【摘要】 [目的]探讨不同色泽的山楂之间品质特征及营养成分的差异，为消费者与食品加工企业选择合理的山楂品种提供参考。[方法]以沈阳农业大学国家山楂种质资源圃中的4种特征颜色山楂品种为试验材料，寻找主要理化指标及功能性成分含量差异。[结果]果皮亮红色的费县棉球a*值最大为17.43，果实最大单果重达到11.81 g，硬度最小为5.08 N，可溶性糖含量高达8.81%，果肉质地软，甜味最高，苦涩味小；果皮暗红色的安泽大果果个大，果肉比例最大84.89%，有机酸含量高达1.73%，果肉质地比较硬，虽然可溶性糖较高，但味道比较酸；果皮紫红色的兴隆紫肉果个小，果肉为紫红色且含量较低，硬度达到32.26 N，质地硬，酸含量高，可溶性糖含量仅为5.50%，味道较酸；果皮亮黄色的大黄山楂果实较小，单果重5.30 g，果肉黄白色质地软，L*与b*值最高，有机酸含量最低，仅1.35%，可溶性糖含量较高，味道酸甜丰富度高。不同色泽的山楂果实理化性质存在显著的差异（P<0.05）。总黄酮是山楂主要功能成分，最高的是兴隆紫肉含量，为20.11 mg·g^-1，最低是费县大棉球，为7.03 mg·g^-1。总花色苷含量较低，但主要影响果实的色泽，最高的是兴隆紫肉，为9.23 mg·g^-1，大黄山楂仅为0.17 mg·g^-1。不同色泽的山楂果实功能营养成分有显著的差异（P<0.05）。[结论]不同色泽的山楂之间品质特性及营养成分都有明显的差异。费县大棉球适合鲜食或者加工果酱，安泽大果适合加工果酱与罐头，大黄山楂适合鲜食，兴隆紫肉适合做果酱与饮料，更适合做保健品原料。更多还原

【Abstract】 [Objective]To provide a reference stand for consumer and food processing enterprises choosing appropriate hawthorn varieties by exploring the differences between different color hawthorn varieties in quality characteristics and nutrient content.[Methods]The research objects in this study were four colors of hawthorn varieties in the hawthorn germplasm resources garden of Shenyang agricultural university. The main physicochemical parameters and functional component contents in the different hawthorns were studied. [Results]The Feixiandamianqiu hawthorn with the shiny red peel had the biggest a* value （17.43）, the biggest single fruit weight （11.81 g）, the least hardness （5.08 N）, and the highest total soluble sugar content （8.81%）. The texture of the fruit flesh was soft, the sweet taste was the highest, the bitter and astringent taste was low. The fruit size of the Anzedaguo with dark red peel was big, the flesh proportion was the biggest （84.89%）, the organic acid content was the highest （1.73%）, the texture of the flesh was hard, the total soluble sugar content was high, but it had an obvious sour taste. The fruit size of the Xinglongzirou with purple peel was very small, so the flesh proportion was very low. The flesh was purple, and the hardness was 32.26 N, so the texture was very hard. The total soluble sugar content was only 5.50%, and it had a high organic acid content, so it had an intense sour taste. The fruit size of the Dahuang hawthorn with luminous yellow peel was small, it had the smallest single fruit weight （5.30 g）. The soft flesh was yellowish white, so it had the highest L* and b* values. The organic acid content was the lowest （1.35%）, and the total soluble sugar content was high, so it had sour and sweet taste with high richness. The difference of the physicochemical parameters in the different color hawthorns was significant （P<0.05）. The main functional component in hawthorn was flavonoids, the total flavonoids content in the Xinglongzirou was the highest (20.11 mg·g^-1), while it was the lowest (7.03 mg·g^-1) in the Feixiandamianqiu. The total anthocyanin content in hawthorn was very low, but it was the main factor affecting the fruit color. It was the highest (9.23 mg · g^-1) in the Xinglongzirou, while it was the lowest (0.17 mg · g^-1) in the Dahuang hawthorn. The difference of the functional component in the different color hawthorns was significant （P< 0.05）. [Conclusion]The difference of the quality characteristics and nutrient content in the different color hawthorns was obvious. The Feixiandamianqiu hawthorn was fit for fresh eating and processing jam, the Anzedaguo hawthorn was suited to produce jam and can, the Dahuang hawthorn was fit for fresh eating, while the Xinglongzirou was suited to produce can and drinks, and more fit for raw material in health products.更多还原