摘要
滇橄榄汁营养丰富,风味独特,具有一定的医疗保健价值。该研究测定3种自制滇橄榄原汁、自制复合滇橄榄汁及3种市售橄榄饮料共7种样品的部分营养成分,并进行感官评价;同时利用电子舌技术分析7种样品的滋味特征,将所得数据进行主成分分析(principal component analysis,PCA)和聚类分析。结果表明:7种橄榄汁总糖、总酸、抗坏血酸和多酚含量及感官评分有显著差异(p<0.05),野生滇橄榄原汁多酚含量最高;自制复合滇橄榄汁感官评分最高,为88.20分。PCA分析从7种样品中共筛选出24个共有成分,经主成分分析概括为2个主成分,包含源信息量的84.85%;聚类分析可将7种样品分成4大类;主成分分析与感官评分结果相一致,聚类分析与感官评分结果基本一致,表明电子舌能够辨识不同橄榄汁的滋味品质。结论:3种滇橄榄中野生滇橄榄更适合于研发保健食品;利用电子舌技术可快速鉴别不同橄榄汁的滋味品质,结合多元统计分析和感官评价可为滇橄榄汁的配方优化提供参考。
Yunnan Phyllanthus emblica juice is rich in nutrients and unique in flavor,and has the potential to improve health.In this study,part of the nutritional components and sensory attributes of 7 samples of 3 kinds of home-made raw Yunnan Phyllanthus emblica juice,home-made compound Phyllanthus emblica juice and 3 kinds of commercial olive drinks,were determined.In the meantime,the taste characteristics of 7 samples were analyzed by electronic tongue technique,and the obtained data were analyzed by principal component analysis(PCA)and cluster analysis.The results are as follows:The contents of total sugars,total acids,ascorbic acid and polyphenols as well as the sensory scores of the 7 olive juices were significant differences(p<0.05),with the polyphenol content of the wild Yunnan Phyllanthus emblica juice being the highest,and the sensory score of home-made compound Phyllanthus emblica juice being the highest(88.20).A total of 24 common components were screened from the 7 samples by principal component analysis(PAC),which were summarized into 2 principal components,including 84.85%of the source information.The 7 samples were divided into four groups by the cluster analysis.The PCA results were consistent with the sensory scores,and the results of cluster analysis were basically consistent with the sensory scores.The results showed that the electronic tongue could distinguish the flavor quality of different olive juices.Conclusion:The three kinds of Yunnan olives,the wild Phyllanthus emblica is more suitable for the research and development of healthy foods;The electronic tongue technology can be used to quickly distinguish the overall taste quality of different olive juices,and its combination with multivariate statistical analysis and sensory evaluation can provide reference for the formulation optimization of Phyllanthus emblica juice.
作者
李瑞婷
单林鲜
倪庆
张慧琼
白娴
曾文
姜燕
LI Ruiting;SHAN Linxian;NI Qing;ZHANG Huiqiong;BAI Xian;ZENG Wen;JIANG Yan(School of Public Health,Dali University,Dali 671000,China;Department of Anesthesiology,North Sichuan Medical College,Nanchong 637000,China;Yunnan Tree Jade Agriculture and Forestry Technology Co.Ltd.,Binchuan 671600,China)
出处
《现代食品科技》
CAS
北大核心
2022年第6期267-274,共8页
Modern Food Science and Technology
基金
大理大学博士启动基金(KTBS2018005)
云南省大学生创新创业训练计划项目(202010679043,202110679027)
云南省教育厅科学研究基金项目(2022Y805)
云南省乡村振兴产业关键技术集成示范项目(202204BP090017)。
关键词
电子舌
滇橄榄
滋味品质
主成分分析
聚类分析
electronic tongue
Phyllanthus emblica
taste quality
principal component analysis(PCA)
cluster analysis
