基于电子舌技术的柿单宁制品涩味评价模型建立  

Development of a Model for Astringency Estimation of Persimmon Tannin Products Based on Electronic Tongue

作　　者：陈多多[1] 孔慧[1] 彭进明[1] 李春美[1,2] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]华中农业大学教育部环境食品学重点实验室,湖北武汉430070

出　　处：《食品科学》2016年第23期89-94,共6页Food Science

基　　金：公益性行业专项"现代柿产业关键技术研究与试验示范"项目(201203047)

摘　　要：为建立一套能准确评价单宁类及其制品涩味的方法,本研究综合比较了感官评价法与化学沉淀法、十二烷基硫酸钠聚丙烯酰胺凝胶电泳、电子舌等表征单宁酸涩味的方法的相关性,结果发现通过适当的数学模型进行关联,电子舌能较好地将涩味与感官分析结合起来,且传感器响应值和感官评价值相关性好,呈极显著相关(P<0.01),因此选择电子舌作为检测涩味强度的方法。通过建立感官评价值和电子舌响应值的关系,得到涩味感官评价值和电子舌传感器响应值ZZ、BB、CA之间的多元线性方程,表达式为:涩味评价值=276.135-0.135ZZ-0.133BB+0.164CA(以2 g/L明矾涩味强度记为100,以蒸馏水涩味强度记为0)。采用此模型检测单宁及其制品的涩味,预测值和实际感官评价值具有很好的一致性,表明该模型可以准确、客观评价单宁及其制品的涩味,对完善涩味评价方法具有重要意义。This research was intended to comprehensively compare the correlations of sensory evaluation with chemical precipitation, sodium dodecyl sulfonate polyacrylamide gel electrophoresis（SDS-PAGE）, electronic tongue methods and to establish a more accurate method for evaluating the astringency of persimmon tannin and its products. By establishing an appropriate model, it was found that there was a highly significant correlation between the results of sensory evaluation and electronic tongue（P 0.01）. Accordingly, the electronic tongue was selected as to test the astringency of tannin. A multiple linear model between sensory scores for astringency and the responses of electronic tongue sensors ZZ, BB and CA was fitted as follows： astringency value = 276.135-0.135 ZZ-0.133 BB ＋ 0.164 CA（the astringency value of 2 g/L alum is 100, while distilled water is 0）. The results showed that the proposed model could accurately evaluate the astringency of tannin and its products, and thus it could provide a feasible approach for improving the efficiency of astringency evaluation.

关 键 词：柿单宁 涩味评价模型 电子舌 感官评价 

分 类 号：TS207.3[轻工技术与工程—食品科学]