结合感官评价与指纹图谱技术开发沙葱酱制品-食品科学与工程专业论文.docxVIP

上海海洋大学硕士学位论文 上海海洋大学硕士学位论文 II II 二乘回归法构建了定量预测模型。样品添加量为 10g 沙葱酱制品，同时加入 190g 蒸馏水稀释时，电子舌对不同配料添加量的样品区分效果最好。电子舌传感器响 应信号值与沙葱酱中食盐、味精含量相关系数分别为 0.977、0.974，这表明电子舌 可用于定量分析沙葱酱制品中不同食盐、味精的添加量。电子舌响应信号值与白 砂糖、蒜粉含量的相关系数分别为 0.882、0.837，与姜粉含量没有明显相关关系。 5. 电子舌和超快速气相电子鼻能够对不同配方的沙葱酱制品进行很好的区 分，区分指数分别为 95 和 90；不同配方的样品点在电子舌和超快速气相电子鼻的 主成分分析图上的分布呈现一定的规律性，与消费者喜好试验对不同配方的样品 评分结果趋于一致，指纹图谱技术在产品开发中可能具有一定的应用价值。 关键词：沙葱；营养评价；挥发性成分；沙葱酱制品；定量描述试验；消费 者喜好试验；电子舌；超快速气相电子鼻 PAGE PAGE IV Developing Allium Mongolicum Regel Sauce by Combination Sensory Evaluation and Fingerprint Technology ABSTRACT Allium MongolicumRegel is a kind of wild plant which distributes in the desert in the west of China, and as a kind of vegetable in diet of the local residents. Recently, Allium MongolicumRegeland the cultivate area is expanding. However, Allium MongolicumRegel is easy to rot during the transport and storage due to its high water content (up to 90%), so the vegetable is only freshly consumed in quite narrow range of the area and its future cultivation development has been severely limited. In order to deal with the emerging problem, it is necessary to develop the processing of Allium Mongolicum Regel. The project contains four parts: Analyzing nutrition components of Allium Mongolicum Regel and comparing with that of Chinese chive; Identifying of volatile compounds in Allium MongolicumRegel by head space solid phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS); Developing Allium MongolicumRegel sauce by combination of quantitative descriptive test and consumer hedonics test; Exploring the feasibility of applying fingerprint technology, including electronic tongue and ultra-fasted gas chromatography electronic nose to develop Allium Mongolicum Regel sauce. The contents of crude protein, crude fat, ash, total dietary fiber, total amino acids and free amino acids in Allium Mongolicum Regel were24.34%, 4.50%, 18.88%, 30.90%, 19.39% and 4.61%, respectively, which differed significantly fr