基于电子舌辅助复合甜味剂配方优化研究  

Optimization of Compound Sweetener Formulation Based on Electronic Tongue

作　　者：满云 董璇 束琦琳 孙伊凡 MAN Yun;DONG Xuan;SHU Qi-lin;SUN Yi-fan(School of Food and Biological Engineering,Bengbu University,Bengbu,233030,Anhui)

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233030

出　　处：《蚌埠学院学报》2023年第5期1-8,共8页Journal of Bengbu University

摘　　要：为探索电子舌辅助复合甜味剂配方设计的可行性,以感官评价为依据,应用电子舌获取不同甜味剂配方的响应信号值。采用主成分分析(PCA)、判别函数分析(LDA),结合单因素和正交实验,考察葡萄糖基甜菊糖苷(NSF)与三氯蔗糖溶液配比、麦芽糖醇或赤藓糖醇添加量、矫味剂柠檬酸溶液的添加量对复合甜味剂口感的影响,并对2组复合甜味剂配方设计的正交实验结果进行PCA、LDA相关性分析。结果表明:基于PCA、LDA方法分析相应信号与感官评定具有很好的相关性,可以采用电子舌辅助复合甜味剂的配方设计。结合正交实验结果用电子舌分别确认了2种与蔗糖综合口感相近的复合甜味剂配方。In order to explore the feasibility of applying electronic tongue assisted complex sweetener formulation design,electronic tongue was used to obtain the response signal values of different sweetener formulations based on sensory evaluation.And the date was processed by principal component analysis(PCA)and discriminant function analysis(LDA).The effects of the ratio of glucosylstevioside to sucralose solution,the amount of maltitol or erythritol and citric acid solution on the taste of complex sweetener were investigated by single factor and orthogonal experiments.Through the correlation analysis of two kinds of complex sweeteners by PCA、LDA and sensory evaluation,the results showed that there was a good correlation between the response signal values of electronic tongue and the scores of sensory evaluation,so electronic tongue could be used to assist the formulation design of compound sweetener.Combined with orthogonal experiment,it was confirmed that two kinds of complex sweeteners has the similar taste to sucrose by electronic tongue.

关 键 词：复合甜味剂 电子舌 感官评定 单因素实验 正交试验 

分 类 号：TS202[轻工技术与工程—食品科学]