12种甘薯淀粉产品的理化和卫生指标分析
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摘要
以12家国内大中型甘薯淀粉加工企业生产的淀粉为研究对象,采用国标等方法对其理化及卫生指标进行了分析,通过主成分分析对品质评价指标进行了筛选,并采用聚类分析对甘薯淀粉产品进行了分类。结果表明,12种甘薯淀粉样品的理化指标存在显著性差异(p<0.05),水分含量范围为12.3%～15.2%,灰分含量范围为0.17%～0.54%,蛋白含量范围为0.01%～0.20%,黏度范围为(495.0～894.0)BU,电导率范围为(62.10～536.00)μs。卫生指标分析结果显示,12种甘薯淀粉中二氧化硫、砷、铅、铝、菌落总数、霉菌和酵母菌数、大肠菌群指标均符合相应的食品卫生国家标准。通过主成分分析筛选出4项甘薯淀粉的品质评价指标,分别为电导率、黏度、pH、灰分。通过聚类分析将12种甘薯淀粉划分为优等淀粉(2种)、一级淀粉(9种)以及合格品(1种)3类。
Twelve sweet potato starch products from the main large and medium-size enterprises in China were taken as raw material, the physicochemical and hygiene characteristics of the 12 kinds of starch samples were determined by national standard methods, the quality evaluation indexes were screened by principal component analysis, and the classification of sweet potato starch products was carried out by cluster analysis. The results showed that the physicochemical and hygiene indexes of different sweet potato starch samples had significant difference between each other(p<0.05), with the range of water content 12.3%～15.2%, ash content 0.17%～0.54%, protein content 0.01%～0.20%, viscosity(495.0～894.0)BU, and electrical conductivity(62.10～536.00)μs. Moreover, hygienic index analysis result indicated that the 7 indexes including sulfur dioxide, arsenic, lead, aluminum, total colony, fungus and yeast populations,and coliform bacteria in the 12 starch samples all meet the corresponding national standard of food hygiene. 4 quality evaluation indexes of sweet potato starch were screened out by principal component analysis, which were electrical conductivity, viscosity, pH and ash. In addition, 12 sweet potato starch samples were divided into three categories by cluster analysis, including high-class products(2 samples),first grade products(9 samples), and qualified products(1 sample).
Twelve sweet potato starch products from the main large and medium-size enterprises in China were taken as raw material, the physicochemical and hygiene characteristics of the 12 kinds of starch samples were determined by national standard methods, the quality evaluation indexes were screened by principal component analysis, and the classification of sweet potato starch products was carried out by cluster analysis. The results showed that the physicochemical and hygiene indexes of different sweet potato starch samples had significant difference between each other(p<0.05), with the range of water content 12.3%～15.2%, ash content 0.17%～0.54%, protein content 0.01%～0.20%, viscosity(495.0～894.0)BU, and electrical conductivity(62.10～536.00)μs. Moreover, hygienic index analysis result indicated that the 7 indexes including sulfur dioxide, arsenic, lead, aluminum, total colony, fungus and yeast populations,and coliform bacteria in the 12 starch samples all meet the corresponding national standard of food hygiene. 4 quality evaluation indexes of sweet potato starch were screened out by principal component analysis, which were electrical conductivity, viscosity, pH and ash. In addition, 12 sweet potato starch samples were divided into three categories by cluster analysis, including high-class products(2 samples),first grade products(9 samples), and qualified products(1 sample).
引文
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[2]戴起伟,钮福祥,孙健,等.我国甘薯生产与消费结构的变化分析[J].中国农业科技导报,2016,(03):201-209.
[3]Abegunde O K,Mu T H,Chen J W,et al.Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry[J].Food Hydrocolloids,2013,33(2):169-177.
[4]ZHU F,YANG X,CAI Y,et al.Physicochemical properties of sweetpotato starch[J].Starch-St?rke,2011,63(5):249-259.
[5]邓福明,木泰华,陈井旺,等.甘薯淀粉的结构、成分及其特性研究进展[J].食品工业科技,2012,33(13):373-377.
[6]李书华,李红艳.薯类淀粉加工新模式--“移动方箱”[J].粮食与油脂,2016,(1):60-61.
[7]赵仲凯.超高压和热处理对甘薯抗性淀粉生成的影响[D].乌鲁木齐:新疆农业大学,2015.
[8]Byung-Hoo Lee,Young-Tack Lee.Physicochemical and structural properties of different colored sweet potato starches[J].Starch-St?rke,2017,69(3-4).
[9]余树玺,邢丽君,木泰华,等.4种不同甘薯淀粉成分、物化特性及其粉条品质的相关性研究[J].核农学报,2015,29(04):734-742.
[10]周国燕,胡琦玮,李红卫,等.水分含量对淀粉糊化和老化特性影响的差示扫描量热法研究[J].食品科学,2009,30(19):89-92.
[11]侯双迪,王鑫,邵娟娟,等.食品中重金属砷的危害及其检测方法[J].农产品加工,2017,(07):39-40.
[12]杨田,王文瑞.食品中铅污染与人体健康[J].世界最新医学信息文摘,2014,(07):44-46.
[13]韩健.食品中铝的检测及对人体的危害[J].食品安全导刊,2016,21:76,78.
[14]李芳.食品中二氧化硫的危害及检测方法[J].职业与健康,2009,(03):315-316.
[15]魏子,李汴生.食源性致病微生物的快速检测方法及其研究现状[J].现代食品科技,2013,29(02):438-442.
[16]陈玉婷,程楠,许文涛.食源性致病微生物的检测新技术[J].食品安全质量检测学报,2015,09(6):3405-3413.
[17]赵奕昕,木泰华,孙红男,等.新型马铃薯粉品质评价指标的初步研究[J].食品科技,2016,41(06):164-172.
[18]杨中荣,毛广运,臧桐华,等.用SAS和SPSS软件进行主成分分析[J].中国卫生统计,2009,(2):212-213.
[19]邢丽君,木泰华,张苗,等.紫薯全粉添加量对甘薯淀粉物化特性及粉条性质的影响[J].核农学报,2015,29(03):484-492.
[20]司俊霄.SPSS聚类分析方法在海洋经济中的应用[J].河北渔业,2015,(11):60-64.