| 基于电子舌技术的柿单宁制品涩味评价模型建立 |
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| 引用本文： | 陈多多,孔 慧,彭进明,李春美. 基于电子舌技术的柿单宁制品涩味评价模型建立[J]. 食品科学, 2016, 37(23): 89. DOI: 10.7506/spkx1002-6630-201623015 |
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| 作者姓名： | 陈多多 孔 慧 彭进明 李春美 |
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| 作者单位： | 1.华中农业大学食品科学技术学院，湖北 武汉 430070；2.华中农业大学 教育部环境食品学重点实验室，湖北 武汉 430070 |
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| 摘 要： | 为建立一套能准确评价单宁类及其制品涩味的方法，本研究综合比较了感官评价法与化学沉淀法、十二烷基硫酸钠聚丙烯酰胺凝胶电泳、电子舌等表征单宁酸涩味的方法的相关性，结果发现通过适当的数学模型进行关联，电子舌能较好地将涩味与感官分析结合起来，且传感器响应值和感官评价值相关性好，呈极显著相关（P＜0.01），因此选择电子舌作为检测涩味强度的方法。通过建立感官评价值和电子舌响应值的关系，得到涩味感官评价值和电子舌传感器响应值ZZ、BB、CA之间的多元线性方程，表达式为：涩味评价值＝276.135－0.135ZZ－0.133BB＋0.164CA（以2 g/L明矾涩味强度记为100，以蒸馏水涩味强度记为0）。采用此模型检测单宁及其制品的涩味，预测值和实际感官评价值具有很好的一致性，表明该模型可以准确、客观评价单宁及其制品的涩味，对完善涩味评价方法具有重要意义。
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| 关 键 词： | 柿单宁 涩味评价模型 电子舌 感官评价 |
Development of a Model for Astringency Estimation of Persimmon Tannin Products Based on Electronic Tongue |
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| CHEN Duoduo,KONG Hui,PENG Jinming,LI Chunmei. Development of a Model for Astringency Estimation of Persimmon Tannin Products Based on Electronic Tongue[J]. Food Science, 2016, 37(23): 89. DOI: 10.7506/spkx1002-6630-201623015 |
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| Authors: | CHEN Duoduo KONG Hui PENG Jinming LI Chunmei |
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| Affiliation: | 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China |
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| Abstract: | This research was intended to comprehensively compare the correlations of sensory evaluation with chemicalprecipitation, sodium dodecyl sulfonate polyacrylamide gel electrophoresis (SDS-PAGE), electronic tongue methods and toestablish a more accurate method for evaluating the astringency of persimmon tannin and its products. By establishing anappropriate model, it was found that there was a highly significant correlation between the results of sensory evaluation andelectronic tongue (P < 0.01). Accordingly, the electronic tongue was selected as to test the astringency of tannin. A multiplelinear model between sensory scores for astringency and the responses of electronic tongue sensors ZZ, BB and CA was fittedas follows: astringency value = 276.135 - 0.135 ZZ - 0.133 BB + 0.164 CA (the astringency value of 2 g/L alum is 100,while distilled water is 0). The results showed that the proposed model could accurately evaluate the astringency of tanninand its products, and thus it could provide a feasible approach for improving the efficiency of astringency evaluation. |
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| Keywords: | persimmon tannin model for astringency evaluation electronic tongue sensory evaluation |
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