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中国农学通报

中国农学通报 ›› 2025, Vol. 41 ›› Issue (12): 123-129.doi: 10.11924/j.issn.1000-6850.casb2024-0761

• 食品·营养·检测·安全 • 上一篇    下一篇

不同南瓜品种南瓜粉营养成分与冲调特性的比较

钱欣欣1(), 张香琴2, 吕燕2, 黄芸萍2, 应泉盛2, 安学君2, 宋慧2()   

  1. 1 浙江万里学院生物与环境学院，浙江宁波 315100
    2 宁波市农业科学研究院，宁波市特色园艺作物品质调控和抗性育种重点实验室，浙江宁波 315040
  • 收稿日期:2024-09-27 修回日期:2024-12-15 出版日期:2025-04-25 发布日期:2025-04-24
  • 通讯作者:
    宋慧，女，1979年出生，甘肃兰州人，副研究员，博士，研究方向：瓜菜分子与生物技术育种。通信地址：315040 浙江省宁波市鄞州区德厚街19号 宁波市农业科学研究院，Tel：0574-89184055，E-mail：。
  • 作者简介:

    钱欣欣，女，2000年出生，浙江嵊州人，硕士研究生，研究方向：食品营养与加工工程。通信地址：315000 浙江省宁波市鄞州区首南街道钱湖南路8号 浙江万里学院，E-mail：。

  • 基金资助:
    宁波市公益类科技计划项目“高多糖加工型南瓜分子辅助选育与示范”(2023S087)

Comparison of Nutritional Components and Reconstitution Properties of Pumpkin Powder of Different Varieties

QIAN Xinxin1(), ZHANG Xiangqin2, LV Yan2, HUANG Yunping2, YING Quansheng2, AN Xuejun2, SONG Hui2()   

  1. 1 College of Biology and Environment, Zhejiang Wanli University, Ningbo, Zhejiang 315100
    2 Ningbo Key Laboratory of Characteristic Horticultural Crops in Quality Adjustment and Resistance Breeding, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315040
  • Received:2024-09-27 Revised:2024-12-15 Published:2025-04-25 Online:2025-04-24

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摘要： 旨在比较不同南瓜品种南瓜粉的营养成分与冲调特性，筛选出适宜制粉冲调的南瓜品种。以13种南瓜为供试品种，于2024年春季定植于宁波市高新农业技术实验园区，8月下旬收获后，用理化方法测定果肉含水量、南瓜粉淀粉、多糖和类胡萝卜素含量，以及南瓜糊糖度和溶液特性。结果表明，南瓜粉的淀粉、多糖和类胡萝卜素提取最佳料液比为1:60、1:200和1:90。淀粉含量与多糖含量和果肉含水量呈极显著负相关，多糖含量与南瓜糊糖度呈极显著正相关。主成分分析表明，第1主成分（南瓜糊口味、多糖含量、淀粉含量和糖度）和第2主成分（南瓜糊分散性、果肉含水量、类胡萝卜素含量）共同反映了72%的营养与冲调特性。研究筛选出了适宜制粉冲调的品种‘24SV35’、‘24FV13’、‘24S50’、‘24SV57’和‘24SV13’，其特征为果肉含水量高，南瓜粉糖度高、多糖和类胡萝卜素含量高、淀粉含量低。根据相关性结果，南瓜果肉含水量和糖度可以作为筛选低淀粉、高糖度的南瓜品种的指标，筛选出的品种适宜于南瓜粉的加工。

关键词: 南瓜粉, 营养成分, 冲调特性, 相关性分析, 主成分分析, 多糖含量, 淀粉含量, 糖度

Abstract:

This study aimed to compare the nutritional components and reconstitution properties of pumpkin powder of different varieties and to screen suitable varieties for processing. Using pumpkin as test material, physicochemical analyses were conducted to determine pulp moisture content, starch, polysaccharide, and carotenoid contents in the powder, as well as sugar content and solution properties of reconstituted pumpkin paste. Results indicated the optimal solid-to-liquid ratios for starch, polysaccharide, and carotenoid extraction were 1:60, 1:200, and 1:90, respectively. Starch content showed a significant negative correlation with polysaccharide content and pulp moisture, while polysaccharide content was positively correlated with paste sugar content. Principal component analysis revealed that the first principal component (paste flavor, polysaccharide, starch, and sugar content) and the second component (paste dispersibility, pulp moisture, and carotenoid content) collectively explained 72% of nutritional and reconstitution characteristics. Pumpkin ‘24SV35’,‘24FV13’,‘24S50’,‘24SV57’, and‘24SV13’were identified as optimal varieties, exhibiting high pulp moisture, high sugar content, polysaccharide and carotenoid levels, and low starch content. Correlation results indicated pumpkin moisture and sugar content were effective indicators for selecting low-starch and high-sugar varieties for pumpkin powder production.

Key words: pumpkin powder, nutritional components, reconstitution properties, correlation analysis, principal component analysis, polysaccharide content, starch content, sugar content