玛咖采后贮藏过程中质构与色泽变化的研究  

Study on the changes of texture properties and color of maca tubers during storage

作　　者：涂行浩[1] 郑华[1] 张弘[1] 张雯雯[1] 宋国彬[1] 

机构地区：[1]中国林业科学研究院资源昆虫研究所,国家林业局特色森林资源工程技术研究中心,云南昆明650224

出　　处：《食品工业科技》2014年第8期331-335,共5页Science and Technology of Food Industry

基　　金：国家林业公益性行业科研专项(201004028)

摘　　要：目的:旨在揭示玛咖块根采后贮藏期间质构与色泽变化状况,为利用仪器分析代替感官评价测定玛咖块根质地品质提供理论依据。方法:利用质构仪采用质地多面分析(Texture Profile Analysis,TPA)法,研究不同温度贮藏期间玛咖块根采后质地参数变化的规律。结果:在4、20℃两个贮藏温度下,玛咖块根硬度值先下降后缓慢上升,其他各项质地参数变化规律总体均呈现下降趋势;硬度与凝聚性、咀嚼度以及颜色饱和度值呈现极显著的正相关性,而与粘附性呈负相关性;咀嚼度与硬度、凝聚性呈极显著正相关性;反映玛咖表面色泽状况的指标-颜色饱和度值与硬度、弹性呈极显著正相关,与咀嚼度、凝聚性呈显著正相关,但与粘附性呈显著负相关。结论:玛咖块根4℃贮藏的质地变化速度明显缓慢于20℃贮藏的值,说明玛咖在低温下贮运更易保持质构品质,这些质构参数指标可应用于检测玛咖质地的变化,为玛咖的货架期提供一定的理论指导,但其与感官评价指标的相关性还有待进一步分析。Objective：The variation of postharvest texture of maca tubers was investigated to provide a theoretical basis for the determination of maca tuber texture quality using instrumental analysis instead of sensory evaluation. Methods：The texture profile analysis（TPA） by Texture Analyzer was applied for the determination of texture characteristic of maca tubers under the storage of 4℃and 20℃. Results：Under the storage of 4℃and20℃,the variation trend of hardness of maca tubers was showed to be down first and then slowly up. These variation trends of other parameters of texture were in general showed to be down. In addition,the value of hardness was positively related to the values of cohesiveness,chewiness and color saturation,but negatively related to adhesiveness. The value of chewiness was positively related to the values of hardness and cohesiveness resilience,also negatively related to adhesiveness. The surface color saturation reflected the color quality of maca. The result showed that index values were positively correlated with hardness and springiness.It was significant positive correlated with chewiness and cohesiveness,but negatively correlated with adhesion.Conclusion：Results indicated the texture changes of maca tubers stored at 4℃ was significantly slower than those at 20℃,and low temperature storage should be used to ensure the quality of maca tubers.

关 键 词：玛咖 质地多面分析(TPA) 贮藏温度 相关性 

分 类 号：TS205.7[轻工技术与工程—食品科学]