质地多面分析(TPA)法评价‘安哥诺’李质地参数的研究  

Study on Evaluation of Texture Parameters of 'Angeleno' Plum by Using Texture Profile Analysis

作　　者：张姣[1] 李程[1] 顾玉红[1] 赵志磊[2] 牟建楼[3] 李晓存[1] 张旭[1] 

机构地区：[1]河北农业大学生命科学学院,河北保定071000 [2]河北大学质量技术监督学院,河北保定071002 [3]河北农业大学食品科技学院,河北保定071000

出　　处：《食品研究与开发》2016年第20期4-7,共4页Food Research and Development

基　　金：公益性行业(农业)科研专项资助(201303075);河北省自然科学基金资助项目(C2015204182)

摘　　要：对‘安哥诺’李果实进行系统地质地评价,本试验以‘安哥诺’李果实为试材,采用质地多面分析(TPA)法对六个质地参数进行测定,分析参数之间的相关性。结果表明:P/2探头测得‘安哥诺’李带果皮的破裂力、硬度、粘附性、内聚性、弹性、咀嚼性依次为4.53 N、10.06 N、4.98 N、0.21 Ratio、7.00 mm、15.81 m J,果肉的依次为3.33 N、3.98 N、3.71 N、0.23 Ratio、6.67 mm、6.07 m J,P/2n探头测得带果皮的破裂力、硬度、粘附性、内聚性、弹性、咀嚼性依次为0.65 N、2.25 N、1.47 N、0.23 Ratio、2.50 mm、1.31 m J,果肉的依次为0.59 N、1.87 N、1.33 N、0.21 Ratio、2.05 mm、0.81 m J,除内聚性外,P/2探头和P/2n探头测定的带果皮质地参数均高于果肉的,P/2探头测定的各参数之间的相关性整体好于P/2n探头、更能综合系统地体现‘安哥诺’李果实的质地;李果肉的内聚性与粘附性呈极显著正相关、与弹性呈显著正相关,果肉的咀嚼性与弹性呈显著正相关、与内聚性和粘附性呈极显著正相关,因此认为‘安哥诺’李果肉的内聚性越大则粘附性、弹性越强,进而咀嚼性越强。In order to evaluate the texture of ＇ Angeleno ＇ plum,Texture Analyser was used to determine the six texture parameters of plum fruit by texture profile analysis,and the correlation of the parameters was analyze.The results showed that P/2 probe determination of peel fracture,hardness,adhesiveness,cohesiveness、springiness and chewiness parameters values in the order given was 4.53 N,10.06 N,4.98 N,0.21 Ratio,7.00 mm,15.81 m J,and that for pulp was 3.33 N,3.98 N,3.71 N,0.23 Ratio,6.67 mm,6.07 m J,and the determination of peel by P/2n probe in the order given was 0.65 N,2.25 N,1.47 N,0.23 Ratio,2.50 mm,1.31 m J,and that forpulp was 0.59 N,1.87 N,1.33 N,0.21 Ratio,2.05 mm,0.81 m J,P/2 and P/2n probe measurement of peel texture parameters were higher than pulp,and the correlation between the parameters determination of by P/2 probe better,P/2 probe was more suitable for determination of ＇ Angeleno ＇ plum quality. The cohesion of the pulp was very significant positive correlation with the adhesion and significant positive correlation with elasticity,respectively. The chewing ability of the pulp was significant positive correlation with adhesion and very significant the positive correlation with cohesionand elasticity,respectively. In conclusion,the more cohesion of the ＇Angeleno＇ plum,and more adhesion and elastic which mean the more stronger chewiness.

关 键 词：'安哥诺’李 质地多面分析 品质 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]