超声耦合不同酸度柠檬酸脱苦溶液对苦杏仁品质特性的影响

doi:10.3864/j.issn.0578-1752.2019.17.011

Abstract

Abstract:

【Objective】 In this paper, the effects of different pH values coupled with ultrasound irradiation on the color, texture and some physicochemical properties of the apricot kernels during debitterizing were investigated. Correlation analysis of all measured variables was conducted to simplify the evaluating indicators of the quality of debitterizing apricot kernels with different solvents. In addition, multivariate data analysis was applied to categorize the debitterizing solvents and provide the theoretical base for the selection of debitterizing solvents in the debitterizing processing of apricot kernels. 【Method】 Determinations of the amygdalin, water content and beta-glucosidase activity of the apricot kernels, and the contents of total phenols, proteins, reducing sugars and soluble solids in the debitterizing solutions were conducted by the high performance liquid chromatography, spectrophotometer and abbe refractometer, etc, respectively. In addition, the texture and organoleptic properties of the debitterized apricot kernels were also investigated by the texture analyzer and sensory evaluation test, respectively. Finally, principal component analysis (PCA) and cluster analysis (CA) were applied to classify the six kinds of debitterizing solvents. 【Result】 Compared with the untreated sample, the color, hardness, fracturability, chewiness, resilience, gumminess and sensory evaluation of the debitterized apricot kernels were significantly different after being debitterized by the six kinds of debitterizing solvents. In the meantime, the moisture content and the activity of beta-glucosidase of the apricot kernels increased significantly. Based on the comprehensive analysis of the physicochemical indicators, the debitterizing time was the shortest (only 90 min), and the loss of the nutrients in the apricot kernels was less than the other treated samples, when the pH of the debitterizing solution was at the value of 5. Correlation analysis showed a certain correlation among the indicators. The results of PCA and CA provided the same classification, and the six kinds of debitterizing solvents could be classified into three categories. Moreover, the effects of the different solutions on the apricot kernels in the same category were not significant. 【Conclusion】 The citric acid solution with a pH of 5 could be used as the optimal solution to remove the bitterness of apricot kernels, which not only accelerated the bitterness of apricot kernels, but also reduced the loss of nutrients of apricot kernels. All these results could provide the support for the industrial rapid debitterizing of apricot kernels.

Key words: apricot kernel, debitterizing solvents, texture, sensory evaluation, principal component analysis, cluster analysis

SHI FangFang, ZHANG QingAn. Effects of Different Citric Acid Solutions on the Quality of Apricot Kernels During Debitterizing Mediated by Ultrasound Irradiation[J].Scientia Agricultura Sinica, 2019, 52(17): 3034-3048.

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References 42

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项目 Item	设置参数 Setup parameter
探头 Probe	P/36R专用探头 Special probe
操作模式 Operator schema	压力测定 Piezometry
压缩比例 Strain rate	75%
触发点 Trigger	5 g
测试前速度 Pre-speed	1 mm·s^-1
测试速度 Test speed	0.5 mm·s^-1
测试后速度 Past-speed	0.5 mm·s^-1

指标 Item	评价标准 Evaluation standard
色泽 Color	较白,偏黄 Whiter, Yellowish (15-11)	发黄 Yellow (10-6)	黄褐色 Tawny (5-1)
表观形状 Surface	颗粒完整 Complete grains (15-11)	颗粒稍有破损 Slightly damaged grain (10-6)	颗粒破损严重 Severe particle damage (5-1)
硬度 Hardness	硬度适中 Moderate hardness (20-17)	较硬或较软 Hard or soft (16-12)	过硬或过软 Too hard or too soft (11-1)
口味 Flavor	杏仁味浓郁 Fragrant apricot smell (20-17)	杏仁味较浓,有酸味 apricot smell, sour (16-12)	杏仁味淡,过酸 Less apricot smell, too sour (11-1)
脆性 Fragility	酥脆 Crisp (15-11)	较脆 Crispy (10-6)	质地不酥松 Not crisp (5-1)
黏性 Stickiness	爽口、不黏 Tasty, non-stick (15-11)	较黏 Sticky (10-6)	很黏 Too sticky (5-1)

指标 Item		L*	a*	b*	△E
原样 Untreated		94.5±0.0b	9.1±0.4b	22.6±3.6b	—
脱苦溶液pH Debitterizing solvents pH value	2	96.0±1.3a	14.8±0.4a	15.2±0.9cd	7.4±2.6ab
	3	94.1±0.6bc	4.3±0.1e	10.7±0.4e	12.9±3.48a
	4	93.3±0.3c	5.1±0.8d	17.8±0.4c	8.5±2.9ab
	5	94.1±0.5bc	5.1±0.2d	12.9±0.4de	10.6±3.72ab
	6	94.2±0.2bc	6.9±0.4c	26.5±0.9a	5.5±2.6b
	7	94.5±0.0bW	5.6±0.4d	17.7±0.4c	6.3±2.8b

指标 Item		硬度 Hardness (×10⁴)	脆性 Fracturability (×10⁴)	附着性 Adhesiveness	弹性 Springiness
原样 Untreated		3.2±0.2a	0.9±0.0e	-105.4±6.7c	0.51±0.04b
脱苦酸液pH Debitterizing solvents pH value	2	2.5±0.0c	1.8±0.1d	-28.2±2.7b	0.59±0.03ab
	3	3.0±0.1b	2.2±0.0c	-10.3±1.2a	0.57±0.10ab
	4	2.7±0.0c	2.4±0.1c	-14.0±1.2a	0.69±0.08a
	5	2.7±0.0c	2.3±0.1c	-8.4±0.5a	0.65±0.03a
	6	2.6±0.1c	2.6±0.1b	-11.7±3.6a	0.59±0.03ab
	7	2.7±0.1c	2.9±0.0a	-9.6±1.2a	0.59±0.06ab
指标 Item		黏聚性 Cohesiveness	胶着性 Gumminess (×10⁴)	咀嚼性 Chewiness (×10³)	回复性 Resilience
原样 Untreated		0.51±0.05a	1.3±0.0ab	6.3±0.2de	0.35±0.02ab
脱苦酸液pH Debitterizing solvents pH value	2	0.39±0.01b	1.0±0.0c	5.7±0.3e	0.25±0.01c
	3	0.46±0.04a	1.4±0.2ab	7.3±0.4bcd	0.40±0.08a
	4	0.45±0.02a	1.2±0.1bc	7.9±1.1bc	0.28±0.03bc
	5	0.49±0.07a	1.6±0.1a	10.5±0.8a	0.34±0.04ab
	6	0.34±0.02b	1.3±0.2ab	6.6±1.0cde	0.24±0.04c
	7	0.46±0.02a	1.5±0.0a	8.3±1.0b	0.30±0.02bc

	L*	a*	b*	硬度 Ha	脆性 Fr	附着性 Ad	弹性 Sp	黏聚性 Co	胶着性 Gu	咀嚼性 Ch	回复性 Re	水分含量 Mc	酶活 EA	总酚 TP	蛋白质 Pr	还原糖 Rs	可溶性固形物 Ss	苦杏仁苷（仁中） Am
L*	1.000
a*	0.898**	1.000	.937**
b*	0.822**	0.937**	1.000
硬度 Ha	-0.488	-0.647	-0.811*	1.000
脆性 Fr	-0.473	-0.611	-0.319	0.025	1.000
附着性 Ad	-0.774*	-0.952**	-0.870**	0.669	0.716*	1.000
弹性 Sp	-0.597	-0.284	-0.237	0.254	-0.010	0.135	1.000
黏聚性 Co	-0.415	-0.553	-0.610	0.742**	0.091	0.480	0.410	1.000
胶着性 Gu	-0.480	-0.771*	-0.704*	0.717**	0.673*	0.905**	-0.010	0.584	1.000
咀嚼性 Ch	-0.535	-0.641	-0.634	0.834**	0.349	0.698	0.504	0.795*	0.801*	1.000
回复性 Re	-0.371	-0.625	-0.802*	0.798**	-0.027	0.562	-0.079	0.745*	0.576	0.494	1.000
水分含量 Mc	-0.316	-0.065	0.211	-0.328	0.444	0.018	0.678*	0.038	-0.054	0.195	-0.560	1.000
酶活 EA	-0.654	-0.390	-0.405	0.385	0.060	0.358	0.696*	0.007	0.133	0.421	-0.096	0.304	1.000
总酚 TP	-0.382	-0.450	-0.495	0.045	0.164	0.379	-0.389	-0.267	0.086	-0.324	0.341	-0.479	0.057	1.000
蛋白质 Pr	0.794*	0.863*	0.858*	-0.742*	-0.339	-0.752*	-0.511	-0.876*	-0.665	-0.781*	-0.729*	-0.141	-0.287	-0.087	1.000
还原糖 Rs	-0.228	-0.381	-0.129	0.069	0.886*	0.598	-0.077	-0.048	0.676	0.406	-0.195	0.370	0.153	-0.061	-0.099	1.000
可溶性固形物 Ss	0.742*	0.745*	0.522	-0.326	-0.851*	-.816*	-0.407	-0.230	-0.705*	-0.632	-0.019	-0.532	-0.549	-0.069	0.533	-0.808**	1.000
苦杏仁苷（仁中）Am	0.227	0.294	0.585	-0.871**	0.454	-0.270	-0.201	-0.537	-0.305	-0.536	-0.702*	0.543	-0.370	-0.041	0.456	0.348	-0.102	1.000

Effects of Different Citric Acid Solutions on the Quality of Apricot Kernels During Debitterizing Mediated by Ultrasound Irradiation

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指标 Index	因子权重 Component weight
指标 Index	因子1 Component 1	因子2 Component 2	因子3 Component 3
L*	-0.87	-0.01	0.07
a*	-0.95	0.20	-0.14
b*	-0.86	0.48	-0.01
硬度 Ha	0.54	-0.77	0.18
脆性 Fr	0.66	0.45	0.53
附着性 Ad	0.96	-0.11	0.25
弹性 Sp	0.41	0.36	-0.75
黏聚性 Co	0.59	-0.37	-0.52
胶着性 Gu	0.85	-0.12	0.18
咀嚼性 Ch	0.81	-0.01	-0.44
回复性 Re	0.50	-0.84	-0.08
水分含量 Mc	0.22	0.86	-0.26
酶活 EA	0.69	0.52	-0.23
总酚 TP	0.20	-0.46	0.67
蛋白质 Pr	-0.81	-0.56	0.05
还原糖 Rs	0.54	0.57	0.45
可溶性固形物 Ss	-0.87	-0.47	-0.15
苦杏仁苷（仁中） Am	-0.31	0.67	0.50
特征值 EV	8.52	4.56	2.50
贡献率 Contribution rate (%)	47.35	25.34	13.89

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