摘要
在对理化指标、全质构和色度进行测定的基础上,同时结合多元统计学方法,对不同地区产腌制大头菜产品品质的差异性进行了探讨。通过方差分析(analysis of variance,ANOVA)发现襄阳大头菜和成武酱大头的L*和b*显著高于四川成都地区产大头菜(P<0.05),而弹性、粘聚性、粘性、咀嚼度和回复性等质构指标呈现相反的趋势。值得一提的是,襄阳大头菜食盐含量最高,而成武酱大头具有最高的蛋白质、氨基酸态氮、还原糖和总酸含量。通过主成分分析(principal component analysis,PCA)、多元方差分析(multivariate analysis of variance,MANOVA)和聚类分析(cluster analysis,CA)发现虽然不同地区产腌制大头菜产品品质存在显著差异(P<0.05),然而襄阳大头菜与成武酱大头产品品质更为相似,且与四川成都产大头菜有较大区别。
In this paper,the product qualities of salty mustard root collected from different regions are studied by physical and chemical indexes,texture quality,chromaticity and multivariate statistics.Although the results of ANOVA indicate that L＊and b＊of samples collected from Hubei Xiangyang and Shandong Heze are significantly higher than those in Sichuan Chengdu（P〈0.05）,the indexes of springiness,cohesiveness,gumminess,chewiness and resilience show the opposite trend.It is worth mentioning that the samples collected from Hubei Xiangyang have the highest content of salt,meanwhile,the content of protein,amino acid nitrogen,reducing sugar and total acids with the highest content of samples in Shandong Heze.Although principal component analysis（PCA）,multivariate analysis of variance（MANOVA）and cluster analysis（CA）show that there are significant differences in the product quality of salty mustard root collected from different regions（P〈0.05）,the samples collected from Hubei Xiangyang and Shandong Heze have quite a lot in common.
出处
《中国调味品》
CAS
北大核心
2016年第3期70-73,90,共5页
China Condiment
基金
湖北文理学院科研启动经费资助项目
关键词
大头菜
理化指标
质构
色度
产品品质
mustard root
physical and chemical indexes
texture quality
chromaticity
product quality
