不同品种莲藕加工藕圆子适应性评价  

Suitability Evaluation of Different Varieties of Lotus Rhizome for Lotus Rhizome Balls

作　　者：黄楚雄 李洁[1] 刘纪红[2] 严守雷[1,3,4] 王茜 HUANG Chuxiong;LI Jie;LIU Jihong;YAN Shoulei;WANG Xi(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;College of Science,Huazhong Agricultural University,Wuhan 430070,China;Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province,Wuhan 430070,China;Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,Wuhan 430070,China;Weishan Bureau of Agriculture and Rural Affairs,Jining 277600,China)

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]华中农业大学理学院,湖北武汉430070 [3]湖北省水生蔬菜保鲜加工工程技术研究中心,湖北武汉430070 [4]长江经济带大宗水生生物产业绿色发展教育部工程研究中心,湖北武汉430070 [5]微山县农业农村局,山东济宁277600

出　　处：《食品工业科技》2023年第6期283-291,共9页Science and Technology of Food Industry

基　　金：湖北省技术创新专项(2019ABA108)。

摘　　要：为探究莲藕品种对藕圆子品质的影响,本实验选取6个主栽品种莲藕制备藕圆子,测定其表面色泽、质构特性、水分含量和脂肪含量,并用电子鼻和顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析藕圆子挥发性风味成分,最后结合感官评分进行综合评价。结果表明:‘芦林湖藕’藕圆子亮度值L^(*)、b^(*)值显著高于其他品种(P<0.05),‘鄂莲五号’藕圆子的a^(*)值最低;6种藕圆子质构综合品质排名由高到低依次为‘鄂莲五号’、‘红芽莲藕’、‘芦林湖藕’、‘沔城藕’、‘鄂莲六号’、‘新垦莲藕’;水分含量和脂肪含量最高的是‘芦林湖藕’藕圆子,最低的是‘新垦莲藕’,其中‘鄂莲五号’藕圆子水分含量较高,脂肪含量适中。HS-SPME-GC-MS检测结果得出藕圆子中含有104种挥发性风味物质,其中主要风味物质是酯类、醛类和酚类,‘鄂莲五号’和‘沔城藕’藕圆子的醛类含量高于另外四种藕圆子。电子鼻分析表明,6种藕圆子样品组成主体风味成分相近,但也存在一定差异,其中‘鄂莲五号’藕圆子样品整体风味优于其他品种;感官评价中,‘鄂莲五号’藕圆子获得最高的感官评分。综上所述,不同品种莲藕的藕圆子风味和品质存在明显差异,在所研究的材料中‘鄂莲五号’莲藕是制作藕圆子的最佳品种。In order to explore the influence of lotus rhizome varieties on the quality of lotus seed, six main varieties of lotus root were selected to prepare lotus seed, and their surface color, texture characteristics, water content and fat content were measured. The volatile flavor components of lotus seed were analyzed by electronic nose and headspace solid phase microextraction coupled with gas chromatography mass spectrometry(HS-SPME-GC-MS). Finally, combined with sensory score, comprehensive evaluation was carried out. The results showed that the brightness values L^(*) and b^(*) of ’Lulinhu’rhizome balls were significantly higher than that of the others(P<0.05), and the value a^(*)of ’Elian No.5’ rhizome balls was the lowest among them. Lotus rhizome balls made from ’Elian No.5’ possessed the highest texture quality among all the six samples, followed by that made from ’Hongya’, ’Lulinhu’, ’Miancheng’, ’Elian No.6’ and ’Xinken’. The lotus rhizome balls made from ’Lulinhu’ possessed the highest moisture content and fat content. The lotus rhizome balls made from ’Xinken’had the lowest moisture content and fat content. Among the six mainly-planted variety of lotus rhizomes, lotus rhizome balls made from ’Elian No.5’ features a relatively high moisture content and a moderate fat content. The result of HS-SPMEGC-MS showed that there were a total of 104 volatile flavor components found in lotus rhizome balls, mainly including esters, aldehydes and phenols. The content of aldehydes in lotus rhizome balls made from ’Elian No.5’ and ’Miancheng’ was higher than that in the other four varieties of lotus rhizome balls. The findings of the E-nose showed that the key flavor compounds from six kinds of lotus rhizome balls were similar, but there was a slightly different, among them the overall flavor of the lotus rhizome balls made from ’Elian No.5’ was slightly better than that made from the other varieties and the lotus rhizome balls made from ’Elian No.5’ achieved the

关 键 词：藕圆子 品种 莲藕 质构特性 风味物质 感官评价 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]