摘要
试验研究灰枣、木枣、壶瓶枣、赞皇枣和板枣5个品种枣粉的理化品质特性,包括糖、总黄酮、氨基酸及色泽指数,并且利用电子舌技术对5个品种的枣的主成分和味觉进行分析,结果表明赞皇枣总糖含量显著低于其他枣(p<0.05),木枣的黄酮含量显著高于其他枣(p<0.05)。氨基酸分析中,各枣品种均是脯氨酸含量最高,蛋氨酸和半胱氨酸含量最低。赞皇枣的色泽指数显著高于其他枣(p<0.05)。电子舌分析中板枣和赞皇枣味觉的相似性最大,木枣和板枣的相似性最小。木枣的酸味值最大,板枣的甜味值最大。
The moisture,total sugar,amino acid and the color index of five different kinds of jujube powder were determined.An electronic tongue were employed to detect the different kinds of jujube of taste sense.Principal component,taste and similarity were analyzed.The results showed that there was no significant difference in the moisture of five kinds of jujube.The total sugar content of Zanhuang jujube was significantly lower than that of other dates(p<0.05),and the flavonoids content of Mu jujube was significantly higher than other dates(p<0.05).Amino acid analysis showed the highest content of proline and the lowest content of methionine and cysteine.The Zanhuang varieties were the highest in absolute value of CCI represented the color of appearance.In the electronic tongue analysis,the taste of Ban jujube and Zanhuang jujube was most similar(p<0.05),and the similarity between Mu jujube and Ban jujube was the smallest.The acid value of Mu jujube was the highest and the sweet dates of Ban jujube was the highest.
作者
张玲
丁卫英
韩基明
张江宁
杨春
ZHANG Ling;DING Weiying;HAN Jiming;ZHANG Jiangning;YANG Chun(Shanxi Agricultural University(Shanxi Academy of Agricultural Sciences),Institute of Functional Food of Shanxi,Taiyuan 030031)
出处
《食品工业》
CAS
北大核心
2020年第11期169-172,共4页
The Food Industry
基金
山西省重点研发计划项目(201903D211007)
山西省农业科学院优秀青年基金项目(YCX2020YQ03)。
关键词
枣粉
化学成分
味觉分析
jujube powder
chemical properties
taste analysis
