中国冻梨加工品质评价体系构建
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摘要
【目的】对56个冻梨品种的18项冻梨品质指标进行测定,构建冻梨的品质评价体系。【方法】通过主成分分析筛选核心指标,采用频数分布对核心指标进行分级,在此基础上运用层次分析法确定品质评价指标权重以及评分标准,最后采用K类中心聚类分析和判别分析建立冻梨品质判别函数。【结果】不同冻梨各品种间品质离散程度有差异,变异系数在9.97%—360.37%;通过主成分分析筛选出可溶性固形物含量(TSS)、可滴定酸含量(TA)、固酸比(TSS/TA)、果皮L*值、果皮C*值、果肉h值、石细胞含量7项指标为冻梨品质评价核心指标;综合考虑7项指标对冻梨品质的影响程度并进行分级,通过层次分析法确定7项指标的权重系数分别为0.1176、0.0477、0.2900、0.0166、0.0498、0.1101、0.3683,由此建立冻梨评分标准;确定了冻梨品质判别函数,建模样本和检验样本正确判别率分别达到97.37%和100%,说明该判别函数具有极高的准确性,适用于冻梨品质的定性判别。【结论】不同冻梨品种品质可用TSS、TA含量、TSS/TA、果皮L*值、果皮C*值、果肉h值、石细胞含量7项指标进行综合评价,其中以红南果梨、尖把梨、南果梨、软儿梨、砂糖梨、秋白梨、黄麻槎冻梨品质为优,可作为冻梨的优选品种。
【Objective】 The aim of this study was to establish a scientific evaluation system capable of assessing frozen pear quality. Eighteen parameters of frozen pear quality were determined. 【Method】 Evaluation indices of frozen pear quality were screened by principal component analysis and graded by frequency distribution, and their weight and scoring standard were decided by using an analytic hierarchy process. Discrimination functions were established for frozen pear quality by K-means cluster and discriminant analysis. 【Result】 The results showed that parameters of frozen pear quality dispersed with the coefficient of variation from 9.97% to 360.37%. From the 19 parameters, 7 parameters were chosen to evaluate frozen pear quality, including total soluble solid(TSS), titratable acidity(TA), TSS/TA, peel L*, peel C*, flesh h and stone cell content. The grading standard and the scoring standard of the 7 parameters were established, and five discrimination functions were developed to determine frozen pear quality,which had satisfactory recognition accuracy up to 97.37%(modeling samples) and 100%(test samples). The discrimination functions were very effective in discriminating frozen pear quality. 【Conclusion】The quality of different frozen pear varieties could be comprehensively evaluated using 7 parameters: TSS, TA, TSS/TA, peel L*, peel C*, flesh h and stone cell content. The results of this study indicated that Hongnanguo, Jianbali, Nanguoli, Ranerli, Shatangli, Qiubaili and Huangmacha were the most suitable cultivars to undergo frozen processing.
【Objective】 The aim of this study was to establish a scientific evaluation system capable of assessing frozen pear quality. Eighteen parameters of frozen pear quality were determined. 【Method】 Evaluation indices of frozen pear quality were screened by principal component analysis and graded by frequency distribution, and their weight and scoring standard were decided by using an analytic hierarchy process. Discrimination functions were established for frozen pear quality by K-means cluster and discriminant analysis. 【Result】 The results showed that parameters of frozen pear quality dispersed with the coefficient of variation from 9.97% to 360.37%. From the 19 parameters, 7 parameters were chosen to evaluate frozen pear quality, including total soluble solid(TSS), titratable acidity(TA), TSS/TA, peel L*, peel C*, flesh h and stone cell content. The grading standard and the scoring standard of the 7 parameters were established, and five discrimination functions were developed to determine frozen pear quality,which had satisfactory recognition accuracy up to 97.37%(modeling samples) and 100%(test samples). The discrimination functions were very effective in discriminating frozen pear quality. 【Conclusion】The quality of different frozen pear varieties could be comprehensively evaluated using 7 parameters: TSS, TA, TSS/TA, peel L*, peel C*, flesh h and stone cell content. The results of this study indicated that Hongnanguo, Jianbali, Nanguoli, Ranerli, Shatangli, Qiubaili and Huangmacha were the most suitable cultivars to undergo frozen processing.
引文
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[2]邱静,邹礼根,赵芸,陈飞东,刘军波.梨汁加工工艺关键技术研究进展.农产品加工(学刊),2012(3):80-83.QIU J,ZOU L G,ZHAO Y,CHEN F D,LIU J B.Advances of key technologies in pear juice processing.Academic Periodical of Farm Products Processing,2012(3):80-83.(in Chinese)
[3]王文辉,佟伟,贾晓辉.我国冻梨生产历史、产业现状与问题分析.保鲜与加工,2015,15(6):1-6,12.WANG W H,TONG W,JIA X H.Investigation and analyses of the frozen pear production history present situation and the industrial problems.Storage and Process,2015,15(6):1-6,12.(in Chinese)
[4]张文利,魏永波,罗健毅,马浩轩,王筱姝,方彩霞,吴步梅.甘肃兰州的冻梨主要品种.林业科技通讯,DOI:10.13456/j.cnki.lykt.2018.07.17.0003.ZHANG W L,WEI Y B,LUO J Y,MA H X,WANG X S,FANG C X,WU B M.The main varieties of frozen pears in LanZhou,Gansu province.Forest Science and Technology.DOI:10.13456/j.cnki.lykt.2018.07.17.0003.(in Chinese)
[5]张忠,马朝玲,丁若珺,毕阳,王毅,魏永波.不同解冻方式对软儿梨果实品质与抗氧化物质含量的影响.食品科学,2018,39(3):236-244.ZHANG Z,MA ZL,DING R J,BI Y,WANG Y,WEI Y B.Effects of different thawing methods on fruit quality and antioxidant compound contents of‘Ruan'er’.Food Science,2018,39(3):236-244.
[6]王阳,王文辉,贾晓辉,佟伟,王志华,杨晓龙.梨不同品种果实冻藏品质性状分析与适宜品种筛选.中国农业科学,2017,50(17):3400-3412.WANG Y,WANG W H,JIA X H,TONG W,WANG Z H,YANG X L.Evaluation of frozen fruit quality of different pear cultivars.Scientia Agricultura Sinica,2017,50(17):3400-3412.(in Chinese)
[7]聂继云,李静,杨振锋,张红军,李明强.冷冻法测定梨的石细胞含量.果树学报,2006,23(1):133-135.NIE J Y,LI J,YANG Z F,ZHANG H J,LI M Q.Study on the conditions for measuring stone cell content in pear flesh by freezing method.Journal of Fruit Science,2006,23(1):133-135.(in Chinese)
[8]AOAC.Official Method of Analysis.16th ed.Washington DC:Association of the Official Analytical Chemists,1995.
[9]李伟,郜海燕,陈杭君,吴伟杰,房祥军.基于主成分分析的不同品种杨梅果实综合品质评价.中国食品学报,2017,17(6):161-171.LI W,GAO H Y,CHEN H J,WU W J,FANG X J.Evaluation of comprehensive quality of different varieties of bayberry based on principal components analysis.Journal of Chinese Institute of Food Science and Technology,2017,17(6):161-171.(in Chinese)
[10]蒋际谋,姜帆,陈秀萍,胡文舜,邓朝军,郑少泉.枇杷主要品质评价指标研究.园艺学报,2013,40(12):2382-2390.JIANG J M,JIANG F,CHEN X P,HU W S,DENG Z J,ZHEN S Q.Studies on several quality evaluation indices from loquat germplasm resources.Acta Horticulturae Sinica,2013,40(12):2382-2390.(in Chinese)
[11]陈平雁.SPSS统计软件应用教程.北京:人民卫生出版社,2005:68-72.CHEN P Y.Application of SPSS.Beijing:People’s Medical Publishing House,2005:68-72.(in Chinese)
[12]焦艺,刘璇,毕金峰,陈芹芹,吴昕烨,阮卫红.基于灰色关联度和层次分析法的油桃果汁品质评价.中国食品学报,2013,14(12):154-163.JIAO Y,LIU X,BI J F,CHEN Q Q,WU X Y,RUAN W H.Quality evaluation of nectarine juice based on grey interconnect degree analysis and analytic hierarchy process.Journal of Chinese Institute of Food Science and Technology,2013,14(12):154-163.(in Chinese)
[13]赵建华,述小英,李浩霞,郑慧文,尹跃,安巍,王亚军.不同果色枸杞鲜果品质性状分析及综合评价.中国农业科学,2017,50(12):2338-2348.ZHAO J H,SHU X Y,LI H X,ZHENG H W,YIN Y,AN W,WANGY J.Analysis and comprehensive evaluation of the quality of wolfberry(Lycium L.)fresh fruits with different fruit colors.Scientia Agricultura Sinica,2017,50(12):2338-2348.(in Chinese)
[14]聂继云,毋永龙,李海飞,王昆,徐国锋,闫震,吴锡.苹果鲜榨汁品质评价体系构建.中国农业科学,2013,46(8):1657-1667.NIE J Y,WU Y L,LI H F,WANG K,XU G F,YAN Z,WU X.Evaluation system established for fresh apple juice quality.Scientia Agricultura Sinica,2013,46(8):1657-1667.(in Chinese)
[15]吕健,刘璇,毕金峰,周林燕,吴昕烨.桃变温压差膨化脆片品质评价研究.中国农业科学,2016,49(4):802-812.LüJ,LIU X,BI J F,ZHOU L Y,WU X Y.Research on the quality evaluation for peach and nectarine chips by explosion puffing drying.Scientia Agricultura Sinica,2016,49(4):802-812.(in Chinese)
[16]BILLAUD C,MARASCHIN C,NICOLAS J.Inhibition of polyphenol oxidase from apple by Maillard reaction products prepared from glucose or fructose with L-cysteine under various conditions of pH and temperature.LWT-Food Science and Technology,2004,37:69-78.
[17]曾少敏.梨果实主要酚类物质含量及抗氧化活性研究[D].北京:中国农业科学院,2013.ZENG S M.Study on the major phenolic contents and antioxidant activities in pear fruits[D].Beijing:Chinese Academy of Agricultural Sciences,2013.(in Chinese)
[18]聂继云,毋永龙,李海飞,王昆,李静,李志霞,徐国锋.苹果品种用于加工鲜榨汁的适宜性评价.农业工程学报,2013,29(17):271-278.NIE J Y,WU Y L,LI H F,WANG K,LI J,LI Z X,XU G F.Suitability evaluation of apple cultivars for fresh juice-processing.Transactions of the Chinese Society of Agricultural Engineering,2013,29(17):271-278.(in Chinese)
[19]MORIGUCHI T,ISHIZAWA Y,SANADA T.Differences in sugar composition in Prunus persica fruit and the classification by the principal component analysis.Journal of the Japanese Society for Horticultural Science,1990,59(2):307-312.
[20]杨玲,张彩霞,康国栋,田义,丛佩华.‘华红’苹果果肉的流变特性及其主成分分析.中国农业科学,2015,48(12):2417-2427.YANG L,ZHANG C X,KANG G D,TIAN Y,CONG P H.Rheologic properties of‘Huahong’apple pulp and their principal component analysis.Scientia Agricultura Sinica,2015,48(12):2417-2427.(in Chinese)
[21]韩泽群,姜波.加工番茄品种多性状综合评价方法研究.中国农业科学,2014,47(2):357-365.HAN Z Q,JIANG B.A Study on comprehensive evaluation of the processing tomato varieties multiple traits.Scientia Agricultura Sinica,2014,47(2):357-365.(in Chinese)
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