摘要
目的基于全质构测试(texture profile analysis,TPA)法对香菇进行综合评价,分析比较不同产地香菇的品质。方法以不同产地香菇为实验材料,利用质构仪的TPA模式,采用统计学分析方法研究影响香菇质地品质的主要指标,同时结合香菇营养成分对香菇品质进行综合评价。结果统计学分析显示,质构仪检测得到的香菇7种指标参数中,质地主成分1主要包括咀嚼性、胶黏性、硬度3个指标,其中硬度具有最大范围的相关性;香菇营养成分主成分1-1的3个重要指标为蛋白质、精氨酸、Ca,其中Ca具有最大范围的相关性。6个重要指标聚类分析共得到3组样品,其中第Ⅲ类咀嚼性、胶黏性、硬度、蛋白质、精氨酸都相对较高的组别具有较好的综合品质。结论本研究基于TPA法结合营养成分对香菇品质进行综合分析,结果表明承德地区香菇品质较好,营养成分相对较高,为香菇的进一步开发利用提供科学依据。
Objective To comprehensively evaluate Lentinula edodes quality using texture profile analysis(TPA)and compare characteristics across different geographical origins.Methods Using Lentinula edodes from different origins as experimental materials,the TPA model of texture analyzer was used to study the main indicators that affect the texture quality of Lentinula edodes by statistical analysis methods,at the same time,the quality of Lentinula edodes was comprehensively evaluated in combination with the nutrients of Lentinula edodes.Results Statistical analysis showed that among the 7 kinds of index parameters of Lentinula edodes detected by the texture analyzer,principal component 1 mainly included 3 indicators:Chewing ability,adhesiveness and hardness,among which the hardness had the maximum range of correlation.The 3 important indicators of principal component 1-1 in Lentinula edodes were protein,arginine and Ca,among which Ca had the maximum range of correlations.Cluster analysis of 6 important indicators yielded 3 groups of Lentinula edodes.Among them,the third group,which had relatively high values in chewiness,stickiness,hardness,protein and arginine,had a better overall quality.Conclusion This study conductes a comprehensive analysis of the quality of Lentinula edodes based on the TPA method combined with nutrients.The results show that Lentinula edodes in Chengde are good quality and relatively high nutritional content,providing a scientific basis for the further development and utilization of Lentinula edodes.
作者
张波
高婧
王楠楠
刘畅
ZHANG Bo;GAO Jing;WANG Nan-Nan;LIU Chang(Chengde City Food and Drug Inspection Center,Chengde 067000,China)
出处
《食品安全质量检测学报》
2025年第14期213-221,共9页
Journal of Food Safety and Quality
基金
承德市基础研究项目(202305B075)。
关键词
香菇
质构仪法
品质
营养成分
Lentinula edodes
texture analyzer
quality
nutrient content
