【作者】 赵娜；

【导师】 潘思轶；

【作者基本信息】 华中农业大学 ， 食品科学， 2013， 硕士

【摘要】 中国的果汁消费市场不断膨胀,温州蜜柑鲜果又出现滞销和深加工方式单一的局面,为了提高温州蜜柑的利用率,丰富温州蜜柑的消费方式,本试验以浙江宫川、松滋大叶尾张、浙江大叶尾张三种温州蜜柑为研究对象,以重庆锦橙汁为参照,围绕温州蜜柑汁品质研究和改善的中心课题,研究了温州蜜柑汁的色泽、香气成分和种类、酸、甜等主要味觉成分,从色、香、味三个角度寻找温州蜜柑汁不易被大众接受的主要原因,并利用电子舌和电子鼻分析识别不同的温州蜜柑汁和锦橙汁：运用数理统计的方法,对温州蜜柑汁味觉成分的大量评价指标进行了简化；最后利用锦橙汁和杏汁,对温州蜜柑汁进行调配,弥补温州蜜柑汁风味上的缺陷,为温州蜜柑汁的工业化生产提供理论支撑和实践依据。试验结果如下：1.三种温州蜜柑汁品质与风味分析三种温州蜜柑的出汁率均高于锦橙,具有进行果汁加工的先决条件。浙江宫川中酸含量和糖含量较低,但固酸比值较高；松滋尾张中酸含量较高,糖含量略低,固酸比较低；浙江尾张中糖含量和酸含量都相对较高,略低于重庆锦橙,但固酸比值与重庆锦橙汁接近。温州蜜柑汁中的典型香气成分含量较重庆锦橙汁少,香气成分种类较重庆锦橙汁少；温州蜜柑汁的色泽较重庆锦橙汁偏暗、黄色度偏低。2.利用多元统计法简化温州蜜柑汁的品质评价指标利用主成分分析和聚类分析对温州蜜柑汁的味觉指标(主要是糖、酸)进行降维和简化分析,选择用柠檬酸、固酸比、奎尼酸和葡萄糖或Vc来代替味觉指标的原始信息。对三种温州蜜柑汁和重庆锦橙汁的五个简化指标进行LSD多重比较分析,结果表明：浙江尾张和松滋尾张蜜柑汁的柠檬酸含量分别与重庆锦橙汁中柠檬酸含量无显著差异,其它柑橘汁两两之间差异均显著：四种柑橘汁中葡萄糖、固酸比和Vc含量差异均显著。因此,要改善温州蜜柑汁的风味使其易被消费者接受,首先要改善其糖和酸的含量及比例。3.温州蜜柑汁的电子舌和电子鼻检测分析电子舌和电子鼻对浙江宫川、松滋尾张、浙江尾张三种蜜柑汁进行风味识别分析的结果为：电子舌能准确区分浙江宫川、松滋尾张和浙江尾张三种蜜柑汁及重庆锦橙的整体滋味；电子鼻能准确区分浙江宫川、松滋尾张和浙江尾张三种蜜柑汁及重庆锦橙的整体气味。4.温州蜜柑果汁的复配研究以浙江宫川、松滋尾张和浙江尾张三种蜜柑汁为主料,添加锦橙汁和杏汁,按照混料设计的方案进行果汁的复配,结合感官评定,以固酸比、柠檬酸、奎尼酸和Vc为响应值,计算最佳复配比例,结果表明,三种蜜柑复合汁的最佳配比为：浙江宫川蜜柑汁62.8%、重庆锦橙汁32.7%、杏汁4.5%；松滋尾张蜜柑汁55.6%、重庆锦橙汁40.0%、杏汁4.4%；浙江尾张蜜柑汁59.1%、重庆锦橙汁40.0%、杏汁0.9%。对电子舌传感器响应信号强度与固酸比值、柠檬酸含量和感官滋味评分建立偏最小二乘回归模型,并利用电子舌对固酸比、柠檬酸和感官滋味结果进行拟合与预测,结果表明,电子舌对这三个指标的拟合效果良好,但是预测效果不够理想,需增加更多的参考样本来增加模型的有效预测功能,为电子舌应用于温州蜜柑复合汁的品质检测提供新方法。更多还原

【Abstract】 The Chinese juice consumption market is expanding,while the utility of the satsuma mandarins is low and the situation of deep processing is single.In order to improve the utility,change the patterns of consumption of mandarins.This article setted the juice of chongqing jincheng as the criterion and focused on the quality improvment and research of the juice of Zhejiang Miyakawa,Songzi Owari,Zhejiang Owari, and studied the colors,the components and the categories of aroma, the mainly components of palate such as acids and sugars. The objective of this study was to find out the main reasons of the unacceptability of mandarin juice from the colors,the aroma and the taste, to distinguish different mandarins and jincheng juice by electronic tongue and electronic nose, to simplify the evaluation system through mathematical statistics.,and in the end, to blend mandarin juices with jincheng orange juice and apricots juice in order to compensate the defects of the flavor and quality of mandarins.The main results are as follows:1. The analysis of quality and flavor of satsuma mandarinsThe three mandarins met the preliminary requirements of juicing because the juice yields were higher than jincheng juice.However,the contents of acids and sugars were low in Zhejiang Miyakawa juice, but the solid acid ratio of the juice was high;the content of acids was quite high in Songzi Owari,while the level of sugar was low, as a result, the solid acid ratio was very low; the content of sugars and acids were relatively high, but the solid acid ratio was low than chongqing jincheng.2. Simplify the quality indices of satsuma mandarin juice by multivariate statistical methodsUse the principal component analysis and cluster analysis to simplify the main tasty indices and choose the citric acid,solid acid ratio,quinic acid and glucose or Vc as the final simplified indices.Use the LSD multiple comparison to analysis the five simplified indices, the results manifested that four juices were significantly different with each other except that Zhejiang Owari juice and Songzi Owari juice were significantly different to chongqing jincheng respectively. Therefore,the contents and ratio of the sugar and the acids were the first factor should be adjusted.3. The analysis of satsuma mandarins by electronic nose and electronic tongueDistinguish the flavor of mandarins by electronic nose and electronic tongue,the results showed that electronic nose can differentiate the total taste of the juice and electronic tongue can differentiate the total aroma of the juice.4. The study on the blending of mandarinsAdd jincheng orange juice and apricots juice into mandarin juice at a certain ratio, and assess the quality by the sensory evaluation combined with solid acid ratio,citric acid,quinic acid and Vc, the optimum ratios were as followed:Zhejiang Miyakawa juice62.8%, jincheng juice32.7%and apricots juice4.5%; Songzi Owari juice55.6%, jincheng juice40.0%and apricots juice4.4%; Zhejiang Owari juice59.1%; jincheng juice40.0%and apricots juice0.9%.Build the PLS regression equation between electronic tongue sensor and solid acid ratio, citric acid and tasty score, and use the equation to fitting and predict the indices, the results indicated that electronic tongue can fit the indices effectively while the effect of prediction was poor, the sample should be increased to improve the effectiveness of the model. This would provide a new method for the quality detection of mixed mandarin juice.更多还原