extraction of active substances.
