食品科学 ›› 2020, Vol. 41 ›› Issue (13): 46-52.doi: 10.7506/spkx1002-6630-20190602-004

• 基础研究 • 上一篇    下一篇

红树莓酒渣结构、理化性质以及吸附性

齐云飞,张依瑶,田景玉,马铭鸿,李玫萱,王金玲   

  1. (1.东北林业大学林学院,黑龙江 哈尔滨 150040;2.黑龙江省森林食品资源利用重点实验室,黑龙江 哈尔滨 150040)
  • 出版日期:2020-07-15 发布日期:2020-07-29
  • 基金资助:
    中央高校基本科研业务费专项资金项目(2572018BA07);国家级大学生创新训练项目(201810225117)

Structure, Physicochemical Properties and Adsorbability of Red Raspberry Pomace

QI Yunfei, ZHANG Yiyao, TIAN Jingyu, MA Minghong, LI Meixuan, WANG Jinling   

  1. (1. School of Forestry, Northeast Forestry University, Harbin 150040, China; 2. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China)
  • Online:2020-07-15 Published:2020-07-29

摘要: 为正确评价鲜食百香果的品质,以广西和福建的百香果果实为试材,测定果实品质相关指标,通过变异分析、相关性分析及主成分分析筛选核心指标,在此基础上运用层次分析法确定指标权重,最后采用灰色关联度法建立鲜食百香果品质综合评价模型,并结合感官审评进行验证分析。结果表明:单果质量、可食率、糖酸比、总黄酮含量为鲜食百香果品质评价的核心指标;鲜食百香果品质综合评价模型:百香果品种(系)的加权灰色关联度=单果质量×0.418 1+可食率×0.222 6+糖酸比×0.249 7+总黄酮含量×0.109 6。感官评审结果与综合评价模型得分结果拟合度达0.97,表明建立的鲜食百香果品质综合评价模型可为鲜食百香果果实品质综合评价提供科学依据。

关键词: 百香果, 鲜食水果, 层次分析, 灰色关联度分析, 果实品质, 综合评价模型

Abstract: The differences in the structure, physicochemical properties and adsorbability of red raspberry pomace crushed and sieved through different meshes were studied in this paper. The results showed that the content of dietary fiber in red raspberry pomace was as high as 46%. Under scanning electron microscopy, red raspberry pomace powder passing through 180 mesh began to agglomerate and the highest degree of agglomeration occurred in the powder passing through 260 mesh. X-ray diffraction analysis suggested that the structures of crystallization and non-crystallization zones of dietary fiber in the powder passing through 260 mesh changed obviously. The powder passing through 60 mesh had the best fluidity and filling property. The powder passing through 220 mesh had the best swelling ability and water-holding capacity, which were (7.18 ± 0.24) mL/g and (5.45 ± 0.41) g/g, respectively. The powder passing through 260 mesh had the best oil-holding capacity and solubility, which were (2.99 ± 0.17) g/g and (3.75 ± 0.13)%, respectively. The cholesterol adsorption capacity of the powder passing through 220 mesh was the strongest and the adsorption capacity at pH 7 was stronger than that at pH 2, which were (47.60 ± 2.60) mg/g and (37.02 ± 1.81) mg/g respectively. The sodium cholate adsorption capacity of the powder at the mesh powder of 260 was the strongest, which was (23.55 ± 1.66) mg/g. The glucose adsorption capacity of the powder passing through 220 mesh was the strongest, which was (319.75 ± 24.17) mg/g. Red raspberry pomace powder exhibited notable Cr2+ adsorption capacity, which did not significantly vary with particle size. Therefore, the powders passing through 220 and 260 mesh both had ideal physicochemical properties and adsorbability. The results of this study provide a theoretical basis for the development and utilization of red raspberry pomace.

Key words: red raspberry pomace, structure, physicochemical properties, adsorbability

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