基于感官分析与代谢物含量的柑橘果实化渣性分级指标建立

doi:10.16420/j.issn.0513-353x.2025-0403

园艺学报 ›› 2026, Vol. 53 ›› Issue (9): 2708-2718.doi: 10.16420/j.issn.0513-353x.2025-0403

基于感官分析与代谢物含量的柑橘果实化渣性分级指标建立

温廷琳¹^,², 孔佳涛¹^,², 陈晓琳¹^,², 江山³, 陈嘉景¹^,², 刘园¹^,²^,^*(), 徐娟¹^,²^,^*()

¹ 华中农业大学园艺林学学院，果蔬园艺作物种质创新与利用全国重点实验室，武汉 430070
² 华中农业大学园艺产品感官评价与品质检测中心，武汉 430070
³ 农夫山泉（浙江）饮料研究发展有限公司，杭州 310013

收稿日期:2026-05-09 修回日期:2026-07-08 出版日期:2026-09-25 发布日期:2026-09-20
通讯作者:
*E-mail：xujuan@mail.hzau.edu.cn，
luiyuer@webmail.hzau.edu.cn
基金资助:
湖北省重点研发计划项目(2021BBA237)

Establishment of Grading Index of Citrus Fruit Mastication Based on Sensory Analysis and Metabolite Content

WEN Tinglin¹^,², KONG Jiatao¹^,², CHEN Xiaolin¹^,², JIANG Shan³, CHEN Jiajing¹^,², LIU Yuan¹^,²^,^*(), XU Juan¹^,²^,^*()

¹ National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops， College of Horticulture & Forestry Sciences，Huazhong Agricultural University， Wuhan 430070， China
² Horticultural Products Sensory Evaluation and Quality Testing Center， Huazhong Agricultural University， Wuhan 430070， China
³ Nongfu Spring（Zhejiang）Beverage Research and Development Co.， Ltd.， Hangzhou 310013， China

Received:2026-05-09 Revised:2026-07-08 Published:2026-09-25 Online:2026-09-20
Contact:
*E-mail：xujuan@mail.hzau.edu.cn，
luiyuer@webmail.hzau.edu.cn

摘要/Abstract

摘要：

果实化渣性是评价柑橘品质的核心指标，直接影响消费者的接受度和商品价值。以12个柑橘品种为样本，通过感官评价与理化代谢分析等方法系统划分果实化渣性等级，以期构建高效的分级指标体系。招募60名消费者评价员，并遴选15名优选评价员培训后参试，经差别检验、快闪剖面分析等感官评价方法筛选得到“不化渣组”“适中化渣组”和“易化渣组”的甜橙和柚果实；结合代谢物分析发现果实囊瓣剪切力是甜橙化渣性的有效分级指标，随着化渣等级的提升，剪切力显著下降（P < 0.05），其中，甜橙“不化渣组”的剪切力为9 054.57 ~ 9 263.43 g，“适中化渣组”和“易化渣组”的剪切力则分别为5 996.83 ~ 6 873.17 g和2 030.08 ~ 2 669.92 g；果肉半纤维素含量可作为柚化渣性的分级指标，其含量随化渣等级提高显著降低（P < 0.05），其中，柚“不化渣组”“适中化渣组”和“易化渣组”的半纤维素含量分别为64.02 ~ 78.93、38.36 ~ 57.68和25.47 ~ 39.76 mg ∙ g^-1 DW。次年重复验证显示，基于剪切力的甜橙化渣性分级准确率达84%，基于半纤维含量的柚化渣性分级准确率为80%。

关键词: 柑橘, 感官分析, 化渣性, 分级指标, 半纤维素, 剪切力

Abstract:

The mastication quality of citrus fruit is the core index to evaluate its quality，which directly affects consumers acceptance and commodity value. In this study，12 citrus cultivars were used as samples to systematically classify the fruit mastication grade by sensory evaluation and physicochemical metabolism analysis，aiming to construct an efficient grading index system. After recruiting 60 consumer panelists and selecting 15 highly trained panelists following screening and training，the sweet orange and pomelo fruits were classified into three groups-‘difficult-mastication group’‘properly-mastication group’and‘easy-mastication group’-through sensory evaluation methods including difference tests and flash profile analysis. Combined with the analysis of metabolites，it was found that the shear force of fruit sac was an effective grading index of sweet orange mastication. With the increase of mastication grade，the shear force decreased significantly（P < 0.05）. Among them，the shear force of‘difficult-mastication group’was 9 054.57-9 263.43 g，and the shear force of‘properly-mastication group’and‘easy-mastication group’were 5 996.83-6 873.17 g and 2 030.08-2 669.92 g，respectively. The content of hemicellulose in pulp can be used as a grading index of pomelo mastication，and its content decreased significantly with the increase of mastication grade（P < 0.05）. Among them，the hemicellulose content of‘difficult-mastication group’was 64.02-78.93 mg · g^-1 DW，the hemicellulose content of‘properly-mastication group’was 38.36-57.68 mg · g^-1 DW，and the hemicellulose content of‘easy-mastication group’was 25.47-39.76 mg · g^-1 DW. Repeated verification in the next year showed that the accuracy of sweet orange mastication grading based on shear force was 84%，and the accuracy of pomelo mastication grading based on hemicellulose content was 80%.

Key words: Citrus, sensory analysis, mastication, grading indicators, hemicellulose, shear force

中图分类号:

S666

温廷琳, 孔佳涛, 陈晓琳, 江山, 陈嘉景, 刘园, 徐娟. 基于感官分析与代谢物含量的柑橘果实化渣性分级指标建立[J]. 园艺学报, 2026, 53(9): 2708-2718.

WEN Tinglin, KONG Jiatao, CHEN Xiaolin, JIANG Shan, CHEN Jiajing, LIU Yuan, XU Juan. Establishment of Grading Index of Citrus Fruit Mastication Based on Sensory Analysis and Metabolite Content[J]. Acta Horticulturae Sinica, 2026, 53(9): 2708-2718.

图/表 7

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种类Type	采摘时间/（Y-M） Harvest time	品种Cultivar	产地Origin
甜橙 Sweet orange	2022-02	宗橙1 Citrus sinensis Osbeck‘Zongcheng’1	湖北秭归Zigui，Hubei
	2022-12	纽荷尔脐橙1 C. sinensis Osbeck‘Newhall Navel Orange’1	湖北秭归Zigui，Hubei
		九月红脐橙1 C. sinensis Osbeck‘Jiuyuehong’1	湖北秭归Zigui，Hubei
		纽荷尔脐橙2 C. sinensis Osbeck‘Newhall Navel Orange’2	江西赣州Ganzhou，Jinangxi
		奈维林娜脐橙1 C. sinensis Osbeck‘Navelina’1	江西赣州Ganzhou，Jinangxi
		华盛顿脐橙 C. sinensis Osbeck‘Washington’	江西赣州Ganzhou，Jinangxi
		九月红脐橙2 C. sinensis Osbeck‘Jiuyuehong’2	江西赣州Ganzhou，Jinangxi
		宗橙2 C. sinensis Osbeck‘Zongcheng’2	江西赣州Ganzhou，Jinangxi
		龙回红脐橙1 C. sinensis Osbeck‘Longhuihong’1	江西赣州Ganzhou，Jinangxi
	2023-12	九月红脐橙3 C. sinensis Osbeck‘Jiuyuehong’3	湖北秭归Zigui，Hubei
		龙回红脐橙2 C. sinensis Osbeck‘Longhuihong’2	江西赣州Ganzhou，Jinangxi
		龙回甜脐橙 C. sinensis Osbeck‘Longhuitian’	江西赣州Ganzhou，Jinangxi
		奈维林娜脐橙2 C. sinensis Osbeck‘Navelina’2	江西赣州Ganzhou，Jinangxi
		纽荷尔脐橙3 C. sinensis Osbeck‘Newhall Navel Orange’3	湖北秭归Zigui，Hubei
		冰糖橙 C. sinensis‘Bingtang’	云南玉溪Yuxi，Yunnan
柚 Pomelo	2022-02	垫江晚柚 C. maxima‘Dianjiang Wanyou’	重庆Chongqing
	2022-12	马家柚1 C. maxima‘Majiayou’1	江西赣州Ganzhou，Jinangxi
		鸡尾葡萄柚1 C. paradisi‘Cocktail’1	江西赣州Ganzhou，Jinangxi
		华农红柚1 C. maxima‘Huanonghong’1	湖北秭归Zigui，Hubei
		HB柚1 C. maxima‘HB’1	湖北秭归Zigui，Hubei
		琯溪蜜柚 C. maxima‘Guanxi Miyou’	湖北秭归Zigui，Hubei
	2023-12	华农红柚2 C. maxima‘Huanonghong’2	湖北秭归Zigui，Hubei
		HB柚2 C. maxima‘HB’2	湖北秭归Zigui，Hubei
		马家柚2 C. maxima‘Majiayou’2	江西上饶Shangrao，Jinangxi
		鸡尾葡萄柚2 C. paradisi‘Cocktail’2	江西赣州Ganzhou，Jinangxi
		沙田柚 C. maxima‘Shatianyou’	江西赣州Ganzhou，Jinangxi

种类Type	采摘时间/（Y-M） Harvest time	品种Cultivar	产地Origin
甜橙 Sweet orange	2022-02	宗橙1 Citrus sinensis Osbeck‘Zongcheng’1	湖北秭归Zigui，Hubei
	2022-12	纽荷尔脐橙1 C. sinensis Osbeck‘Newhall Navel Orange’1	湖北秭归Zigui，Hubei
		九月红脐橙1 C. sinensis Osbeck‘Jiuyuehong’1	湖北秭归Zigui，Hubei
		纽荷尔脐橙2 C. sinensis Osbeck‘Newhall Navel Orange’2	江西赣州Ganzhou，Jinangxi
		奈维林娜脐橙1 C. sinensis Osbeck‘Navelina’1	江西赣州Ganzhou，Jinangxi
		华盛顿脐橙 C. sinensis Osbeck‘Washington’	江西赣州Ganzhou，Jinangxi
		九月红脐橙2 C. sinensis Osbeck‘Jiuyuehong’2	江西赣州Ganzhou，Jinangxi
		宗橙2 C. sinensis Osbeck‘Zongcheng’2	江西赣州Ganzhou，Jinangxi
		龙回红脐橙1 C. sinensis Osbeck‘Longhuihong’1	江西赣州Ganzhou，Jinangxi
	2023-12	九月红脐橙3 C. sinensis Osbeck‘Jiuyuehong’3	湖北秭归Zigui，Hubei
		龙回红脐橙2 C. sinensis Osbeck‘Longhuihong’2	江西赣州Ganzhou，Jinangxi
		龙回甜脐橙 C. sinensis Osbeck‘Longhuitian’	江西赣州Ganzhou，Jinangxi
		奈维林娜脐橙2 C. sinensis Osbeck‘Navelina’2	江西赣州Ganzhou，Jinangxi
		纽荷尔脐橙3 C. sinensis Osbeck‘Newhall Navel Orange’3	湖北秭归Zigui，Hubei
		冰糖橙 C. sinensis‘Bingtang’	云南玉溪Yuxi，Yunnan
柚 Pomelo	2022-02	垫江晚柚 C. maxima‘Dianjiang Wanyou’	重庆Chongqing
	2022-12	马家柚1 C. maxima‘Majiayou’1	江西赣州Ganzhou，Jinangxi
		鸡尾葡萄柚1 C. paradisi‘Cocktail’1	江西赣州Ganzhou，Jinangxi
		华农红柚1 C. maxima‘Huanonghong’1	湖北秭归Zigui，Hubei
		HB柚1 C. maxima‘HB’1	湖北秭归Zigui，Hubei
		琯溪蜜柚 C. maxima‘Guanxi Miyou’	湖北秭归Zigui，Hubei
	2023-12	华农红柚2 C. maxima‘Huanonghong’2	湖北秭归Zigui，Hubei
		HB柚2 C. maxima‘HB’2	湖北秭归Zigui，Hubei
		马家柚2 C. maxima‘Majiayou’2	江西上饶Shangrao，Jinangxi
		鸡尾葡萄柚2 C. paradisi‘Cocktail’2	江西赣州Ganzhou，Jinangxi
		沙田柚 C. maxima‘Shatianyou’	江西赣州Ganzhou，Jinangxi

材料 Material	易化渣组 Easy-mastication group	适中化渣组 Properly-mastication group	不化渣组 Difficult-mastication group
甜橙 Sweet orange	纤维少，汁胞囊衣均较易破碎，化渣性好 Low fiber content，both juice sacs and segment membranes are easily ruptured，superior mastication quality	纤维少，囊衣有韧性，汁胞易化渣，咀嚼后残留时间短，整体总体化渣性一般 Low fiber content，segment membranes are relatively tough，juice sacs are easily masticated with short oral residue time，moderate overall mastication quality	纤维多，有韧性，塞牙，汁胞软，咀嚼后总体残留时间较长 High fiber content，tough and fibrous texture with interdental retention，juice sacs are soft，overall oral residue time after chewing is prolonged
柚 Pomelo	纤维少，易咀嚼，残渣少，咀嚼后纤维残留时间短 Low fiber content，easy to masticate with minimal chewing residue and short fiber residue retention time	纤维粗，略微弹牙，整体化渣性一般 Coarse fiber，slightly chewy with a resilient mouthfeel，moderate overall mastication quality	脆，纤维粗，有韧性，咀嚼后纤维残留时间长 Crisp texture，coarse and tough fiber with prolonged fiber residue retention time after mastication

材料 Material	易化渣组 Easy-mastication group	适中化渣组 Properly-mastication group	不化渣组 Difficult-mastication group
甜橙 Sweet orange	纤维少，汁胞囊衣均较易破碎，化渣性好 Low fiber content，both juice sacs and segment membranes are easily ruptured，superior mastication quality	纤维少，囊衣有韧性，汁胞易化渣，咀嚼后残留时间短，整体总体化渣性一般 Low fiber content，segment membranes are relatively tough，juice sacs are easily masticated with short oral residue time，moderate overall mastication quality	纤维多，有韧性，塞牙，汁胞软，咀嚼后总体残留时间较长 High fiber content，tough and fibrous texture with interdental retention，juice sacs are soft，overall oral residue time after chewing is prolonged
柚 Pomelo	纤维少，易咀嚼，残渣少，咀嚼后纤维残留时间短 Low fiber content，easy to masticate with minimal chewing residue and short fiber residue retention time	纤维粗，略微弹牙，整体化渣性一般 Coarse fiber，slightly chewy with a resilient mouthfeel，moderate overall mastication quality	脆，纤维粗，有韧性，咀嚼后纤维残留时间长 Crisp texture，coarse and tough fiber with prolonged fiber residue retention time after mastication

分级指标 Classification indicators	易化渣组 Easy-mastication group	适中化渣组 Properly-mastication group	不化渣组 Difficult-mastication group	总计 Total
甜橙—剪切力/g Sweet orange-shear force	12（80%）	12（80%）	14（93%）	38（84%）
柚—半纤维素含量/（mg ∙ g^-1 DW） Pomelo-hemicellulose	9（90%）	7（70%）	8（80%）	24（80%）

基于感官分析与代谢物含量的柑橘果实化渣性分级指标建立

Establishment of Grading Index of Citrus Fruit Mastication Based on Sensory Analysis and Metabolite Content

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分级指标 Classification indicators	易化渣组 Easy-mastication group	适中化渣组 Properly-mastication group	不化渣组 Difficult-mastication group
甜橙—剪切力/g Sweet orange-shear force	2 030.08 ~ 2 669.92	5 996.83 ~ 6 873.17	9 054.57 ~ 9 263.43
柚—半纤维素/（mg ∙ g^-1 DW） Pomelo-hemicellulose	25.47 ~ 39.76	38.36 ~ 57.68	64.02 ~ 78.93

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基于感官分析与代谢物含量的柑橘果实化渣性分级指标建立

Establishment of Grading Index of Citrus Fruit Mastication Based on Sensory Analysis and Metabolite Content

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参考文献 33

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