苹果果肉可溶性固形物、可溶性糖与光学性质的关联研究

摘要/Abstract

摘要： 摘要：为加深理解光学技术检测果实可溶性固形物含量的机理，本研究定量分析了苹果低温贮存（0 °C，150 d）期间可溶性固形物、总可溶性糖、果糖、葡萄糖和蔗糖与吸收和散射性质的关系，并利用偏最小二次乘回归建立含量预测模型。结果显示，贮存期间，可溶性固形物和可溶性糖含量的下降伴随着吸收系数μa和约化散射系数μ’s的减小，呈现很高的正相关关系（r=0.768~0.992）。其中，这些可溶性成分与μa的相关性更高。在3种可溶性糖中，可溶性固形物与蔗糖最相关（r=0.961）。且两者与两种光学性质的平均相关性（r=0.890~0.963）均高于果糖和葡萄糖（r=0.813~0.910），对应的预测模型也更优，预测决定系数Rp分别为0.886~0.893和0.864~0.906。结果表明，光学性质能够预测可溶性固形物含量的原因可能是可溶性糖（尤其是蔗糖）与光学性质高度相关。该研究为光学技术检测果实品质提供了理论参考。

关键词: 积分球, 光学性质, 可溶性固形物, 糖, 相关性, ‘富士’苹果

Abstract: Abstract: In order to get further understanding of the detection mechanism for soluble solid contents using optical technology, the relationships between soluble solid, total soluble sugar, fructose, glucose and sucrose and apple tissues’ absorption and scattering properties during storage (0 oC, 150 d) were quantified. Besides, the prediction models were established by partial least squares regression. The results showed that the decrease of soluble solids contents and soluble sugars contents during storage was accompanied by the decline of the absorption (μa) and reduced scattering coefficient (μ’s), showing a high positive correlation (r=0.768-0.992). In particularly, the correlations between these soluble components and μa were higher. Among the three soluble sugars, soluble solids were most correlated with sucrose (r = 0.961). The average correlations between soluble solids, sucrose and the two optical properties (r=0.890~0.963) were higher than those of fructose and glucose (r=0.813~0.910). What’s more, the prediction models of soluble solide and sucrose were also better, with the determination coefficient of prediction Rp being 0.886~0.893 and 0.864~0.906, respectively. The results show that optical properties can evaluate soluble solid contents may be due to the high correlations between soluble sugars (especially sucrose) and optical properties. This study provides a theoretical reference for quality detection of fruits by optical technology.

Key words: integrating sphere, optical properties, soluble solid, sugar, correaltion, ‘Fuji’apple

中图分类号:

TS255.2

魏康丽刘畅丁海臻杨明哲郝雅婧马晨屠康潘磊庆. 苹果果肉可溶性固形物、可溶性糖与光学性质的关联研究[J]. 食品科学, 0, (): 0-0.

Kang Tu LEIQING PAN. Relationship of Soluble Solid Contents, Soluble Sugar Contents with Optical Properties of Apple Fruit[J]. FOOD SCIENCE, 0, (): 0-0.

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