贮藏温度对板栗果仁糖类物质含量和质地的影响  

Add to Favorite Effect of storage temperature on the carbohydrates content and texture of chestnut kernels

作　　者：黄秋伟[1,2] 龙凌云 罗小杰[1,2] 金利 刘功德[1,2] 毛立彦 HUANG Qiu-wei;LONG Ling-yun;LUO Xiao-je;JIN Li;LIU Gong-de;MAO Li-yan(Guangxi Subtropical Crops Research Institute,Nanning 530001,Guangxi,China;Scientific Research and Experimental Base of Subtropical Fruit Storage and Processing Technology,Ministry of Agriculture and Rural Affairs,Nanning 530001,Guangxi,China;Guangxi Yixiangyuan Food Co.,Ltd.,Hechi 547000,Guangxi,China;Guangxi Key Laboratory of Quality and Safty Control for Subtropical Fruits,Nanning 530001,Guangxi,China)

机构地区：[1]广西壮族自治区亚热带作物研究所,广西南宁530001 [2]农业农村部亚热带水果贮藏保鲜加工技术科研试验基地,广西南宁530001 [3]广西益香园食品有限公司,广西河池547000 [4]广西亚热带特色水果质量安全控制重点实验室,广西南宁530001

出　　处：《粮食与油脂》2024年第9期63-69,共7页Cereals & Oils

基　　金：河池市重点研发计划项目(河科AB220708);广西农业科学院基本科研业务专项(桂科农2021YT143);中央引导地方科技发展专项资金(桂科ZY20111007)。

摘　　要：为探究不同温度下板栗果仁在贮藏过程中糖类物质及质地的变化规律,以产自广西东兰县的野生板栗为试验材料,分析其在不同温度(25、8、4、-1℃)下贮藏45 d的理化品质和质构特性变化,并对理化指标和质构参数进行相关性和主成分分析。结果表明:在0~45 d贮藏期内,-1℃贮藏的板栗果仁水分损失最少、硬度变化最小;在贮藏第40天时,-1℃贮藏的板栗果仁可溶性糖含量达到最高。相关性分析结果表明,在贮藏过程中,板栗果仁理化指标与其质构特性的相关性强弱依次为水分含量﹥可溶性糖含量﹥支链淀粉含量。主成分分析结果表明,第1主成分方差贡献率已超过50%,可作为评价板栗果仁贮藏品质的核心指标。To investigate the changes in sugar content and texture of chestnut kernels during storage at different temperatures,wild chestnuts from Donglan County,Guangxi were used as experimental materials to analyze the changes in their physicochemical quality and texture properties after 45 d of storage at different temperatures(25,8,4,-1℃).Correlation and principal component analysis were conducted on the physicochemical indicators and texture parameters.The results showed that during the storage period of 0-45 d,chestnut kernels stored at-1℃had the least water loss and the smallest change in hardness.On the 40th day of storage,the soluble sugar content of chestnut kernels stored at-1℃reached its highest level.The correlation analysis results indicated that during storage,the correlation between the physicochemical indicators of chestnut kernels and their texture properties was in the order of moisture content>soluble sugar content>amylopectin content.The results of principal component analysis indicated that the variance contribution rate of the first principal component had exceeded 50%,which could be used as a core indicator for evaluating the storage quality of chestnut kernels.

关 键 词：板栗 贮藏温度 糖类物质 质地 

分 类 号：TS201.2[轻工技术与工程—食品科学]