基于色泽判别技术预测山胡椒成熟过程中品质变化  

Quality prediction of Litsea cubeba during ripening period based on color difference

作　　者：游玉明[1] 周密[1] 

机构地区：[1]重庆文理学院林学与生命科学学院,重庆402160

出　　处：《食品工业科技》2013年第23期108-111,共4页Science and Technology of Food Industry

基　　金：重庆市教委科技项目(KJ111202);重庆文理学院科研项目(Y2010SK43)

摘　　要：为快速预测山胡椒成熟过程中品质变化,以不同成熟期山胡椒为研究对象,分析了山胡椒在成熟过程中色泽、精油、柠檬醛及核仁油含量的变化。结果表明:在山胡椒成熟过程中,色泽加深,精油含量不断增加,而柠檬醛及核仁油含量先增加后降低;利用SPSS软件进行相关性分析和逐步回归分析表明:各化学成分与a*、h之间均呈显著的正相关,和L*呈显著的负相关,他们之间建立的回归方程分别为:精油含量Y1=-0.071h+8.556(R2=0.958,p<0.01);柠檬醛含量Y2=7.707a*+1.588C+53.374(R2=0.922,p<0.05);核仁油含量Y3=3.510a*+43.072(R2=0.857,p<0.01)。In order to prediclion the quality of Litsea cubeba during ripening period rapidly,the changes of color, essential oil,citral and kernel oil content were studied.The results showed that the color and the content of essential oil increased gradually,while citral and kernan oil was rising with extend of time,and then declining.According to the correlation analysis and stepwise regression analysis using SPSS software, it was demonstrated that a significant negative correlation between chemical compositions and L^＊ ,in addition,significant positive correlations were also found between chemical compositions and a^＊ or h, and the regression equations respectively were essetenial oil content Y1 = -0.071 h ＋ 8.556 （ R2 = 0.958, p 〈 0.01 ）, citral content Y2 = 7.707 a^＊ ＋ 1.588C ＋ 53.374 （R^2 = 0.922, p 〈 0.05 ）, kernal oil content Y3 = 3.5 10a^＊ ＋ 43.072 （R^2 = 0.857, p 〈 0.01 ）.

关 键 词：山胡椒 色泽判别 品质 相关性 回归分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]