摘要
通过查阅资料并结合生活经验了解到糖、醋、酪蛋白酸钠、紫苏油可能具有解辣效果。设计品尝实验对这几种物质的解辣效果进行感官评价,建立解辣效果评价方法,采用逐步判别分析检验建立判别函数,并对物质的解辣效果进行评价,最终利用回代估计法和刀切法对判别函数进行检验。研究结果显示酪蛋白酸钠、醋、紫苏油对解辣效果有贡献,糖对解辣效果无贡献,其标准化函数系数分别为1.015、0.339、0.144,对解辣效果的影响力由大到小分别是酪蛋白酸钠、醋、紫苏油。以这3个指标建立判别函数对样品进行分类并作出散点图,结果表明取得的判别模型可以将4种解辣效果等级区分开来。回代估计法及刀切法检验正确率分别为98%和88%,表明该判别函数方程判别性稳定,结果可靠。本研究建立的评价系统可有效评价不同物质的解辣效果,值得推广应用。
Sugar,vinegar,sodium caseinate and perilla oil may ameliorat peppery tastes according to our literature review and life experience.Tasting experiments were designed to evaluate the ameliorative effects of the four substances on peppery tastes.For this purpose,discriminant functions were established by stepwise discriminant analysis and tested by re-substitution method and jackknife methods.The results showed that sodium caseinate,vinegar and perilla oil rather than sugar contributed to the amelioration of peppery tastes in the decreasing order:sodium caseinate>vinegar>perilla oil,with standard function coefficients of1.015,0.339and0.144,respectively.The discriminant functions were used to classify the test samples based on these parameters and a scatter diagram was plotted.The results revealed that the discriminant model could rank the ameliorative effects on peppery tastes at four levels.The accuracy of re-substitution and jackknife methods were98%and88%,respectively,indicating that the established discriminant functions were robust and reliable.The evaluation system established in this experiment was effective in assessing the ameliorative effect of different substances on peppery tastes,and thus it deserves wide application.
作者
彭灿
闻涛
白皎皎
郑惠文
蒋苗苗
PENG Can;WEN Tao;BAI Jiaojiao;ZHENG Huiwen;JIANG Miaomiao(College of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China;College of Medicine, University of Electronic Science and Technology, Chengdu 610054, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第17期120-125,共6页
Food Science
基金
安徽省大学生创新创业项目(2015157)
安徽中医药大学人才引进基金项目(2014RC002)
安徽中医药大学科研基金项目(20152R010)
关键词
判别分析
回代估计法
刀切法
解辣
discriminant analysis
re-substitution method
jackknife method
amelioration of peppery tastes
