Evaluation of Nutrient Composition and Processing Characteristics of Different Varieties of Wampee

In order to study the differences in the comprehensive quality and processing characteristics of different varieties of wampee (Clausena lansium (Lour.) Skeels), seven kinds of wampee ('Bingtanghuangpi' 'Jixinhuangpi' 'Jinhuangpi' 'Guifeisanhao' 'Baimihuangpi' 'Huananyihao' 'Wuhehuangpi') were taken as the research objects, the physical property, chemical composition and antioxidant capacity of the fruits were analyzed, and the processing characteristics of the seven kinds of wampee were evaluated and categorized using principal component analysis and cluster analysis. The results showed that the pulping rate, soluble sugar and organic acid content of seven kinds of wampee ranged from 50.51% to 60.71%, 18.93 to 48.91 mg/g and 8.13 to 14.00 mg/g. Respectively, the 'Bingtanghuangpi' had the highest pulping rate, the 'Baimihuangpi' had the highest soluble sugar content, the 'Jixinhuangpi' had the highest organic acid content. The total phenol content of pericarp, total phenol content of fruit pulp, total flavonoid content of pericarp and total flavonoid content of fruit pulp ranged from 2446.4 to 4045.5 mg/kg DW, 763.7 to 118.2 mg/kg, 234.1 to 678.7 mg/kg DW, and 96.8 to 143.4 mg/kg. Respectively, the 'Guifeisanhao' had the highest total phenolic and total flavonoid content, and the strongest antioxidant capacity (ferric reducing antioxidant power (FRAP), DPPH radical scavenging capacity). Nine phenolic compounds in wampee were identified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and rutin was the main phenolic compound. The results of principal component analysis showed that 25 indicators reflecting the quality of different varieties of wampee, that can be expressed by four principal components (the cumulative contribution rate reached 87.51%), of which 'Guifeisanhao' scored the highest in the comprehensive evaluation of principal component analysis, and 'Bingtanghuangpi' scored the lowest. The results of cluster analysis were basically consistent with the results of principal component analysis. Overall, 'Guifeisanhao' and 'Wuhehuangpi' had the highest content of total phenolics, total flavonoids and the strongest antioxidant ability, but the soluble sugar content was relatively low, which was more suitable for the extraction of active substances. 'Bingtanghuangpi' and 'Baimihuangpi' had high soluble sugar content and low organic acid content, with moderate sweet and sour taste, which was suitable for fresh food, and the high organic acid content of 'Jinhuangpi' 'Huananyihao' and 'Jixinhuangpi' was more suitable for processing into food ingredient.