摘要
为研究植物提取物对鲜切青稞鱼面色泽的影响,以添加了不同植物提取物的鲜切青稞鱼面为试验材料,对鲜切青稞鱼面的色差和感官进行了测定。通过主成分和聚类分析进行研究,研究结果表明:迷迭香提取物抑制褐变效果最好,综合评分达到1.11,黄芪提取物抑制褐变效果最差;进一步根据聚类分析结果,将8种植物提取物分为2类,第一类为黄芪、枸杞、茶多酚、茯苓、黄精提取物;第二类为竹叶黄酮、苹果多酚、迷迭香提取物。
In order to study the effect of plant extracts on the color of fresh-cut highland barley fi sh noodles,with the fresh-cut highland barley fi sh noodles added different plant extracts as the test materials,the color difference and sense of the fresh-cut highland barley fish noodles were determined.The results of principal component analysis and cluster analysis showed that rosemary extract had the best effect on inhibiting browning with a comprehensive score of 1.11,and the extract of astragalus membranaceus was the worst in inhibiting browning.According to the results of cluster analysis,8 kinds of plant extracts were divided into two categories.The fi rst class was astragalus membranaceus,wolfberry,tea polyphenols,poria,and yellow essence extracts,and the second class was bamboo leaf fl avonoids,apple polyphenols and rosemary extract.
作者
黄益前
刘春燕
彭毅秦
何江红
HUANG Yi-qian;LIU Chun-yan;PENG Yi-qin;HE Jiang-hong(Sichuan Tourism College,Chengdu 610100,Sichuan,China)
出处
《粮食与油脂》
北大核心
2018年第10期56-60,共5页
Cereals & Oils
基金
四川省教育厅自然科学重点项目(16ZA0348，17ZA0291)；烹饪科学四川省高校重点实验室重点项目(PRKX2015Z04)
关键词
植物提取物
鲜切青稞鱼面
褐变
色泽
plant extract
fresh-cut highland barley fi sh noodle
brown stain
color
作者简介
黄益前(1981—),男,硕士,副教授,主要研究方向为食品贮藏与加工;通信作者:何江红(1967—),女,学士,教授,主要研究方向为粮油加工。
