小黄姜腌制过程中硬度变化及其影响因素研究

Study on hardness change and its influencing factors of Zingiber officinale Roscoe during pickling

中文关键词:  小黄姜  腌制  硬度  相关性分析

英文关键词:Zingiber officinale Roscoe  pickling  hardness  correlation analysis

中文摘要:

      目的 综合分析小黄姜在腌制过程中硬度变化的影响因素。方法 采用质构仪检测小黄姜硬度, 咔唑比色法测定果胶含量, 称量法测定纤维素、乙醇不溶物含量, 酸碱滴定法测定总酸含量, 间接沉淀滴定法测定食盐含量, DNS比色法测定多聚半乳糖醛酸酶和纤维素酶活性。采用SPSS对小黄姜腌制过程中硬度变化与各指标变化的相关性进行分析。结果 小黄姜在腌制过程中硬度不断降低, 硬度变化与总酸、食盐、水溶性果胶含量呈极显著负相关(P<0.01), 与乙醇不溶物、纤维素、原果胶含量呈极显著正相关(P<0.01), 总酸含量、食盐含量的增加会导致小黄姜硬度的显著下降, 乙醇不溶物、纤维素、原果胶含量的降低会导致小黄姜硬度的降低; 多聚半乳糖醛酸酶活性与硬度间呈显著正相关(P<0.05), 纤维素酶活性与硬度间呈极显著正相关(P<0.01)。结论 各影响因素与腌制小黄姜软化密切相关, 其中原果胶含量变化是影响小黄姜腌制品硬度变化主要的原因。

英文摘要:

      Objective To comprehensively analyze the factors affecting the hardness of Zingiber officinale Roscoe during pickling. Methods The hardness of Zingiber officinale Roscoe was measured by texture analyzer, The pectin content was determined by carbazole colorimetry, cellulose and ethanol insoluble matter were measured by weighing method, total acid content adopted acid-base titration method, salt content adopted indirect precipitation titration method, and DNS colorimetry was used for the determination of polygalacturonase and cellulase activity. SPSS was used to analyze the correlation between hardness change and index changes during pickling. Results The hardness of Zingiber officinale Roscoe decreased during pickling, the hardness change was negatively correlated with the content of total acid, salt and water-soluble pectin (P<0.01), and positively correlated with the the content of ethanol insoluble, cellulose, pectin (P<0.01), the increase in total acid content, salt content and water-soluble pectin content would cause the decrease of hardness of ginger, the decrease of ethanol insoluble content, cellulose content and protopectin content would lead to the decrease of hardness of ginger; there was a significant positive correlation between polygalacturonase activity and hardness (P<0.05), and there was a very significant positive correlation between cellulase activity and hardness (P<0.01). Conclusion Each influencing factor is closely related to the hardness of Zingiber officinale Roscoe decreased during pickling. The change of pectin content is the main reason affecting the hardness of ginger pickles.