基于TPA法对十四种香菇质地的研究与评价

Research and Evaluation of Texture of 14 Kinds of Lentinula edodes Based on TPA Method

以14种香菇为试材,采用质构仪质地多面分析法(TPA),研究了不同种类香菇质地特点,并对7个质地指标进行评价,以期为香菇分级研究与利用提供参考,同时也可为优质香菇的研究和选育提供基础。结果表明:第11种香菇具有最大硬度、弹性和咀嚼性,与其它种类具有差异。对7个指标进行主成分分析,提取出3个主成分,累计方差贡献率为79.75%,其中主成分1(PC 1)占40.92%,主成分2(PC 2)占23.79%,硬度与PC 1呈正相关关系。指标相关性分析显示,咀嚼性与弹性之间具有最高正相关性,硬度具有最大范围的相关性,因此可以用硬度指标来反映14种香菇的质地特性,第11种香菇同时具有最大咀嚼性、硬度1、硬度2和弹性值,是较佳的食用类型。

Taking 14types of Lentinula edodes as test materials,the texture characteristics of different types of Lentinula edodes were studied using texture analyzer texture multi-faceted analysis(TPA),and 7texture indicators were evaluated,in order to provide reference for Lentinula edodes grading research and utilization,and also to provide a foundation for the research and breeding of high-quality Lentinula edodes.The results showed that the 11t h species of Lentinula edodes had the greatest hardness,elasticity and chewiness,which was different from other species.Principal component analysis was performed on the 7indicators,and three principal components were extracted,the cumulative variance contribution rate was 79.75%,of which principal component 1(PC 1)accounted for 40.92%,principal component 2(PC 2)accounted for 23.79%,hardness and PC 1was positively correlated.The index correlation analysis showed that the chewiness and elasticity had the highest positive correlation,and the hardness had the largest correlation,therefore,the hardness index could be used to reflect the texture characteristics of 14kinds of Lentinula edodes,type 11th Lentinula edodes had the maximum chewiness,hardness 1,hardness 2and elasticity values at the same time,and are the best edible types.