真空冷冻干燥不同品种水蜜桃片品质评价
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摘要
为评价不同品种冻干桃片的品质,本文选用11个水蜜桃品种为研究对象,测定了冻干桃片产出率、复水比、硬度、脆度等16项品质指标,采用显著性分析、相关性分析、主成分分析筛选出影响冻干桃片品质的核心因子,根据品质模型和综合得分评价冻干桃片的综合品质。结果表明:维生素C、总酚、果糖、硬度的变异系数较大;半纤维素、可溶性蛋白、产出率和蔗糖的变异系数较小,均小于15%,其它的指标差异不明显,各指标之间也存在着不同程度的相关性,通过主成分分析对指标进行简化和分类,桃片16项品质指标可用硬度、维生素C、总果胶、蔗糖、纤维素、色差(ΔE)这6个主成分来表示,并得出了桃片品质的综合得分和排名,分析发现最适宜冷冻干燥加工的桃品种是紫桃,最不适宜的是百丽和松森。
In order to study the quality evaluation of different varieties of freeze-dried peach slices,eleven varieties of peach were selected as the research object and the sixteen quality indexes of freeze-dried peach slices were measured.The core quality factors of freeze-dried peach slices were obtained by significance analysis,correlation analysis and principal component analysis.The quality of freeze-dried peach slices was evaluated according to quality model and comprehensive score.The results showed that the variation coefficient of vitamin C,total phenol,fructose and hardness was larger and the coefficient of variation of hemicellulose,soluble protein,yield and sucrose was less than 15%.The change of other indexes was not obvious and there were different correlations among the indexes.Through simplifying and classifying the indexes by principal component analysis,the six main components were obtained as hardness,vitamin C,total pectin,sucrose,cellulose and ΔE.By the comprehensive score and the ranking of the quality of peach slices,the peach variety most suitable for freeze-drying was violet peach and the most unfavorable for Belle and Songsen.
In order to study the quality evaluation of different varieties of freeze-dried peach slices,eleven varieties of peach were selected as the research object and the sixteen quality indexes of freeze-dried peach slices were measured.The core quality factors of freeze-dried peach slices were obtained by significance analysis,correlation analysis and principal component analysis.The quality of freeze-dried peach slices was evaluated according to quality model and comprehensive score.The results showed that the variation coefficient of vitamin C,total phenol,fructose and hardness was larger and the coefficient of variation of hemicellulose,soluble protein,yield and sucrose was less than 15%.The change of other indexes was not obvious and there were different correlations among the indexes.Through simplifying and classifying the indexes by principal component analysis,the six main components were obtained as hardness,vitamin C,total pectin,sucrose,cellulose and ΔE.By the comprehensive score and the ranking of the quality of peach slices,the peach variety most suitable for freeze-drying was violet peach and the most unfavorable for Belle and Songsen.
引文
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[20]NY/T 1841苹果中可溶性固形物、可滴定酸无损伤快速测定近红外光谱法[S].2010.
[21]董雅致,徐克章,李大勇,等.不同氮素光合效率大豆品种叶片保护酶活性对施氮水平的响应[J].吉林农业大学学报,2015,37(4):395-401.
[22]赵谋明,董红竹,林恋竹.八种水果多酚的定量分析与抗氧化活性研究[J].现代食品科技,2017(10):225-236.
[2]焦艺.不同桃品种鲜食和制汁品质评价研究[D].北京:中国农业科学院,2014.
[3]张振文,古碧.9个木薯品种酒精加工特性综合评价[J].西南农业学报,2014,27(2):807-812.
[4]王沛,刘璇,毕金峰,等.基于主成分分析的中早熟苹果脆片品质评价[J].中国食品学报,2012,12(6):204-211.
[5]姜晓青,宋江峰,李大婧,等.主成分分析法综合评价速冻菜用大豆籽粒的品质[J].现代食品科技,2013(8):2020-2024.
[6]李晓丽,胡兴越,何勇.基于主成分和多类判别分析的可见-红外光谱水蜜桃品种鉴别新方法[J].红外与毫米波学报,2006,25(6):417-420.
[7]Jian L,Liu X,Jin-Feng B I,et al.Research on the quality evaluation for peach and nectarine chips by explosion puffing drying[J].Scientia Agricultura Sinica,2016.
[8]吕健,刘璇,毕金峰,等.桃变温压差膨化脆片品质评价研究[J].中国农业科学,2016,49(4):802-812.
[9]Jian L,Zhou L,Bi J,et al.Quality evaluation of yellow peach chips prepared by explosion puffing drying[J].Journal of Food Science and Technology,2015,52(12):8204-8211.
[10]何新益,黄宗海,范为,等.桃变温压差膨化干燥工艺研究[J].食品科技,2010(11):94-97.
[11]Liu C J,Wang H O,Xue Y L,et al.Screening quality evaluation factors of freeze-dried peach(Prunus persica L.Batsch)powders from different ripening time cultivars[J].Journal of Food Quality,2017,2017(5):1-12.
[12]姚改芳.不同栽培种梨果实糖酸含量特征及形成规律研究[D].南京:南京农业大学,2011.
[13]生静雅.自然五倍体野生草莓的起源及品质性状评价研究[D].扬州:扬州大学,2009.
[14]许小茜,刘姝彤,王灿磊,等.鲜桃渣在堆放过程中膳食纤维各成分的变化[J].中国农业大学学报,2011,16(2):64-68.
[15]NY/T2016水果及其制品中果胶含量的测定分光光度法[S].2011.
[16]董涛.甜橙果实膳食纤维代谢机理研究[D].武汉:华中农业大学,2009.
[17]郭金龙,陈有君,孙国琴,等.苯酚-硫酸法测定杏鲍菇多糖方法的研究[J].食品科学,2008,29(12):555-558.
[18]弓志青,刘春泉,李大婧.不同品种板栗贮藏过程总酚与抗氧化活性研究[J].中国食品学报,2011,11(1):45-50.
[19]GB 5009.86-2016食品安全国家标准食品中抗坏血酸的测定[S].北京:中国标准出版社,2016.
[20]NY/T 1841苹果中可溶性固形物、可滴定酸无损伤快速测定近红外光谱法[S].2010.
[21]董雅致,徐克章,李大勇,等.不同氮素光合效率大豆品种叶片保护酶活性对施氮水平的响应[J].吉林农业大学学报,2015,37(4):395-401.
[22]赵谋明,董红竹,林恋竹.八种水果多酚的定量分析与抗氧化活性研究[J].现代食品科技,2017(10):225-236.