基于主成分分析对不同品种红枣发酵果醋品质的综合评价  

Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis

作　　者：齐亭亭 张智锋 杨新宇 张若石 张书颖 任婧楠 范刚 QI Tingting;ZHANG Zhifeng;YANG Xinyu;ZHANG Ruoshi;ZHANG Shuying;REN Jingnan;FAN Gang(Key Laboratory of Environment Correlative Dietology,Ministry of Education,Hubei Province Key Laboratory of Fruit&Vegetable Processing&Quality Control,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Chongqing Changqinghe Industrial Development Co.Ltd.,Chongqing 400030,China)

机构地区：[1]华中农业大学食品科学技术学院,环境食品学教育部重点实验室,果蔬加工与品质调控湖北省重点实验室,湖北武汉430070 [2]重庆长青禾实业发展有限公司,重庆400030

出　　处：《食品科学》2024年第24期170-177,共8页Food Science

基　　金：湖北省重点研发计划项目(2022BBA0030)。

摘　　要：为了确定品质优良的红枣果醋加工品种,构建了新疆若羌灰枣果醋、河北赞皇大枣果醋、山西滩枣果醋以及宁夏同心小圆枣果醋4个不同品种红枣果醋理化指标(可溶性固形物、总酸、透光率、色泽、总酚、总黄酮)、抗氧化性能以及挥发性风味成分数据库。通过对各个品质指标进行比较并结合主成分分析和感官评价可知,山西滩枣果醋在总酸含量、总黄酮含量、1,1-二苯基-2-三硝基苯肼自由基清除能力、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率、羟自由基清除率以及挥发性风味成分等方面显著高于其他3种红枣果醋,其主成分分析的综合得分和感官评价得分均最高。因此,山西滩枣最适合作为红枣果醋的发酵原料。研究成果可为红枣果醋的原料筛选和营养品质优化提供一定参考。In order to determine good jujube varieties for the production of vinegar,databases of soluble solids,total acid,transmittance,color,total phenols,total flavonoids,antioxidant properties and volatile flavor components were constructed for jujube vinegars made from four different varieties,Ruoqiang grey jujube from Xinjiang,Zanhuang jujube from Hebei,Tanzao jujube from Shanxi,and Tongxin round jujube from Ningxia.By comparing quality indexes and combining the results of principal component analysis(PCA)and sensory evaluation,it was concluded that Tanzao jujube vinegar was significantly superior to the other three jujube vinegars in terms of total acid content,total flavonoid content,1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging capacity,2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cationic radical scavenging capacity,hydroxyl radical scavenging capacity,and volatile flavor components,and scored highest in both PCA and sensory evaluation.Therefore,Tanzao jujube was the most suitable raw material for jujube vinegar production.The results of this research provide a reference for raw material selection for and nutritional quality optimization of jujube vinegar.

关 键 词：红枣品种 果醋 抗氧化 风味 品质 主成分分析 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]