资料摘要
资料下载In the medicinal herb market, adulteration of ginseng at different ages is commonly observed, which harms the health of consumers. Changes in the taste properties of ginseng at different ages were investigated using an intelligent taste-sensing system with artificial lipid-based membrane sensors and an ultraviolet spectrophotometer. It was found that the ginsenoside content increased linearly with increasing age, with the determination coefficient (R2) reaching 0.951. Results from the taste-sensing system provided rich information for the tested ginseng samples. The radar curve of taste value indicated that ginseng samples of different ages showed various taste characteristics and some certain tendencies. A linear correlation was established between ginseng age and the taste values of sourness, saltiness, and umami, with the determination coefficients (R2) being 0.941, 0.943, and 0.974 respectively. Taste data were analyzed using principal component analysis (PCA) and discriminant function analysis (DFA). A difference was obtained among groups with the first two PCs reaching 92.25%. While in DFA a significant difference was observed with the first two function scores reaching 99.4%. From the viewpoint of sensor response, the responses of the umami sensor AAE, saltiness sensor CTO, and sourness sensor CAO increased over the first 30 s, while those of the bitterness sensor COO and astringency sensor AE1 decreased and remained at maximum in the negative value continuously, which provided additional information for the determination of ginseng samples at different ages. On the basis of integrated and special taste information, the ginseng growing year might be identified from the taste evaluation angles. A flow chart for further research on the taste features was suggested. This study intimated possible indexes for determining adulteration of ginseng at different ages by using an intelligent taste-sensing system.
不同工艺下北极甜虾头调味基料的特征风味分析-日本INSENT电子舌
简介:摘要:以北极甜虾头为原料,采用物理抽提法、生物酶解法以及两者联合法制备海鲜调味基料,探究其风味特征及形成机理。采用氨基酸自动分析仪、高效液相色谱仪、电感耦合等离子体原子发射光谱仪、电子舌分析呈味氨基酸、5′-呈味核苷酸以及无机离子等非挥发性风味物质,并采用味觉活性值(taste activity value, TAV)确定其中主要的呈味物质及贡献度,采用电子鼻分析其挥发性风味特征。结果表明,生物酶解法所得调味基料的蛋白质含量、氨基酸评分更高,氨基酸组成更加合理,无机离子Na+、Cl-对其风味贡献度更高;物理抽提法所得还原糖含量更高,呈味氨基酸、5′-核苷酸对其风味贡献度较高;3种基料的分子量无显著差异;电子鼻、电子舌结果显示物理抽提法所得基料具有更加明显的鲜味特征。物理抽提法联合生物酶解法所得北极甜虾头调味基料兼具风味与营养价值,且生物资源利用率高,该法所得调味基料可进一步复配加工成相关海鲜调味料。 关键词:北极甜虾;海鲜调味基料;营养评价;风味特征;
蛹虫草玉米馒头加工工艺及品质-盈盛恒泰国产质构仪上新
简介:摘要:以玉米粉和蛹虫草粉作为添加物制作蛹虫草玉米馒头,并对其加工工艺和品质特性进行探究。基于单因素试验,探究玉米粉添加量、蛹虫草粉添加量、酵母添加量及水添加量对蛹虫草玉米馒头品质的影响,并通过响应面试验优化其加工工艺。得到蛹虫草玉米馒头的最佳工艺条件为以中筋面粉100 g为基准,玉米粉添加量26 g、蛹虫草粉添加量8 g、酵母添加量2 g、水添加量75 g。在此工艺下制作的蛹虫草玉米馒头表面完整光滑,结构均匀,爽口不粘牙,风味清香,感官评分为89.35±0.23。对其理化指标进行测定,均符合国家标准。优化后的蛹虫草玉米馒头与普通小麦馒头相比,在质构特性和理化指标方面无显著性差异,风味更为独特,营养价值更高。 关键词:玉米;蛹虫草;馒头;品质特性;加工工艺;
臭氧冰在大黄鱼保鲜中的应用-盈盛恒泰国产质构仪上新
简介:摘要:为研究在室温下用臭氧冰保鲜大黄鱼期间的品质变化,以菌落总数、感官评分、K值、挥发性盐基氮(total volatile base nitrogen,TVB-N)值、蒸煮损失率、硬度、咀嚼性为评价指标,对比用普通冰、臭氧冰和臭氧水淋洗后臭氧冰保鲜的大黄鱼在贮藏期间的品质变化。结果表明,臭氧冰保鲜组大黄鱼的感官评分明显优于普通冰保鲜组;第15天时,臭氧冰保鲜组比普通冰保鲜组的K值、TVB-N值和菌落总数分别低10%、8.0 mg/100 g、2.5 lg(CFU/g);从蒸煮损失率、硬度和咀嚼性的变化来看,臭氧冰保鲜的大黄鱼口感更佳;且在本批臭氧冰保鲜的大黄鱼中并未检测到溴酸盐,证明臭氧冰处理无溴酸盐毒害风险;臭氧冰保鲜与普通冰保鲜相比可延长3 d~5 d货架期。 关键词:臭氧冰;大黄鱼;保鲜;品质变化;货架期;
GC-MS结合电子鼻技术对不同茶区茉莉花茶香气的差异比较-德国AIRSENSE电子鼻
简介:摘要:为探究不同产区茉莉花茶香气差异,采用气相色谱-质谱(Gas Chromatography-Mass Spectrometry,GC-MS)结合电子鼻(Electronic Nose,E-nose)技术对西南、华南、江南三大茶区的8种茉莉花茶进行香气研究。结果表明,8个样品共鉴定出香气成分58种,其中西南、江南、华南茶区分别为45种、51种、47种。江南茶区香气化合物总量最高。共有香气成分主要包括邻氨基苯甲酸甲酯、顺式-3-己烯醇苯甲酸酯、乙酸苄酯、水杨酸甲酯、芳樟醇、吲哚等。其中水杨酸甲酯在江南茶区含量最高(22.32μg/g),分别较华南、西南茶区高33.96%、68.01%;邻氨基苯甲酸甲酯(67.39μg/g)和吲哚(43.84μg/g)含量在华南茶区最高。茉莉花茶香气评价指数(Jasmine Tea Flavor Index,JTF index)分析表明西南茶区样品等级最高。香气聚类分析将共有香气成分分为3类,分别呈花香、茉莉花香和草木香。通过电子鼻技术可知样品香气物质变化与硫化物、碳氢化合物、芳香化合物有关,并能有效区别样品香气。综上,三大茶区样品香气种类差异不明显,但
不同工艺下北极甜虾头调味基料的特征风味分析-德国AIRSENSE电子鼻
简介:摘要:以北极甜虾头为原料,采用物理抽提法、生物酶解法以及两者联合法制备海鲜调味基料,探究其风味特征及形成机理。采用氨基酸自动分析仪、高效液相色谱仪、电感耦合等离子体原子发射光谱仪、电子舌分析呈味氨基酸、5′-呈味核苷酸以及无机离子等非挥发性风味物质,并采用味觉活性值(taste activity value, TAV)确定其中主要的呈味物质及贡献度,采用电子鼻分析其挥发性风味特征。结果表明,生物酶解法所得调味基料的蛋白质含量、氨基酸评分更高,氨基酸组成更加合理,无机离子Na+、Cl-对其风味贡献度更高;物理抽提法所得还原糖含量更高,呈味氨基酸、5′-核苷酸对其风味贡献度较高;3种基料的分子量无显著差异;电子鼻、电子舌结果显示物理抽提法所得基料具有更加明显的鲜味特征。物理抽提法联合生物酶解法所得北极甜虾头调味基料兼具风味与营养价值,且生物资源利用率高,该法所得调味基料可进一步复配加工成相关海鲜调味料。 关键词:北极甜虾;海鲜调味基料;营养评价;风味特征;
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