| 郭河燕,郭河麟,李志刚,李 森,侯非凡,张立新,王 愈,石建春.响应面-主成分分析法优化清水黄花菜护色工艺[J].保鲜与加工,2025,25(10):75~86 |
| 响应面-主成分分析法优化清水黄花菜护色工艺 |
| Optimize the Color Protection Conditions of Clear Water Daylily by Response Surface-Principal Component Analysis |
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| DOI： |
| 中文关键词: 清水黄花菜 护色工艺 响应面法 主成分分析 |
| 英文关键词:clear water daylily color protection technology response surface methodology principal component analysis |
| 基金项目:山西省重点研发计划项目（202102140601009）；大同黄花产业发展研究院科研合作项目（2020HXDTHH04）；晋中国家农高区食品 科学与工程教授、博士工作站项目（JZNGQBSGZZ003） |
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| 中文摘要: |
| 为改善传统清水黄花菜色泽黄化问题，以大同黄花菜为原料，通过单因素试验和响应面试验 结合主成分分析（PCA）方法，考察不同护色剂及护色时间对清水黄花菜色泽、叶绿素含量、多酚氧化 酶（PPO）活性、叶绿素酶活性以及感官特性的影响。结果表明：前两个主成分的累积贡献率为 78.136%，表明该分析方法能够有效评估清水黄花菜的色泽变化，且所选护色剂对黄花菜的基本结构无 破坏作用。采用由0.15%醋酸锌、0.20%硫酸锌、0.20% D-异抗坏血酸钠组成的复合护色剂处理3 h，所 制得的清水黄花菜感官品质最佳，感官评分达 89 分。该护色工艺有效抑制了黄花菜的 PPO 活性 （5.73 U/g）和叶绿素酶活性（11.17 ng/mL），较好地保持了叶绿素含量（4.52 mg/100 g）。经测定，处理后 的清水黄花菜a* 值为-11.15，b* 值为22.05，L* 值为 52.14，色泽接近于新鲜黄花菜（a* 值为-12.04，b* 值为 22.76，L* 值为 52.68），表明该工艺有效解决了清水黄花菜加工过程中的色泽黄化问题。本研究结果为 黄花菜的深加工利用提供了理论依据，对促进黄花菜产业的发展具有重要意义。 |
| 英文摘要: |
| To address the yellowing issue of traditional clear water daylily, this study used Datong daylily as the raw material and employed a combination of single-factor experiments, response surface methodology, and principal com? ponent analysis (PCA) to investigate the effects of different color-preserving agents and treatment durations on the color, chlorophyll content, polyphenol oxidase (PPO) activity, chlorophyllase activity, and sensory characteristics. The results indicated that the cumulative contribution rate of the first two principal components was 78.136%, demonstrat?ing that this analytical method effectively evaluated the color changes in clear water daylily. Additionally, the selected color-preserving agents did not damage the basic structure of the daylily. A composite color-preserving agent consist?ing of 0.15% zinc acetate, 0.20% zinc sulfate, and 0.20% sodium D-isoascorbate, applied for 3 hours, resulted in the best sensory quality of the processed daylily, with a sensory score of 89. This treatment effectively suppressed PPO activ?ity (5.73 U/g) and chlorophyllase activity (11.17 ng/mL), while better preserving chlorophyll content (4.52 mg/100 g). The processed daylily exhibited an a*
value of -11.15, b*
value of 22.05, and an L*
value of 52.14, closely resembling the color of fresh daylily (a*
value of -12.04, b*
value of 22.76, L*
value of 52.68), effectively resolving the yellowing issue of clear water daylily during processing. This study provides a theoretical basis for the processing and utilization of daylily and holds significant implications for the development of the daylily industry. |
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