摘要
为确定不同品种新鲜莲子的特征滋味物质,对‘果莲1号’、‘果莲2号’、‘果莲3号’、‘满天星’的滋味物质进行测定,同时结合电子舌检测技术,通过判别因子分析法(Dynamic factor analysis,DFA)区分不同品种莲子滋味,偏最小二乘判别分析(Partial least squares-discriminant analysis,PLS-DA)找出特征滋味物质并通过灰色关联度分析确定直链淀粉与其余滋味物质的关联度。结果表明,不同品种莲子滋味存在差异,其中鲜味区别最大,‘果莲2号’、‘果莲3号’和‘满天星’鲜味高于‘果莲1号’,相当于0.55 mg/m L谷氨酸钠溶液的鲜味强度;直链淀粉、游离氨基酸、类黄酮是区分不同品种莲子的特征滋味物质,其中直链淀粉的VIP得分接近2.0,是最关键的特征滋味物质;直链淀粉含量与可溶性糖和水分含量的关联度较大,超过0.8。综上,不同品种莲子的特征滋味是鲜味,特征滋味物质是直链淀粉。
To determine the characteristic taste substances of different varieties of fresh lotus seeds,the taste substances of'Guolian 1','Guolian 2','Guolian 3'and'Mantianxing'were measured and electronic tongue was applied.Dynamic factor analysis(DFA)was used to distinguish the taste of different varieties of lotus seeds and partial least squares-discriminant analysis(PLS-DA)was adopted to find out the characteristic taste substances.The correlation between amylose and other taste substances were determined by grey correlation analysis.Results showed that taste difference existed in different varieties of lotus seeds and the distinction about umami taste was the most obvious.The umami intensity of'Guolian 2','Guolian 3'and'Mantianxing'was greater than that of'Guolian 1',which was equivalent to the umami intensity of 0.55 mg/mL sodium glutamate solution.Amylose,free amino acids and flavonoids were the characteristic taste substances that distinguish different varieties of lotus seeds.The VIP score of amylose was close to 2.0,so it was the most critical characteristic taste substance.Amylose content had a greater correlation with soluble sugar and water content(over 0.8).In summary,the characteristic taste of different varieties of lotus seeds was umami,and the characteristic taste substance was amylose.
作者
杨银爱
郜海燕
牛犇
陈杭君
YANG Yin'ai;GAO Haiyan;NIU Ben;CHEN Hangjun(Food Science Institute,Zhejiang Academy of Agricultural Sciences,Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Postharvest Preservation and Processing of Vegetables(Coconstruction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Hangzhou 310021,China)
出处
《食品工业科技》
CAS
北大核心
2023年第24期319-326,共8页
Science and Technology of Food Industry
基金
国家现代农业产业技术体系资助(CARS-24-E-01)
国家自然科学基金(32172283)
浙江省万人计划人才培养项目(2018R52020)。
关键词
品种
电子舌
新鲜莲子
滋味
滋味成分
variety
electronic tongue
fresh lotus seeds
taste
taste components
