摘要
以‘雪花’梨为材料榨取梨汁,接种不同酵母酿制梨酒,并测定成品梨酒的还原糖质量浓度、总酸质量浓度、多酚质量浓度、总黄酮质量浓度、pH值、羟自由基清除能力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、铁还原力,同时计算糖酸比。运用因子分析法计算不同梨酒的综合因子得分,结果显示酿酒酵母LA-BA所酿梨酒的综合品质最好,酿酒酵母RC212品质最差。通过逐步回归分析法建立梨酒综合品质评价的理论模型:F’=-3.123+0.486×还原糖+0.980×铁还原力+0.006×多酚+0.034×DPPH自由基清除率。此模型计算的理论评分和综合因子得分呈极显著正相关(P<0.01),说明该模型具有很高的可靠性。通过此模型简化了梨酒的评价指标,同时为筛选适宜的酿酒酵母提供了指导。
’Xuehua’pear wines fermented with different yeast strains were measured for the concentrations of reducing sugar,total acid,phenols and flavonoids content,pH,1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radical scavenging capacity,and reducing power and sugar/acid ratio was calculated as well.Comprehensive scores were obtained through factor analysis method,indicating the wines fermented with Saccharomyces cerevisiae LA-BA and RC212 had the best and worst quality,respectively.A comprehensive quality evaluation model was developed as F’=–3.123+0.486×reducing sugar concentration+0.980×reducing power+0.006×phenol concentration+0.034×DPPH radical scavenging rate using the stepwise regression method.The scores calculated by the model were significantly correlated with those obtained from factor analysis method(P<0.01),suggesting high reliability of the model.Therefore,the developed model simplifies the quality evaluation of pear wine and can guide screening for suitable yeasts.
作者
李丽梅
冯云霄
何近刚
钱训
张少军
关军锋
LI Limei;FENG Yunxiao;HE Jingang;QIAN Xun;ZHANG Shaojun;GUAN Junfeng(Research Center of Quality and Safety of Agro-products,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China;Institute of Genetics and Physiology,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第17期23-28,共6页
Food Science
基金
现代农业产业技术体系建设专项(CARS-28-22)。
关键词
梨酒
品质评价
因子分析法
理论模型
pear wine
quality evaluation
factor analysis method
theoretical modeling
