基于模糊数学法优化桑葚-山葡萄复合饮料及其性质分析  

Optimization and characterization of mulberry-Vitis amurensis Rupr.compound beverage based on fuzzy mathematics model

作　　者：韩晓云 刘莹[1,2] 谭文献 王亚男 宋永 赵秋红 毛志伟[1,3] 杜宝昌 孙庆申 HAN Xiaoyun;LIU Ying;TAN Wenxian;WANG Yanan;SONG Yong;ZHAO Qiuhong;MAO Zhiwei;DU Baochang;SUN Qingshen(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang University,Harbin 150500,China;Key Laboratory of Microbiology,College of Heilongjiang Province,School of Life Sciences,Heilongjiang University,Harbin 150080,China;Key Laboratory of Molecular Biology,College of Heilongjiang Province,School of Life Sciences,Heilongjiang University,Harbin 150080,China;Gannan Forest Farm,Qiqihar 162100,China)

机构地区：[1]黑龙江大学农业微生物技术教育部工程研究中心,哈尔滨150500 [2]黑龙江大学生命科学学院黑龙江省普通高等学校微生物重点实验室,哈尔滨150080 [3]黑龙江大学生命科学学院黑龙江省普通高等学校分子生物学重点实验室,哈尔滨150080 [4]甘南林场,齐齐哈尔162100

出　　处：《黑龙江大学自然科学学报》2022年第6期692-703,共12页Journal of Natural Science of Heilongjiang University

基　　金：the National Natural Science Foundation of China(31000773);the Natural Science Foundation of Heilongjiang Province(C2016049);the Applied Technology Research and Development Project of Harbin(RC2017QN020010)。

摘　　要：桑葚果肉嫩而多汁,是一种药食同源食品,具有抗衰老、降血糖和预防心血管疾病等功效,但新鲜桑葚果实易腐烂变质,不耐贮藏,加工成桑葚饮料后口味单一,且制作成本高。为解决上述问题,本文以黑龙江省寒地桑葚“龙桑1号”(Morus abla L.cv.Longsang 1)为原料,与当地廉价的山葡萄(Vitis amurensis Rupr.)进行复配,获得一款新型复合饮料。以龙桑一号桑葚为原料,添加不同比例的山葡萄汁及白糖,通过单因素和响应面分析,运用模糊数学感官评价法优化出该饮料的最佳配方,并通过电子鼻、电子舌和气相离子迁移谱(Gas phase-ion mobility spectroscopy,GC-IMS)技术分析饮料的感官特性及复配前后的风味物质成分。结果显示,以感官得分为评价指标,得到复合饮料的优化条件为桑葚汁含量为14.18%,山葡萄汁含量为10.60%,白糖添加量为8.00%,该条件下的风味和口感最佳,总可溶性固形物含量为(14.38±0.19)Brix。电子鼻主成分分析(Principal component analysis,PAC)结果显示,两款饮料的风味有显著的差异,电子舌分析显示,复合饮料有更好的酸味和鲜味。通过GC-IMS从两种饮料中共检测出33种化合物。与桑葚饮料相比,有17种化合物在复合饮料中的含量较高,赋予了复合饮料令人愉悦的风味,这与电子舌分析的结果一致。本文拓展了山葡萄的应用范围,降低了桑葚饮料的生产成本,具有极好的市场前景。Mulberry pulp is tender and juicy,which is a kind of food homologous to medicine and food.Mulberry has such medical applications as anti-aging,lowering blood sugar and preventing cardiovascular diseases.However,fresh mulberry fruits are perishable and intolerant to storage.While the mulberry beverages have a tedious taste and high production cost.In order to solve the above problems,the cold mulberry“Longsang 1”(Morus abla L.cv.Longsang 1)was used as the raw material,which was mixed with the local mountain grape(Vitis amurensis Rupr.)to obtain a new type of compound beverage.Longsang 1 mulberry pulp was mixed with different proportions of mountain grape juice and white sugar.The single factor and response surface analysis were used to optimize the best formula of the beverage through fuzzy mathematics sensory evaluation method.After that,electronic nose,electronic tongue and gas phase-ion mobility spectroscopy(GC-IMS)technology were used to evaluate the sensory characteristics and the flavor components of the beverages before and after compounding.The results showed that the optimal conditions for obtaining the compound beverage were mulberry juice content of 14.18%,mountain grape juice content of 10.60%,and sugar of 8.00%when the sensory scores were used as the evaluation index.Under these conditions,the optimal flavor and taste were obtained,and the total solubility solid content was(14.38±0.19)Brix.The principal component analysis(PCA)results of the electronic nose showed that the flavors of the two beverages were significantly different.The electronic tongue analysis showed that the compound beverage had better sourness and umami taste.A total of 33 compounds were detected from the two beverages by GC-IMS.Compared with the mulberry beverage,there were 17 compounds in the composite beverage with higher content,giving the composite beverage a pleasant flavor,which was consistent with the results of the electronic tongue analysis.This research expands the application range of wild grapes,reduces the product

关 键 词：桑葚 山葡萄 风味物质 模糊数学模型 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]