基于电子舌技术的柿单宁制品涩味评价模型建立

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。

Development of a Model for Astringency Estimation of Persimmon Tannin Products Based on Electronic Tongue

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.