枸杞干果色泽与化学成分的相关性研究  

Correlation analysis between color and chemical component of dried Lycium barbarum L

作　　者：龚媛[1] 刘敦华[1] 王旭[1] 

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《食品科技》2015年第10期57-61,共5页Food Science and Technology

摘　　要：以枸杞干果色泽与化学成分的内在联系为研究对象,采用臭氧与紫外复合处理枸杞干果后运用不同的干燥方式对其干燥,测定不同处理方式下枸杞干果的色泽、化学成分含量,并应用皮尔逊相关系数法、逐步回归分析法进行分析。结果表明,相对于未经臭氧与紫外复合处理的枸杞干果,经臭氧与紫外复合处理后烘干使枸杞色泽变化差异较大,真空干燥的枸杞色泽在视觉上无明显差异;皮尔逊相关性表明水分、灰分、总糖、蛋白质、多糖、脂肪、类胡萝卜素与枸杞色泽呈显著性影响,再经逐步回归进一步分析表明水分、灰分、脂肪、多糖、类胡萝卜素对枸杞色泽影响是极显著的。The internal relations between the color and chemical component of dried Lycium barbarum L were analysised by ozone and ultraviolet combined on dried Lycium barbarum L with using different drying methods. The color and chemical component value under different approach and analysis their internal relations were determined by the method Pearson correlation coefficient, stepwise regression analysis. The results showed that comparing with the untreated dried Lycium barbarum L, the change of the color was very significant of ozone and ultraviolet combined on dried Lycium barbarum L, while the vacuum drying medlar have no obvious difference on the vision. The impact of moisture, ash, total sugar, protein, fat, polysaccharides, carotenoids on dried Lycium barbarum L color was significant through Pearson correlation coefficient; the impact of moisture, ash, fat, polysaccharides, carotenoids on dried Lycium barbarum L color was very significant through stepwise regression analysis.

关 键 词：色泽 化学成分 皮尔逊相关系数法 逐步回归分析 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]