食品科学

• 基础研究 • 上一篇    下一篇

基于电子舌技术的柿单宁制品涩味评价模型建立

陈多多1,孔 慧1,彭进明1,李春美1,2,*   

  1. 1.华中农业大学食品科学技术学院,湖北 武汉 430070;
    2.华中农业大学 教育部环境食品学重点实验室,湖北 武汉 430070
  • 出版日期:2016-12-15 发布日期:2016-12-21

Development of a Model for Astringency Estimation of Persimmon Tannin Products Based on Electronic Tongue

CHEN Duoduo1, KONG Hui1, PENG Jinming1, LI Chunmei1,2,*   

  1. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2016-12-15 Published:2016-12-21

摘要: 为建立一套能准确评价单宁类及其制品涩味的方法,本研究综合比较了感官评价法与化学沉淀法、十二烷基硫酸钠聚丙烯酰胺凝胶电泳、电子舌等表征单宁酸涩味的方法的相关性,结果发现通过适当的数学模型进行关联,电子舌能较好地将涩味与感官分析结合起来,且传感器响应值和感官评价值相关性好,呈极显著相关(P<0.01),因此选择电子舌作为检测涩味强度的方法。通过建立感官评价值和电子舌响应值的关系,得到涩味感官评价值和电子舌传感器响应值ZZ、BB、CA之间的多元线性方程,表达式为:涩味评价值=276.135-0.135ZZ-0.133BB+0.164CA(以2 g/L明矾涩味强度记为100,以蒸馏水涩味强度记为0)。采用此模型检测单宁及其制品的涩味,预测值和实际感官评价值具有很好的一致性,表明该模型可以准确、客观评价单宁及其制品的涩味,对完善涩味评价方法具有重要意义。

关键词: 柿单宁, 涩味评价模型, 电子舌, 感官评价

Abstract: This research was intended to comprehensively compare the correlations of sensory evaluation with chemical
precipitation, sodium dodecyl sulfonate polyacrylamide gel electrophoresis (SDS-PAGE), electronic tongue methods and to
establish a more accurate method for evaluating the astringency of persimmon tannin and its products. By establishing an
appropriate model, it was found that there was a highly significant correlation between the results of sensory evaluation and
electronic tongue (P < 0.01). Accordingly, the electronic tongue was selected as to test the astringency of tannin. A multiple
linear model between sensory scores for astringency and the responses of electronic tongue sensors ZZ, BB and CA was fitted
as follows: astringency value = 276.135 - 0.135 ZZ - 0.133 BB + 0.164 CA (the astringency value of 2 g/L alum is 100,
while distilled water is 0). The results showed that the proposed model could accurately evaluate the astringency of tannin
and its products, and thus it could provide a feasible approach for improving the efficiency of astringency evaluation.

Key words: persimmon tannin, model for astringency evaluation, electronic tongue, sensory evaluation

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