皱皮木瓜与光皮木瓜品质多性状指标综合评价

目的:对重庆产果用型皱皮木瓜和光皮木瓜的8项鲜食品质指标进行全面测定,并基于模糊综合评判原理探索样品鲜食品质综合评价方法。方法:分别以重庆产皱皮木瓜与光皮木瓜样品为试材,以总糖、可滴定酸、抗坏血酸含量,超氧化物歧化酶活性与齐墩果酸、熊果酸、总黄酮、总皂苷含量为指标,采用滴定法、比色法以及高效液相色谱法分别对重庆产果用型木瓜鲜食品质性状进行全面测定,并采用模糊概率法对二者的鲜食品质进行探索性评价研究。结果:皱皮木瓜和光皮木瓜中平均超氧化物歧化酶活性,果汁可滴定酸、总糖、抗坏血酸及齐墩果酸、熊果酸、总黄酮、总皂苷分别为73.197 U.mg-1,0.357 g.L-1,0.854 mg.L-1,1.118 mg.L-1,0.320%,0.461%,43.90 mg.g-1,23.11 mg.g-1和77.914 U.mg-1,0.252 g.L-1,0.845 mg.L-1,1.260 mg.L-1,0.255%,0.176%,41.24 mg.g-1,15.01 mg.g-1,皱皮木瓜和光皮木瓜样品果用型鲜食品质综合评分分别为0.599,0.367。结论:重庆产果用型皱皮木瓜鲜食品质优于光皮木瓜,模糊概率法可用于多性状指标样品的品质综合评价。

Comprehensive evaluation of multi-quality characteristic indexes of Chaenomeles speciosa and C. sinensis fruits

Objective: To evaluate the 8 main quality characteristic indexes of fruit-using Chaenomeles speciosa and C. sinensis fruits produced in Chongqing and explore the comprehensive assessment for the fresh eating-quality of the samples based on the theory of fuzzy comprehensive. Method: The total sugar content, titratable acid content, ascorbic acid content and superoxide dismutase (SOD) activity of fresh samples were determined, and the oleanolic acid, ursolic acid, total flavones and total saponins content of dried sample were determined by HPLC and colorimetry method. The fuzzy probability method was used to comprehensively evaluate their fresh eating-quality of the fruit-using C. speciosa and C. sinensis fruits produced in Chongqing. Result: The mean SOD activity of C. speciosa and C. sinensis fresh fruits separately was 15.99 U·mg^-1 and 27.40 U·mg^-1, respectively. And the fresh fruit titratable acid content, total sugar content, ascorbic acid content separately was 0.357 g·L ^-1, 0.854 mg·L^-1, 1.118 mg·L^-1 and 0.252 g·L^-1, 0.845 mg·L^-1, 1.260 mg·L^-1, respectively. The oleanolic acid, ursolic acid, total flavones and total saponins content was 0.320%, 0.461%, 43.90 mg·g^-1, 23.11 mg·g^-1 and 0.255%, 0.176%, 41.24mg·g^-1, 15.01 mg·g^-1, respectively. The Chaenomeles speciosa and C. sinensis sample quality mean comprehensive evaluation value was 0.599 and 0.367 based on the fuzzy probability method. Conclusion: The edible quality of fruit-using C. speciosa fruits are better than C. sinensis fruits produced in Chongqing. And the fuzzy probability method could be used to quality comprehensive evaluation of samples containing many trait parameters.