Quality analysis and assessment of representative sea buckthorn fruits in northern China

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-11 DOI:10.1016/j.fochx.2024.101828

Zhiwei Zhang , Yixuan Chen , Zhixi Chen , Zhenhong Gao , Yuying Cheng , Kunsheng Qu

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Abstract

Sea buckthorn (SB) primarily grows in northern China and is rich in nutritional components, making it popular among consumers. This study aims to select suitable SB varieties for processing by analyzing physicochemical components, color, taste, and volatile compounds. The results showed that the physicochemical content of Chinese SB from Gansu were as follows: total soluble solids 13.50 ± 0.37°Brix, titratable acidity 6.46 ± 0.39 %, ascorbic acid 578 mg/100 g, polyphenols 517 mg/100 g, and flavonoids 194 mg/100 g, which were higher than those of the other four SB samples; the content of organic acids was relatively abundant. Taste analysis via electronic tongue indicated that Chinese SB had the highest ANS (sweetness) value and the lowest SCS (bitterness) value, exhibiting the richest flavor. Gas chromatography-mass spectrometry analysis showed that Gansu Chinese SB had a rich variety of volatile components, totaling 74. In summary, Gansu Chinese SB is a variety suitable for processing.

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中国北方代表性沙棘果的质量分析与评估

沙棘（SB）主要生长在中国北方，营养丰富，深受消费者喜爱。本研究旨在通过分析沙棘的理化成分、色泽、口感和挥发性化合物，筛选出适合加工的沙棘品种。结果表明，甘肃产枸杞的理化指标如下：总可溶性固形物 13.50 ± 0.37 Brix，可滴定酸度 6.46 ± 0.39 %，抗坏血酸 578 mg/100 g，多酚 517 mg/100 g，黄酮类化合物 194 mg/100 g，均高于其他 4 个枸杞样品；有机酸含量相对丰富。通过电子舌进行的味觉分析表明，中国蔗糖的 ANS（甜度）值最高，SCS（苦度）值最低，风味最丰富。气相色谱-质谱分析表明，甘肃枸杞的挥发性成分种类丰富，共有 74 种。总之，甘肃枸杞是一个适合加工的品种。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.