葡萄果实质地剖面分析的参数优化

Optimization of Texture Determination of Grape With Texture Profile Analysis

质地剖面分析(TPA,Texture profile analysis)已成为食品行业中多类产品质地特性的通用测试方法。以不同产地不同品种的葡萄为试材,采用物性分析仪的TPA模式测定葡萄果实的质地指标,根据质地指标来筛选TPA模式的最佳测定参数(不同的测中速度、压缩停顿时间、形变程度)。结果表明:同一品种不同规格大小的葡萄基本品质没有显著性差异(P>0.05),但是不同品种的葡萄在TPA测试时不同参数对测试结果影响较大,故选择测中速度为2mm·s^(-1)或3mm·s^(-1),停顿时间为2s或4s,形变程度为35%,作为葡萄果实TPA模式评价的最优参数。

Texture profile analysis（TPA）method has been used to measurethe texture characteristics of food or agricultural products.Test parameters including of speed,compression pause time and degree of deformation during texture profile analysis（TPA）test to evaluate the texture change of‘Kyoho＇different‘Red mention＇grape varietis were optimized in this study.The results showed that different test parameters significantly affected the texture data,however not by grades of grape fruits（P〉0.05）.The optimum parameters during TPA test of grape fruits were selected as follows：test speed of 2 mm·s^-1 or 3 mm·s^-1,pause time of 2 seconds or 4 seconds and degree of deformation of 35%.