食品与机械2017，Vol.33Issue(8)：126-132,7.DOI:10.13652/j.issn.1003-5788.2017.08.029
3种精油处理对鲜切西兰花品质的影响
Quality evaluation of fresh-cutting broccoli under different essential oil treatments based on principal component analysis
黄文部 1马菀笛 1文豪 1何靖柳 1秦文1
作者信息
- 1. 四川农业大学食品学院,四川雅安 625014
- 折叠
摘要
Abstract
11 traits of the effect of cinnamon,oregano,fennel oil on quality of fresh cutting broccoli were analyzed by principal component analysis (PCA) method in this study.An assessment model was established to screen the best essential oil treatment.3 principal components were screened out through principal component analysis which accounted for 86.462％ of the total variance.Frist principal component reflect the information of the total number of colonies,respiration intensity,weight loss rate,VC content,chlorophyll content,aroma score and browning degree score.The second one used to obtain he information of the total flavonoids,PPO and POD.The third one reflected the information of the total phenolic.The results showed that the quality score of fresh cut broccoli treated with different essential oils was the highest (0.34) in the cinnamon group (2 d),as to effectively delayed the decline of chlorophyll,vitamin C,maintaining a high total phenol and total flavonoids.Thus,the cinnamon oil was conductive to fresh-cutting broccoli preservation.关键词
鲜切西兰花/精油/品质/主成分分析Key words
fresh-cutting broccoli/essential oil/quality/principal component analysis引用本文复制引用
黄文部,马菀笛,文豪,何靖柳,秦文..3种精油处理对鲜切西兰花品质的影响[J].食品与机械,2017,33(8):126-132,7.
