基于蛋白沉淀光谱分析的核桃涩味评价技术研究  

Evaluation Technique of Astringency of Walnut Based on Protein Precipitation Spectrum Analysis

作　　者：彭佳佳 姚佩 史单华 杨晋豫 郑雄 张小军[1] 刘群龙[1] PENG Jiajia;YAO Pei;SHI Danhua;YANG Jinyu;ZHENG Xiong;ZHANG Xiaojun;LIU Qunlong(College of Horticulture,Shanxi Agricultural University,Taigu Shanxi 030801,China)

机构地区：[1]山西农业大学园艺学院,山西太谷030801

出　　处：《果树资源学报》2024年第3期18-23,共6页Journal of Fruit Resources

基　　金：山西省科技重大专项计划(202201140601027);晋中市科技重点研发计划(Y212013)。

摘　　要：【目的】建立核桃内种皮涩味综合评价体系,为鲜食核桃品种选育提供理论依据。【方法】选用涩味差异明显的6个核桃品种(系),通过感官评价、内种皮水浸法和蛋白质化学沉淀法相结合的评价方式,初步建立核桃内种皮涩味综合评价技术体系。【结果】6个品种(系)的直接口感涩味值为5.83~9.27,分为差异显著的3类。水浸出物浓度为10 mg/mL时,依据水浸出物涩味值‘汾核4号’和‘ND-2’为一类,其余4个品种(系)各为一类。内种皮提取液浓度为20μl/mL时,蛋白沉淀在222 nm波长下吸光值差异最大,可将6个品种(系)分为差异显著的4类。内种皮化学沉淀吸光值与直接口感涩味值的相关系数为0.96,内种皮化学沉淀吸光值与10 mg/mL内种皮水浸出物涩味值相关系数为0.97,均呈极显著正相关。【结论】核桃内种皮提取液浓度为20μl/mL,222 nm波长条件下,通过蛋白质沉淀全光谱扫描,结合感官评价,可对核桃内种皮涩味进行有效评价。【Objective】The establishment of a comprehensive evaluation system for the astringency of walnut kernel pellicle is of great significance to the breeding of fresh walnut varieties.【Methods】In this study,a comprehensive evaluation system for astringency of walnut kernel pellicle was established through sensory evaluation,kernel pellicle water immersion and protein chemical precipitation.【Results】The astringency value of the direct taste of the 6 cultivars was 5.83-9.27,which was divided into 3 categories with significant differences.When the concentration of water extract was 10 mg/mL,according to the astringency value of water extract,‘Fenhe 4' and ‘ND-2' were classified as one class,and the other 4 cultivars were classified as one class each.When the concentration of walnut kernel pellicle extract was 20 μl/mL,the absorption value of protein precipitation at 222 nm was the most different.The 6cultivars could be divided into 4 categories with significant differences.The correlation coefficients between the light absorption value of chemical precipitation and the astringency value of direct taste and 10 mg/mL water extract of walnut kernel pellicle extract were 0.96 and 0.97,respectively,showing a very significant positive correlation.【Conclusion】Under the condition of 20μl/mL and 222 nm wavelength,the astringency of walnut kernel pellicle extract can be effectively evaluated by the full spectrum scanning of protein precipitation combined with sensory evaluation.

关 键 词：核桃 涩味 感官评价 蛋白质沉淀法 

分 类 号：S664.1[农业科学—果树学]