| 物性分析仪TPA测定鲜食桃质构条件的优化 |
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| 引用本文： | 李永红,常瑞丰,张立莎,王召元,陈湖,韩继成,刘国俭.物性分析仪TPA测定鲜食桃质构条件的优化[J].河北农业科学,2016(3):95-100. |
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| 作者姓名： | 李永红 常瑞丰 张立莎 王召元 陈湖 韩继成 刘国俭 |
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| 作者单位： | 河北省农林科学院昌黎果树研究所,河北 昌黎,066600 |
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| 基金项目： | 河北省农林科学院昌黎果树研究所青年科技基金项目(cgs-07)；河北省省级预算项目(2014055002)；国家现代桃产业技术体系项目(CARS-31-Z-03) |
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| 摘 要： | 以普通鲜食桃品种大久保的果实为试验材料,利用物性分析仪,压缩速度设1、5和10 mm/s,压缩程度设5%、10%、15%、20%、25%、30%和35%,分析了不同测试条件对6个果实质地参数(硬度、内聚性、弹性、粘附性、胶着性和咀嚼性)的影响,以期优化TPA模式评价的测试技术参数。结果表明:压缩程度对果实硬度、内聚性、弹性、粘附性、胶着性和咀嚼性影响极显著;压缩速度对弹性和粘附性无显著影响,对其他4个TPA参数有极显著影响。压缩程度为5%~10%时,果肉组织结构相对比较稳定,受到的破坏较小,果实硬度、弹性、内聚性、粘附性、胶着性和咀嚼性均变化很小;压缩程度为20%左右时,果肉组织结构相对较完整,未受到较大的破坏;压缩程度为30%~35%时,果实果肉组织表现出被压实的状态,组织结构受到较大破坏,弹性、内聚性和咀嚼性接近于0,而粘附性和胶着性逐渐降低。此外,3个压缩速度下6个质地参数的变化趋势基本一致,压缩速度选用1 mm/s可以避免产生冲击载荷,使测试数据更加准确。在利用物性分析仪TPA模式对大久保果实进行质地参数测定时,压缩速度选用1 mm/s、压缩程度选用20%,测试结果能够客观地反映普通鲜食桃果肉组织的质地特征。
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| 关 键 词： | 质地多面分析 桃 大久保 质构参数 |
The Optimization of Texture Determination of Fresh Peach by Using Texture Analyzer TPA |
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| Abstract: | Ordinary fresh peach Okubo was tested with TPA model of texture profile analysis (TPA) . The influence of compression speed with 1,5 and 10 mm/s and that of compression degree 5%,10%,15%, 20%,25%,30% and 35% on the TPA texture parameters of peach were investigated,and the influence of different test conditions on 6 texture parameters (hardness, cohesiveness, springiness, adhesiveness, gumminess and chewiness) was analyzed,in order to optimize TPA model evaluation parameter test tech-nology. The results showed that the change of any test parameters in the process of TPA was determined by the test results, compression degree had an extremely significant influence on 6 TPA texture parame-ters such as hardness,cohesiveness,springiness,adhesiveness,gumminess and chewiness,while compres-sion speed had no influence on springiness and adhesiveness,but had extremely obvious influence on the other 4 TPA texture parameters. Compression degree from 5%-10%, pulp tissue structure was relatively stable, damage smaller, and fruit hardness, springiness, cohesiveness and adhesiveness, gumminess and chewiness change was very small, degree of compression in 20%, pulp tissue structure was relatively complete, did not suffer greater damage, degree of compression for 30%-35%,the fruit mesocarp tis-sue was shown to be compacted and organizational structure have great damage, springiness, ohesive-ness and chewiness was close to zero,and adhesion and gumminess decreased gradually. In addition,the 3 compression speed of the 6 texture parameters was basically the same trend, the compression speed of the selection of 1 mm/s could avoid the impact of the load,so that the test data was more accurate. In conclusion, 1 mm/s compression speed and 20% compression degree were chosen as experimental condi-tions for TPA test,it could avoid the impact load of high speed on the tissue and objectively reflect ob-jectively reflect the textural characters of Okubo flesh structure. |
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| Keywords: | TPA (Texture Profile Analysis) Peach Okubo Texture parameter |
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