阅读说明：本技术 一种芹菜品质综合评价的方法 (Method for comprehensively evaluating celery quality ) 是由 郁志芳 高云 于 2019-08-22 设计创作，主要内容包括：本发明公开一种芹菜品质综合评价的方法,包括如下步骤：(1)分别测定芹菜的品质22种指标；(2)根据如下公式(1)、(2)、(3)、(4)、(5)、(6)计算F1、F2、F3、F4、F5、F6；(3)根据公式(7)计算F值,根据F值作为芹菜的品质结果,F值越大,芹菜的品质越高。本发明以绿色芹菜为对象,通过营养、生理生化、功能性物质等品质因子的分析作为客观评价依据,研究了芹菜品质因子与消费者感官要求间的关系,采用数学方法建立了芹菜品质的综合评价体系,能够简单、快速、准确、客观、公正的判断芹菜品质的优劣,为芹菜品种选育、种植、采后商品化处理和产品标准制定提供指导。(The invention discloses a method for comprehensively evaluating celery quality, which comprises the following steps: (1) respectively measuring 22 indexes of the celery quality; (2) calculating F1, F2, F3, F4, F5, F6 according to the following formulas (1), (2), (3), (4), (5), (6); (3) and (4) calculating an F value according to the formula (7), wherein the larger the F value is as a celery quality result, the higher the celery quality is. The invention takes green celery as an object, researches the relation between the celery quality factor and the sensory requirements of consumers by taking the analysis of quality factors such as nutrition, physiological and biochemical substances, functional substances and the like as objective evaluation bases, establishes a comprehensive celery quality evaluation system by adopting a mathematical method, can simply, quickly, accurately, objectively and justly judge the quality of the celery, and provides guidance for breeding, planting, post-harvest commercialized treatment and product standard formulation of celery varieties.)

1. A method for comprehensively evaluating celery quality is characterized by comprising the following steps:

(1) the following indexes of celery are respectively measured: edible rate, cutting weight loss rate, color difference a value, hardness, flavone, chlorophyll, Vc, dietary fiber, total sugar, reducing sugar, soluble protein, free amino acid, quercetin, apigenin, POD activity, PPO activity, APX activity, CAT activity, CEL activity, PAL activity, CAD activity and SOD activity;

(2) calculating F1, F2, F3, F4, F5, F6 according to the following formulas (1), (2), (3), (4), (5), (6);

F1＝-0.08Z₁+0.11Z₂+0.08Z₃+0.26Z₄+0.34Z₅+0.26Z₆+0.3Z₇-0.3Z₈+0.31Z₉+0.14Z₁₀+0.2Z₁₁-0.13Z₁₂+0.01Z₁₃+0.01Z₁₄+0.26Z₁₅+0.18Z₁₆+0.34Z₁₇+0.24Z₁₈+0.20Z₁₉+0.23Z₂₀+0.07Z₂₁-0.04Z₂₂ (1)

F2＝0.21Z₁+0.16Z₂+0.22Z₃+0.26Z₄-0.04Z₅-0.19Z₆+0.12Z₇+0.09Z₈+0.22Z₉+0.3Z₁₀-0.25Z₁₁+0.14Z₁₂+0.15Z₁₃-0.3Z₁₄-0.11Z₁₅-0.32Z₁₆-0.06Z₁₇-0.05Z₁₈+0.28Z₁₉-0.1Z₂₀-0.26Z₂₁-0.33Z₂₂ (2)

F3＝-0.4Z₁+0.19Z₂+0.18Z₃+0.04Z₄+0.16Z₅+0.22Z₆+0.2Z₇+0.1Z₈-0.14Z₉-0.2Z₁₀-0.35Z₁₁+0.03Z₁₂+0.5Z₁₃+0.09Z₁₄-0.23Z₁₅-0.02Z₁₆-0.03Z₁₇+0.25Z₁₈-0.19Z₁₉-0.07Z₂₀-0.18Z₂₁+0.11Z₂₂ (3)

F4＝-0.22Z₁+0.37Z₂-0.35Z₃+0Z₄+0.08Z₅+0.19Z₆-0.15Z₇+0.3Z₈+0.16Z₉+0.22Z₁₀+0Z₁₁-0.39Z₁₂-0.07Z₁₃+0.27Z₁4-0.17Z₁₅+0.02Z₁₆-0.2Z₁₇+0.14Z₁₈+0.2Z₁₉-0.02Z₂₀-0.21Z₂₁+0.24Z₂₂ (4)

F5＝0.09Z₁-0.27Z₂+0.26Z₃+0.07Z₄-0.17Z₅+0.15Z₆-0.2Z₇+0.01Z₈+0.08Z₉+0.14Z₁₀+0.11Z₁₁-0.06Z₁₂+0.09Z₁₃-0.05Z₁₄-0.24Z₁₅-0.14Z₁₆+0.06Z₁₇+0.46Z₁₈+0.14Z₁₉-0.39Z₂₀+0.44Z₂₁+0.21Z₂₂ (5)

F6＝-0.21Z₁-0.29Z₂+0.01Z₃+0.02Z₄+0.13Z₅-0.04Z₆-0.14Z₇+0.21Z₈+0.16Z₉+0.32Z₁₀-0.07Z₁₁+0.53Z₁₂+0.08Z₁₃+0.3Z₁₄-0.1Z₁₅+0.06Z₁₆+0.01Z₁₇-0.14Z₁₈+0.24Z₁₉+0.33Z₂₀+0.02Z₂₁+0.28Z₂₂ (6)；

wherein Z₁Is edible rate, Z₂For the rate of weight loss on cutting, Z₃Is the value of a, Z of the color difference₄Is a hardness value, Z₅Is the content of flavone, Z₆Is chlorophyll content, Z₇Is Vc content, Z₈Is the content of dietary fiber, Z₉Is the total sugar content, Z₁₀Is the content of reducing sugar, Z₁₁Is the soluble protein content, Z₁₂Is free amino acid content, Z₁₃Is the content of quercetin, Z₁₄Is apigeninContent, Z₁₅Is POD activity, Z₁₆Is PPO activity, Z₁₇Is APX activity, Z₁₈Is CAT activity, Z₁₉Is CEL vitality, Z₂₀Is PAL activity, Z₂₁Is CAD activity, Z₂₂SOD activity;

(3) the F value is calculated according to equation (7),

F＝0.313F1+0.254F2+0.163F3+0.135F4+0.076F5+0.059F6 (7)

(4) according to the F value as the quality result of the celery, the larger the F value is, the higher the quality of the celery is.

2. The method for comprehensively evaluating celery quality according to claim 1, wherein the determination method of the cut weight loss ratio is preferably as follows: taking celery, removing roots and leaves, weighing to obtain the weight G₁Cutting into celery grains, weighing again to obtain G₂The weight loss on cutting is expressed as WL (%) ═ G₁-G₂)/G₁100% of the total weight; the determination method of the edibility comprises the following steps: weighing three groups of cleaned celery samples of the same variety, and recording the total weight as m₁Weighing the three groups of celery again to obtain m₂Recording the weight of the edible part, and the edible rate (%) (m)₁-m₂)/m₁*100％。

3. The method for comprehensively evaluating the celery quality according to claim 1, wherein the method for measuring the color difference comprises the following steps: measuring by using a color difference meter; the hardness determination method comprises the following steps: removing root and leaf parts of celery, collecting the part with the same stalk part of celery at a distance of 5-6cm from the root, and measuring the hardness with a fruit hardness meter.

4. The method suitable for the comprehensive evaluation of celery quality as claimed in claim 1, wherein the chlorophyll determination reference is NYT 3082-2017; the determination method of the dietary fiber comprises the following steps: crushing celery residues, drying by blowing, crushing and sieving, adding NaOH solution, adding acetic acid solution, drying in a water bath, and weighing, wherein the content of dietary fiber is expressed by g/100g, and 100g is the fresh weight of celery.

5. The method suitable for the comprehensive evaluation of celery quality as claimed in claim 1, wherein the determination of the total sugar is performed by anthrone-ethyl acetate reagent method; the reducing sugar is measured by a3, 5-dinitrosalicylic acid reagent method.

6. The method suitable for the comprehensive evaluation of celery quality as claimed in claim 1, wherein the soluble protein is determined by a Coomassie Brilliant blue method; the determination of the free amino acid adopts an ninhydrin method.

7. The method suitable for the comprehensive evaluation of celery quality as claimed in claim 1, wherein the Vc is measured according to the measurement of ascorbic acid in GB 5009.86-2016 food (2, 6-dichloroindophenol titration); the flavone is measured by a rutin method.

8. The method for comprehensively evaluating the celery quality as claimed in claim 1, wherein the method for measuring the quercetin and the apigenin comprises the following steps: drying celery, crushing and sieving, accurately weighing celery powder, adding absolute ethyl alcohol for ultrasonic extraction, centrifuging to obtain a supernatant, continuously adding absolute ethyl alcohol for ultrasonic extraction of residues, centrifuging to obtain a supernatant, mixing the supernatant with the first supernatant, evaporating to dryness to be less than 3mL, and finally re-melting with chromatographic methanol to a constant volume of 10 mL.

9. The method for comprehensively evaluating the celery quality according to claim 8, wherein the chromatographic conditions of the liquid phase detection are preferably as follows: agilent C18 liquid phase column, mobile phase: 0.1% volume fraction formic acid acetonitrile solution: water 35:65(V: V), flow rate 1.0 mL/min; the column temperature is 35 ℃, the UV detector is used for detecting the wavelength of apigenin at 270nm, and the wavelength of quercetin at 365 nm.

10. The method for comprehensively evaluating celery quality according to claim 1, wherein the POD activity, PPO activity, APX activity, CAT activity, CEL activity, PAL activity, CAD activity and SOD activity are measured by the following methods: crushing a celery sample, adding an extracting solution, centrifuging to obtain a supernatant, adding a reaction solution, and measuring by using a spectrophotometer.

Technical Field

The invention belongs to the technical field of vegetable quality evaluation, and particularly relates to a method suitable for celery quality comprehensive evaluation.

Background

Celery is a two-year-old Umbelliferae plant, is introduced into China from Europe in the 15 th century, is wide in planting area in China at present, and is one of vegetables which people like to eat. Celery has various varieties and rich nutrition, and contains rich dietary fiber and various functional substances. Researches show that celery contains various nutrient substances indispensable to human bodies, has extremely high contents of Zn, Fe, Mn, Cu and other trace elements, higher contents of Ca, Fe and the like than common green vegetables, also contains apigenin and other functional components, and has the effects of resisting tumors, regulating menstruation, diminishing inflammation, reducing blood pressure, calming, clearing heat, relieving cough, inhibiting the growth and migration of skin melanoma, promoting angiogenesis and the like.

The research on celery mainly focuses on the development of functional substances, processing technologies and products, the products comprise compound beverages, dry eating tablets, vegetable paper, celery fruitcake, celery cans and the like, and the quality evaluation research on different varieties of celery is less. At present, the quality evaluation of celery is mostly carried out by adopting sensory evaluation, and a systematic and comprehensive celery quality evaluation system is not provided. The sensory evaluation is easily influenced by subjective consciousness of people, the obtained data is lack of objectivity, and the result is not very accurate and reliable. In addition. The quality of celery is influenced by variety, ecological condition, cultivation technique, harvest maturity and vegetable post-treatment technique. Therefore, the core indexes with representativeness and easy operation are screened from various quality and physiological and biochemical indexes of the celery, and a score equation is formed by correlation analysis and a mathematical method, so that the establishment of a system suitable for the comprehensive evaluation of the celery quality is particularly important.

Some of the currently disclosed methods for comprehensively evaluating the quality of agricultural products are as follows:

1. the invention patent with publication number CN107246892A discloses a method for detecting and comprehensively evaluating the quality of fresh-eating medlar fruits. The quality comprehensive evaluation method for the fresh medlar fruits comprises the steps of measuring the total indexes of yield indexes, flavor indexes and active substance indexes of medlar samples of different varieties by a quality measuring method for the fresh medlar fruits, carrying out correlation analysis on the indexes by adopting a data processing system, and determining correlation coefficients, quality index factors and quality comprehensive evaluation index weights among the indexes, thereby determining a quality comprehensive evaluation system for the fresh medlar fruits.

2. The invention patent with publication number CN106771004A discloses a method for evaluating the quality of garlic. The content of volatile substances in different garlic is detected, the score value is calculated according to a formula, the quality of the garlic is compared according to the score value, and the quality of the garlic can be judged simply, quickly, objectively and accurately.

3. The invention patent with publication number CN106202267A discloses a method for evaluating the comprehensive quality of yellow mandarin orange. Determining the weight of factors, establishing a yellow citrus fruit quality comprehensive grading standard, establishing a database, applying the established yellow citrus fruit comprehensive grading standard and the established database, and screening out varieties with better quality.

4. The invention patent with publication number CN105823760A discloses a coconut quality evaluation method. A comprehensive evaluation mathematical model of the coconut quality is established by adopting a principal component analysis method. The invention starts from two aspects of objective evaluation and subjective evaluation, researches the relationship between the physical and chemical indexes of the coconut and human sensory evaluation, establishes a comprehensive evaluation system of the coconut quality, uses the physical and chemical detection indexes of the coconut to represent the sensory score of the mouthfeel, and provides certain data basis and theoretical guidance for establishing relevant industrial standards and enterprise production.

In summary, the quality evaluation of general agricultural products including fruits and vegetables is more and more evaluated by combining subjective and objective evaluation, and is not limited to sensory evaluation. The quality evaluation system of vegetables, particularly celery, is relatively vacant, so that a core index of celery detection is provided, the quality evaluation system of celery is established, and a certain theoretical basis and technical support are laid for improving the market competitiveness of celery.

Disclosure of Invention

The purpose of the invention is as follows: aiming at the problems in the prior art, the invention provides a method for comprehensively evaluating celery quality, which takes green celery as an object, researches the relation between the celery quality factor and the sensory requirements of consumers by taking the analysis of quality factors such as nutrition, physiological and biochemical substances, functional substances and the like as objective evaluation bases, adopts a mathematical method to establish a comprehensive evaluation system of celery quality, can simply, quickly, accurately, objectively and fairly judge the quality of the celery, and provides guidance for breeding, planting, post-harvest commercialized treatment and product standard formulation of celery varieties.

The technical scheme is as follows: in order to achieve the above purpose, the method for comprehensively evaluating celery quality is characterized by comprising the following steps:

(1) the following indexes of celery are respectively measured: edible rate, cutting weight loss rate, color difference a value, hardness, flavone, chlorophyll, Vc, dietary fiber, total sugar, reducing sugar, soluble protein, free amino acid, quercetin, apigenin, POD activity, PPO activity, APX activity, CAT activity, CEL activity, PAL activity, CAD activity and SOD activity;

(2) calculating F1, F2, F3, F4, F5, F6 according to the following formulas (1), (2), (3), (4), (5), (6);

F1＝-0.08Z₁+0.11Z₂+0.08Z₃+0.26Z₄+0.34Z₅+0.26Z₆+0.3Z₇-0.3Z₈+0.31Z₉+0.14Z ₁₀+0.2Z₁₁-0.13Z₁₂+0.01Z₁₃+0.01Z₁₄+0.26Z₁₅+0.18Z₁₆+0.34Z₁₇+0.24Z₁₈+0.20Z₁₉+0.23 Z₂₀+0.07Z₂₁-0.04Z₂₂ (1)

F2＝0.21Z₁+0.16Z₂+0.22Z₃+0.26Z₄-0.04Z₅-0.19Z₆+0.12Z₇+0.09Z₈+0.22Z₉+0.3Z ₁₀-0.25Z₁₁+0.14Z₁₂+0.15Z₁₃-0.3Z₁₄-0.11Z₁₅-0.32Z₁₆-0.06Z₁₇-0.05Z₁₈+0.28Z₁₉-0.1Z₂₀- 0.26Z₂₁-0.33Z₂₂ (2)

F3＝-0.4Z₁+0.19Z₂+0.18Z₃+0.04Z₄+0.16Z₅+0.22Z₆+0.2Z₇+0.1Z₈-0.14Z₉-0.2Z₁₀- 0.35Z₁₁+0.03Z₁₂+0.5Z₁₃+0.09Z₁₄-0.23Z₁₅-0.02Z₁₆-0.03Z₁₇+0.25Z₁₈-0.19Z₁₉-0.07Z₂₀-0 .18Z₂₁+0.11Z₂₂ (3)

F4＝-0.22Z₁+0.37Z₂-0.35Z₃+0Z₄+0.08Z₅+0.19Z₆-0.15Z₇+0.3Z₈+0.16Z₉+0.22Z₁₀ +0Z₁₁-0.39Z₁₂-0.07Z₁₃+0.27Z₁4-0.17Z₁₅+0.02Z₁₆-0.2Z₁₇+0.14Z₁₈+0.2Z₁₉-0.02Z₂₀-0.2 1Z₂₁+0.24Z₂₂ (4)

F5＝0.09Z₁-0.27Z₂+0.26Z₃+0.07Z₄-0.17Z₅+0.15Z₆-0.2Z₇+0.01Z₈+0.08Z₉+0.14Z₁₀+0.11Z₁₁-0.06Z₁₂+0.09Z₁₃-0.05Z₁₄-0.24Z₁₅-0.14Z₁₆+0.06Z₁₇+0.46Z₁₈+0.14Z₁₉-0.39Z ₂₀+0.44Z₂₁+0.21Z₂₂ (5)

F6＝-0.21Z₁-0.29Z₂+0.01Z₃+0.02Z₄+0.13Z₅-0.04Z₆-0.14Z₇+0.21Z₈+0.16Z₉+0.32 Z₁₀-0.07Z₁₁+0.53Z₁₂+0.08Z₁₃+0.3Z₁₄-0.1Z₁₅+0.06Z₁₆+0.01Z₁₇-0.14Z₁₈+0.24Z₁₉+0.33 Z₂₀+0.02Z₂₁+0.28Z₂₂ (6)；

wherein Z₁Is edible rate, Z₂For the rate of weight loss on cutting, Z₃Is the value of a, Z of the color difference₄Is a hardness value, Z₅Is the content of flavone, Z₆Is chlorophyll content, Z₇Is Vc content, Z₈Is the content of dietary fiber, Z₉Is the total sugar content, Z₁₀Is the content of reducing sugar, Z₁₁Is the soluble protein content, Z₁₂Is free amino acid content, Z₁₃Is the content of quercetin, Z₁₄Is the apigenin content, Z₁₅Is POD activity, Z₁₆Is PPO activity, Z₁₇Is APX activity, Z₁₈Is CAT activity, Z₁₉Is CEL vitality, Z₂₀Is PAL activity, Z₂₁Is CAD activity, Z₂₂SOD activity;

(3) the F value is calculated according to equation (7),

F＝0.313F1+0.254F2+0.163F3+0.135F4+0.076F5+0.059F6 (7)

(4) according to the F value as the quality result of the celery, the larger the F value is, the higher the quality of the celery is.

The scoring condition of each variety on each principal component is calculated through equations (1) - (6), then the comprehensive score is calculated according to equation (7), and the scores of the varieties are ranked from high to low, so that the quality between the varieties can be evaluated.

The determination method of the cutting weight loss rate comprises the following steps: taking celery, removing roots and leaves, weighing to obtain the weight G₁Cutting into celery grains, weighing again to obtain G₂Expressed as the weight loss on cutting, WL (%) ═ G₁-G₂) /G₁100% of the total weight; the determination method of the edibility comprises the following steps: weighing three groups of cleaned celery samples of the same variety, and respectively recording the weight m₁Weighing three groups of celery after removing inedible parts of roots and leaves respectively, and recording the weight m of the inedible parts₂Edible rate (%) - (m)₁-m₂)/m₁*100％。

The method for measuring the chromatic aberration comprises the following steps: measuring by using a color difference meter CR-400 type color difference meter; the method for measuring the hardness comprises the following steps: removing root and leaf parts of celery, collecting the part with the same stalk part of celery at a distance of 5-6cm from the root part, and measuring the hardness with a fruit hardness meter.

Wherein, the chlorophyll determination reference adopts NYT 3082-2017; the determination method of the dietary fiber comprises the following steps: crushing celery residues, drying by blowing, crushing and sieving, adding NaOH solution, adding acetic acid solution, drying in a water bath, and weighing, wherein the content of dietary fibers is expressed by g/100g, and 100g is the celery residues.

Wherein, the determination of the total sugar adopts an anthrone-ethyl acetate reagent method; the reducing sugar is measured by a3, 5-dinitrosalicylic acid reagent method.

Wherein the soluble protein assay employs the Coomassie Brilliant blue method; the determination of the free amino acid adopts an ninhydrin method.

Wherein, the Vc is measured according to the measurement of ascorbic acid in GB 5009.86-2016 food (2, 6-dichloroindophenol titration method); the flavone is measured by a rutin method.

The method for measuring the quercetin and the apigenin comprises the following steps: drying celery, crushing and sieving, accurately weighing celery powder, adding absolute ethyl alcohol for ultrasonic extraction, centrifuging to obtain a supernatant, continuously adding absolute ethyl alcohol for ultrasonic extraction of residues, centrifuging to obtain a supernatant, mixing the supernatant with the first supernatant, evaporating to dryness to be less than 3mL, and finally re-melting with chromatographic methanol to reach a volume of 10 mL.

Further, the chromatographic conditions of the liquid phase detection are as follows: agilent C18 liquid phase column, mobile phase: 0.1% volume fraction formic acid acetonitrile solution: water 35:65(V: V), flow rate 1.0 mL/min; the column temperature is 35 ℃, the UV detector is used for detecting the wavelength of apigenin at 270nm, and the wavelength of quercetin at 365 nm.

Wherein the POD activity, the PPO activity, the APX activity, the CAT activity, the CEL activity, the PAL activity, the CAD activity and the SOD activity are determined by the following methods: crushing a sample, weighing a certain mass, adding a certain volume of extracting solution, centrifuging, taking supernatant, adding reaction liquid, and measuring by a spectrophotometer.

The method breaks through the quality evaluation of the traditional vegetables only according to a sensory evaluation method, and overcomes the limitation that the sensory evaluation is easily influenced by various subjective factors. The invention is based on the determination of 22 indexes, screens out the core index most suitable for people to simply and rapidly judge the quality of celery and establishes a comprehensive evaluation model of the quality of the celery through mathematical methods such as correlation analysis, main component analysis and the like of the determination result, and shows the effectiveness and reliability of the comprehensive evaluation method of the quality of the celery.

Has the advantages that: compared with the prior art, the invention has the following advantages:

1. the invention establishes a celery quality evaluation model, screens quality indexes quantified by instruments to ensure that an evaluation index system predicts the processing quality more fairly and accurately than a single index;

2. the experimental method is convenient and accurate in data, and has good operability and practicability;

3. the method has a wide range of measured indexes, can inspect the quality of the celery from multiple aspects and different angles, and fully embodies the accuracy and the scientificity of celery quality evaluation;

4. the invention carries out the sps software analysis on the obtained index data, obtains a comprehensive evaluation equation through principal component and correlation analysis, and explains the objective effectiveness of the established comprehensive evaluation method.

The method for evaluating the celery quality can simply, quickly, accurately, objectively and fairly judge the quality of the celery, and meanwhile, the evaluation result of the method breaks through the quality evaluation of the traditional vegetables only according to a sensory evaluation method, overcomes the limitation that the sensory evaluation is easily influenced by various subjective factors, and is more reasonable, accurate and effective.

Detailed Description

The following examples are further illustrated.