草莓新品种“石莓8号”营养成分及特性分析

Analysis of Nutritional Compositions and Features in A New Strawberry Cultivar “Shimei 8”

对草莓新品种“石莓8号”的基本营养成分、活性营养成分、色泽、质构以及芳香成分进行分析测定。结果表明,“石莓8号”所含水分、灰分、可溶性固形物、可滴定酸、还原糖以及固酸比分别为(91.96±0.32)%、(0.36±0.01)%、(7.13±0.06)%、(0.66±0.01)%、(3.96±0.03)%和(10.77±0.20);每百克样品中抗坏血酸、总酚、黄酮及花色苷含量分别为(45.06±0.97)、(187±5.15)、(0.59±0.29)、(11.07±1.41)mg;果实表面亮度指数、红度指数和黄度指数分别为(62.08±3.16)、(23.49±4.10)、(23.04±3.24);果实的硬度、弹性、胶黏性和咀嚼性分别为(2.96±0.23)N、(0.82±0.09)mm、(0.46±0.05)N和(0.40±0.08)mJ;检测到草莓中主要5种香气成分,分别为己酸乙酯、己酸甲酯、丁酸甲酯、丁酸乙酯、丁酸己酯,其相对含量分别为4.94%、19.69%、5.08%、2.48%和1.50%。

Took strawberry cultivar“Shimei 8”as material to analyze and assess the nutritional quality.The results showed that the content of moisture,ash,soluble solid,titratable acid and reduced sugar in“Shimei 8”were(91.96±0.32)%,(0.36±0.01)%,(7.13±0.06)%,(0.66±0.01)%,(10.77±0.20)% and(3.96±0.03)%,respectively.The contents of ascorbic acid,total phenols,flavonoid and anthocyanin in“Shimei 8”were(45.06±0.97)mg/100 g,(187±5.15)mg/100 g,(0.59±0.29)mg/100g and(11.07±1.41)mg/100g.The L^*,a^* and b^* of“Shimei 8”were(62.08±3.16),(23.49±4.10)and(23.04±3.24).The texture properties of hardness,elasticity,tackiness and chewiness were(2.96±0.23)N,(0.82±0.09)mm,(0.46±0.05)N and(0.40±0.08)mJ.Five aroma constituents were found in“Shimei 8”were hexanoic acid,ethyl ester,hexanoic acid,methyl ester,butanoic acid,methyl ester,butanoic acid,ethyl ester,acetic acid,hexyl ester with value of 4.94%,19.69%,5.08%,2.48% and 1.50%,respectively.