本文選題：野生玫瑰果　切入點(diǎn)：品系　出處：《延邊大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：本研究選取兩個(gè)品系野生玫瑰果為實(shí)驗(yàn)材料,對(duì)其果實(shí)性狀、色澤屬性、質(zhì)構(gòu)特性、營(yíng)養(yǎng)成分及抗氧化能力進(jìn)行了測(cè)定與分析,目的在于了解兩個(gè)品系野生玫瑰果實(shí)天然的品質(zhì)特性,以及兩個(gè)品系果實(shí)內(nèi)在品質(zhì)和外觀品質(zhì)之間的差異,為野生玫瑰優(yōu)良品種的選育及其開(kāi)發(fā)利用前景提供理論依據(jù)。結(jié)果表明:1、野生玫瑰果兩個(gè)品系外在品質(zhì)的分析(1)HCMG-A、HCMG-B兩個(gè)品系野生玫瑰果實(shí)成熟時(shí)平均單果重均在8g以上;可食率為75%～82%、82%～85%范圍內(nèi),種子百分率為11%～17%、10%～13%,是開(kāi)發(fā)食品的良好材料;果形指數(shù)均在0.71～0.88之間,果實(shí)為扁球形或圓盤(pán)形。(2)野生玫瑰HCMG-A、HCMG-B兩個(gè)品系果實(shí)L*、a*、b*值均較高,其中a*值顯示出紅色度是野生玫瑰的特征屬性。(3)HCMG-A、HCMG-B兩個(gè)品系的果實(shí)硬度遠(yuǎn)低于常見(jiàn)鮮食果蔬的硬度,軟化較快,不適宜常溫保存。2、野生玫瑰果兩個(gè)品系營(yíng)養(yǎng)成分和生物活性成分的分析(1)HCMG-A、HCMG-B兩個(gè)品系糖酸比分別為8:1、9:1,口感酸甜適中,可以作為鮮食資源;其中果膠含量在成熟期為2.25%和1.36%,適合加工成果醬等產(chǎn)品。(2)HCMG-A、HCMG-B兩個(gè)品系氨基酸積累量均在8月初達(dá)到最高,應(yīng)該為最適采收期;同時(shí)含有豐富的呈味氨基酸、嬰幼兒必需氨基酸和藥用氨基酸,是一種良好的藥食同源的優(yōu)質(zhì)原料。(3)HCMG-A、HCMG-B兩個(gè)品系含有18種礦物質(zhì)元素,其中包含3種大量元素和15種微量元素,有利于調(diào)節(jié)人體生理功能。(4)HCMG-A、HCMG-B兩個(gè)品系野生玫瑰果Vc含量在成熟階段達(dá)到768.880 mg/100g和898.113mg/100g,可作為保健產(chǎn)品的有利資源。從果皮、果肉、整果這三個(gè)方面來(lái)看,番茄紅素含量大小為果皮整果果肉;β-胡蘿卜素的排列順為整果果皮果肉。3、野生玫瑰果兩個(gè)品系抗氧化能力的分析從DPPH自由基清除能力、還原力和總抗氧化能力這3個(gè)指標(biāo)來(lái)看,HCMG-A品系的抗氧化能力高于HCMG-B品系;從羥自由基清除能力和超氧陰離子清除能力看,HCMG-B品系抗氧化能力高于HCMG-A品系。
[Abstract]:In this study, two wild rose fruits were selected as experimental materials, and their fruit characters, color and color properties, texture characteristics, nutritional components and antioxidant capacity were determined and analyzed. The purpose of this study was to understand the natural quality characteristics of the wild rose fruits and the differences between the internal and external qualities of the two varieties. The results showed that the average fruit weight of two wild rose cultivars was more than 8 g when they matured. Within the range of 85% of the edible rate, the percentage of seeds was 11% and 17% and 1013%, which was a good material for food development. The fruit shape index was between 0.71 and 0.88, and the fruit was flat globular or disk-shaped. The fruit value of the wild rose, HCMG-AHCMG-B, was higher than that of the wild rose (LMG-AHCMG-B). The value of a * showed that the red degree was the characteristic attribute of wild rose. The fruit hardness of the two lines was much lower than that of the common fresh fruits and vegetables, and the softening was faster than that of common fresh fruits and vegetables, and the fruit hardness of the two lines was much lower than that of the common fresh fruits and vegetables. Analysis of nutrient and Bioactive components of two Wild Rosa Rosa cultivars under normal temperature the ratio of sugar to acid of two lines of HCMG-A and HCMG-B was 8: 1 / 9: 1, which was moderate in taste and sweet, and could be used as a fresh food resource. The pectin content was 2.25% and 1.36 in the mature stage, which was suitable for processing into jam and other products. The amino acid accumulation of the two strains reached the highest level in early August, which should be the optimum harvest period, and it contained abundant flavor amino acids. The essential amino acids and medicinal amino acids of infants and young children are high quality raw materials of good medicinal and food homology. The two strains of HCMG-AHMG-B contain 18 mineral elements, including 3 kinds of large amounts of elements and 15 kinds of trace elements. The vitamin C content of wild rose fruit of two lines, HCMG-Agna HCMG-B, is 768.880 mg/100g and 898.113 mg / 100g in mature stage, which can be used as a favorable resource for health care products. From the three aspects of pericarp, pulp and whole fruit, The contents of lycopene and 尾 -carotene were determined to be whole pericarp and pulp respectively, and the order of 尾 -carotene was. 3. The antioxidant ability of two wild rose cultivars was analyzed from DPPH free radical scavenging ability. The antioxidation ability of HCMG-A strain was higher than that of HCMG-B strain, and the antioxidant ability of HCMG-B strain was higher than that of HCMG-A strain according to hydroxyl radical scavenging ability and superoxide anion scavenging ability.
【學(xué)位授予單位】：延邊大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS255.1;S685.12
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本文編號(hào)：1570794