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园艺学报 ›› 2014, Vol. 41 ›› Issue (11): 2323-2328.

• 研究报告 • 上一篇    下一篇

不同南瓜品种果胶含量与特性分析及其利用评价

苏艳玲1,张学杰2,*   

  1. 1晋中学院生物科学与技术学院,山西晋中 030600;2中国农业科学院蔬菜花卉研究所,北京 100081
  • 收稿日期:2014-06-10 出版日期:2014-11-25 发布日期:2014-11-25
  • 基金资助:
    农业部园艺作物生物学与种质创制重点实验室项目

Pectin Characteristics,Contents and Its Evaluation Among Different Pumpkin Varieties

SU Yan-ling1 and ZHANG Xue-jie2,*   

  1. 1School of Biological Science and Technology,Jinzhong University,Jinzhong,Shanxi 030600,China;2Institute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences,Beijing 100081,China
  • Received:2014-06-10 Online:2014-11-25 Published:2014-11-25

摘要: 以8个具有代表性的南瓜品种为材料,分析果胶在南瓜果皮、果肉中的分布及果胶的特性,并运用灰色关联分析方法对不同品种的果胶可利用价值进行综合评价。结果表明:不同南瓜品种的果胶含量差异较大(P < 0.01),种间(中国南瓜、印度南瓜)及熟性间(早熟品种、中晚熟品种)均表现出较大差异;果皮中的果胶含量是果肉中的1.12 ~ 1.77倍;南瓜果胶为高酯化度果胶,但酯化度在50% ~ 60%之间,8个品种中仅有北京1号与湖南1号果胶的凝胶度较高,分别为114和115;灰色关联度方法综合评价结果表明,北京1号南瓜品种因具有高产量、果胶质量好的特点,其开展果胶利用的价值最大,其次为无蔓4号、吉祥1号、湖南1号、五月早、Jarrahdale和Queensland Blue,京红栗的果胶利用价值最低。

关键词: 南瓜, 果胶, 含量, 特性, 灰色关联度

Abstract: The characteristics and contents of pectin were analyzed among eight pumpkin varieties,and grey correlative degree method was used to evaluate the pectin quality and yields of pumpkin varieties comprehensively. The results showed that pectin content was significantly different among pumpkin varieties(P < 0.01),species(Cucurbita maxima,Cucurbita moschata)and maturity(early,middle-late)exhibited substantial impact on pectin content of pumpkin,and pectin content in peel was 1.12 to 1.77 times to that of flesh. Pumpkin pectin showed high degree of esterification ranging from 50% to 60%,while the jelly grade was lower than 115 among eight varieties. Pectin from Beijing 1 expressed good characteristics with relatively high viscosity,jelly grade and yields,and Wuman 4,Jixiang 1,Hunan 1,Wuyuezao,Jarrahdale,Queensland Blue were the next. However,Red Chestnut was not suitable for pectin extraction.

Key words: pumpkin, pectin, content, characteristic, grey correlative degree

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