CN114509544A - 一种基于营养物质和感官特征评价不同采收期香椿品质差异的方法 - Google Patents
一种基于营养物质和感官特征评价不同采收期香椿品质差异的方法 Download PDFInfo
- Publication number
- CN114509544A CN114509544A CN202210154674.1A CN202210154674A CN114509544A CN 114509544 A CN114509544 A CN 114509544A CN 202210154674 A CN202210154674 A CN 202210154674A CN 114509544 A CN114509544 A CN 114509544A
- Authority
- CN
- China
- Prior art keywords
- content
- chinese
- harvesting periods
- different harvesting
- cedrela sinensis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000425037 Toona sinensis Species 0.000 title claims abstract description 40
- 238000003306 harvesting Methods 0.000 title claims abstract description 22
- 235000011783 Cedrela sinensis Nutrition 0.000 title claims abstract description 20
- 239000000126 substance Substances 0.000 title claims abstract description 9
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 8
- 230000001953 sensory effect Effects 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 title claims abstract description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 239000003205 fragrance Substances 0.000 claims abstract description 7
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims abstract description 6
- 229930003944 flavone Natural products 0.000 claims abstract description 6
- 150000002212 flavone derivatives Chemical class 0.000 claims abstract description 6
- 235000011949 flavones Nutrition 0.000 claims abstract description 6
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 5
- 229930002875 chlorophyll Natural products 0.000 claims abstract description 5
- 235000019804 chlorophyll Nutrition 0.000 claims abstract description 5
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims abstract description 5
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 5
- 239000011718 vitamin C Substances 0.000 claims abstract description 5
- 238000005259 measurement Methods 0.000 claims abstract description 4
- 238000012545 processing Methods 0.000 claims abstract description 3
- 238000011156 evaluation Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000158728 Meliaceae Species 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 208000004232 Enteritis Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 241000949477 Toona ciliata Species 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/025—Fruits or vegetables
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
- G06Q50/02—Agriculture; Fishing; Forestry; Mining
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- General Physics & Mathematics (AREA)
- Physics & Mathematics (AREA)
- Business, Economics & Management (AREA)
- Tourism & Hospitality (AREA)
- Theoretical Computer Science (AREA)
- Marketing (AREA)
- Primary Health Care (AREA)
- Strategic Management (AREA)
- Economics (AREA)
- Mining & Mineral Resources (AREA)
- General Business, Economics & Management (AREA)
- Marine Sciences & Fisheries (AREA)
- Human Resources & Organizations (AREA)
- Animal Husbandry (AREA)
- Agronomy & Crop Science (AREA)
- Medicinal Chemistry (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
- Investigating Or Analysing Biological Materials (AREA)
Abstract
本发明公开了一种基于营养物质和感官特征评价不同采收期香椿品质差异的方法，其特征在于该方法包含如下步骤：S1.采集不同采收期的香椿样品；S2.依据市场上香椿的定价标准，从外观、颜色、香味和嫩度等4个方面对香椿品质进行评价；S3.测定不同采收期香椿样品的叶绿素含量、维生素C含量、蛋白质含量以及黄酮含量；S4.综合S2打分结果和S3含量测定结果，根据后续加工目的，确定香椿的最优采收期。
Description
技术领域
本发明属于果蔬品质评价领域，具体涉及一种基于营养物质和感官特征评价不同采收期香椿品质差异的方法。
背景技术
香椿 (Toona sinensis)系苦楝科（Meliaceae），属乔木植物的一种，又称红椿、椿芽树、花椿等。是我国特有的经济树种和木本蔬菜，作为食品其色、香、味倶佳，营养丰富且全面均衡，含有人体所需的多种营养物质，包括蛋白质、氨基酸、各种挥发油、多种维生素、可溶性糖和微量元素等，同时含有黄酮、多糖、皂苷、生物碱、精油等多种化学成分。香椿自我国古代民间就是比较受百姓推崇的药食同源两用植物，因此，香椿被国外誉为“绿色保健菜”。香椿的根皮、树皮、芽、叶、果实和种子等皆可入药，其中芽和叶有独特香味，食用效果佳。据中医记载，香椿味苦涩，性温，有治疗痢疾、肠炎、胃溃疡等功效。
甘肃省香椿主要分布在陇南、天水这一带。目前，香椿采收完全凭借经验，缺乏科学统一的指导标准，有关不同采收期香椿的品质的影响尚缺乏研究。因此，基于营养物质含量和感官特征评价不同采收期香椿的品质差异对香椿产业的发展具有一定的借鉴意义。
发明内容
为了实现评价不同采收期香椿品质的差异，本发明提供一种基于营养物质和感官特征评价不同采收期香椿品质差异的方法，具体步骤如下：
S1. 采集不同采收期的香椿样品；
S2. 依据市场上香椿的定价标准，从外观、颜色、香味和嫩度等4个方面对香椿品质进行评价。
S3. 测定不同采收期香椿样品的叶绿素含量、维生素C含量、蛋白质含量以及黄酮含量；
S4. 综合S2打分结果和S3含量测定结果，根据后续加工目的，确定香椿的最优采收期。
具体实施方式
以下描述了本发明的优选实施方式，需要说明的是，可以以各种形式实现本发明而不应局限于下面所阐述的实施方式。下面所提供的实施方式是为了使本发明更加具体和透彻，使本领域的技术人员易于理解。
实例1
对A1、A2、A3三个不同采收期的香椿样品进行品质测定，具体方法如下：
S1. 采集不同采收期的香椿样品A1、A2、A3，采收长度为10-15cm，去除萼片、杂质后，流动水清洗后备用；
S2. 依据市场上香椿的定价标准，从外观、香味、颜色和嫩度等4个方面对香椿品质进行评价，具体评定标准见表1。
表1
S3. 测定不同采收期香椿样品的叶绿素含量、维生素C含量、蛋白质含量以及黄酮含量，其中叶绿素含量采用分光光度法，参照NY/T 3082-2017农业行业标准；维生素C及蛋白质含量测定参照GB 5009.5-2016食品安全国家标准；黄酮含量测定参照NY/T 1295-2007农业行业标准。
S4. S2评定结果如表2所示，S3测定结果如表3所示。
表2
| 外观 | 香味 | 颜色 | 嫩度 | 总分 | |
| A1 | 23 | 18 | 22 | 24 | 87 |
| A2 | 24 | 24 | 24 | 23 | 95 |
| A3 | 21 | 22 | 19 | 16 | 78 |
表3
由表2和表3可知3个不同采收期香椿的感官评分及营养物质含量，综合评定A2为最佳采收期。
Claims (1)
1.一种基于营养物质和感官特征评价不同采收期香椿品质差异的方法，其特征在于该方法包含如下步骤：S1.采集不同采收期的香椿样品；S2.依据市场上香椿的定价标准，从外观、颜色、香味和嫩度等4个方面对香椿品质进行评价；S3.测定不同采收期香椿样品的叶绿素含量、维生素C含量、蛋白质含量以及黄酮含量；S4.综合S2打分结果和S3含量测定结果，根据后续加工目的，确定香椿的最优采收期。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210154674.1A CN114509544A (zh) | 2022-02-21 | 2022-02-21 | 一种基于营养物质和感官特征评价不同采收期香椿品质差异的方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210154674.1A CN114509544A (zh) | 2022-02-21 | 2022-02-21 | 一种基于营养物质和感官特征评价不同采收期香椿品质差异的方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114509544A true CN114509544A (zh) | 2022-05-17 |
Family
ID=81552307
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210154674.1A Pending CN114509544A (zh) | 2022-02-21 | 2022-02-21 | 一种基于营养物质和感官特征评价不同采收期香椿品质差异的方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114509544A (zh) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140199420A1 (en) * | 2013-01-17 | 2014-07-17 | National Chung Hsing University | Uses of toona sinensis extract |
| CN110487975A (zh) * | 2019-08-28 | 2019-11-22 | 上海市农业科学院 | 一种香菇综合营养品质的测定方法及其评价方式 |
| CN110632262A (zh) * | 2019-08-22 | 2019-12-31 | 南京农业大学 | 一种芹菜品质综合评价的方法 |
| CN110823814A (zh) * | 2019-11-27 | 2020-02-21 | 上海市农业科学院 | 一种评价茄子果皮类黄酮和总酚含量的简易方法 |
-
2022
- 2022-02-21 CN CN202210154674.1A patent/CN114509544A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140199420A1 (en) * | 2013-01-17 | 2014-07-17 | National Chung Hsing University | Uses of toona sinensis extract |
| CN110632262A (zh) * | 2019-08-22 | 2019-12-31 | 南京农业大学 | 一种芹菜品质综合评价的方法 |
| CN110487975A (zh) * | 2019-08-28 | 2019-11-22 | 上海市农业科学院 | 一种香菇综合营养品质的测定方法及其评价方式 |
| CN110823814A (zh) * | 2019-11-27 | 2020-02-21 | 上海市农业科学院 | 一种评价茄子果皮类黄酮和总酚含量的简易方法 |
Non-Patent Citations (2)
| Title |
|---|
| 王成 等: "不同生长期香椿抗氧化作用及多酚氧化酶同工酶分析", 食品科学, vol. 34, no. 17, pages 10 - 14 * |
| 陈德根 等: "不同种源香椿芽菜感官品质及营养成分分析", 林业科技开发, vol. 25, no. 3, pages 40 - 43 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Islam et al. | Studies on the processing and preservation of dragon fruit (Hylocereus undatus) jelly. | |
| Shrestha et al. | Determination of ascorbic acid in different citrus fruits of Kathmandu Valley | |
| CN103393181A (zh) | 一种复合型果醋饮料 | |
| Bolarinwa et al. | Effect of processing on amygdalin and cyanide contents of some Nigerian foods | |
| CN109362919A (zh) | 一种酸枣叶虫茶制备方法 | |
| CN102986932A (zh) | 一种利用黄秋葵叶制备茶叶的方法及用途 | |
| Sasikumar | Preparation of therapeutic RTS beverage from aloe vera gel and aonla fruit juice and evaluation of storage stability | |
| Rodrigues et al. | Wood apple—limonia acidissima | |
| Milošević et al. | Fruit quality, phenolics content and antioxidant capacity of new apricot cultivars from Serbia | |
| Devi et al. | Development of a value added Amla product | |
| CN114509544A (zh) | 一种基于营养物质和感官特征评价不同采收期香椿品质差异的方法 | |
| CN115281336A (zh) | 一种竹荪茶口服液及其制备方法 | |
| CN115558548A (zh) | 一种松香香韵烟用香精及其制备方法和应用 | |
| KR20050090972A (ko) | 생약재를 이용한 침출주 제조방법 | |
| US11091728B2 (en) | Fruit wine product beneficial to health of cardiovascular system and preparation method thereof | |
| CN111213512B (zh) | 一种提高黄皮果实总黄酮含量和抗氧化活性的种植方法 | |
| Okwu et al. | Nutritional and chemical composition of three fruit tastes of Chrysophyllum albidum (African Star Apple) in Nigeria | |
| CN108740331A (zh) | 一种改善鱼体肉质的桉叶多酚饲料添加剂及其制备方法 | |
| Ramya et al. | Mulberry leaf based Chapathi mix: a value added product. | |
| Odufuwa et al. | Juicing alters oxalates contents in commonly consumed leafy vegetables in South West Nigeria | |
| Barwant et al. | Evaluation of Physico-Chemical, Phytochemical, Minerals and Antimicrobial Properties from Selected Edible Fruits | |
| CN107307238B (zh) | 一种紫背菜果汁复合饮料的制备方法 | |
| CN108634069B (zh) | 黄秋葵叶扁形茶制备方法 | |
| Minh et al. | Technical Variables ofWine Fermentation from Tamarind (Tamarindus indica) | |
| El-zainy et al. | CHEMICAL AND MICROBIOLOGICAL STUDIES ON AQUEOUSEXTRACT OF MORINGA LEAVES AND ITS EFFECT ON FRUIT JUICE |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |