生产退回烟用香精香料保质期研究
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摘要
为了解不同存放期生产退回烟用香精香料整体变化情况,研究了模拟储存环境下二季度、三季度一定储存期内生产退回烟用香精香料的理化指标、微生物指标及感官变化情况,并进行了主成分分析法。结果表明:感官评价结果与主成分分析结果具有一定相关性;微生物可作为生产退回烟用香精香料保质期单项判定指标,但折光指数、相对密度、酸值等单个理化指标与感官评价结果相关性不明显,并不能作为直接判定依据;综合研究结果,分别设定了3#样品、5#样品、6#样品在二、三季度的保质期。
In order to analysis the changes of the extra tobacco flavor returned from factory in different storge du ration,the physical and chemical index,microbiological index and sensory changes were tested to evaluate the ex tra tobacco flavor returned from factory which was placed in 2nd quarter and 3rd quarter with simulation work shop storage environment.The changes of these flavor samples were evaluated by principal component analysis.The result showed that Sensor yevaluation results has certain correlation with the principal component analysis;mi croorganisms can be used as a index to evaluate the extra tobacco flavor returned from factory,but refractive in dex,relative density and acid value have no direct relativity with sensory evaluation,can’t be used as single judgement.In summary,setted up the shelf life of three samples.
In order to analysis the changes of the extra tobacco flavor returned from factory in different storge du ration,the physical and chemical index,microbiological index and sensory changes were tested to evaluate the ex tra tobacco flavor returned from factory which was placed in 2nd quarter and 3rd quarter with simulation work shop storage environment.The changes of these flavor samples were evaluated by principal component analysis.The result showed that Sensor yevaluation results has certain correlation with the principal component analysis;mi croorganisms can be used as a index to evaluate the extra tobacco flavor returned from factory,but refractive in dex,relative density and acid value have no direct relativity with sensory evaluation,can’t be used as single judgement.In summary,setted up the shelf life of three samples.
引文
[1]黎洪利,朱立军,戴亚.烟用香精调配稳定性的X质量控制图监控[J].烟草科技,2006(10):46-48.
[2]孔浩辉,林夏丹,彭礼枚,等.二次调配烟用香精的稳定性研究[J].烟草科技,2012(2):39-42.
[3]孔浩辉,陈翠玲,伍锦鸣,等.聚类分析法监控不同存放期复配烟用香精的质量稳定性[J].烟草科技,2013(3):27-30.
[4]YC/T164《烟用香精》[S].
[5]YC/T145.1烟用香精折光指数的测定[S].
[6]YC/T145.2烟用香精相对密度的测定[S].
[7]YC/T145.3烟用香精酸值的测定[S].
[8]GB4789.2食品微生物学检验菌落总数测定[S].
[9]GB4789.15食品微生物学检验霉菌和酵母计数[S].
[10]YC292《烟用添加剂枣子提取物》[S].
[11]QB/T1505《食用香精》[S].
[12]北京北斗星工业化学研究所.水分活度与食品保质期[J].食品工业科技,2006(10):36-37.
[2]孔浩辉,林夏丹,彭礼枚,等.二次调配烟用香精的稳定性研究[J].烟草科技,2012(2):39-42.
[3]孔浩辉,陈翠玲,伍锦鸣,等.聚类分析法监控不同存放期复配烟用香精的质量稳定性[J].烟草科技,2013(3):27-30.
[4]YC/T164《烟用香精》[S].
[5]YC/T145.1烟用香精折光指数的测定[S].
[6]YC/T145.2烟用香精相对密度的测定[S].
[7]YC/T145.3烟用香精酸值的测定[S].
[8]GB4789.2食品微生物学检验菌落总数测定[S].
[9]GB4789.15食品微生物学检验霉菌和酵母计数[S].
[10]YC292《烟用添加剂枣子提取物》[S].
[11]QB/T1505《食用香精》[S].
[12]北京北斗星工业化学研究所.水分活度与食品保质期[J].食品工业科技,2006(10):36-37.