为评价5种甘薯醋的综合品质,对不同甘薯醋的pH、总可溶性固形物(total soluble solid,TSS)、总糖、总酸、总多酚、总酯、 L*值、a*值、b*值、DPPH自由基清除率和ORAC值11个品质指标进行测定,并对其进行主成分分析。不同甘薯醋间pH、TSS、总酯和亮度值L*、红绿值a*、黄蓝值b*值存在显著性差异,渝紫7号与13-3-35的彩度值C*、总酚及抗氧化能力无显著性差异,而与其他醋差异显著。通过主成分分析将11个品质指标简化为2个主成分,主要反映营养成分、颜色和抗氧化能力信息。5种甘薯醋综合品质得分从高到低为13-3-35 >渝紫7号>渝15 >渝19 >渝27。本文筛选出可用于判断甘薯醋品质的6个指标,包括总酸、总酯、a*值、b*值、DPPH和ORAC值,为甘薯醋品质简易判断提供了一种方法。
To evaluate the overall quality of five sweet potato vinegars, 11 quality indicators including pH, total soluble solid (TSS), total sugar, total acid, total polyphenol, total ester, values of L*, a*, and b*, as well as DPPH radical scavenging rate and ORAC value were measured. The results indicated that there were significant differences in pH, TSS, total ester content and L*, a*, and b* values among different sweet potato vinegars. Besides, there were no significant differences in chroma value C*, total phenolic content and antioxidant capacity between Yuzi 7 and 13-3-35, but they were significantly different from other vinegars. Principal component analysis extracted two principal components from 11 quality indicators, which mainly reflected nutrient composition, color, and antioxidant capacity. The comprehensive quality scores (from high to low) of five vinegars were 13-3-35, Yuzi 7, Yu 15, Yu 19, and Yu 27. Besides, total acid, total ester, a* value, b* value, DPPH radical scavenging rate and ORAC value that were selected by principal component analysis could be used to judge the quality of sweet potato vinegar, which provides a method for simple judgment of sweet potato vinegar quality.
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