摘要
以鲜切莲藕为试材,研究了臭氧、超声波、臭氧结合超声波以及蒸馏水4种不同清洗方式对鲜切莲藕在4℃贮藏期间的色差值、可溶性固形物、褐变度、多酚氧化酶(polyphenol oxidase,PPO)活性、菌落总数等各项品质指标的影响,采用主成分分析法分析12个指标,建立综合评价函数,筛选出最佳处理组。结果表明,主成分分析筛选出2个主成分,累积方差贡献率为85.858%,能够较好的反应原始数据的信息;综合主成分分析显示,在整个贮藏过程中,4种清洗处理以臭氧结合超声波综合评分最高,可有效的保持莲藕的色泽,抑制褐变,降低PPO活性,维持较高的可溶性固形物,有利于鲜切莲藕的贮藏保鲜。
The four different washing methods of fresh-cut lotus root including ozone,ultrasound,ozone combined with ultrasound and distilled water were studied. After washing,the lotus roots were stored under 4 ℃. Color values. Browning degree（ BD）,polyphenol oxidase（ PPO） activity,total number of colonies other quality indicators were examined every two days during the storage period. Twelve traits of the effect of O3 and ultrasound on the quality of fresh-cutting lotus root were analyzed by principal component analysis（ PCA） method. An assessment model was established to screen the best treatment way. Two principal components were screened out through principal component analysis which accounted for 85. 858% of the total variance. Comprehensive principal component analysis showed that the best quality score was cleaning by ozone combined with ultrasound,the group maintained the color of lotus root,inhibit browning,reduce the PPO activity,maintain a high soluble solid. Therefore,the combination of ultrasound and O3 treatment was efficient in the preservation of lotus roots.
作者
刘晓燕
李洪怡
苏燕
何靖柳
秦文
LIU Xiao-yan;LI Hong-yi;SU Yan;HE Jing-liu;QIN Wen(College of Food Science,Sichuan Agricultural University,Ya＇ an 625014,China;Yaan Polytechnic College,Ya＇ an 625000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第5期148-155,共8页
Food and Fermentation Industries
关键词
鲜切莲藕
臭氧
超声波
品质
主成分分析
fresh-cut lotus root
ozone
ultrasound
quality
principal component analysis
