周 彤 陈 恺 董卓群 李焕荣 生曼丽 闫 雪 靳玉萱

(1. 新疆农业大学食品科学与药学学院，新疆 乌鲁木齐 830052;2. 新疆农业大学科学技术学院，新疆 乌鲁木齐 830052)

基于回归分析法建立杏梅凉果感官评分方程

周 彤1陈 恺1董卓群1李焕荣1生曼丽2闫 雪2靳玉萱2

(1. 新疆农业大学食品科学与药学学院，新疆 乌鲁木齐 830052;2. 新疆农业大学科学技术学院，新疆 乌鲁木齐 830052)

探究煮制渗糖、真空渗糖、超声波渗糖3种渗糖方式对杏梅品质的影响，并建立感官评分方程。以新疆赛买提杏经盐渍后的杏坯为原材料，探究3种渗糖方式制备杏梅的含糖量、剪切力、色差间的差异性,并利用逐步回归法拟合杏梅感官评分方程。结果表明：杏梅含糖量随煮制次数、真空度、超声功率的增大而增大且差异显著(P<0.05)，剪切力反之，色差差异不显著(P>0.05)；使用模糊数学计算得出煮制渗糖的感官评分最高；逐步回归方程为：感官评分值=0.02×糖含量+0.02×总色差-0.04×剪切力+0.82。由此可知剪切力、含糖量、色差总值是影响杏梅感官评分的重要指标。

杏梅；渗糖工艺；品质；模糊数学法；逐步多元回归

Abstract： The influence of quality of apricot plum by boiling permeating sugar, vacuum permeating sugar and ultrasonic permeating sugar were investigated, and the regression equation of sensory evaluation was established in this study. The Xinjiang Cemaiti apricot was used to study the difference of sugar content, shearing force and chromatic aberration, comparing among apricots prepared by 3 kinds of permeating sugar method. The optimum process was calculated and the regression equation was evaluated by stepwise regression method. The results showed that the content of sugar in the apricot was increased with the cooking times, the degree of vacuum and the ultrasonic power, and the difference was significant (P<0.05). Moreover, the boiled sugar was the highest score calculated by fuzzy mathematics. Additionally, the raito of the stepwise regression equation to sensory evaluation value was 0.02 × sugar content + 0.02 × total color difference -0.04 × shear force +0.82. We could conclude that the sensory evaluation equation of apricot was influenced by the hardness, sugar content and the color difference.

Keywords： apricot; sugar permeability; quality; fuzzy mathematics; stepwise multiple regression

杏在新疆有丰富的果树资源和独具特色的种植优势，截止2016年，新疆杏树种植面积达13.24万hm2，占全疆水果种植面积的13.93%；杏产量为128.16万t，占全疆水果产量的14.93%[1]。特色林果业是目前新疆产业最广和增收潜力最大的产业，是发展最快的农业产业之一。

杏果肉含糖、蛋白质、钙、磷、胡萝卜素、硫胺素、核黄素、尼克酸等丰富的营养物质，但杏成熟期集中，果实易腐烂变质不易贮藏，鲜杏的销售货架期仅有3～5 d，制约了杏产业的快速发展[2]。……