%0 Journal Article
%T 贵州主栽蓝莓制汁特性评价
%A 谢国芳
%A 谭彦
%A 王艳
%A 周笑犁
%A 刘志刚
%J 食品与生物技术学报
%D 2018
%R 10.3969/j.issn.1673-1689.2018.10.012
%X 以贵州省黔东南州集中成熟的蓝莓为试材，对其外观、理化、营养、抗氧化能力及制汁特性等指标测定分析，通过对离散程度大的指标进行主成分分析综合评分排序。结果显示：各项指标均存在一定程度的差异，主成分分析发现：前5个主成分的方差贡献率累计85.509%，第一主成分主要是单果质量、a*、b*、果胶及蛋白质质量分数；第二主成分是纵径、黏度、还原糖、总黄酮和总酚质量分数；第三主成分是可滴定酸；第四主成分为果汁TSS；第5主成分是出汁率和果实花色苷质量分数。8个蓝莓品种制汁特性的综合评分排序依次为：梯芙蓝、杰兔、灿烂、奥尼尔、粉蓝、蓝雨、顶峰、圆蓝，梯芙蓝、杰兔、灿烂适合加工成果汁、果酒类产品。</br>Qiandongnan prefecture of Guizhou province has become largest organic blueberry production base in China，However，most of the species were harvested in high temperature and high humidity in July，seriously shorten the storage period of fresh fruit，brings the huge economic loss for the off-season. Juice processing properties of eight varieties from Qiandongnan Prefecture of Guizhou Province were analyzed in terms of appearance morphology，physical-chemical properties，nutritional components，antioxidant activity and juice characteristics by principal component analysis（PCA），and sorted the comprehensive grade. The results indicated that there was a certain degree of differences among different cultivars. The PCA results showed that the cumulative contribution proportion of the former five principal components was 85.509%，the first principal component is mainly fruit weight，a*，b*，pectin and protein；the second principal component is the longitudinal diameter，viscosity，reducing sugar，total phenolic and flavonoids content；the third principal component is titratable acid；the fourth principal component juice TSS；the fifth principal component is the juice yield and anthocyanin content. The comprehensive evaluation of the juice processing properties of 8 blueberry varieties was as followed：Tifblue，Premier，Bright Well，O'neal，Powderblue，Blue Rain，Climax，Gardenblue. Tifblue ，Premier and Bright Well is appropriate processing into juice and wine products
%K 蓝莓 品种 制汁特性 主成分分析 综合评价&lt
%K /br&gt
%K blueberry
%K cultivars
%K juice processing properties
%K principal component analysis
%K comprehensive evaluation
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201810012&flag=1