‘雪花’梨酒综合品质评价体系的建立  

Establishment of Comprehensive Quality Evaluation System for’Xuehua’Pear Wine

作　　者：李丽梅[1] 冯云霄[2] 何近刚[2] 钱训[1] 张少军[1] 关军锋[2] LI Limei;FENG Yunxiao;HE Jingang;QIAN Xun;ZHANG Shaojun;GUAN Junfeng(Research Center of Quality and Safety of Agro-products,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China;Institute of Genetics and Physiology,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China)

机构地区：[1]河北省农林科学院农产品质量安全研究中心,河北石家庄050051 [2]河北省农林科学院遗传生理研究所,河北石家庄050051

出　　处：《食品科学》2020年第17期23-28,共6页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-28-22)。

摘　　要：以‘雪花’梨为材料榨取梨汁,接种不同酵母酿制梨酒,并测定成品梨酒的还原糖质量浓度、总酸质量浓度、多酚质量浓度、总黄酮质量浓度、pH值、羟自由基清除能力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、铁还原力,同时计算糖酸比。运用因子分析法计算不同梨酒的综合因子得分,结果显示酿酒酵母LA-BA所酿梨酒的综合品质最好,酿酒酵母RC212品质最差。通过逐步回归分析法建立梨酒综合品质评价的理论模型:F’=-3.123+0.486×还原糖+0.980×铁还原力+0.006×多酚+0.034×DPPH自由基清除率。此模型计算的理论评分和综合因子得分呈极显著正相关(P<0.01),说明该模型具有很高的可靠性。通过此模型简化了梨酒的评价指标,同时为筛选适宜的酿酒酵母提供了指导。’Xuehua’pear wines fermented with different yeast strains were measured for the concentrations of reducing sugar,total acid,phenols and flavonoids content,pH,1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radical scavenging capacity,and reducing power and sugar/acid ratio was calculated as well.Comprehensive scores were obtained through factor analysis method,indicating the wines fermented with Saccharomyces cerevisiae LA-BA and RC212 had the best and worst quality,respectively.A comprehensive quality evaluation model was developed as F’=–3.123+0.486×reducing sugar concentration+0.980×reducing power+0.006×phenol concentration+0.034×DPPH radical scavenging rate using the stepwise regression method.The scores calculated by the model were significantly correlated with those obtained from factor analysis method(P<0.01),suggesting high reliability of the model.Therefore,the developed model simplifies the quality evaluation of pear wine and can guide screening for suitable yeasts.

关 键 词：梨酒 品质评价 因子分析法 理论模型 

分 类 号：TS261.4[轻工技术与工程—发酵工程]