Comprehensive Quality Evaluation of 11 Different Varieties of Pear Paste

doi:10.15933/j.cnki.1004-3268.2025.12.016

Abstract

Abstract: To identify pear varieties suitable for pear paste processing，this study measured the colorimetric indices，total acidity，vitamin C content，total phenolic content，amino acid composition，and volatile components of syrups produced from 11 major pear varieties cultivated in Henan Province.The pastes were assessed using an essential amino acid（EAA）scoring system，and a comprehensive evaluation was conducted via principal component analysis.The results showed that Huangguan pear paste had the highest clarity（87.65%）and the lowest browning degree（0.53）.Yuluxiang pear had the highest essential amino acid/total amino acid（25.04%）and essential amino/non⁃essential amino acid（34.17%），which was close to the requirements of ideal protein. Wonhwang pear paste achieved the highest essential amino acid ratio coefficient（SRC，87.35）.The essential amino acid index（EAAI）values of Hongxiangsu，Zhongli No.1，Yuluxiang，and Wanxiu pear pastes were all near 1.0，indicating high nutritional quality of their essential amino acids.A total of 41 volatile compounds were identified across varieties，with Hwasan pear paste having the highest number of volatile component types（21）.There was a strong correlation between various indicators.By introducing 71 indicators of different varieties of pear paste into the factor analysis calculation system，10 common factors were obtained. The cumulative contribution rate of the first 7 factors was 89.03%，and the model was obtained according to the variance contribution rate：Y=0.244 9F1+0.153 4F2+0.143 6F3+0.113 6F4+0.100 4F5+0.073 0F6+0.061 5F7.Comprehensive scores ranked the varieties in descending order as follows：Akizuki，Hwasan，Wanxiu，Hwanggeumbae，Yuluxiang，Huangguan，Hongzaosu，Wonhwang，Suli，Hongxiangsu，Zhongli No. 1 pear paste.

Key words: Pear paste, Nutritional quality, Amino acid, Volatile substances, Principal component analysis, Comprehensive evaluation

摘要： 为明确适宜加工梨膏的梨品种，对河南省主栽的11个品种梨所制梨膏的外观色泽指标，总酸、维生素C、总酚、氨基酸含量和挥发性成分进行测定，应用必需氨基酸评分模式对梨膏进行评价，采用主成分分析方法对梨膏各指标进行综合评价。结果表明，黄冠梨膏澄清度最高（87.65%），褐变度最低（0.53）；玉露香梨膏必需氨基酸/总氨基酸（25.04%）和必需氨基酸/非必需氨基酸（34.17%）最高，较为接近理想蛋白质的要求，圆黄必需氨基酸比值系数（SRC值，87.35）最高，红香酥、中梨1号、玉露香、晚秀梨膏必需氨基酸指数（EAAI）值较接近1.0，必需氨基酸营养价值较高；不同品种梨膏共测定出41种挥发性成分，华山梨膏挥发性成分种类（21）最多。各指标间具有较强相关性，以不同品种梨膏的71个指标引入因子分析计算体系，得到10个公因子，前7个因子累积贡献率为89.03%，依据方差贡献率得到模型为Y=0.244 9F1+0.153 4F2+0.143 6F3+0.113 6F4+0.100 4F5+0.073 0F6+0.061 5F7，计算得分值从高到低依次为秋月、华山、晚秀、黄金梨、玉露香、黄冠、红早酥、圆黄、酥梨、红香酥、中梨1号梨膏。

关键词: 梨膏, 营养品质, 氨基酸, 挥发性物质, 主成分分析, 综合评价

CLC Number:

S661.2

ZHANG Sipu, CUI Wei, ZHANG Ke, LU Yunfeng, MIAO Jianyin, GUO Chaofeng, XIE Yuanming, ZHANG Yanmin, NIU Jiajia. Comprehensive Quality Evaluation of 11 Different Varieties of Pear Paste[J]. Journal of Henan Agricultural Sciences, 2025, 54(12): 167-180.

张四普, 崔巍, 张柯, 鲁云风, 苗建银, 郭超峰, 解远明, 张艳敏, 牛佳佳. 11 种不同品种梨膏的综合品质评价[J]. 河南农业科学, 2025, 54(12): 167-180.

Figures/Tables 11

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