不同品种南瓜发酵特性与品质比较研究

Comparative study on fermentation characteristics and quality of different varieties of pumpkin

目的比较不同品种南瓜发酵后品质和挥发性成分的差异。方法选取8个不同品种的南瓜,进行自然发酵,对发酵后南瓜的pH、总酸、维生素C、总酚、抗氧化活性、生物胺、有机酸和挥发性成分进行测定分析。结果发酵后,健美南瓜的pH最低为3.28,黄狼南瓜的总酸含量最高为37.06 g/kg,金韩蜜本的维生素C含量最高为21.68mg/kg,总酚含量最高的品种是金韩蜜本为163.90mg/kg,其次是黄狼南瓜为160.06mg/kg;抗氧化活性最强的品种为金韩蜜本和黄狼南瓜;所有样品生物胺含量均低于1000mg/kg;挥发性成分种类最高的品种为金韩蜜本共59种,含量为5.36μg/g。结论不同品种发酵南瓜在品质上具有明显差异,黄狼南瓜和金韩蜜本的各项检测指标排名靠前,该研究为发酵南瓜的品种选择提供了理论参考。

Objective To explore the differences in the quality and volatile substances of different varieties of pumpkin after fermentation.Methods Eight different varieties of pumpkin were selected in this study for natural fermentation.The measurements of pH,total acids,vitamin C,total phenol,antioxidant capacity,biogenic amines,organic acids and volatile components of fermented pumpkin were determined.Results After fermentation,the pH of Jianmei pumpkin was the lowest 3.28,the highest content of total acid in Huanglang pumpkin was 37.06 g/kg,the highest content of VC in Jinhanmiben pumpkin was 21.68 mg/kg,and the highest content of total phenol in Jinhanmiben pumpkin was 163.90 mg/kg,followed by Huanglang pumpkin was 160.06 mg/kg.The varieties with the highest antioxidant capacity were Jinhanmiben pumpkin and Huanglang pumpkin.The biogenic amine content of all samples was lower than 1000 mg/kg.The variety with the highest volatile substances was Jinhanmiben pumpkin with a total of 59 species and the content was 5.36μg/g.Conclusion Different varieties of fermented pumpkin have obvious differences in quality,Huanglang pumpkin and Jinhanmiben pumpkin root rank high in various detection indexes.This study provides a theoretical reference for the selection of fermented pumpkin varieties.