农业研究与应用2025，Vol.38Issue(1)：48-60,13.DOI:10.20191/j.cnki.2095-0764.2025.01.006
三种不同预处理对银杏果品质特性的影响
Effects of Three Pretreatment Modes on Quality Attributes of Ginkgo Seeds
摘要
Abstract
[Objective]This study aimed to investigate the effects of different pretreatment modes on color,taste,odor and texture of ginkgo(Ginkgo biloba L.)seeds,and to provide theore-tical basis for selection of ginkgo seed pretreatment mode.[Method]The quality of ginkgo seeds af-ter boiling,microwaving and roasting were determined using color difference meter,electronic tongue,electronic nose and texture meter,and principal component analysis(PCA),partial least square discriminant analysis(PLS-DA)and grey relational analysis were performed.[Result]Pre-treatment significantly reduced the hardness,elasticity,colloidality and chewability of ginkgo seeds(P<0.05),and the cumulative contribution rate of the first two principal components in PCA was 99.1%.Microwaving had the greatest effect on the texture of ginkgo seeds compared with other pre-treatments,and boiling could well preserve the texture of ginkgo seeds.Electronic nose test showed that the 3 pretreatment modes could reduce the contents of sulfide and aromatic compounds in gink-go seeds,and slightly increase the contents of short-chain alkane and aromatic benzene compounds.PCA showed that there were obvious differences in color of ginkgo seeds under different pretreat-ment modes.Maillard reaction caused by roasting led to larger color difference and a darker color in ginkgo seeds.There were significant differences in bitterness and saltyness between pretreated gink-go seeds and fresh samples,and from the first two principal components,the taste of ginkgo seeds with pretreatment modes could be distinguished.PLS-DA results showed that the gingko seeds with different pretreatment modes differed significantly,and the total contribution rate of the first princi-pal component and the second principal component was 81.0%,which could explain most of the information of the sample.Sourness,yellowness(b*),redness(a*),saltness,color difference(ΔE),cyanide response value(W6S),and astrigency were suitable as the symbolic variables.Grey correlation analysis showed that the correlations between bitterness and hardness,and bitterness and colloidality were 0.989,and 0.987,respectively,indicating that the interactions of bitterness-hardness and bitterness-colloidality in pretreated ginkgo seeds were the highest.[Conclusion]Micro-waving significantly reduces the brightness and increases the redness of ginkgo seeds,while boiling significantly reduces the yellowness of ginkgo seeds.The three pretreatment modes could significantly reduce the bitterness of ginkgo seeds,and roasting has the best effect on bitterness removal.Pretreat-ment of microwaving can reduce the hardness,elasticity and chewability of ginkgo seeds to the greatest extent,while boiling has the best effect on preserving color and chewability of ginkgo seeds.关键词
银杏果/预处理/主成分分析/偏最小二乘判别分析/品质特性Key words
Ginkgo(Ginkgo biloba L.)seeds/pretreatment modes/principal component anal-ysis(PCA)/partial least square discriminant analysis(PLS-DA)/quality attributes分类
轻工业引用本文复制引用
艾静汶,蒋永宏,罗盛起,邓小红,罗小杰,黄欣欣,何文,王秋菊,谢朝敏,龙凌云,刘功德..三种不同预处理对银杏果品质特性的影响[J].农业研究与应用,2025,38(1):48-60,13.基金项目
广西农业科学院基本科研业务专项项目(桂农科2021YT143). （桂农科2021YT143）
