基于主成分分析法分析壳聚糖/纳米二氧化钛协同蔗糖酯对香蕉低温贮藏品质影响
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摘要
本文采用福建漳州巴西蕉为原料,采用2%壳聚糖/1%纳米二氧化钛、1.5%蔗糖酯对香蕉进行涂膜处理并低温冷库贮藏,并设立对照组(12.5°).通过跟踪测定香蕉贮藏期内失重率、呼吸强度、可溶性固形物、总酸、丙二醛、硬度及a~*值,探讨壳聚糖/纳米二氧化钛协同蔗糖酯涂膜处理对香蕉冷藏品质的影响,在此基础上进行主成分分析并拟定主成分线性回归函数.研究结果表明:香蕉失重率、可溶性固形物、丙二醛、a~*值与贮藏时间呈高度正相关,而其总酸与硬度与贮藏时间呈高度负相关,且有统计学意义(P<0.01);与对照组比较,处理组A(蔗糖酯组)与处理组B(壳聚糖/纳米二氧化钛协同蔗糖酯组)能有效抑制香蕉失重率、可溶性固形物、丙二醛、a~*值的升高,并延緩其总酸与硬度下降(P <0.05),在贮藏后期,处理组B效果要优于处理组A;通过对7个指标进行主成分分析可知,失重率、可溶性固形物、丙二醛、a~*值指标呈现正相关性,上述指标均与总酸、硬度呈负相关,且有统计学意义(P<0.01),7个检测指标可简化为2个主成分,其方差总贡献率为91.946%,能较好地反映原始信息.第1主成分主要反映营养成分及感官品质变化程度,其线性回归函数为:Y_1=-0.057X_1+0.165X_2+0.181X_3-0.170X_4+0.180X_5-0.170X6+0.178X7;第2主成分主要反映其呼吸作用程度,其线性回归函数为:第2主成分提取为:Y_2=0.918X_1+0.080X_2+0.095X_3-0.221X_4-0.170X_5-0.170X_6-0.076X_7,本研究为香蕉的复合涂膜处理及低温贮藏提供理论依据.
In this paper, Fujian Zhangzhou Brazilian banana was used as raw material, and banana was coated with 2% chitosan/1%nano titanic dioxide and 1.5% sucrose ester, then stored in low temperature, and a control group(12.5℃) was established. The effects of chitosan/nano titanic dioxide and sucrose ester coating on banana cold storage quality were investigated by tracking the weight loss rate, respiratory intensity, soluble solids, total acid, malondialdehyde,hardness and a~* value of banana during storage. The results showed that the weight loss rate,soluble solids, malondialdehyde and a~* value of banana were highly positively correlated with storage time, while the total acid and hardness were highly negatively correlated with storage time,and statistically significant(P <0.01). Compared with the control group, the treatment group A(the sucrose ester group) and the treatment group B chitosan/nano titanic dioxide cooperate withthe sucrose ester group can effectively inhibit the increase of the weight loss rate, soluble solids,malondialdehyde and a~* value of bananas, and delay the decrease of total acid and hardness. In the later stage of storage, the treatment group B was better than the treatment group A. Through the principal component analysis of the seven indicators, the weight loss rate, soluble solids,malondialdehyde and a~* value indicators showed a positive correlation. The above indicators were negatively correlated with total acid and hardness, and were statistically significant(P <0.01).The seven test indicators can be simplified into two principal components, and the total variance contribution rate is 91.946%, which can better reflect the original information.The first principal component reflected the degree of nutrient component and sensory quality; while the second principal component reflected the degree of respiration.and the principal componet funcition were Y_1 =-0.057 X_1 + 0.165 X_2+0.181 X_3-0.170 X_4+0.180 X_5-0.170 X_6+0.178 X_7 and Y_2 = 0.918 X_1+0.080 X_2 + 0.095 X_3-0.221 X_4-0.170 X_5-0.170 X_6-0.076 X7. These results provide a good theoretical basis for composite coating on Low Temperature Storage Quality of Banana.
In this paper, Fujian Zhangzhou Brazilian banana was used as raw material, and banana was coated with 2% chitosan/1%nano titanic dioxide and 1.5% sucrose ester, then stored in low temperature, and a control group(12.5℃) was established. The effects of chitosan/nano titanic dioxide and sucrose ester coating on banana cold storage quality were investigated by tracking the weight loss rate, respiratory intensity, soluble solids, total acid, malondialdehyde,hardness and a~* value of banana during storage. The results showed that the weight loss rate,soluble solids, malondialdehyde and a~* value of banana were highly positively correlated with storage time, while the total acid and hardness were highly negatively correlated with storage time,and statistically significant(P <0.01). Compared with the control group, the treatment group A(the sucrose ester group) and the treatment group B chitosan/nano titanic dioxide cooperate withthe sucrose ester group can effectively inhibit the increase of the weight loss rate, soluble solids,malondialdehyde and a~* value of bananas, and delay the decrease of total acid and hardness. In the later stage of storage, the treatment group B was better than the treatment group A. Through the principal component analysis of the seven indicators, the weight loss rate, soluble solids,malondialdehyde and a~* value indicators showed a positive correlation. The above indicators were negatively correlated with total acid and hardness, and were statistically significant(P <0.01).The seven test indicators can be simplified into two principal components, and the total variance contribution rate is 91.946%, which can better reflect the original information.The first principal component reflected the degree of nutrient component and sensory quality; while the second principal component reflected the degree of respiration.and the principal componet funcition were Y_1 =-0.057 X_1 + 0.165 X_2+0.181 X_3-0.170 X_4+0.180 X_5-0.170 X_6+0.178 X_7 and Y_2 = 0.918 X_1+0.080 X_2 + 0.095 X_3-0.221 X_4-0.170 X_5-0.170 X_6-0.076 X7. These results provide a good theoretical basis for composite coating on Low Temperature Storage Quality of Banana.
引文
[1]朱莉,李远颂,尹学琼.壳聚糖-茶树油复合保鲜液对香蕉的保鲜效果[J].江苏农业科学,2017,45(15):167-169.
[2]萨法.MA贮藏香蕉生理特性的研究[D].哈尔滨:东北农业大学,2016:1-2.
[3]DANIELLS J W. Banana cultivars in Australia[J]. Queensland Agricultural Journal,1986, 112:75-84.
[4]SMITH M K, HAMILL S D, LANGDON P W, et al. Selection of new banana varieties for the cool subtropics in Australia[J]. Acta Horticulturae, 1998, 490(490):49-56.
[5]JANICK J. Fruit breeding in the 21~(st)century[J]. I International Symposium on Banana in the Subtropics,1998, 490(490):39-48
[6]黄辉白.热带亚热带果树栽培学[M].北京:高等教育出版社,2003.
[7]ECSTEIN K, FRASER C, HUSSELMANN J, et al. The evaluation of promising new banana cultivars[J].Acta Horticulturae, 1998, 490(490):57-70.
[8]关文强,李淑芬.天然植物提取物在果蔬保鲜中应用研究进展[J].农业工程学报,2006,22(7):200-204.
[9]董泽义,谭丽菊,王江涛.壳聚糖保鲜膜研究进展[J].食品与发酵工业,2014,40(6):147-151.
[10]黄志成,唐冰,钟杰平,等.壳聚糖食品保鲜膜抗菌性及其应用的研究进展[J].食品与发酵工业,2013, 39(2):140-145.
[11]CHIEN P J, SHEU F, YANG F H. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit[J]. Journal of Food Engineering, 2007, 78(1):225-229.
[12]胡晓亮,周国燕.壳聚糖及其衍生物在果蔬贮藏保鲜中的应用[J].食品与发酵工业,2011,37(3):146-150.
[13]Bautista-Banos S, Hernandez-Lopez M, Bosquez-Molina E, et al. Effects of chitosan and plant extracts on growth of Colletotrichum gloeosporioides, anthracnose levels and quality of papaya fruit[J]. Crop Protection,2003, 22(9):1087-1092.
[14]邱苗.壳聚糖对绿芦笋保鲜和抑菌机理的研究[D].杭州.浙江工商大学,2013.
[15]胡晓亮,沈建.壳聚糖及其衍生物在水产品贮藏保鲜中的应用[J].食品与发酵工业,2012,38(8):226-230.
[16]王汀忠,秦人英,陈冠喜,等.蔗糖酯结合氯化钙处理对香蕉的恒温保鲜效应[J].热带农业科学, 2006, 26(6):21-23.
[17]赵静唯,杨富民·不同涂膜剂处理对蓝孔雀蛋的保鲜效果[J].甘肃农业大学学,2017,52(2):128-134.
[18]常帆,贾凤安,吕睿,等.高分子量普鲁兰多糖保鲜复合膜的制备及性能研究[J].食品科技,2017,(8):206-211.
[19]贺真蛟,付玄,赵敏,等.壳聚糖-玉米油复合涂膜剂对清洁鸡蛋的保鲜效果[J].食品科学,2016, 37(12):248-253.
[20]苗红霞,金志强,刘伟鑫,等.香蕉采后果肉硬度与淀粉代谢变化[J].中国农学通报,2013,29(28):124-128.
[21]谢玉花,宋洪波,刘升,等.贮藏温度和薄膜包装对甜玉米呼吸强度及品质的影响[J].食品科学, 2014, 35(2):282-286.
[22]朱世江,马丽艳,刘少群.不同套袋对香蕉主要品质和耐贮性的影响[J].农业工程学报,2009,25(7):304-307.
[23]GB/T 12143-2008饮料通用分析方法[S].北京:中国标准出版社,2009.
[24]李昌宝,孙健,李丽,等.贮藏温度对香蕉糖酸组分的影响[J].食品工业科技,2017, 38(7):305-310.
[25]GB/T 12456-2008食品中总酸的测定[S].北京:中国标准出版社,2008.
[26]田平平,王杰,秦晓艺,等.采后处理对杏鲍菇贮藏品质及抗氧化酶系统的影响[J].中国农业科学,2015, 48(5):941-951.
[27]钟业俊,刘伟,刘成梅,等.自然条件下乳化茶树油在香蕉保鲜中的应用[J].农业工程学报,2009, 25(6):280-284.
[28]徐凤英,吴冠活,邹湘军,等.力学损伤香蕉的外观品质演变特性研究[J].江西农业大学学报,2011,33(1):194-199.
[29]徐步前,余小林.几种机能性薄膜包装对香蕉贮藏效果的影响[J].园艺学报,2002,29(2):168-170.
[30]薛琼,赵德坚,邓靖,等.不同保鲜膜对香蕉贮藏效果影响的研究[J].食品科技,2015,(6):28-31.
[31]王斌,张江周,王金乔,等.香蕉气调催熟最佳温度研究[J].南方农业学报,2016,47(12):2139-2144.
[32]苏布道,金冻栋.荸荠皮壳聚糖复合提取液对香蕉的保鲜作用[J].江苏农业科学,2015,43(7):291-293.
[33]廉韶斌,郝利平,王愈.高压静电场连续处理香蕉的品质变化规律研究[J].食品与机械,2014,(3):137-141.
[34]Eissa H A. Effect of chitosan coating on shelf life and quality of fresh-cut mushroom[J]. Journal of Food Quality, 2007, 30(5):623-645.
[35]海金萍,童汉清,罗新.玲煅烧4微米高岭土-PE复合膜袋包装常温保鲜香蕉[J].食品科技,2017,(8)54-57.
[36]WU Y, DENG Y, LI Y F. Changes in enzyme activitiesin abscission zone and berry drop of Kyoho'grapes under high Oor C02 atmospheric storage[J]. Lwt-Food Science Technology, 2008, 41(1):175-179.
[37]宋慕波,帅良,唐路平,等.髙浓度CO_2对香蕉和大蕉后熟及果皮叶绿素降解的影响[J].食品工业科技,2017,38(6):313-318.
[38]陈振东,郑涛,林秀香.香蕉采后生理及贮藏保鲜研究综述[J].中国农学通报,2013,29(7):61-64.
[39]NUR A T, CHE MY,RN R M H, et al. Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights[J]. Food Chemistry, 2014, 151(5):286-292.
[40]GUILLEN-CASLA V. ROSALES-CONRADO N. LEON-ONZALEZ M E, et al. Principal component analysis(PCA)and multiple linear regression(MLR)statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food[J]. Journal of Food Composition and Analysis, 2011, 24(3):456-464.
[2]萨法.MA贮藏香蕉生理特性的研究[D].哈尔滨:东北农业大学,2016:1-2.
[3]DANIELLS J W. Banana cultivars in Australia[J]. Queensland Agricultural Journal,1986, 112:75-84.
[4]SMITH M K, HAMILL S D, LANGDON P W, et al. Selection of new banana varieties for the cool subtropics in Australia[J]. Acta Horticulturae, 1998, 490(490):49-56.
[5]JANICK J. Fruit breeding in the 21~(st)century[J]. I International Symposium on Banana in the Subtropics,1998, 490(490):39-48
[6]黄辉白.热带亚热带果树栽培学[M].北京:高等教育出版社,2003.
[7]ECSTEIN K, FRASER C, HUSSELMANN J, et al. The evaluation of promising new banana cultivars[J].Acta Horticulturae, 1998, 490(490):57-70.
[8]关文强,李淑芬.天然植物提取物在果蔬保鲜中应用研究进展[J].农业工程学报,2006,22(7):200-204.
[9]董泽义,谭丽菊,王江涛.壳聚糖保鲜膜研究进展[J].食品与发酵工业,2014,40(6):147-151.
[10]黄志成,唐冰,钟杰平,等.壳聚糖食品保鲜膜抗菌性及其应用的研究进展[J].食品与发酵工业,2013, 39(2):140-145.
[11]CHIEN P J, SHEU F, YANG F H. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit[J]. Journal of Food Engineering, 2007, 78(1):225-229.
[12]胡晓亮,周国燕.壳聚糖及其衍生物在果蔬贮藏保鲜中的应用[J].食品与发酵工业,2011,37(3):146-150.
[13]Bautista-Banos S, Hernandez-Lopez M, Bosquez-Molina E, et al. Effects of chitosan and plant extracts on growth of Colletotrichum gloeosporioides, anthracnose levels and quality of papaya fruit[J]. Crop Protection,2003, 22(9):1087-1092.
[14]邱苗.壳聚糖对绿芦笋保鲜和抑菌机理的研究[D].杭州.浙江工商大学,2013.
[15]胡晓亮,沈建.壳聚糖及其衍生物在水产品贮藏保鲜中的应用[J].食品与发酵工业,2012,38(8):226-230.
[16]王汀忠,秦人英,陈冠喜,等.蔗糖酯结合氯化钙处理对香蕉的恒温保鲜效应[J].热带农业科学, 2006, 26(6):21-23.
[17]赵静唯,杨富民·不同涂膜剂处理对蓝孔雀蛋的保鲜效果[J].甘肃农业大学学,2017,52(2):128-134.
[18]常帆,贾凤安,吕睿,等.高分子量普鲁兰多糖保鲜复合膜的制备及性能研究[J].食品科技,2017,(8):206-211.
[19]贺真蛟,付玄,赵敏,等.壳聚糖-玉米油复合涂膜剂对清洁鸡蛋的保鲜效果[J].食品科学,2016, 37(12):248-253.
[20]苗红霞,金志强,刘伟鑫,等.香蕉采后果肉硬度与淀粉代谢变化[J].中国农学通报,2013,29(28):124-128.
[21]谢玉花,宋洪波,刘升,等.贮藏温度和薄膜包装对甜玉米呼吸强度及品质的影响[J].食品科学, 2014, 35(2):282-286.
[22]朱世江,马丽艳,刘少群.不同套袋对香蕉主要品质和耐贮性的影响[J].农业工程学报,2009,25(7):304-307.
[23]GB/T 12143-2008饮料通用分析方法[S].北京:中国标准出版社,2009.
[24]李昌宝,孙健,李丽,等.贮藏温度对香蕉糖酸组分的影响[J].食品工业科技,2017, 38(7):305-310.
[25]GB/T 12456-2008食品中总酸的测定[S].北京:中国标准出版社,2008.
[26]田平平,王杰,秦晓艺,等.采后处理对杏鲍菇贮藏品质及抗氧化酶系统的影响[J].中国农业科学,2015, 48(5):941-951.
[27]钟业俊,刘伟,刘成梅,等.自然条件下乳化茶树油在香蕉保鲜中的应用[J].农业工程学报,2009, 25(6):280-284.
[28]徐凤英,吴冠活,邹湘军,等.力学损伤香蕉的外观品质演变特性研究[J].江西农业大学学报,2011,33(1):194-199.
[29]徐步前,余小林.几种机能性薄膜包装对香蕉贮藏效果的影响[J].园艺学报,2002,29(2):168-170.
[30]薛琼,赵德坚,邓靖,等.不同保鲜膜对香蕉贮藏效果影响的研究[J].食品科技,2015,(6):28-31.
[31]王斌,张江周,王金乔,等.香蕉气调催熟最佳温度研究[J].南方农业学报,2016,47(12):2139-2144.
[32]苏布道,金冻栋.荸荠皮壳聚糖复合提取液对香蕉的保鲜作用[J].江苏农业科学,2015,43(7):291-293.
[33]廉韶斌,郝利平,王愈.高压静电场连续处理香蕉的品质变化规律研究[J].食品与机械,2014,(3):137-141.
[34]Eissa H A. Effect of chitosan coating on shelf life and quality of fresh-cut mushroom[J]. Journal of Food Quality, 2007, 30(5):623-645.
[35]海金萍,童汉清,罗新.玲煅烧4微米高岭土-PE复合膜袋包装常温保鲜香蕉[J].食品科技,2017,(8)54-57.
[36]WU Y, DENG Y, LI Y F. Changes in enzyme activitiesin abscission zone and berry drop of Kyoho'grapes under high Oor C02 atmospheric storage[J]. Lwt-Food Science Technology, 2008, 41(1):175-179.
[37]宋慕波,帅良,唐路平,等.髙浓度CO_2对香蕉和大蕉后熟及果皮叶绿素降解的影响[J].食品工业科技,2017,38(6):313-318.
[38]陈振东,郑涛,林秀香.香蕉采后生理及贮藏保鲜研究综述[J].中国农学通报,2013,29(7):61-64.
[39]NUR A T, CHE MY,RN R M H, et al. Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights[J]. Food Chemistry, 2014, 151(5):286-292.
[40]GUILLEN-CASLA V. ROSALES-CONRADO N. LEON-ONZALEZ M E, et al. Principal component analysis(PCA)and multiple linear regression(MLR)statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food[J]. Journal of Food Composition and Analysis, 2011, 24(3):456-464.