• Scopus
  • CA
  • DOAJ
  • FSTA
  • JST
  • 北大核心期刊
  • 中国科技核心期刊CSTPCD
  • 中国精品科技期刊
  • RCCSE中国核心学术期刊
  • 中国农业核心期刊
  • 中国生物医学文献服务系统SinoMed收录期刊
中国精品科技期刊2020

基于Z-score评价模型优化梨膏护色工艺

李月 赵江丽 张笑莹 王永霞 关军锋

李月,赵江丽,张笑莹,等. 基于Z-score评价模型优化梨膏护色工艺[J]. 食品工业科技,2022,43(23):210−217. doi:  10.13386/j.issn1002-0306.2022030088
引用本文: 李月,赵江丽,张笑莹,等. 基于Z-score评价模型优化梨膏护色工艺[J]. 食品工业科技,2022,43(23):210−217. doi:  10.13386/j.issn1002-0306.2022030088
LI Yue, ZHAO Jiangli, ZHANG Xiaoying, et al. Optimization of Color Protection Technology of Pear Paste Based on Z-score Evaluation Model[J]. Science and Technology of Food Industry, 2022, 43(23): 210−217. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022030088
Citation: LI Yue, ZHAO Jiangli, ZHANG Xiaoying, et al. Optimization of Color Protection Technology of Pear Paste Based on Z-score Evaluation Model[J]. Science and Technology of Food Industry, 2022, 43(23): 210−217. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022030088

基于Z-score评价模型优化梨膏护色工艺

doi: 10.13386/j.issn1002-0306.2022030088
基金项目: 国家财政部、农业农村部,现代农业产业(梨)技术体系资助项目(CARS-28-23);河北省国际科技合作基地建设专项资金。
详细信息
    作者简介:

    李月(1997−),男,硕士研究生,研究方向:食品加工与安全,E-mail:1553131962@qq.com

    通讯作者:

    王永霞(1972−),女,硕士,副教授,研究方向:食品加工与质量安全控制,E-mail:wyxhd2004@126.com

    关军锋(1966−),男,博士,研究员,研究方向:果品贮藏加工,E-mail:junfeng-guan@263.net

  • 中图分类号: TS255.4

Optimization of Color Protection Technology of Pear Paste Based on Z-score Evaluation Model

  • 摘要: 为优化鸭梨膏护色工艺,以褐变度、总酚、总黄酮含量和感官评价得分结果为基础建立Z-score(Z值)法综合评价模型,以Z值为评价指标,通过单因素试验和响应面试验确定鸭梨膏最佳护色参数,并采用电子鼻和电子舌对护色和未护色鸭梨膏的气味和滋味进行比较分析。结果表明:鸭梨膏最优护色工艺为抗坏血酸添加量0.02%(m/v)、柠檬酸添加量0.05%(m/v)、偏重亚硫酸钾添加量0.02%(m/v),在此条件下,鸭梨膏呈亮黄色半透明膏状,带有梨果特殊香味,酸甜感适中,感官得分为9.38,褐变度为0.201,总酚和总黄酮含量分别为59.80和80.10 μg/mL,Z值法综合评价得分为5.14,与理论值5.03接近。电子鼻可以准确区分护色和未护色的梨膏。电子舌分析表明护色鸭梨膏具有明显的丰富度和酸味。
  • 图  1  各因素对鸭梨膏Z值交互作用的等高线和响应面图

    Figure  1.  Contour and response surface diagram of interaction of various factors on Z value of “Yali” pear paste

    图  2  护色鸭梨膏和未护色鸭梨膏PCA结果

    Figure  2.  PCA result of color-protected and non color-protected “Yali” pear paste

    图  3  护色鸭梨膏和未护色鸭梨膏载荷贡献率分析图

    Figure  3.  Analysis of load contribution rate of color-protected and non color-protected “Yali” pear paste

    图  4  护色鸭梨膏和未护色鸭梨膏口味雷达图

    Figure  4.  Radar chart of taste of color-protected and non color-protected “Yali” pear paste

    表  1  响应面试验因素与水平

    Table  1.   Response surface test factors and levels

    水平因素
    A抗坏血酸(%)B柠檬酸(%)C偏重亚硫酸钾(%)
    −10.020.050.015
    00.030.100.020
    10.040.150.025
    下载: 导出CSV

    表  2  鸭梨膏感官评价标准

    Table  2.   Sensory evaluation standards of “Yali” pear paste

    等级色泽(2分)气味(2分)滋味(3分)组织状态(3分)
    亮黄色,色泽均匀
    (1.6~2.0分)
    具有鸭梨特殊甜香气味,无焦糊感,无异味(1.6~2.0分)酸甜感可口,口感清新(2.1~3.0分)无正常视力可见异物,半透明膏状,状态稳定(2.1~3.0分)
    较好亮黄色,色泽较均匀(1.1~1.5分)略有鸭梨特殊甜香气味,无焦糊感,无异味(1.1~1.5分)酸甜感适中,口感清新(1.1~2.0分)无正常视力可见异物,半透明膏状,状态较稳定(1.1~2.0分)
    一般微黄色,色泽不均匀(0.5~1.0分)无鸭梨特殊甜香气味,略有异味(0.5~1.0分)酸甜感失调,无清新感(0.5~1.0分)无正常视力可见异物,略微透明膏状,状态较稳定(0.5~1.0分)
    下载: 导出CSV

    表  3  PEN3型电子鼻传感器响应特征

    Table  3.   Response characteristics of PEN3 electronic nose sensor

    编号型号传感器响应特性
    1W1CAromatic对芳香族化合物敏感
    2W5SBroadrange对氮氧化合物敏感
    3W3CAromatic对氨类、芳香族化合物敏感
    4W6SHydrogen对氢气敏感
    5W5CArom-aliph对烷烃、芳香族化合物敏感
    6W1SBroad-methane对甲烷敏感
    7W1WSulphur-organic对硫化物和萜烯类敏感
    8W2SBroad-alcohol对醇类和部分芳香族化合物敏感
    9W2WSulph-chlor对有机硫化物和芳香族化合物敏感
    10W3SMethane-aliph对烷烃敏感
    下载: 导出CSV

    表  4  电子舌滋味测定条件

    Table  4.   Electronic tongue taste determination conditions

    顺序处理时间
    清洗液190 s
    清洗液2120 s
    清洗液3120 s
    校准液30 s、20 min:0.5、0.5、0.5、0.5、0.5、0.5、0.5、0.5 mv
    样品液30 s
    清洗液43 s
    清洗液53 s
    参比液30 s
    下载: 导出CSV

    表  5  不同抗坏血酸添加量时Z-score法综合评价结果

    Table  5.   Comprehensive evaluation results of Z-score method with different sodium ascorbate addition

    抗坏血酸添加量(%)褐变度X1感官得分X2总酚含量 (μg/mL)X3总黄酮含量(μg/mL)X4ZX1ZX2ZX3ZX4ΣZi
    0.010.33a7.03d31.34e52.54d1.64a−1.06e−1.30e−0.54d−4.54e
    0.020.23b7.47b35.76d56.88c−0.36b0.04b−0.41d−0.12c−0.13c
    0.030.22c8.11a44.64a73.86a−0.54c1.65a1.37a1.54a5.10a
    0.040.22c7.36c37.13c46.62e−0.51c−0.23c−0.14c−1.12e−0.98d
    0.050.23b7.30c40.27b60.44b−0.37b−0.38d0.49b0.23b0.71b
    注:ZX1表示褐变度的Z分值,ZX2表示感官得分的Z分值,ZX3表示总酚含量的Z分值,ZX4表示总黄酮含量的Z分值,ΣZi表示模型算法下各Z分值之和;同列小写字母不同表示差异显著(P<0.05),表6表7同。
    下载: 导出CSV

    表  6  不同柠檬酸添加量时Z-score法综合评价结果

    Table  6.   Comprehensive evaluation results of Z-score method with different citric acid addition

    柠檬酸添加量(%)褐变度X1感官得分X2总酚含量 (μg/mL)X3总黄酮含量(μg/mL)X4ZX1ZX2ZX3ZX4ΣZi
    0.020.27b6.87d28.87c37.94d0.00c−0.98e0.50c−0.90d−0.40d
    0.050.23c8.71a29.67b109.78b−1.77d4.00a0.90b0.94b1.84a
    0.100.27b7.54b26.34e120.83a0.10b0.84c−0.79e1.22a0.44c
    0.150.28a7.33c30.60a48.59c0.47a0.28d1.37a−0.63c0.74b
    0.200.28a7.59b27.96d48.20c0.42a0.98b0.04d−0.64c−0.60e
    下载: 导出CSV

    表  7  不同偏重亚硫酸钾添加量时Z-score法综合评价结果

    Table  7.   Comprehensive evaluation results of Z-score method with different emphasis on potassium sulfite addition

    偏重亚硫酸钾添加量(%)褐变度X1感官得分X2总酚含量 (μg/mL)X3总黄酮含量(μg/mL)X4ZX1ZX2ZX3ZX4ΣZi
    0.010.25a7.31c36.72e46.22a1.18a−0.10c−1.41e1.44a−1.25d
    0.0150.21b7.54b39.04c24.12d0.00b0.51b0.58c−0.92d0.17b
    0.020.17d7.88a39.21b23.72e−1.21e1.39a0.72b−0.96d2.37a
    0.0250.20c6.99d39.33a32.80c−0.31c−0.96d0.82a0.01c0.19b
    0.030.20c7.00d37.56d36.75b−0.49d−0.91d−0.69d0.43b−0.69c
    下载: 导出CSV

    表  8  响应面试验设计与结果

    Table  8.   Response surface test design and results

    试验号ABCZX1ZX2ZX3ZX4ΣZi
    1−1−101.326.330.29−0.914.39
    2000−0.322.22−0.020.913.43
    301−1−2.37−5.09−0.86−1.22−4.8
    40110.891.31−0.45−0.28−0.32
    5101−0.251.360.33−0.371.57
    6110−0.23−3.510.300.22−2.76
    70000.773.24−0.400.065.13
    8−110−0.261.624.32−0.352.85
    90−1−1−0.350.45−0.64−0.67−0.51
    10000−0.51−2.650.031.204.01
    1110−11.70−5.250.570.43−5.96
    120001.164.58−0.900.594.1
    13−10−1−0.583.18−1.36−1.520.87
    140−11−0.28−5.450.250.45−1.48
    151−100.04−1.802.911.622.7
    160000.51−2.74−0.551.483.32
    17−101−1.002.22−0.80−1.640.77
    注:A:抗坏血酸添加量;B:柠檬酸添加量;C:偏重亚硫酸钾添加量。
    下载: 导出CSV

    表  9  回归模型方差分析

    Table  9.   Analysis of variance of regression model

    变异来源平方和自由度方差FP显著性
    模型164.26918.2517.410.0005**
    A24.87124.8723.730.0018**
    B12.83112.8312.230.01*
    C17.89117.8917.060.0044**
    AB4.0314.033.850.0906
    AC14.55114.5513.880.0074**
    BC5.9615.965.690.0485*
    A21.311.31.240.3016
    B27.2117.216.880.0343*
    C271.78171.7868.47< 0.0001**
    残差7.3471.05
    失拟项5.2631.753.380.1348不显著
    纯误差2.0740.52
    合计171.616
    注:**差异极显著(P<0.01);*差异显著(P<0.05)。
    下载: 导出CSV
  • [1] 杨子涵, 陈丹丹, 季俊夫, 等. 果蔬汁中多酚介导的非酶褐变研究进展[J]. 食品工业科技,2021,42(24):367−375. [YANG Zihan, CHEN Dandan, JI Junfu, et al. Research progress of polyphenol mediated non enzymatic browning in fruit and vegetable juice[J]. Food Industry Technology,2021,42(24):367−375. doi:  10.13386/j.issn1002-0306.2020080207
    [2] 赵鹏广, 刘伟, 尚俊杰, 等. 护色与浓缩工艺对梨膏品质的影响[J]. 食品研究与开发,2019,40(13):138−144. [ZHAO Pengguang, LIU Wei, SHANG Junjie, et al. Effects of color protection and concentration process on the quality of pear paste[J]. Food Research and Development,2019,40(13):138−144.
    [3] 孟然. 南果梨膏加工工艺及其镇咳功效的初步研究[D]. 沈阳: 沈阳农业大学, 2018.

    MENG Ran. Preliminary study on processing technology and antitussive effect of Nanguo pear paste[D]. Shenyang: Shenyang Agricultural University, 2018.
    [4] 陈树俊, 赵辛, 康俊杰, 等. 不同梨品种品质评价及温度对梨浓缩汁指标影响研究[J]. 食品工业科技,2015,36(17):326−329. [CHEN Shujun, ZHAO Xin, KANG Junjie, et al. Study on the quality evaluation of different pear varieties and the effect of temperature on the indexes of pear concentrated juice[J]. Food Industry Technology,2015,36(17):326−329. doi:  10.13386/j.issn1002-0306.2015.17.058
    [5] ROIDOUNG S, DOLAN K D, SIDDIQ M. Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice[J]. Food Chemistry,2016,210:422−427. doi:  10.1016/j.foodchem.2016.04.133
    [6] VUKOSAVLJEVIĆ P, BUKVIĆ B, JANKOVIĆ M, et al. Change of juice color during raspberry processing in fruit juice and fruit juice concentrate[J]. Journal of Agricultural Sciences (Belgrade),2006,51(1):99−115. doi:  10.2298/JAS0601099V
    [7] LI Ling, ZHANG Yinyin, FAN Xiaolan, et al. Relationship between activated oxygen metabolism and browning of “Yali” pears during storage[J]. Journal of Food Processing and Preservation,2020,44(4):e14392.
    [8] CHENG Yudou, LIU Liqin, FENG Yunxiao, et al. Effects of 1-MCP on fruit quality and core browning in ‘Yali’ pears during cold storage[J]. Scientia Horticulturae,2019,243:350−356. doi:  10.1016/j.scienta.2018.08.041
    [9] WANG Wenhui, JIA Xiaohui, TONG Wei, et al. The comparison of storage ability of 'Yali' pear in different soluble solids contents grades[J]. Journal of Fruit Science,2018,35(10):1262−1270.
    [10] 关玉婷, 李唯熙, 温思萌, 等. 鸭梨功能性成分及食品开发研究进展[J]. 农产品加工,2021(6):59−62. [GUAN Yuting, LI Weixi, WEN Simeng, et al. Research progress on functional components and food development of Ya pear[J]. Agricultural Products Processing,2021(6):59−62. doi:  10.16693/j.cnki.1671-9646(X).2021.03.050
    [11] LI Xia, GAO Wenyuan, HUANG Lijing, et al. Antioxidant and antiinflammation capacities of some pear cultivars[J]. Journal of Food Science,2011,76(7):C985−C990. doi:  10.1111/j.1750-3841.2011.02302.x
    [12] LI Xia, ZHANG Junying, GAO Wenyuan, et al. Chemical composition and anti-inflammatory and antioxidant activities of eight pear cultivars[J]. Journal of Agricultural and Food Chemistry,2012,60(35):8738−8744. doi:  10.1021/jf303235h
    [13] 赵应征, 鲁翠涛, 梅兴国. 常用多指标综合评价法在优选实验中的应用[J]. 医学研究生学报,2004(7):624−626. [ZHAO Yingzheng, LU Cuitao, MEI Xingguo. Application of common multi index comprehensive evaluation method in optimization experiment[J]. Journal of Medical Postgraduates,2004(7):624−626. doi:  10.3969/j.issn.1008-8199.2004.07.015
    [14] 潘宝骏. 五种常用的多指标综合评价方法[J]. 海峡预防医学杂志,1998(2):63−66. [PAN Baojun. Five commonly used multi index comprehensive evaluation methods[J]. Strait Journal of Preventive Medicine,1998(2):63−66.
    [15] 赵欣, 韩建欣, 武晋海, 等. 响应面法优化复合护色剂对柿汁褐变的影响[J]. 中国食品添加剂,2022,33(1):146−153. [ZHAO Xin, HAN Jianxin, WU Jinhai, et al. Effect of compound color protectants on browning of persimmon juice optimized by response surface methodology[J]. Chinese Food Additives,2022,33(1):146−153. doi:  10.19804/j.issn1006-2513.2022.01.025
    [16] 付依依, 王永霞, 李月, 等. 沙棘原浆发酵功能饮料的研制及其品质特征和抗氧化活性评价[J]. 食品科技,2022,47(1):123−131. [FU Yiyi, WANG Yongxia, LI Yue, et al. Development, quality characteristics and antioxidant activity evaluation of seabuckthorn puree fermented functional beverage[J]. Food Technology,2022,47(1):123−131. doi:  10.13684/j.cnki.spkj.2022.01.032
    [17] REKHA C, POORNIMA G, MANASA M, et al. Ascorbic acid, total phenol content and antioxidant activity of fresh juices of four ripe and unripe citrus fruits[J]. Chemical Science Transactions,2012,1(2):303−310. doi:  10.7598/cst2012.182
    [18] T/AHFIA 037-2019. 砀山梨膏[S]. 安徽, 安徽省食品行业协会, 2019.

    T/AHFIA 037-2019. Dangshan pear paste[S]. Anhui, Anhui Food Industry Association, 2019.
    [19] HONG S J, JEONG H, YOON S, et al. A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing[J]. Food Science and Biotechnology,2022,31(2):191−201. doi:  10.1007/s10068-021-01029-0
    [20] GUAN Chunbo, LIU Tingting, LI Quanhong, et al. Analyzing the effect of baking on the flavor of defatted tiger nut flour by E-tongue, E-nose and HS-SPME-GC-MS[J]. Foods,2022,11(3):446. doi:  10.3390/foods11030446
    [21] 徐佳, 涂智鸿, 杨建飞, 等. 复合护色剂抑制杏酒褐变的工艺优化[J]. 食品工业科技,2021,42(12):168−175. [XU Jia, TU Zhihong, YANG Jianfeii, et al. Process optimization of inhibiting browning of apricot wine with compound color protectants[J]. Food Industry Technology,2021,42(12):168−175. doi:  10.13386/j.issn1002-0306.2020080187
    [22] 贾玉, 张芳, 王梦茹, 等. 超声波辅助异抗坏血酸处理对贮藏期鲜切苹果的护色作用[J]. 保鲜与加工,2021,21(10):15−22. [JIA Yu, ZHANG Fang, WANG Mengru, et al. Effect of ultrasonic assisted isoascorbic acid treatment on color protection of fresh cut apples during storage[J]. Preservation and Processing,2021,21(10):15−22. doi:  10.3969/j.issn.1009-6221.2021.10.003
    [23] 许青莲, 税玉儒, 邱叶, 等. 微波真空干燥柠檬片护色剂配方优化及其品质变化[J]. 食品工业科技,2022,43(8):238−248. [XU Qinglian, SHUI Yuru, QIU Ye, et al. Formulation optimization and quality change of color fixative for microwave vacuum drying lemon tablets[J]. Food Industry Technology,2022,43(8):238−248. doi:  10.13386/j.issn1002-0306.2021080073
    [24] 张凯悦, 朱筱琪, 秦靖, 等. 黄冠梨汁无硫护色剂配方的筛选[J]. 保鲜与加工,2021,21(4):48−53. [ZHANG Kaiyue, ZHU Xiaoqi, QIN Jing, et al. Screening of sulfur free color protectant formula for Huangguan pear juice[J]. Preservation and Processing,2021,21(4):48−53. doi:  10.3969/j.issn.1009-6221.2021.04.008
    [25] 何晓勇, 孔欣欣, 贾庆超. 响应曲面法优化花生芽菜护色剂配方[J]. 中国食品添加剂,2022,33(2):88−93. [HE Xiaoyong, KONG Xinxin, JIA Qingchao. Optimization of color protectant formulation of peanut sprouts by response surface methodology[J]. Chinese Food Additives,2022,33(2):88−93. doi:  10.19804/j.issn1006-2513.2022.02.012
    [26] 许鹏丽, 肖凯军, 郭祀远. 抑制巴西柳橙汁褐变的研究[J]. 中国食品添加剂,2009(2):116−121. [XU Pengli, XIAO Kaijun, GUO Siyuan. Study on inhibiting browning of Brazilian orange juice[J]. Chinese Food Additives,2009(2):116−121. doi:  10.3969/j.issn.1006-2513.2009.02.022
    [27] 王明雪, 赵江丽, 程玉豆, 等. 雪花梨汁超高压处理工艺参数优化[J]. 现代食品科技,2022,38(3):203−210. [WANG Mingxue, ZHAO Jiangli, CHENG Yudou, et al. Optimization of process parameters for ultra high pressure treatment of Xuehua pear juice[J]. Modern Food Technology,2022,38(3):203−210. doi:  10.13982/j.mfst.1673-9078.2022.3.0645
    [28] 岳盈肖, 闫子茹, 赵江丽, 等. 利用电子鼻解析采后深州蜜桃品质变化[J]. 保鲜与加工,2021,21(8):101−108. [YUE Yingxiao, YAN Ziru, ZHAO Jiangli, et al. Analysis of quality changes of post harvest Shenzhou peach by electronic nose[J]. Preservation and Processing,2021,21(8):101−108. doi:  10.3969/j.issn.1009-6221.2021.08.016
  • 加载中
图(4) / 表(9)
计量
  • 文章访问数:  28
  • HTML全文浏览量:  10
  • PDF下载量:  7
  • 被引次数: 0
出版历程
  • 收稿日期:  2022-03-08
  • 网络出版日期:  2022-10-21
  • 刊出日期:  2022-11-23

目录

    /

    返回文章
    返回

    重要通知

    1、快速见刊:客座主编专栏征稿-食源性功能物质挖掘及评价
           2、喜讯 :《食品工业科技》被DOAJ数据库收录!
           3喜报:《食品工业科技》世界期刊影响力稳居Q2区
           4、祝贺:《食品工业科技》中国期刊影响力稳居Q1第二名