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

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

李月^{1, 2,},
赵江丽²,
张笑莹^{1, 2},
王永霞^1, ,,
关军锋^2, ,

1.
河北工程大学生命科学与食品工程学院，河北邯郸 056038
2.
河北省农林科学院生物技术与食品科学研究所，河北石家庄 050051

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
计量
- 文章访问数: 87
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- 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

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

LI Yue^{1, 2
,},
ZHAO Jiangli²,
ZHANG Xiaoying^{1, 2},
WANG Yongxia^{1
, ,},
GUAN Junfeng^{2
, ,}

1.
College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056038, China
2.
Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China

摘要

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。
- 鸭梨膏 /
- Z-scroe法 /
- 响应面试验 /
- 护色 /
- 品质评价
Abstract: In order to optimize the color protection technology of ‘Yali’ pear paste, a Z-score (Z value) comprehensive evaluation model was established based on browning degree, total phenolics, total flavonoids content, and sensory score analysis and then the Z value was employed to optimize the color protection parameters for “Yali” pear paste through single factor tests and response surface methodolog (RSM). The flavour and taste of “Yali” pear paste prepared under optimized conditions and without color protection were tested with electronic nose and electronic tongue technology, respectively. Results showed that the optimum process conditions for “Yali” pear paste color protection were added amount of sodium ascorbate 0.02% (m/v), citric acid 0.05% (m/v) and potassium metabisulfite 0.02% (m/v). “Yali” pear paste prepared under the optimized conditions showed a semitransparent state with bright yellow color, special pear flavour, moderate sour and sweet feeling, its browning degree, total phenolics, total flavonoids content and the sensory score were 0.201, 59.80, 80.10 μg/mL and 9.38 respectively. Moreover, its Z-value for comprehensive evaluation method was 5.14, closing to the theoretical value of 5.03. The electronic nose technology made a perfect distinction on flavour between the optimized condition and without color protection of “Yali” pear paste. The electronic tongue analysis showed that “Yali” pear paste prepared under optimized conditions aroused stronger signals than paste without color protection in taste richness and sour sensors.
- “Yali” pear paste /
- Z-scroe method /
- RSM /
- color protection /
- quality evaluation

HTML全文

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

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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

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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

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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

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表 1 响应面试验因素与水平

Table 1. Response surface test factors and levels

水平		因素
水平	A抗坏血酸（%）	B柠檬酸（%）	C偏重亚硫酸钾（%）
−1	0.02	0.05	0.015
0	0.03	0.10	0.020
1	0.04	0.15	0.025

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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）
好	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）

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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
1	W1C	Aromatic	对芳香族化合物敏感
2	W5S	Broadrange	对氮氧化合物敏感
3	W3C	Aromatic	对氨类、芳香族化合物敏感
4	W6S	Hydrogen	对氢气敏感
5	W5C	Arom-aliph	对烷烃、芳香族化合物敏感
6	W1S	Broad-methane	对甲烷敏感
7	W1W	Sulphur-organic	对硫化物和萜烯类敏感
8	W2S	Broad-alcohol	对醇类和部分芳香族化合物敏感
9	W2W	Sulph-chlor	对有机硫化物和芳香族化合物敏感
10	W3S	Methane-aliph	对烷烃敏感

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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1	90 s
清洗液2	120 s
清洗液3	120 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4	3 s
清洗液5	3 s
参比液	30 s

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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）X₄	Z_X1	Z_X2	Z_X3	Z_X4	Σ_Zi
0.01	0.33^a	7.03^d	31.34^e	52.54^d	1.64^a	−1.06^e	−1.30^e	−0.54^d	−4.54^e
0.02	0.23^b	7.47^b	35.76^d	56.88^c	−0.36^b	0.04^b	−0.41^d	−0.12^c	−0.13^c
0.03	0.22^c	8.11^a	44.64^a	73.86^a	−0.54^c	1.65^a	1.37^a	1.54^a	5.10^a
0.04	0.22^c	7.36^c	37.13^c	46.62^e	−0.51^c	−0.23^c	−0.14^c	−1.12^e	−0.98^d
0.05	0.23^b	7.30^c	40.27^b	60.44^b	−0.37^b	−0.38^d	0.49^b	0.23^b	0.71^b
注：Z_X1表示褐变度的Z分值，Z_X2表示感官得分的Z分值，Z_X3表示总酚含量的Z分值，Z_X4表示总黄酮含量的Z分值，Σ_Zi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。

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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）X₄	Z_X1	Z_X2	Z_X3	Z_X4	Σ_Zi
0.02	0.27^b	6.87^d	28.87^c	37.94^d	0.00^c	−0.98^e	0.50^c	−0.90^d	−0.40^d
0.05	0.23^c	8.71^a	29.67^b	109.78^b	−1.77^d	4.00^a	0.90^b	0.94^b	1.84^a
0.10	0.27^b	7.54^b	26.34^e	120.83^a	0.10^b	0.84^c	−0.79^e	1.22^a	0.44^c
0.15	0.28^a	7.33^c	30.60^a	48.59^c	0.47^a	0.28^d	1.37^a	−0.63^c	0.74^b
0.20	0.28^a	7.59^b	27.96^d	48.20^c	0.42^a	0.98^b	0.04^d	−0.64^c	−0.60^e

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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）X₄	Z_X1	Z_X2	Z_X3	Z_X4	Σ_Zi
0.01	0.25^a	7.31^c	36.72^e	46.22^a	1.18^a	−0.10^c	−1.41^e	1.44^a	−1.25^d
0.015	0.21^b	7.54^b	39.04^c	24.12^d	0.00^b	0.51^b	0.58^c	−0.92^d	0.17^b
0.02	0.17^d	7.88^a	39.21^b	23.72^e	−1.21^e	1.39^a	0.72^b	−0.96^d	2.37^a
0.025	0.20^c	6.99^d	39.33^a	32.80^c	−0.31^c	−0.96^d	0.82^a	0.01^c	0.19^b
0.03	0.20^c	7.00^d	37.56^d	36.75^b	−0.49^d	−0.91^d	−0.69^d	0.43^b	−0.69^c

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表 8 响应面试验设计与结果

Table 8. Response surface test design and results

试验号	A	B	C	Z_X1	Z_X2	Z_X3	Z_X4	Σ_Zi
1	−1	−1	0	1.32	6.33	0.29	−0.91	4.39
2	0	0	0	−0.32	2.22	−0.02	0.91	3.43
3	0	1	−1	−2.37	−5.09	−0.86	−1.22	−4.8
4	0	1	1	0.89	1.31	−0.45	−0.28	−0.32
5	1	0	1	−0.25	1.36	0.33	−0.37	1.57
6	1	1	0	−0.23	−3.51	0.30	0.22	−2.76
7	0	0	0	0.77	3.24	−0.40	0.06	5.13
8	−1	1	0	−0.26	1.62	4.32	−0.35	2.85
9	0	−1	−1	−0.35	0.45	−0.64	−0.67	−0.51
10	0	0	0	−0.51	−2.65	0.03	1.20	4.01
11	1	0	−1	1.70	−5.25	0.57	0.43	−5.96
12	0	0	0	1.16	4.58	−0.90	0.59	4.1
13	−1	0	−1	−0.58	3.18	−1.36	−1.52	0.87
14	0	−1	1	−0.28	−5.45	0.25	0.45	−1.48
15	1	−1	0	0.04	−1.80	2.91	1.62	2.7
16	0	0	0	0.51	−2.74	−0.55	1.48	3.32
17	−1	0	1	−1.00	2.22	−0.80	−1.64	0.77
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。

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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	F值	P值	显著性
模型	164.26	9	18.25	17.41	0.0005	**
A	24.87	1	24.87	23.73	0.0018	**
B	12.83	1	12.83	12.23	0.01	*
C	17.89	1	17.89	17.06	0.0044	**
AB	4.03	1	4.03	3.85	0.0906
AC	14.55	1	14.55	13.88	0.0074	**
BC	5.96	1	5.96	5.69	0.0485	*
A²	1.3	1	1.3	1.24	0.3016
B²	7.21	1	7.21	6.88	0.0343	*
C²	71.78	1	71.78	68.47	< 0.0001	**
残差	7.34	7	1.05
失拟项	5.26	3	1.75	3.38	0.1348	不显著
纯误差	2.07	4	0.52
合计	171.6	16
注：*差异极显著（P<0.01）；差异显著（P<0.05）。

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