摘要
本文对市售的46个枸杞原浆产品的主要成分、色泽、风味等指标进行测定,对比分析枸杞原浆产品品质,初步构建评价标准。结果表明:枸杞原浆样品总体表现出较好的枸杞营养和风味特征,但不同产品品质差异较大,pH在4.04~4.62之间,粘度在6.63~116.60 cP之间,可溶性固形物在12.77%~30.63%之间,总糖含量在93.19~220.26 mg/g之间,黄酮含量在23.43~87.27μg/g之间,总类胡萝卜素含量在3.23~1579.47μg/g之间,色泽总体均表现为明亮的橙红色,各样品在鲜味、酸味、涩味、咸味等八种风味特征均有响应,气味分析中差异较大的几类化合物为烷烃类、醇类和挥发性硫化物。基于主成分分析得到了各指标与主成分的相关程度和贡献程度,确立了枸杞原浆的品质评价指标,采用概率分级建立了枸杞原浆品质评价指标分级标准,利用层次分析构建枸杞原浆品质评价标准,获得各枸杞原浆样品的综合得分,为枸杞原浆品质评价及质量标准制定提供数据参考。
In this paper, 46 fresh goji pulp products randomly selected from the market were compared and analyzed through the main components, color, flavor and other indicators, and the evaluation standard was preliminarily established.The results showed that the samples of fresh goji pulp showed good nutritional and flavor characteristics, but the quality of different products varied greatly. The pH ranged from 4.04~4.62, the viscosity ranged from 6.63~116.60 cP, the soluble solids ranged from 12.77%~30.63%, the total sugar content ranged from 93.19~220.26 mg/g, the flavonoid content ranged from 23.43~87.27 μg/g, and the total carotenoid content ranged from 3.23~1579.47 μg/g. The color of the samples was bright orange-red, and the samples responded to the eight flavor characteristics of umami, sour, astringency and saltness.Alkanes, alcohols, and volatile sulfides were the most varied compounds in the odor analysis. Based on principal component analysis, the correlation degree and contribution degree of each index and the main component were obtained,the quality evaluation index of fresh goji pulp was established, the grading standard of evaluation index was established by probability classification, and the evaluation standard of quality was constructed by analytic hierarchy process, and the comprehensive score of each sample of fresh goji pulp was obtained, which provided data reference for quality evaluation and standard formulation of fresh goji pulp.
作者
禄璐
闫亚美
米佳
钟思懿
金波
罗青
曾晓雄
曹有龙
LU Lu;YAN Yamei;MI Jia;ZHONG Siyi;JIN Bo;LUO Qing;ZENG Xiaoxiong;CAO Youlong(National Wolfberry Engineering Research Center,Yinchuan 750002,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210018,China)
出处
《食品工业科技》
CAS
北大核心
2022年第21期271-281,共11页
Science and Technology of Food Industry
基金
宁夏回族自治区重点研发计划重大项目(2019BF02026
2021BEG03109)
宁夏回族自治区农业高质量发展和生态保护科技创新示范项目(NGSB-2021-2)。
关键词
枸杞
原浆
黄酮
类胡萝卜素
风味
评价标准
goji
pulp
flavonoids
carotenoids
flavor
evaluation standard
作者简介
禄璐(1989−),女,硕士,助理研究员,研究方向:枸杞贮藏与加工,E-mail:lulubing8901@163.com。;通信作者:闫亚美(1982−),女,博士,副研究员,研究方向:枸杞贮藏与加工,E-mail:yanyamei@163.com。;通信作者:罗青(1964−),女,本科,副研究员,研究方向:枸杞加工与贮藏,E-mail:luoqing640603@163.com。;通信作者:曹有龙(1963−),男,博士,研究员,研究方向:植物学,E-mail:youlongchk@163.com。
