模糊数学感官评价结合响应面法优化生姜油香薰配方

Optimization of Ginger Oil Aromatherapy Formulation by Fuzzy Mathematical Sensory Evaluation Combined with Response Surface Methodology

为进一步提高生姜油的综合利用价值,获得外观性状优良的生姜油香薰,以生姜油、卡拉胶、琼脂糖等为主要原料,香薰整体外观、硬度、颜色、气味为评价指标,在单因素实验基础上,采用模糊数学感官评价结合响应面法对生姜油香薰配方进行优化。结果表明,生姜油香薰最优配方为琼脂糖1.9 g,卡拉胶1.1 g,生姜精油2.8 mL,吐温-401.0 mL,3 g/100 mL KCl溶液5.0 mL,蒸馏水70 mL。此工艺条件下制得的生姜油香薰外观光滑,硬度适中,颜色均匀,具有特殊生姜气味,模糊数学感官评分85.73,与预测值接近,说明模糊数学感官评价结合响应面法应用于生姜油香薰工艺优化切实可行。

In order to further improve the comprehensive utilization value of ginger and develop ginger oil aromatherapy with excellent appearance traits,in this study,ginger oil,carrageenan and agarose were used as the main raw materials,and the overall appearance,hardness,color and smell of aromatherapy were used as the evaluation indexes.On the basis of one-factor test,fuzzy mathematical sensory evaluation combined with the response surface method was used to optimize the aromatherapy formulation of ginger oil.The results show that the optimal prescription of ginger oil aromatherapy was:1.9 g agarose,1.1 g carrageenan,2.8 mL ginger oil,Tween-401.0 mL,5.0 mL of 3 g/100 mL KCl solution,and 70 mL of distilled water.The ginger oil aromatherapy produced under this condition has a smooth appearance,moderate hardness,uniform color,and a special ginger odor,fuzzy math sensory score of 85.73,which is close to the predicted value,indicating that the fuzzy mathematical sensory evaluation combined with the response surface methodology is practicable to be applied in the optimization of ginger essential oil aromatherapy process.