模糊数学评价与响应面结合研制黑蒜茶树菇酱及抗氧化活性分析

贾庆超; 王璇

doi:10.13386/j.issn1002-0306.2022070366

模糊数学评价与响应面结合研制黑蒜茶树菇酱及抗氧化活性分析

doi: 10.13386/j.issn1002-0306.2022070366

贾庆超^*, ,,
王璇

郑州科技学院食品科学与工程学院，河南郑州 450000

基金项目: 河南省教育厅高等学校重点研究项目（22B550021）；河南省大学生创新创业项目（s202012746022）；郑州科技学院2022年校级科研项目（2022XJKY08），郑州科技学院2023年大学生创新创业项目。

详细信息

作者简介:
贾庆超（1981−），男，硕士，副教授，研究方向：食品研究与开发，E-mail：someone0803@163.com

通讯作者:
贾庆超（1981−），男，硕士，副教授，研究方向：食品研究与开发，E-mail：someone0803@163.com

中图分类号: TS201.1
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出版历程
- 收稿日期: 2022-08-02
- 刊出日期: 2023-05-01

Study on Black Garlic Tea Tree Mushroom Sauce and Its Antioxidant Properties by Fuzzy Mathematics Evaluation and Response Surface Methodology

JIA Qingchao^{*
, ,},
WANG Xuan

School of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou 450000, China

摘要

摘要: 以黑蒜、茶树菇和小米椒为主要原料，以感官评价为标准，采用单因素实验、模糊数学评价和响应面优化法，对黑蒜茶树菇酱的茶树菇、小米椒、植物油、食用盐、白糖、淀粉、葱姜蒜等原料配方进行优化，研究一款黑蒜酱制品，并将其与市售春玖源茶树菇酱进行抗氧化活性对比。结果表明：黑蒜茶树菇酱最佳配方为：黑蒜20 g，茶树菇18.05 g、小米椒3.49 g，植物油6.96 g、食用盐3.48 g、白糖1.16 g、淀粉2.32 g、葱姜蒜各1.16 g，感官评分为88.26分。黑蒜茶树菇酱与春玖源茶树菇酱对DPPH自由基、羟自由基、超氧阴离子自由基等均具有清除能力，对Fe³⁺具有还原能力，与体积浓度呈现正相关的量效关系，黑蒜茶树菇酱的清除能力和还原能力均优于市售春玖源茶树菇酱，当体积浓度达到1 mL/mL时，对DPPH自由基、羟自由基和超氧阴离子自由基的清除率分别达到了93.6%、75.9%和50.8%，对Fe³⁺还原能力也达到最大，说明制备的黑蒜茶树菇酱具有良好的抗氧化性。理化及微生物指标检测结果表明，水分含量52.35 g/100 g，总酸含量2.02 g/kg，菌落总数816.6 CFU/mL，亚硝酸盐含量2.53 mg/kg，大肠菌群未检出，以上指标均符合GB 31644-2018《食品安全国家标准复合调味料》国家相关要求。在此条件下，黑蒜和茶树菇香味醇厚，光泽鲜艳，酱体粘稠适中，是一款良好的酱制品，为黑蒜茶树菇酱的发展提供数据参考。
- 黑蒜 /
- 茶树菇 /
- 感官评价 /
- 抗氧化性 /
- 理化指标
Abstract: With black garlic, tea tree mushroom and millet pepper as the main raw materials, sensory evaluation as the standard, single factor experiment, fuzzy mathematical evaluation and response surface optimization were used to optimize the factors affecting black garlic tea tree mushroom sauce, such as tea tree mushroom, millet pepper, vegetable oil, edible salt, white sugar, starch, onion, ginger and garlic. A black garlic sauce product was studied and its antioxidant activity was compared with the commercially available Chunjiuyuan tea tree mushroom sauce. The results showed that the best preparation formula of black garlic tea tree mushroom sauce was: 20 g black garlic, 18.05 g tea tree mushroom, 3.49 g millet pepper, 6.96 g vegetable oil, 3.48 g salt, 1.16 g white sugar, 2.32 g starch, 1.16 g onion, ginger and garlic respectively, and the sensory score was 88.26 points. Black garlic tea tree mushroom sauce and Chunjiuyuan tea tree mushroom sauce had scavenging capacity for DPPH free radical, hydroxyl radical, superoxide anion radical, and reducing capacity for Fe³⁺, which had a positive dose effect relationship with the volume concentration. However, the scavenging capacity and reducing capacity of black garlic tea tree mushroom sauce were better than those of Chunjiuyuan tea tree mushroom sauce. When the volume concentration reached 1 mL/mL, the scavenging capacity of DPPH free radical, hydroxyl radical and superoxide anion radical were 93.6%, 75.9% and 50.8% respectively, and the reduction capacity of Fe³⁺ was also the largest, indicating that the prepared black garlic tea mushroom sauce had good antioxidant properties. The results of physicochemical and microbial indexes showed that the water content was 52.35 g/100 g, the total acid content was 2.02 g/kg, the total number of colonies was 816.6 CFU/mL, the nitrite content was 2.53 mg/kg, coliforms were not detected. The above indicators were in line with the relevant national requirements of GB 31644-2018 National food safety standard compound seasoning. Under this condition, black garlic tea tree mushroom sauce has mellow flavor, bright luster and moderate viscosity, providing data reference for the development of black garlic tea tree mushroom sauce.
- black garlic /
- tea tree mushroom /
- sensory evaluation /
- antioxidant activity /
- physicochemical indicators

HTML全文

图 1 单因素实验结果

注：A～G分别为：茶树菇、小米椒、植物油、食用盐、白糖、淀粉、葱姜蒜；不同字母表示差异显著（P<0.05）。

Figure 1. Single factor test results

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图 2 黑蒜茶树菇酱感官评分响应面图

Figure 2. Response surface of sensory score of black garlic tea tree mushroom sauce

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图 3 DPPH·的清除能力

Figure 3. Scavenging ability of DPPH free radicals

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图 4 羟自由基的清除能力

Figure 4. Scavenging ability of·OH free radicals

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图 5 超氧阴离子自由基的清除能力

Figure 5. Scavenging ability of superoxide anion radical

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图 6 V_C与黑蒜茶树菇酱的还原能力

Figure 6. Reduction ability of V_C and black garlic tea tree mushroom sauce

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图 7 对DPPH·、·OH、O₂⁻·的清除能力IC₅₀和Fe³⁺还原能力的OD_0.5值

Figure 7. IC₅₀ value of DPPH·、·OH、 O₂⁻· scavenging capacity and OD_0.5 value of Fe³⁺reduction capacity

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表 1 黑蒜茶树菇酱辅料正交试验因素水平设计

Table 1. Factor level design of orthogonal test for auxiliary ingredients of black garlic tea tree mushroom sauce

水平	因素
水平	A植物油（g）	B食用盐（g）	C白糖（g）	D淀粉（g）	E葱姜蒜（g）
1	4	1	0.5	1	0.8
2	6	2	1.0	2	1.0
3	8	3	1.5	3	1.2
4	10	4	2.0	4	1.4

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表 2 黑蒜茶树菇酱响应面因素水平设计

Table 2. Level design of response surface factors for black garlic tea tree mushroom sauce

水平	因素
水平	A茶树菇（g）	B小米椒（g）	C辅料（份）
-1	10	2	0.8
0	15	3	1.0
1	20	4	1.2

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表 3 黑蒜茶树菇酱感官评价标准

Table 3. Sensory evaluation criteria of black garlic tea tree mushroom sauce

项目	优V₁	良V₂	中V₃	差V₄
色泽U₁（25分）	酱体黄棕色或者红棕色，色泽均匀，油润发亮，明快饱满（20~25）	酱体颜色稍暗，呈深褐色，色泽不够明亮，较均匀（14~19）	酱体稍有光泽，不明亮，颜色均匀，但过深或过浅（8~13）	酱体颜色呈黑褐色，不均匀，无光泽（≤7）
状态U₂（20分）	酱体黏稠适中，颗粒大小均匀，能够清楚的看到茶树菇颗粒，无多余油脂，无杂质，无分层（15~20）	酱体稍稠或稍稀，稍有分层，无杂质，有茶树菇的颗粒，稍有漂浮的油脂，分布较均匀（10~14）	酱体较稠或较稀，有分层，无杂质，有油脂漂浮，茶树菇颗粒大小不一，颗粒分布不均匀（5~9）	酱体过稠或过稀，有分层，有杂质，有大块的茶树菇，漂浮油脂较多，颗粒不均匀（≤4）
滋味U₃（30分）	滋味鲜美，咸淡适中，黑蒜的香甜味以及茶树菇的鲜味浓厚，辣味可口，无其他不良滋味（24~30）	滋味较好，咸淡适中，黑蒜的香甜味以及茶树菇的鲜味适中，辣度较弱，可口，无其他不良滋味（16~23）	滋味一般，咸淡不适中，黑蒜的香甜味以及茶树菇的鲜味偏淡，辣味不明显，有轻微的其他异味（9~15）	滋味较差，咸淡不适中，无辣味或辣味过大，有焦糊味等其他不良气味（≤8）
气味U₄（25分）	酱香味较醇厚，有黑蒜的香甜味以及茶树菇的鲜味，无异味，整体协调（20~25）	整体气味较协调，黑蒜香甜味以及茶树菇的鲜味不够突出，稍平淡，无不良气味（14~19）	酱香味不明显，黑蒜香甜味以及茶树菇的鲜味不明显，稍有异味（8~13）	没有酱香味道，有其他不良气味如酸败味或焦糊味（≤7）

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表 4 各因素权重分布

Table 4. Weight assignment of each factor

评价指标	各项因素得分
评价指标	滋味	气味	色泽	状态	总计	权重
滋味M₁	10	7	9	9	36	0.35
气味M₂	3	10	7	6	25	0.26
色泽M₃	1	3	10	5	14	0.19
状态M₄	1	4	5	10	26	0.20

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表 5 正交试验各因素票数

Table 5. Number of votes for each factor of orthogonal test

序号	滋味				气味				色泽				状态
序号	优	良	中	差	优	良	中	差	优	良	中	差	优	良	中	差
1	3	3	2	2	3	2	3	2	2	3	2	3	2	2	4	2
2	8	1	1	0	7	1	1	1	8	0	2	0	8	2	0	0
3	5	3	1	1	5	2	3	0	5	4	1	0	5	3	2	0
4	3	1	3	3	3	2	2	3	1	3	2	4	2	2	2	4
5	3	3	3	1	3	3	3	1	3	3	2	2	3	3	3	1
6	4	4	2	0	4	3	3	0	3	4	1	2	3	3	3	1
7	6	3	1	0	5	5	0	0	5	3	2	0	5	3	1	1
8	7	2	1	0	6	2	2	0	6	3	1	0	6	2	2	0
9	2	2	2	4	2	1	3	4	2	2	3	3	2	2	4	2
10	3	2	2	3	3	2	2	3	2	2	3	3	2	2	3	3
11	4	2	2	2	4	1	2	3	3	3	3	1	3	3	4	0
12	6	4	0	0	7	3	0	0	6	3	1	0	6	2	2	0
13	3	2	1	4	2	2	3	3	2	3	2	3	2	2	2	4
14	4	2	2	1	5	1	3	1	5	1	1	3	3	2	2	3
15	6	3	1	0	6	2	2	0	6	4	0	0	6	4	0	0
16	5	2	2	1	4	2	2	2	4	2	2	2	3	3	3	1

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表 6 正交试验结果分析

Table 6. Analysis of orthogonal experimental results

试验号	A	B	C	D	E	感官评分（分）
1	1	1	1	1	1	75.57
2	1	2	2	2	2	86.23
3	1	3	3	3	3	82.58
4	1	4	4	4	4	73.29
5	2	1	2	3	4	77.81
6	2	2	1	4	3	80.18
7	2	3	4	1	2	84.02
8	2	4	3	2	1	84.89
9	3	1	3	4	2	72.33
10	3	2	4	3	1	74.22
11	3	3	1	2	4	77.68
12	3	4	2	1	3	85.67
13	4	1	4	2	3	72.51
14	4	2	3	1	4	75.82
15	4	3	2	4	1	85.13
16	4	4	1	3	2	79.03
K₁	317.67	298.21	312.46	321.08	319.81
K₂	327.90	316.45	334.84	321.31	321.31
K₃	309.90	329.36	315.62	313.64	320.93
K₄	312.48	322.93	304.03	310.93	304.60
k₁	79.41	74.55	78.11	80.27	79.95
k₂	81.97	79.11	83.71	80.33	80.32
k₃	77.47	82.34	78.90	78.41	80.23
k₄	78.12	80.73	76.01	77.73	76.15
R	4.50	7.79	7.70	2.60	4.17
因素主次	B>C>A>E>D
较优方案	A₂B₃C₂D₂E₂

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表 7 正交试验方差分析

Table 7. Analysis of variance of orthogonal experiments

源	III型平方和	df	均方	F值	Sig.
校正模型	1086.318^a	15	72.421	81.021	0.000
截距	301346.552	1	301346.552	337130.103	0.000
A	59.160	3	19.720	27.452	0.000
B	493.267	3	164.422	183.947	0.000
C	280.812	3	93.604	104.719	0.000
D	73.613	3	24.538	22.062	0.000
E	179.466	3	59.822	26.926	0.000
误差	28.603	32	0.894
总计	302461.473	48
校正的总计	1114.921	47
R²_Adj =0.962，R²=0.974

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表 8 响应面各因素评价票数

Table 8. Number of evaluation votes for each factor of response surface

序号	滋味				气味				色泽				状态
序号	优	良	中	差	优	良	中	差	优	良	中	差	优	良	中	差
1	6	2	2	0	4	2	1	3	6	3	1	0	5	3	2	0
2	4	3	2	1	3	2	2	3	5	2	2	1	4	3	3	0
3	9	1	0	0	8	1	1	0	9	0	1	0	8	1	1	0
4	5	2	1	2	4	2	3	1	4	2	2	2	4	1	2	3
5	3	2	1	4	2	2	2	4	2	2	2	4	2	3	1	4
6	5	1	2	2	5	2	2	1	3	3	3	1	3	2	4	1
7	8	2	0	0	8	2	0	0	8	1	1	0	9	1	0	0
8	6	2	2	0	6	0	4	0	6	3	1	0	6	4	0	0
9	4	2	1	3	3	4	2	1	3	4	1	2	3	3	3	1
10	3	3	2	2	3	2	3	1	3	2	3	1	3	3	3	1
11	5	2	3	0	6	2	2	0	6	0	3	0	5	2	2	1
12	3	1	2	4	2	2	2	4	2	3	4	1	3	2	3	2
13	9	1	0	0	9	1	0	0	8	2	0	0	10	0	0	0
14	10	0	0	0	8	1	1	0	9	1	0	0	10	0	0	0
15	3	2	3	2	2	3	3	2	2	2	3	3	3	3	2	2
16	3	2	2	3	2	3	3	2	2	2	3	3	3	3	3	1
17	9	1	0	0	10	0	0	0	9	1	0	0	8	2	0	0

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表 9 响应面试验结果分析

Table 9. Analysis of response surface test results

试验号	A	B	C	感官评分（分）
1	1	1	0	82.17
2	−1	0	1	79.09
3	0	0	0	87.89
4	0	−1	−1	78.56
5	1	0	1	72.90
6	−1	1	0	78.96
7	0	0	0	88.01
8	0	1	1	84.07
9	0	−1	1	77.91
10	−1	0	−1	74.05
11	−1	−1	0	80.99
12	1	0	−1	73.91
13	0	0	0	89.15
14	0	0	0	89.03
15	1	−1	0	75.37
16	0	1	−1	75.22
17	0	0	0	89.06

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表 10 响应面回归模型的方差分析

Table 10. Analysis of variance of response surface regression model

方差来源	平方和	自由度	均方	F值	P值	显著性
模型	549.73	9	61.08	69.90	<0.0001	**
A	9.55	1	9.55	10.93	0.0130	*
B	7.20	1	7.20	8.24	0.0240	*
C	18.70	1	18.70	21.40	0.0024	**
AB	19.49	1	19.49	22.31	0.0022	**
AC	9.15	1	9.15	10.47	0.0143	*
BC	22.56	1	22.56	25.82	0.0014	**
A²	183.63	1	183.63	210.14	<0.0001	**
B²	29.60	1	29.60	33.87	0.0006	**
C²	208.47	1	208.47	238.57	<0.0001	**
残差	6.12	7	0.87
失拟项	4.57	3	1.52	3.94	0.1093
纯误差	1.55	4	0.39
总离差	555.84	16
	R²=0.9890		R_Adj²=0.9748		C.V.%=1.15
注：表示对结果影响显著（P<0.05），*表示对结果影响极显著（P<0.01）。

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表 11 理化和微生物检测结果

Table 11. Physicochemical and microbiological test results

序号	测定项目	测定结果	GB 31644-2018《食品安全国家标准复合调味料》要求	是否符合国家要求
1	水分含量	52.35 g/100 g	<65 g/100 g	符合
2	总酸含量	2.02 g/kg	<4 g/kg	符合
3	菌落总数	816.6 CFU/mL	10³ CFU/mL	符合
4	大肠菌群	无	无	符合
5	亚硝酸盐含量	2.53 mg/kg	<20 mg/kg	符合

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