盐渍期间黄瓜理化品质与电学参数的相关性  

Determination of Correlation Between Quality Indices and Electrical Parameters of Cucumber During Pickling

作　　者：马倩[1] 杨哪[1] 金亚美[1] 赵娟娟[1] 徐学明[1,2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]食品科学与技术国家重点实验室,江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2014年第1期41-47,共7页Journal of Food Science and Biotechnology

基　　金：国家“十二五”科技支撑计划项目(2012BAD37B06)

摘　　要：为了考察盐渍黄瓜的理化品质与电学参数的相关性,采用平行板电极法测量了黄瓜在不同盐溃时期于频率20～12 MHz下的复阻抗Z、相位角θ、并联等效电容Cp、导纳值Y,同时还测量了产品的7个理化指标.结果表明,黄瓜的并联等效电容Cp随盐溃时间的增加而增大,且随频率的增加而减小,并联等效电容Cp与频率的对数坐标呈良好的线性关系（R2 =0.982）.在特征频率0.1kHz下,阻抗值Z与可溶性固形物质量分数、坚实度呈显著性正向相关,而与灰分、NaC1质量分数呈显著的负相关,相关系数分别为0.867、0.791,-0.874,-0.974;而相位角θ在0.1 MHz下与水分质量分数有极显著的相关性,相关系数为-0.848;并联等效电容Cp和导纳y在0.1 kHz下可有效量化氨基酸总量和NaCl质量分数,相关系数分别为-0.848、0.886.研究结论可为腌渍黄瓜产品理化指标的快速检测提供参考.In this manuscript,the electrical properties of pickling cucumbers were studied based on a parallel-plate measurement system over the frequency range from 20 Hz to12 MHz at room temperature.The traditional indicators of cucumber including firmness,total soluble solids,free amino acids,nitrite,ash,moisture and salt content were also measured regularly to analyze the correlation between quality indices and electrical parameters during pickling.Over the entire frequency range,the Cp value of pickling cucumber decreased as frequency increased and demonstrated a continuous increase with salting time.Linear relationships were evident between the log of frequency and the log of Cp with the correlation coefficients of 0.982.The significant correlation between impedance（Z） and total solids,firmness,ash and salt content was showed at 0.1 kHz with the correlation coefficients of 0.867,0.791,-0.874,-0.974 respectively.At 0.1 MHz,the highest correlations were reported between moisture content and phase angle（θ） with the correlation coefficients of-0.848.For both parameters,data of the parallel equivalent capacitance （Cp） and admittance （Y） would be potential for predicting free amino acids and salt content.

关 键 词：黄瓜 盐渍 理化特性 电学参数 特征频率 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]