目的：建立客观反映四川传统泡菜—泡渍豇豆脆性的质构仪检测方法。方法：以TA.XT Plus型质构仪的穿刺模式进行脆性检测，仪器参数为：P/2N-2 mm不锈钢针形探头、测前速度1.0 mm/s、测试速度3.0 mm/s、测后速度10.0 mm/s、测试距离6 mm、触发力3 g、数据采集率400 pps、测试温度为常温、测试部位为豇豆无籽部位，以“咀嚼性”为检测指标。结果：“咀嚼性”的数值变化可以客观的反映泡渍豇豆的脆性大小。对不同脆性的泡渍豇豆的检测数据集中在100~500 g?sec之间，检测结果与感官评价一致，并能客观的量化泡渍豇豆脆性大小。结论：该脆性质构检测方法客观性强，灵敏度高，稳定性好，可以满足泡渍豇豆脆性定量检测的需要。

PurposeTo establishment an objective method for detecting the brittleness of Sichuan traditional pickled cowpea.MethodThe brittleness detection was carried out with the puncture mode of the TA.XT Plus texture analyzer, and the test conditions as follows: P/2N-2 mm stainless steel needle as test probe, pre-test speed was 1.0 mm / s, test speed was 3.0 mm/s, post-test speed was 10.0 mm/s, test distance was 6 mm, trigger force was 3 g, data acquisition rate was 400 points per second，room temperature as test temperature, seedless part as testing place , chewiness as detection index.ResultThe validation test showed that chewiness value reflected the strength of brittleness objectively, and its data ranged between 100 and 500 g?sec, consisting with sensory evaluation.ConclusionThe method has the advantages of strong objectivity, high sensitivity and good stability, and can meet the need of quantitative detection of brittleness of pickled cowpea.