本文選題：砂蜜豆櫻桃　切入點：冷鏈物流　出處：《天津商業(yè)大學》2016年碩士論文

【摘要】：本試驗選取砂蜜豆櫻桃為研究對象,在物流過程中,采用近紅外光譜技術構建櫻桃品質無損檢測預測模型,選用電子鼻和頂空固相微萃取結合氣相色譜質譜聯(lián)用儀對其香氣品質進行檢測,利用質構儀結合數(shù)據(jù)分析軟件SPSS對砂蜜豆櫻桃的質地品質進行全面分析。試驗的結果如下:(1)運輸環(huán)節(jié)對照組的好果率、明亮指數(shù)、色品指數(shù)、硬度、總酸、V_C含量均處于較佳水平,優(yōu)于其它4組處理。低溫條件下振蕩40 min的處理組具有較高水平的可溶性固形物含量和糖酸比;電子鼻的LDA,PCA分析結果的累積貢獻率分別是94.69%,99.31%。因而,電子鼻可以對運輸環(huán)節(jié)的櫻桃品質進行很好的區(qū)分。(2)貯藏環(huán)節(jié)砂蜜豆櫻桃分別在CS-5d,CW-1 d,DW-20 d呈現(xiàn)出了最佳的感官品質;近紅外定性檢測,校正模型交互驗證相關性系數(shù)、校正誤差系數(shù)分別是0.9344、0.2007;近紅外光譜關于總酸、可溶性固形物、糖酸比含量的定量檢測,校正模型的相關系數(shù)、相對誤差分別是0.8617、0.0375,0.9451、0.4329,0.9287、0.5761。預測模型相關性系數(shù)、預測誤差系數(shù)、相對分析誤差分別是0.8586、0.0401、3.7,0.9247、0.4425、3.9,0.9108、0.7536、2.7;近紅外關于黃酮、V_C含量的定量檢測,預測模型相關性系數(shù)、相對誤差、相對分析誤差分別是0.9301、0.4308、3.5,0.8493、0.2253、3.3;電子鼻LA分析結果,W1W、W2S、W1S這3條傳感器對砂蜜豆櫻桃香氣檢測最為敏感。CS、CW、DW組LDA總貢獻率分別是97.43%、97.24%、98.23%;氣相色譜質譜聯(lián)技術檢測結果表明,揮發(fā)性物質主要是醇類、醛類、酯類,這一結論與電子鼻LA分析結果一致。砂蜜豆櫻桃中揮發(fā)性物質含量較高的是反式-2-己烯醇,苯甲醇,己醛,順式-3-己烯醛,苯甲醛,2-甲基己酸;CS、CW、DW組砂蜜豆櫻桃品質新鮮度拐點分別是5 d,4 d,20 d。因此,近紅外光譜技術、電子鼻、氣相色譜質譜對貯藏環(huán)節(jié)的砂蜜豆櫻桃的品質進行檢測監(jiān)控是準確、高效、可行的。(3)貨架環(huán)節(jié)理化檢測結果表明,較低溫度可使砂蜜豆櫻桃維持較好的感官水平,波動和偏高的溫度均不利于其貨架期品質,CS組貨架3 d時,得到最佳感官品質;電子鼻LDA分析結果,CS、CW、BW組累計貢獻率分別是92.37%、93.96%、91.44%,PCA累計貢獻率分別是98.21%、99.18%、98.85%;氣相色譜質譜檢測時發(fā)現(xiàn),3組處理的揮發(fā)性成分含量變化趨勢和種類不盡相同,CS組品質劣變較緩于另外2組;質構儀的檢測結果表明,硬度、彈性、凝聚性、咀嚼性、回復性和粘著性均隨著貨架期的延長而發(fā)生相應的變化。從而,電子鼻、氣相色譜質譜、質構儀對貨架環(huán)節(jié)砂蜜豆品質的檢測是科學、可行的。(4)冷鏈物流在線快速評價體系的建立采用理化指標、近紅外光譜技術、電子鼻、氣相色譜質譜、質構儀對冷鏈物流過程中砂蜜豆櫻桃品質進行檢測。試驗結果表明,不同檢測手段所得結論之間可以相互印證,建立的體系可達到由內(nèi)部質地結構、營養(yǎng)品質、風味口感再到外部表觀色澤、機械損傷等情況的全面檢測評價。
[Abstract]:In this experiment, cherry with honey bean was selected as the research object. In the process of logistics, the Near-Infrared Spectroscopy was used to construct the prediction model of non-destructive testing of cherry quality. The aroma quality was determined by electronic nose, headspace solid phase microextraction and gas chromatography-mass spectrometry. The texture and quality of sand-honey bean cherry were analyzed by texture analyzer and data analysis software SPSS. The results of the experiment were as follows: 1) good fruit rate, bright index, color index, hardness of the control group. The content of total acid VC was better than that of the other four groups. The treatment group with 40 min oscillation at low temperature had higher soluble solids content and sugar / acid ratio, and the cumulative contribution rate of LDA-PCA analysis results of electronic nose was 94.69 and 99.31, respectively. The electronic nose can distinguish the cherry quality in transportation link very well. (2) the sand-honey bean cherry in storage link showed the best sensory quality at CS-5dU CW-1 DW-20 d, the correlation coefficient of NIR qualitative detection and calibration model was verified interactively. The calibration error coefficients were 0.9344U 0.2007.NIR spectra were used for quantitative determination of total acids, soluble solids and sucrose acid ratios, and the relative errors of calibration models were 0.8617 0. 0375N 0. 43451U 0. 43287n 0.5761.The correlation coefficients of prediction models and prediction error coefficients were 0. 8617, 0. 937 5 ~ 0. 945 1 ~ 0. 43287 and 0. 5761, respectively. The relative analysis error was 0.8586U 0.0401C 3.7U 0.9247U 0.44253.90.1080.5362.7.The near infrared quantitative detection of the content of flavonoids in Vaphe was used to predict the correlation coefficient and relative error of the model. The relative analysis error was 0.9301 / 0.4308C / 3.5N 0.8493N 0.2253C / 3.3.The results of LA analysis of electronic nose showed that the three sensors were most sensitive to the aroma detection of sweet bean cherry. The total LDA contribution rate of CSC CWN DW group was 97.4397.97.240.The results of gas chromatography-mass spectrometry showed that the volatile substances were mainly alcohols. Aldehydes, esters, which are consistent with the results of electronic nose LA analysis. The contents of volatile substances in sweet bean cherry are higher in trans--2-hexenol, benzyl alcohol, hexaldehyde, cis-3-hexenal, cis-3-hexenal, cis-3-hexenal, cis-3-hexenal, cis-3-hexenal. The inflexion point of quality of sand-honey bean cherry was 5 days, 4 days and 20 days, respectively. Therefore, it is accurate and efficient to detect and monitor the quality of sand honey bean cherry by near infrared spectroscopy, electronic nose and gas chromatography-mass spectrometry. The results of physical and chemical tests on shelf links showed that lower temperature could maintain a good sensory level, and the fluctuation and high temperature were not conducive to the shelf life quality of CS group for 3 days, and the best sensory quality was obtained. The results of LDA analysis of electronic nose showed that the cumulative contribution rate of CWH BW group was 92.3737 / 93.96 / 91.440.The cumulative contribution rate was 98.21 / 99.18/ 98.85, respectively, and it was found that the variation trend of volatile component content and the quality deterioration of CS group were lower than those of the other two groups by gas chromatography-mass spectrometry (GC-MS). The hardness, elasticity, agglomeration, mastication, recoverability and adhesiveness all changed with the extension of shelf life, thus, the electronic nose, gas chromatography-mass spectrometry (GC-MS), electronic nose, gas chromatography-mass spectrometry (GC-MS), electronic nose, gas chromatography-mass spectrometry (GC-MS). It is scientific and feasible to establish a quick on-line evaluation system of cold chain logistics by means of physical and chemical indexes, near infrared spectroscopy, electronic nose, gas chromatography-mass spectrometry, etc. The quality of sand-honey bean cherries in the process of cold chain logistics was tested by texture analyzer. The results showed that the results obtained by different testing methods could be verified mutually, and the established system could be achieved by internal texture structure and nutritional quality. Flavor and taste to the external appearance of color, mechanical damage and other comprehensive evaluation of the situation.
【學位授予單位】：天津商業(yè)大學
【學位級別】：碩士
【學位授予年份】：2016
【分類號】：TS255.7

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