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首页> 外文期刊>Advance journal of food science and technology >Physico-chemical and Antioxidant Properties of Different Pumpkin Cultivars Grown in China
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Physico-chemical and Antioxidant Properties of Different Pumpkin Cultivars Grown in China

机译：中国种植的不同南瓜品种的理化和抗氧化特性

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摘要

To obtain more detailed knowledge of the differences among major pumpkin species grown in China, physico-chemical and antioxidant properties of four pumpkin cultivars (Miben, Hongli, Lvli, Xihulu) were characterized and compared. Dry matter, total soluble solids, titratable acidity, fruit color, protein, fat, sugars, minerals, amino acids, p-carotene, L-ascorbic acid, total phenols and antioxidant activities (DPPH and FRAP) were measured in the studied cultivars. The results showed great differences in the composition and characteristics of the pumpkin cultivars. Miben exhibited the highest concentration of dry matter, fat, Total Soluble Solid (TSS), Titratable Acidity (TA), sucrose, P-carotene, K, P, Fe, Zn and aspartic acid. Hongli had the highest concentration protein, L-ascorbic acid, Na, Ca, Mg and all individual amino acids except for asparitic acid. Lvli exhibited significantly (p＜0.05) higher antioxidant activities (DPPH and FRAP), which are highly related to total phenols content in pumpkin fruits (r = 0.94 and r = 0.98, respectively). Principal Component Analysis (PCA) allowed the four pumpkin cultivars to be differentiated clearly based on all these physico-chemical and antioxidant properties determined in the study.
机译：为了更详细地了解中国种植的主要南瓜品种之间的差异，对四种南瓜品种（Miben，Hongli，Lvli，Xihulu）的理化和抗氧化特性进行了表征和比较。在研究的品种中测量了干物质，总可溶性固形物，可滴定的酸度，水果色，蛋白质，脂肪，糖，矿物质，氨基酸，对-胡萝卜素，L-抗坏血酸，总酚和抗氧化活性（DPPH和FRAP）。结果表明，南瓜品种的组成和特性差异很大。 Miben表现出最高的干物质，脂肪，总可溶性固体（TSS），可滴定酸度（TA），蔗糖，对-胡萝卜素，钾，磷，铁，锌和天冬氨酸的浓度。红利具有最高浓度的蛋白质，L-抗坏血酸，Na，Ca，Mg以及除天冬氨酸以外的所有氨基酸。 Lvli具有显着（p ＜0.05）较高的抗氧化活性（DPPH和FRAP），这与南瓜果实中的总酚含量高度相关（分别为r = 0.94和r = 0.98）。主成分分析（PCA）可以根据研究中确定的所有这些理化和抗氧化特性，清楚地区分四个南瓜品种。

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    Jing Zhao; Wei Liu; Dong Chen; Yi Song; Yuyu Zhang; Yuanying Ni; Quanhong Li;

  • 作者单位

    College of Food Science and Nutritional Engineering, China Agricultural University, 100083, China,National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China,Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China;

    College of Food Science and Nutritional Engineering, China Agricultural University, 100083, China,National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China,Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China;

    College of Food Science and Nutritional Engineering, China Agricultural University, 100083, China,National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China,Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China;

    College of Food Science and Nutritional Engineering, China Agricultural University, 100083, China,National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China,Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China;

    Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China;

    College of Food Science and Nutritional Engineering, China Agricultural University, 100083, China,National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China,Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China;

    National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China,Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China;

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  • 正文语种 eng
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  • 关键词

    Antioxidant properties; cultivars; physico-chemical; principle component analysis; pumpkin;

    机译：抗氧化性能;品种物理化学主成分分析;南瓜;

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