食品与发酵工业 >

2021 , Vol. 47 >Issue 14: 70 - 75

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026111

研究报告

香甜味沙拉酱脂肪酸差异与品质相关性研究

  • 尹明雨 ,
  • 柳泽琢也 ,
  • 松冈亮辅 ,
  • 奚印慈 ,
  • 王锡昌
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海海洋大学,食品科学技术研究室,上海,201306)
博士研究生(王锡昌为通讯作者,E-mail:xcwang@shou.edu.cn)

收稿日期: 2020-11-08

  修回日期: 2020-12-08

  网络出版日期: 2021-08-20

基金资助

上海市现代农业产业技术体系(D-8004-16-0179A-1);固态复合调味料鲜美指数预报智慧平台(D-8006-19-0079)

收起

Correlation between fatty acid and quality of sweet salad dressing

  • YIN Mingyu ,
  • TAKUYA Yanagisawa ,
  • RYOSUKE Matsuoka ,
  • XI Yinci ,
  • WANG Xichang
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Food Science and Technology Laboratory, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2020-11-08

  Revised date: 2020-12-08

  Online published: 2021-08-20

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摘要

该文以6种香甜味沙拉酱(BL、HS、HM、QB、KF、WM)为研究对象,对沙拉酱脂肪含量以及其脂肪酸组成进行鉴定与分析,并构建评价品质模型。结果显示,不同沙拉酱脂肪含量存在显著差异。QB和HS组沙拉酱脂肪含量显著高于BL、HM、KF、WM组(P＜0.05);沙拉酱中不饱和脂肪酸含量较高,主要以油酸(C18∶1 N9C)和亚油酸甲酯(C18∶2 N6C)为主,通过心血管健康指数表明,沙拉酱能够软化血管、抑制血栓形成;主成分分析法共提取5个主成分,其累计贡献率为71.41%,层次聚类分析的结果表明5个主成分可以对沙拉酱进行有效品质评价。6种沙拉酱中QB品质最佳,BL的品质最差。主成分分析结合层次聚类分析综合评价方法可为不同沙拉酱的脂质品质评价提供参考,并为沙拉酱的新品开发与工业生产提供理论依据。

关键词： 沙拉酱; 脂质; 脂肪酸; 主成分; 层次聚类

本文引用格式

尹明雨 , 柳泽琢也 , 松冈亮辅 , 奚印慈 , 王锡昌 . 香甜味沙拉酱脂肪酸差异与品质相关性研究[J]. 食品与发酵工业, 2021 , 47(14) : 70 -75 . DOI: 10.13995/j.cnki.11-1802/ts.026111

Abstract

In this study, the sweet salad dressings were taken as the object to identify and analyze the fat content and its fatty acid composition for the building a quality evaluation model. The results showed that there were significant differences in fat content in different salad dressings. The fat content of salad dressing in QB and HS group were significantly higher than that in BL, HM, KF, WM group (P＜0.05). The content of unsaturated fatty acid in salad dressing was higher which mainly was oleic acid (C18∶1 N9C) and methyl linoleate (C18∶2 N6C). Besides, the cardiovascular health index showed that salad dressing could soften blood vessels and inhibit thrombosis. And the principal component analysis method extracts 5 principal components which contribution rate was 71.41%, could be used effectively to evaluate the quality of salad dressings. Among the 6 salad dressings, QB had the best quality, while BL had the worst quality. The comprehensive evaluation method of principal component analysis combined with hierarchical cluster analysis can provide a reference for the lipid quality evaluation of different salad dressings, thus provide a theoretical basis for the development and industrial production of new salad dressings.

Key words： salad dressing; lipid; fatty acid; principal components; hierarchical clustering

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