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基于色香味与质地的冻梨品质分析

本站小编 Free考研考试/2021-12-26
王阳,, 王文辉,, 佟伟, 贾晓辉, 杜艳民中国农业科学院果树研究所/农业农村部园艺作物种质资源利用重点实验室/辽宁省果品贮藏与加工重点实验室,辽宁兴城 125100

Quality Analysis of Frozen Pear Based on Color, Aroma, Taste and Texture

WANG Yang,, WANG WenHui,, TONG Wei, JIA XiaoHui, DU YanMinResearch Institute of Pomology, Chinese Academy of Agricultural Sciences/Key Laboratory of Germplasm Resources Utilization of Horticultural Crops, Ministry of Agriculture and Rural Afffairs/Key Laboratory of Fruits Storage and Processing of Liaoning Province, Xingcheng 125100, Liaoning

通讯作者: 王文辉,E-mail：wangwenhui@caas.cn

责任编辑: 赵伶俐
收稿日期:2020-07-13接受日期:2020-10-14网络出版日期:2021-05-01
基金资助:国家现代农业产业技术体系建设专项.CARS-29-19
中央级公益性科研院所基本科研业务费专项.2020


Received:2020-07-13Accepted:2020-10-14Online:2021-05-01
作者简介 About authors
王阳,E-mail：wangyang@caas.cn。







摘要
【目的】以适宜冻藏的3个梨品种（‘南果梨’‘尖把梨’和‘花盖梨’）为研究对象,分析鲜梨及冻梨颜色、香气、味道以及质地的变化,为冻梨产业发展提供理论依据。【方法】利用色差计分别测定3种鲜梨及冻梨的果皮和果肉颜色（L*、a*、b*、C、h、∆E值）,通过气质联用仪测定其香气组分及含量,利用离子色谱仪测定其可溶性糖组分及含量,液相测定其有机酸组分及含量,最后通过物性分析仪测定其质地（硬度、粘附性、内聚性、弹性、胶黏性和咀嚼性）。【结果】冻梨表皮颜色发生明显变化,表皮呈黑褐色,果肉呈黄褐色,果皮、果肉L*值降低,冻梨的色差值均落在接近消色区附近,颜色较暗,且果皮色差值较果肉色差值变化更大。鲜‘南果梨’皮共检测出香气成分28种,而冻‘南果梨’皮检测出香气成分共27种, 20种香气成分相同,其中15种香气成分含量存在显著差异（P<0.05）;鲜‘南果梨’肉检测出香气成分22种,而冻‘南果梨’肉检测出香气成分26种,其中19种香气成分相同,且除丁酸甲酯含量无显著差异外,其他18种香气成分含量均存在显著差异（P<0.05）。鲜‘尖把梨’皮共检测出香气成分25种,而冻‘尖把梨’皮检测出香气成分共23种,其中20种香气成分相同,除丙酸乙酯、乙酸异戊酯、3-羟基丁酸乙酯和反-2-辛醛含量无显著差异外,其他16种香气成分含量均存在显著差异（P<0.05）;鲜‘尖把梨’肉检测出香气成分13种,而冻‘尖把梨’肉检测出香气成分16种,其中11种香气成分相同,除丙酸乙酯、己酸乙酯和3-羟基己酸乙酯含量无显著差异外,其他8种香气成分含量存在显著差异（P<0.05）。鲜‘花盖梨’皮共检测出11种香气成分,而冻‘花盖梨’皮共检测出香气成分17种,其中9种香气成分相同,除丁酸甲酯含量无显著差异外,其他8种香气成分含量存在显著差异（P<0.05）;鲜‘花盖梨’肉共检测出7种香气成分,冻‘花盖梨’肉共检测出16种香气成分,其中6种香气成分相同,但均存在显著差异（P<0.05）。与鲜梨相比,冻梨葡萄糖含量均增加,总糖含量均减少,冻‘花盖梨’的山梨糖醇含量、‘尖把梨’的果糖含量显著减少（P<0.05）,且冻‘南果梨’及‘花盖梨’中未检测出蔗糖;与鲜梨相比,冻梨的苹果酸、莽草酸和总酸含量均有所减少,仅冻‘南果梨’的富马酸含量、冻‘花盖梨’的柠檬酸含量显著减少（P<0.05）。TPA分析结果显示,与鲜果相比,冻梨硬度、胶黏性、咀嚼性均显著下降（P<0.5）,粘附性显著增加（P<0.5）。【结论】与鲜果相比,冻梨外观颜色发生明显变化,表皮黑褐;不同的冻梨品种呈现出不同的香味,3种冻梨皮和肉均检测出呈有果香味的酯类物质;总糖和总酸含量呈下降趋势;质地更柔软,易咀嚼,可吸食。
关键词： 冻梨;颜色;香气;糖酸;质地

Abstract
【Objective】Three suitable frozen pear varieties (Nanguoli, Jianbali and Huagaili) were studied to analyze the color, aroma, taste and texture of fresh pear and frozen pear. 【Method】Color values (L*, a*, b*, C, h, ∆E) were determined by chromatic meter, aroma component and content were tested by gas chromatograph-mass spectrometer, sugar component and content were measured by ion chromatograph, acid component and content were determined by liquid chromatograph, and texture include hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness were tested by physical property analyzer of peel and flesh of three fresh and frozen pears, respectively. 【Result】The peel color of frozen pear was black brown, and its flesh was yellow brown which changed obviously. The L* of peel and flesh of frozen pear decreased. The color of frozen pear was darker and color values fell near the achromatic region. Compared to flesh, the color of peel changed obviously. Twenty-eight kinds of aroma components were detected in fresh Nanguoli peel, while twenty-seven kinds in frozen Nanguoli peel. Among them, twenty kinds of aroma components were retained in frozen Nanguoli peel, but fifteen kinds of aroma components were significantly different (P<0.05). Twenty-two kinds of aroma components were measured in fresh Nanguoli flesh, while twenty-six kinds of aroma components were detected in frozen Nanguoli flesh. Among them, there were nineteen common aroma components. The contents of eighteen kinds of aroma components were significantly different (P<0.05) except for methyl butyrate. Twenty-five kinds of aroma components were determined in Jianbali peel, and twenty-three kinds in frozen Jianbali peel. Among them, twenty kinds of aroma components did not change. The contents of other sixteen kinds of aroma components were significantly different (P<0.05) except for ethyl propionate, isoamyl acetate, ethyl 3-hydroxybutyrate and reverse 2-octyl aldehyde. Thirteen kinds of aroma components were tested in fresh Jianbali flesh, and sixteen kinds in frozen Jianbali flesh. Among them, eleven kinds of aroma components were retained in frozen Jianbali flesh. The contents of other eight kinds of aroma components were significantly different (P<0.05) except for ethyl propionate, ethyl caproate and ethyl 3-hydroxycaproate. Eleven kinds of aroma components were detected in Huagaili peel, and seventeen kinds in frozen Huagaili peel. Among them, nine kinds of aroma components were always present. The contents of other eight kinds of aroma components were significantly different (P<0.05) except for methyl butyrate. Seven kinds of aroma components were detected in Huagaili flesh, and sixteen kinds in frozen Huagaili flesh. Among them, six kinds of aroma components did not change and were significantly different (P<0.05). Compared with fresh pear, the glucose content of frozen pear increased and the total sugar content decreased. The sorbitol and fructose contents of frozen Huagaili decreased significantly (P<0.05), and no sucrose content was detected in the frozen Nanguoli and Huagaili. Furthermore, the contents of malic acid, shikimic acid and total acid in frozen pear decreased, both of the content of fumaric acid in frozen Nanguoli and citric acid in frozen Huagaili decreased significantly (P<0.05). 【Conclusion】The color, aroma, taste and texture of fresh and frozen pear were analyzed in this study, and the result showed that compared to fresh pears, the frozen pears peel color were changed to black and brown significantly. Three frozen pear varieties showed different aroma, but esters with fruit flavor were detected in frozen pear peel and flesh. The content of total sugar and total acid decreased. The texture of frozen pears were soft, in addition the flesh were chewed easily and could be sucked.
Keywords：frozen pears;color;aroma;sugar and acid;texture


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本文引用格式
王阳, 王文辉, 佟伟, 贾晓辉, 杜艳民. 基于色香味与质地的冻梨品质分析[J]. 中国农业科学, 2021, 54(9): 1981-1992 doi:10.3864/j.issn.0578-1752.2021.09.014
WANG Yang, WANG WenHui, TONG Wei, JIA XiaoHui, DU YanMin. Quality Analysis of Frozen Pear Based on Color, Aroma, Taste and Texture[J]. Scientia Acricultura Sinica, 2021, 54(9): 1981-1992 doi:10.3864/j.issn.0578-1752.2021.09.014


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0 引言

【研究意义】梨是辽宁省第二大果树树种,主栽品种以秋子梨、白梨为主,其中秋子梨以‘南果梨’‘花盖梨’等梨品种为主[1],适宜做冻梨的品种以秋子梨最优,酸甜适中[2]。冻梨主要分布在东北三省、河北北部、内蒙古赤峰、甘肃、青海、宁夏等一些地区,追溯起来至少1 000年历史,早在《文昌杂录》中就已记载了冻梨的食用方法,且冻梨具有清热利咽、止咳降噪、醒酒解腻、促进食欲、帮助消化等功效[3]。传统冻梨的制法是梨果实经冬季自然环境下而形成,与深加工产品相比,加工手段简单,营养损失少,保持了原有梨果的风味。为了系统地分析冻梨品质变化,对冻梨的色、香、味及质地进行全面分析,不仅可以明确冻梨品质变化情况,而且有利于提高人们对冻梨的认识程度,为提高冻梨品质奠定理论基础,同时为冻梨内在变化机理研究提供科学依据,对冻梨汁、冻梨酒等加工产品的研发具有重要的指导意义。【前人研究进展】近年来,冻梨的报道主要集中在冻梨的介绍、产业现状、冻梨文化等方面[3,4,5],并且作为一种传统的梨果加工形式存在,少数****研究了软儿梨冻藏过程中的品质变化以及不同解冻方式对软儿梨内在品质的影响[6,7,8,9]。陈敬鑫等[10]研究抗坏血酸盐浸渍冷冻对东北冻梨食用品质的影响,发现异抗坏血酸钠与抗坏血酸钙溶液浸渍冷冻均可有效改善冻梨果实的色泽,抑制其褐变程度。JEAN[11]对兰州冻梨含有的微生物进行分离鉴定,得出该微生物均不具备发酵梨汁能力。笔者近几年研究了不同冻梨品种品质变化,同时筛选出适宜冻藏的梨品种[2],建立了科学的评价体系[12],并优选出适宜冻藏梨品种的工艺参数[13]。【本研究切入点】目前对冻梨品质系统的研究还不够深入,基于色、香、味及质地对冻梨品质的研究更未见报道。【拟解决的关键问题】本研究以优选出的3种适宜冻藏梨品种（‘南果梨’‘尖把梨’‘花盖梨’）为研究对象,分析其鲜梨与冻梨果皮和果肉颜色、香气成分及含量变化程度,果实糖酸组分及含量、质地变化规律,明确冻梨各项品质变化情况。

1 材料与方法

1.1 试验材料

‘南果梨’‘花盖梨’和‘尖把梨’分别于2019年9—10月采摘于辽宁省海城市马风镇农户,采摘后立即运往果品采后技术研究中心实验室,20℃常温后熟待用。

1.2 主要仪器

CR-400色差仪,日本Konica minolta公司;TSQ Quantum XLS气质联用仪,美国赛默飞世尔科技;ICS-5000 Dionex离子色谱仪,美国戴安公司;10A液相色谱仪,日本岛津公司;TMS-Pro物性分析仪,美国FTC公司;BC/BD-318HD冰箱,海尔集团有限公司;A11研磨机,德国IKA公司;Milli-Q 7003超纯水机,德国默克集团。

1.3 试验方法

1.3.1 试验处理 待果实后熟至最佳硬度时（后熟温度（20±1）℃）测定并取样,其余置于-20℃冰箱内冷冻,0℃环境中解冻,按照表1的工艺参数进行冻梨制作,之后取样测定[13]。

Table 1
表1
表13种冻梨品种最佳工艺参数
Table 1The optimum process parameters of three varieties frozen pear
品种
Cultivar		后熟硬度
Ripen-softening firmness (N)		解冻次数
Thawing time (times)		解冻时间
Thawing time (h)		解冻间隔
Thawing interval (d)
冻南果梨 Frozen Nanguoli30—5033610
冻尖把梨 Frozen Jianbali30—5032410
冻花盖梨 Frozen Huagaili50—7033615

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1.3.2 指标测定 果皮、果肉色差值采用柯尼卡美能达CR-400手持色差仪通过反射法测定。随机选取10个果实,以果皮上两个互相对称的点为测定点,测定果皮色L*、a*、b*、C、h值,将果皮上两个互相对称的点去皮,测定果肉L*、a*、b*、C、h值,并计算出果皮、果肉∆E值,∆E=（∆L2+∆a2+∆b2）1/2。

香气成分测定采用气质联用仪进行测定。参照QIN等[14]方法略有改进,样品制备：随机选取10个果实,取果皮和果肉,放入研磨机中制得果浆,制备3组。分别称取新榨果浆10 g放于20 mL的样品瓶内,然后加入3.6 g NaCl和50 μL浓度为0.04 g·L-1内标物3-壬酮溶液,最后用聚四氟乙烯丁基合成橡胶隔片密封,上机测定。色谱条件：色谱柱HP-5MS（30 mm×0.25 mm×0.25 μm）,程序升温至250℃,进样口温度250℃,连接口温度280℃,载气为高纯氦气,不分流进样,流速1 mL·min-1,检测器温度270℃,离子源温度230℃,四级杆温度150℃。

可溶性糖组分及其含量采用离子色谱仪进行测定。提取方法参照JIA等[15]方法略有改进,样品制备：随机取10个果实,去除果核心后,放入研磨机中制得果浆（由于果实大部分糖组分存在于果肉中,此处并未果皮果肉分开测定）,称取新榨果浆5 g置于50 mL容量瓶中,用超纯水定容,静置浸提12 h,过滤,取滤液5 mL过Dionex On Grard II1cc Cartridge固相萃取小柱于25 mL容量瓶中,超纯水定容,称取10 mL过0.22 μm孔径滤膜于10 mL离心管中,取溶液3 mL上机测定。色谱条件：色谱柱为Dionex Carbo Pac PA10 Analytical（4 mm×250 mm）,保护柱为Bio LC Carbo Pac PA10 Guard（4 mm×50 mm）,淋洗液为120 mmol·L-1 NaOH 溶液,流速为1.0 mL·min-1,柱温为30℃,进样体积为33.3 μL。

有机酸组分及其含量采用液相进行测定。样品制备：同上。测定方法参照GOMEZ等[16]和WU等[17]色谱条件：Zorbar SB-Aq色谱柱柱（4.6 mm×250 mm×5 μm）,流动相为2%的甲醇和98%的20 mmol·L-1磷酸氢二钠缓冲液（pH 2.6,用磷酸调配）,流速0.7 mL·min-1,柱温35℃,紫外检测器,波长210 nm,进样量5 μL。

质地采用食品物性分析仪TPA程序进行测定。参数设置为：力量感应元量程250 N,回升到样品表面高度20 mm,形变量5%,检测速度60 mm·min-1,起始最小力0.2 N。

1.4 数据分析

数据统计及处理采用Excel 2010、SPSS 20.0软件。

2 结果

2.1 冻梨颜色变化

梨果经反复冷冻、解冻后表皮颜色发生明显变化,表皮呈黑褐色,果肉呈黄褐色。由表2可知,鲜梨与冻梨之间的果皮、果肉L*值均降低,颜色变深,鲜梨皮落在色空间黄色区域（a*<10,b*>40,75<h<105）,且色饱和度较大,颜色鲜艳（C>40）;其他项目色差值均落在接近消色区附近（-10<a*<10,0<b*<30）,颜色较暗（C<30）,且果皮色差值较果肉色差值变化更大（果皮∆E>60,果肉∆E<35）。其中,鲜‘南果梨’与冻‘南果梨’之间的皮和肉L*、a*、b*、C、h值均呈显著差异（P<0.05）,且只有鲜‘南果梨’皮与红色相关（a*>0）;冻‘尖把梨’和鲜‘尖把梨’除果肉C值、果皮h值差异不显著,其他均呈显著差异（P<0.05）;冻‘花盖梨’和鲜‘花盖梨’除果皮a*值、果肉h值差异不显著,其他均呈显著差异（P<0.05）。图1为冻‘南果梨’‘尖把梨’‘花盖梨’外观颜色图。

Table 2
表2
表23种冻梨品种果皮及果肉颜色
Table 2Color of peel and flesh of three varieties frozen pear
品种 CultivarL*a*b*Ch∆E
南果梨
Nanguoli		鲜梨皮 Peel of fresh pear71.72±2.68a6.84±0.31a44.18±2.07a44.89±2.09a81.22±5.46a71.73±5.52
冻梨皮 Peel of frozen pear25.91±1.33b-0.08±0.03b6.41±0.66b6.42±0.65b90.88±2.60b
鲜梨肉 Flesh of fresh pear80.21±1.25a-2.58±0.13a16.84±1.29a17.04±1.29a98.73±0.60b34.85±4.93
冻梨肉 Flesh of frozen pear49.69±4.56b-5.25±0.21b11.96±1.83b13.09±1.60b114.12±4.20a
尖把梨
Jianbali		鲜梨皮 Peel of fresh pear69.77±2.78a5.47±0.26a50.10±3.64a50.43±3.78a83.89±2.35a61.33±1.06
冻梨皮 Peel of frozen pear36.20±2.68b3.57±0.16b13.83±1.78b14.25±1.79b81.35±12.41a
鲜梨肉 Flesh of fresh pear80.29±1.23a0.13±0.01a21.64±2.64a21.65±2.64a89.86±1.94b29.34±1.67
冻梨肉 Flesh of frozen pear58.33±1.75b-5.82±0.94b18.24±2.54b19.17±2.44a107.91±3.50a
花盖梨
Huagaili		鲜梨皮 Peel of fresh pear74.27±2.53a4.16±0.26a43.62±1.98a44.02±2.23a84.71±5.51a64.84±5.57
冻梨皮 Peel of frozen pear30.15±1.87b2.50±0.45a10.16±0.73b10.47±0.76b76.17±2.15b
鲜梨肉 Flesh of fresh pear81.52±1.27a-1.29±0.11a11.97±1.58b12.04±1.58b96.20±0.46a32.70±1.79
冻梨肉 Flesh of frozen pear54.60±1.93b-2.70±0.70b25.01±2.17a25.16±2.14a96.23±1.78a
同一品种鲜果与冻梨皮、肉间比较,小写字母表示在5%水平上的差异显著。下同
Small letters among the same variety of fresh fruit and frozen pear peel and flesh within each column are significantly different at 0.05 levels. The same as below

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图1

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图13种冻梨品种

Fig. 1Three frozen pear varieties



2.2 冻梨香气成分变化

梨果经冻藏后多数香气成分和含量变化显著。由表3可知,鲜‘南果梨’皮共检测出香气成分28种,酯类19种,醛类5种,其他类4种;而冻‘南果梨’皮检测出香气成分共27种,酯类19种,醛类2种,其他类6种。鲜、冻‘南果梨’皮中有15种不同的酯类物质,20种相同酯类物质,其中有15种酯类物质存在显著差异（P<0.05）;醛类物质减少3种,且其余醛类物质存在显著差异（P<0.05）;其他类增加了2-乙基己醇和戊基环丙烷。鲜‘南果梨’肉和冻‘南果梨’肉分别检测出香气成分22种和26种,酯类均有18种,其中4种酯类物质不同,余下的仅一种（丁酸甲酯）差异不显著;醛类物质丰富3种,缺失1种;其他类除丰富的2种物质外,其他均存在显著差异（P<0.05）。由表4可知,鲜‘尖把梨’皮共检测出香气成分25种,其中酯类18种,醛类5种,其他类2种,而冻‘尖把梨’皮共检测出香气成分23种,酯类物质缺失3种,除丙酸乙酯、乙酸异戊酯和3-羟基丁酸乙酯含量无显著差异外,其他酯类物质均存在显著差异（P<0.05）,醛类3种,其他类4种。鲜‘尖把梨’肉共检测出13种香气成分,其中酯类12种,醛类1种。冻‘尖把梨’肉共检测出16种香气成分,与鲜‘尖把梨’肉相比,酯类增加3种,缺失1种,8种酯类物质存在显著差异（P<0.05）。其他类中,冻‘尖把梨’肉检测出正己醇和3-羟基-2-丁酮。由表5可知,鲜‘花盖梨’皮共检测出11种香气成分,酯类6种,醛类4种,其他类1种;冻‘花盖梨’皮共检测出香气成分17种,酯类7种,其中3种酯类物质存在显著差异（P<0.05）,醛类物质增加3种,其他类增加了2种。鲜‘花盖梨’肉共检测出7种香气成分,酯类6种,醛类1种;冻‘花盖梨’肉共检测出16种香气成分,酯类9种,醛类3种,其他类4种。与鲜‘花盖梨’肉相比增加4种酯类物质,缺少1种,其余均呈显著差异（P<0.05）,醛类物质增加2种,其他类物质增加4种。不同的冻梨品种呈现出不同的香味,3种冻梨皮和肉均检测出呈有果香味的酯类物质,其中冻梨皮中均含有乙酸乙酯、丁酸甲酯、丁酸乙酯、己酸乙酯、乙酸己酯和辛酸乙酯,冻梨肉中均含有2-甲基丁酸甲酯、丁酸乙酯、乙酸丙酯、2-甲基丁酸乙酯、己酸乙酯和乙酸己酯。

Table 3
表3
表3鲜南果梨与冻南果梨果皮及果肉香气成分
Table 3Aroma components of fresh Nanguoli and frozen Nanguoli
香气成分
Aroma component		果皮中含量 Peel content (μg/100 g)香气成分
Aroma component		果肉中含量 Flesh content (μg/100 g)
鲜南果梨
Fresh Nanguoli		冻南果梨
Frozen Nanguoli		鲜南果梨
Fresh Nanguoli		冻南果梨
Frozen Nanguoli
酯类
Lipids		乙酸乙酯 Ethyl acetate69.65±11.35b189.72±8.75a乙酸乙酯 Ethyl acetate21.84±9.70b107.92±33.35a
丙酸乙酯 Ethyl propionate3.47±0.56a4.10±1.60a丙酸乙酯 Ethyl propionate1.10±0.52b3.52±0.86a
丁酸甲酯 Methyl butyrate8.22±0.20a7.24±3.35a乙酸丙酯 Propyl acetate0.51±0.29—
甲基丁酸甲酯
Methyl 2-methylbutyrate		—2.69±0.77丁酸甲酯
Methyl butyrate		3.49±0.78a5.07±0.87a
丁酸乙酯
Ethyl butyrate		129.59±1.46a88.26±30.08b甲基丁酸甲酯
Methyl 2-methylbutyrate		0.62±0.05b2.95±1.33a
乙酸丙酯 Propyl acetate8.73±0.41—丁酸乙酯 Ethyl butyrate132.94±54.17b205.10±76.37a
乙酸丁酯 Butyl acetate—5.14±3.46乙酸丁酯 Butyl acetate10.19±4.30a4.84±1.75b
甲基丁酸乙酯
Ethyl 2-methylbutanoate		7.60±0.27b10.35±3.39a2-甲基丁酸乙酯
Ethyl 2-methylbutanoate		6.48±2.66b42.38±16.14a
戊酸乙酯 Ethyl valerate1.86±0.58a2.35±0.72a戊酸乙酯 Ethyl valerate3.27±0.36b5.70±0.33a
己酸甲酯 Methyl hexoate92.39±10.23a36.64±7.54b己酸甲酯 Methyl hexoate51.97±22.31b77.55±31.79a
己酸乙酯 Ethyl hexanoate303.55±33.02a123.97±38.26b己酸乙酯 Ethyl hexanoate537.69±20.18b615.80±33.40a
乙酸己酯 Hexyl acetate44.11±7.52a17.64±8.01b乙酸己酯 Hexyl acetate156.81±6.12b176.51±6.52a
辛酸甲酯 Methyl octylate20.17±3.79a9.37±2.73b庚酸乙酯 Ethyl heptanoate1.18±0.86—
3-羟基己酸乙酯
Ethyl 3-hydroxyhexanoate		—22.88±1.433-羟基己酸乙酯
Ethyl 3-hydroxyhexanoate		4.16±1.03b19.69±7.59a
辛酸乙酯 Ethyl caprylate5.59±2.79—乙酸辛酯 Octyl acetate1.99±0.53b4.71±1.76a
乙酸辛酯 Octyl acetate2.46±0.86—γ-己内酯 γ-Caprolactone—1.38±0.50
辛烯酸乙酯 Ethyl 2-octenoate4.09±1.30—苯乙酸乙酯 Ethyl 2-phenylacetate1.68±0.90b4.28±1.82a
辛酸甲酯
Methyl octylate		2.58±0.73—3-羟基己酸乙酯
Ethyl 3-hydroxyhexanoate		4.85±1.66b32.75±6.94a
苯乙酸乙酯
Ethyl 2-phenylacetate		1.63±0.11b2.49±0.11a2,4-葵二烯酸甲酯
2,4-decadienoic acid methyl ester		—10.19±3.92
羟基己酸乙酯
Ethyl 3-hydroxyhexanoate		4.14±0.55b16.72±1.43a2,4-癸二烯酸乙酯
Ethyl (2E,4Z)-deca-2,4-dienoate		2.59±0.55b21.72±7.38a
2,4-葵二烯酸甲酯2,4-decadienoic acid methyl ester—8.84±2.88
2,4-癸二烯酸乙酯
Ethyl(2E,4Z)-deca-2,4-dienoate		9.98±5.60b24.28±8.40a
棕榈酸甲酯 Methyl palmitate11.04±0.73a3.84±0.37b
棕榈酸乙酯 Ethyl palmitate—5.60±1.25
醛类
Aldehydes		2-己烯醛 2-hexenal40.44±5.43—戊醛 Valeraldehyde—2.14±1.06
正己醛 Hexanal85.83±4.44a56.07±16.78b正己醛 Hexanal—27.30±10.75
反-2-辛烯醛 (2E)-2-octenal2.01±3.49—柠檬醛 Citral0.64±0.02—
壬醛
Nonanal		4.35±0.99b13.01±1.43a(Z)-3,7-二甲基-2,6-辛二烯醛(Z)-3,7-Dimethyl-2,6-octadienal—1.35±0.66
柠檬醛 Citral2.41±0.80—
其他
Other		正己醇 Hexanol51.64±0.37b62.53±1.72a正己醇 Hexanol4.10±1.39b52.08±19.59a
2-乙基己醇 2-Ethylhexanol—8.22±0.88芳樟醇 Linalool0.85±0.15b3.99±1.57a
芳樟醇
Linalool		4.21±1.35a4.84±0.87a6-甲基-5-庚烯-2-酮6-Methylhept-5-en-2-one9.97±0.58b27.98±12.52a
6-甲基-5庚烯-2-酮6-Methylhept-5-en-2-one338.50±44.88a319.14±77.89a大马士酮
β-damascenone		—0.96±0.44
正己酸 1-Hexanoic acid12.91±0.29b116.84±30.62a正己酸 1-Hexanoic acid—120.63±47.03
戊基环丙烷 Pentylcyclopropane—11.79±0.99

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Table 4
表4
表4鲜尖把梨与冻尖把梨果皮及果肉香气成分
Table 4Aroma components of fresh Jianbali and frozen Jianbali
香气成分
Aroma component		果皮中含量 Peel content (μg/100 g)香气成分
Aroma component		果肉中含量 Flesh content (μg/100 g)
鲜尖把梨
Fresh Jianbali		冻尖把梨
Frozen Jianbali		鲜尖把梨肉
Fresh Jianbali		冻尖把梨肉
Frozen Jianbali
酯类
Lipids		乙酸乙酯
Ethyl acetate		1365.88±826.79a1129.52±200.75b乙酸甲酯
Methyl-2-ethylacetoacetate		—47.77±22.78
丙酸乙酯 Ethyl propionate9.81±0.82a8.34±1.86a乙酸乙酯 Ethyl 2-phenylacetate1202.12±217.45a1099.42±5.15b
乙酸丙酯 Propyl acetate8.07±3.90b10.78±2.33a丙酸乙酯 Ethyl propionate10.14±2.30a10.77±0.18a
丁酸甲酯 Methyl butyrate9.96±3.98a6.32±2.34b乙酸丙酯 Propyl acetate7.79±1.09b15.08±1.45a
乙酸异丁酯 Isobutyl acetate20.88±10.40—丁酸甲酯 Methyl butyrate7.55±1.03—
丁酸乙酯
Ethyl butyrate		113.21±65.62a45.90±9.03b2-甲基丁酸甲酯
Methyl 2-methylbutyrate		—36.37±3.06
乙酸丁酯 Butyl acetate46.64±2.29a40.51±1.95b丁酸乙酯 Ethyl butyrate87.06±17.42a74.33±8.30b
2-甲基丁酸乙酯
Ethyl 2-methylbutanoate		93.92±59.87a70.42±14.81b乙酸丁酯
Butyl acetate		44.33±9.09b76.25±4.38a
乙酸异戊酯
Isoamyl acetate		12.30±1.03a10.70±1.09a甲基丁酸乙酯
Ethyl 2-methylbutanoate		55.67±13.85b149.99±9.00a
2-甲基丁基酸乙酯2-Methylbutylacetat24.31±1.58b29.69±2.23a乙酸异戊酯
Isoamyl acetate		5.95±1.74b18.25±1.11a
己酸甲酯
Methyl hexoate		49.81±16.20—2-甲基丁基乙酸酯2-Methylbutylacetat19.62±1.79b60.70±7.35a
己酸乙酯 Ethyl hexanoate89.98±55.41a23.49±6.33b己酸乙酯 Ethyl hexanoate18.82±4.08a17.94±4.34a
3-羟基丁酸乙酯
Ethyl-3-hydroxybutyrate		8.00±3.28a8.03±1.51a羟基丁酸乙酯
Ethyl-3-hydroxybutyrate		—5.79±0.54
乙酸己酯 Hexyl acetate152.77±66.20a27.76±3.77b乙酸己酯 Hexyl acetate26.49±9.79b58.54±6.01a
辛酸甲酯
Methyl octylate		52.09±11.55a11.08±3.94b3-羟基己酸乙酯
Ethyl 3-hydroxyhexanoate		15.66±3.12a12.35±1.22a
辛酸乙酯 Ethyl caprylate47.22±6.32a24.82±6.55b
辛烯酸乙酯
Ethyl 2-octenoate		16.29±8.33—
2,4-癸二烯酸乙酯
Ethyl (2E,4Z)-deca-2, 4-dienoate		24.77±11.39a13.69±5.60b
醛类
Aldehydes		2-甲基丁醛 2-Methylbutanal—10.90±3.03
正己醛 Hexanal1146.59±34.75a53.54±12.23b戊醛 Valeraldehyde5.83±1.02—
己烯醛 Trans-2-hexenal142.74±32.14—
-2-庚烯醛 Heptenal42.70±21.95—
反-2-辛烯醛 (2E)-2-Octenal14.92±3.04a13.48±2.62a
壬醛 Nonanal5.85±1.73b10.51±2.79a
其他
Other		正己醇 Hexanol128.94±45.88a44.03±11.98b正己醇 Hexanol—49.44±4.93
3-羟基-2-丁酮 Acetoin—130.72±27.213-羟基-2-丁酮 Acetoin—89.72±2.68
甲基庚烯酮6-Methylhept-5-en-2-one631.22±193.48a230.29±49.68b
香叶基丙酮 Geranylacetone—8.83±3.01

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Table 5
表5
表5鲜花盖梨与冻花盖梨果皮及果肉香气成分
Table 5Aroma components of fresh Huagaili and frozen Huagaili
香气成分
Aroma components		果皮中含量 Peel content (μg/100 g)香气成分
Aroma components		果肉中含量 Flesh content (μg/100 g)
鲜花盖梨
Fresh Huagaili		冻花盖梨
Frozen Huagaili		鲜花盖梨
Fresh Huagaili		冻花盖梨
Frozen Huagaili
酯类
Lipids		乙酸乙酯 Ethyl acetate—31.25±9.20丁酸甲酯 Methyl butyrate8.49±4.69b17.20±7.23a
丁酸甲酯
Methyl butyrate		13.98±1.52a12.99±4.26a2-甲基丁酸甲酯
Methyl 2-methylbutyrate		3.00±1.71b7.43±3.05a
2-甲基丁酸甲酯
Methyl 2-methylbutyrate		3.25±0.83b5.74±0.68a丁酸乙酯
Ethyl butyrate		1.22±0.48b4.81±1.67a
丁酸乙酯 Ethyl butyrate1.39±0.50b5.55±2.07a乙酸丁酯 Butyl acetate3.23±1.83—
己酸甲酯 Methyl hexanoate8.35±1.34—乙酸丙酯 Propyl acetate—6.14±2.55
己酸乙酯
Ethyl hexanoate		—12.90±60.832-甲基丁酸乙酯
Ethyl 2-methylbutanoate		—1.85±0.42
乙酸己酯 Hexyl acetate6.81±1.63b8.87±1.96a己酸甲酯 Methyl hexoate4.29±2.43b9.11±3.94a
辛酸甲酯 Methyl octylate82.24±1.13—己酸乙酯 Ethyl hexanoate—4.80±2.85
辛酸乙酯 Ethyl caprylate—0.57±0.02乙酸己酯 Hexyl acetate7.99±3.58b21.83±9.62a
乙酸辛酯 Octyl acetate—7.13±2.52
醛类
Aldehydes		戊醛 Valeraldehyde—13.92±3.15正己醛 Hexanal3.94±0.13b61.41±24.58a
正己醛 Hexanal102.37±17.09b173.10±48.82a(E)-2-庚烯醛 Heptenal—13.29±6.37
2-己烯醛 Trans-2-hexenal51.32±7.44a28.79±8.35b反-2-辛烯醛 (2E)-2-Octenal—14.00±8.48
正辛醛 Octanal—4.52±1.88
反-2-辛烯醛 (2E)-2-Octenal7.05±2.29b13.10±5.18a
壬醛 Nonanal3.09±0.11b4.65±0.25a
十二醛 Lauryl aldehyde—1.31±0.59
其他
Other		正己醇
1-Hexanol		—8.23±2.71甲基庚烯酮
6-Methylhept-5-en-2-one		—2.99±0.36
甲基庚烯酮6-Methylhept-5-en-2-one36.26±9.24a22.95±5.02b突厥烯酮
Damascenone		—0.69±0.06
香叶基丙酮 Geranylacetone—2.49±0.30丁基-2-氧杂卓酮 -butyloxepan-2-one—2.67±0.71
6,10-二甲基-5,9-十一双烯-2-酮6,10-Dimethyl-5,9-undecadien-2-one—3.32±0.83

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2.3 冻梨糖组分和有机酸组分含量变化

糖酸含量是影响果实风味的主要物质,并且也是果实的重要营养品质指标[18,19]。由表6可知,3种梨的糖组分及含量均有差异,葡萄糖含量均有所增加,但总糖含量均减少,其中鲜‘南果梨’与冻‘南果梨’中的山梨糖醇、果糖及总糖含量差异不显著,但葡萄糖含量显著增加,冻‘南果梨’中蔗糖未检测到,这与蔗糖可能被转化酶分解成葡萄糖和果糖有关[20],需进一步研究分析。鲜‘尖把梨’与冻‘尖把梨’中的葡萄糖和果糖含量差异显著（P<0.05）,而蔗糖和总糖含量无显著差异;富马酸含量显著下降,但总糖、总酸含量并无差异;与鲜‘尖把梨’果实相比,冻‘尖把梨’葡萄糖含量显著升高（P<0.05）,果糖含量显著下降（P<0.05）,山梨糖醇、蔗糖和总糖含量无显著差异。与鲜‘花盖梨’果实相比,冻‘花盖梨’除山梨糖醇含量存在显著差异外（P<0.05）,其余的糖组分均无显著差异。由表7可知,3种梨品种有机酸组分及含量均有差异,苹果酸、莽草酸和总酸含量在冻梨品种中均有所减少,其中鲜‘南果梨’与冻‘南果梨’相比,富马酸含量显著减少（P<0.05）,其他有机酸组分无显著差异;与鲜‘尖把梨’相比,除柠檬酸和富马酸含量无显著差异外,其余有机酸组分均呈显著差异;鲜‘花盖梨’与冻‘花盖梨’有机酸组分及含量相比,除富马酸含量无显著差异,其余有机酸组分含量均呈显著差异。

Table 6
表6
表63种梨糖组分及含量
Table 6The sugar compositions and contents of three pear varieties
品种
Cultivar		山梨糖醇
Sorbitol (%)		葡萄糖
Glucose (%)		果糖
Fructose (%)		蔗糖
Sucrose (%)		总糖
Total sugar (%)
鲜南果梨 Fresh Nanguoli2.39±0.13a3.14±0.08b7.55±0.08a2.42±0.0115.50±0.31a
冻南果梨 Frozen Nanguoli2.20±0.08a3.92±0.13a7.63±0.36a—13.74±0.57a
鲜尖把梨 Fresh Jianbali1.12±0.01a2.14±0.04b5.25±0.01a4.73±0.13a13.23±0.08a
冻尖把梨 Frozen Jianbali1.18±0.06a2.33±0.04a4.75±0.04b4.60±0.32a12.85±0.38a
鲜花盖梨 Fresh Huagaili3.44±0.13a3.55±0.14a7.67±0.37a—14.65±0.65a
冻花盖梨 Frozen Huagaili2.43±0.08b3.66±0.08a7.52±0.04a—13.31±0.20a

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Table 7
表7
表73种冻梨品种有机酸组分及含量
Table 7The organic acid compositions and contents of three varieties fresh and frozen pear
品种
Cultivar		苹果酸
Malic acid
(mg·g-1 FW)		莽草酸
Shikimic acid
(mg·g-1 FW)		柠檬酸
Citric acid
(mg·g-1 FW)		富马酸
Fumaric acid
(mg·kg-1 FW)		总酸
Total acid
(mg·g-1 FW)
鲜南果梨 Fresh Nanguoli1.87±0.10a0.12±0.00a2.91±0.11a1.03±0.08a4.90±0.02a
冻南果梨 Frozen Nanguoli1.79±0.05a0.10±0.00a2.93±0.18a0.49±0.07b4.82±0.23a
鲜尖把梨 Fresh Jianbali4.72±0.03a0.05±0.00a3.62±0.15a0.61±0.34a8.37±0.18a
冻尖把梨 Frozen Jianbali3.15±0.04b0.04±0.00b3.17±0.07a0.30±0.03a6.36±0.11b
鲜花盖梨 Fresh Huagaili2.20±0.02a0.08±0.00a5.22±0.06a0.43±0.16a7.51±0.04a
冻花盖梨 Frozen Huagaili1.98±0.03b0.06±0.00b4.56±0.00b1.32±0.06a6.60±0.03b

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2.4 冻梨质地变化

应用物性分析仪多面分析法（TPA,质地参数包括硬度、粘附性、内聚性、弹性、胶黏性、咀嚼性）分析冻梨质地情况。硬度是最直接反映食物质地的指标之一[21],由表8可知,与鲜果相比,冻梨硬度显著下降（P<0.5）,其中鲜‘南果梨’硬度最高,是冻‘南果梨’硬度的28倍,鲜‘尖把梨’硬度是冻‘尖把梨’的16倍,而鲜‘花盖梨’与冻‘花盖梨’的硬度差值最小,3个冻梨品种的硬度在1.60—1.90 N。粘附性是克服食品表面与其他物质表面接触间吸引力所需要的能量,表中可知,与鲜果相比,冻梨的粘附性显著增加,3种冻梨粘附性大于50 J,而鲜果的粘附性在30 J以下。内聚性是反应样品内部的收缩性,表中可知鲜果与冻梨之间的内聚性变化不大,均无显著差异,维持在0.50—0.65。3种冻梨较其鲜果弹性降低,这与梨果经反复的冻藏后细胞破坏细胞内容物流出密切相关。胶黏性是指半固体食品吞咽前所需要的能力,由表中可知冻梨的胶黏性均显著下降（P<0.5）,更易吞咽。咀嚼性是指咀嚼固体所需要的能量,冻梨较鲜果更容易咀嚼,且存在显著差异（P<0.5）。综上可知,3种梨果经冻藏后质地变化明显,失去了原有的硬度,质地更柔软,易咀嚼,易吞咽。

Table 8
表8
表83种冻梨品种质地
Table 8The texture of three varieties fresh and frozen pear
品种
Cultivar		硬度
Hardness (N)		粘附性
Adhesiveness (J)		内聚性
Cohesiveness		弹性
Springiness (m)		胶黏性 Gumminess (N)咀嚼性
Chewiness (J)
鲜南果梨 Fresh Nanguoli46.17±8.21a10.38±3.03b0.62±0.08a2.03±0.11a30.06±4.48a58.26±15.40a
冻南果梨 Frozen Nanguoli1.63±0.25b52.04±17.72a0.61±0.10a1.60±0.28a0.99±0.19b1.62±0.54b
鲜尖把梨 Fresh Jianbali29.68±6.34a8.35±2.27b0.57±0.03a1.84±0.09a16.75±3.49a30.75±6.88a
冻尖把梨 Frozen Jianbali1.87±0.41b668.29±59.80a0.52±0.03a0.95±0.13b0.97±0.20b0.94±0.28b
鲜花盖梨 Fresh Huagaili3.38±0.20a24.74±6.69b0.56±0.03a2.59±0.16a23.25±5.56a60.51±15.50a
冻花盖梨 Frozen Huagaili1.79±0.46b98.71±35.80a0.51±0.11a1.72±0.40b0.92±0.40b0.15±0.01b

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3 讨论

冻藏技术起源于19世纪30年代,常作为一种食品保鲜方法,因为大多数水果经冷冻后既可保持原有的色、味,又不受季节的限制,冻藏水果具有很好的市场前景[22,23],目前常见的冻藏水果有草莓[24,25,26,27]、芒果[28,29]、蓝莓[30]、荔枝[31]、苹果[32,33]等。冻梨不同于其他水果的冻藏,梨果经反复冻藏后表皮呈黑色或黑褐色,果肉呈黄褐色,并且这种颜色是最能代表冻梨的一种特征,这可能与发生的酶促褐变有关。由于鲜果时完整的细胞将酚类物质与氧气隔离,梨果经反复冻藏后再置于0℃或以上时细胞组织破裂,当细胞组织被破坏后,氧气大量侵入细胞内,在多酚氧化酶的作用下,将酚氧化成醌,破坏了酚-醌动态平衡,使醌类物质大量积累,醌再进一步氧化聚合,形成了褐色色素,引起组织褐变[34]。水果果皮中多酚氧化酶活性、酚类物质含量较果肉中高[35],更加印证了果皮褐变比果肉褐变严重得多,并且表皮直接与氧气接触。而色差计常用在测量物体表面颜色变化的仪器,在食品的各项领域均有应用[36,37,38,39,40],由L*、a*、b*、C、h值构成色空间,根据测定值准确找出颜色落点,准确、形象地反映出被测样品的颜色情况。‘南果梨’‘尖把梨’‘花盖梨’成熟后均有一定的香气,尤其‘南果梨’,果香味浓郁,但经冻藏后,冻梨果香味变淡,总香气成分含量下降,某些代表果香味的酯类物质仍然丰富存在,导致冻梨香气成分的变化可能与冻藏和解冻过程中细胞结构的破坏有一定关系,冻结和解冻过程中组织细胞的机械损伤会导致香气物质及细胞间的结合能力下降,从而导致果实香气成分的大量散失挥发[41]。糖酸含量最能反映出果实味道的指标,梨果经过冻藏后,细胞破坏,物质得到释放,糖酸组分发生了变化,总糖含量变化不显著,但是总酸含量下降趋势明显,这使冻梨品尝起来更加酸甜适中,这可能与反复冻藏后细胞被破坏,糖酸组分发生转移和分解有关。冻梨除颜色变化显著外,其次是组织形态,解冻后失去了原有的硬度,并且粘附性、弹性增加,胶黏性、咀嚼性下降,果实质地变得更加柔软,实现了去掉部分梨皮就直接可以吸吮的程度,冻梨以上的这些变化均与梨果经反复冻藏后,细胞被破坏,组织结构坍塌有关,质地首先发生显著变化。

本试验以适宜冻藏的‘南果梨’‘尖把梨’和‘花盖梨’为试材,从色、香、味及质地4方面综合评价冻梨的品质变化,一方面可以提高人们对传统加工产品的认识;另一方面对挖掘冻梨内在品质变化机理研究有着一定的积极作用。同时,也可提高冻梨在国内的认知程度,体现了对地方特色文化的支持与重视,对丰富辽宁省梨果加工品种、提升冻梨品质有着重要意义。

4 结论

通过系统分析冻梨的品质变化,得出冻梨表皮颜色为黑褐色,果肉颜色黄褐色,梨香气变淡,但保留了部分原有梨果的果味香气,3个冻梨品种单糖、单酸组分含量有变化,但总糖含量无显著性差异,总酸含量呈下降趋势,尤其冻‘花盖梨’和‘尖把梨’呈显著差异。冻梨失去了鲜果原有的硬度,质地更柔软,更易咀嚼,可实现吸食。

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