基于变权系数的灰关联分析评价黑芝麻九蒸九晒炮制工艺
Evaluation of Steaming and Drying of Black Sesame Seeds for Nine Cycles Using Grey-Correlation Analysis Based on Variation-Coefficient Weight.
机构信息
Key Laboratory of Biomarker-Based Rapid Detection Technology for Food Safety of Henan Province, Xuchang University, Xuchang 461000, China.
出版信息
Molecules. 2023 Jul 7;28(13):5266. doi: 10.3390/molecules28135266.
This study aimed to improve the steaming process of black sesame seeds. A comprehensive evaluation was conducted using the grey-correlation method based on the variation-coefficient weight to observe the treatments of normal-pressure (NPS) and high-pressure (HPS) steaming (with/without soaking in water) for nine cycles. Their effects on the contents of water, protein, fat, ash, melanin, sesamin, and sesamolin of black sesame seeds, as well as the sensory score of the black sesame pill, were determined. We found that with varied steaming methods and increased steaming cycles, the contents of the nutritional and functional components of black sesame seeds and the sensory score of the black sesame pill differed. The results of the variation-coefficient method showed that water, protein, fat, ash, melanin, sesamin, sesamolin, and sensory score had different effects on the quality of black sesame seeds with weighting factors of 34.4%, 5.3%, 12.5%, 11.3%, 13.9%, 11.3%, 7.8%, and 3.5%, respectively. The results of two-factor analysis of variance without repeated observations indicated that the grey-correlation degree of HPS was the largest among the different steaming treatments, and the following sequence was HPS after soaking in water (SNPS), NPS, and SNPS. There was no significant difference between NPS and SNPS ( < 0.05). Moreover, with increased cycles, the value of the grey-correlation degree increased. The comprehensive score of the procedure repeated nine times was significantly higher than other cycles ( < 0.05). The results of the grey-correlation degree and grade analysis showed that the best steaming process of black sesame seeds was HPS for nine cycles, followed by HPS for eight cycles and NPS after soaking in water (SNPS) for nine cycles. These findings could provide a scientific basis for replacing SNPS with HPS to simplify steaming and realize the parametric steaming of black sesame seeds, and thus, ensure the quality of black-sesame products.
本研究旨在改进黑芝麻的蒸制工艺。采用基于变权系数的灰色关联法对常压（NPS）和高压（HPS）蒸制（浸水/不浸水）9 个循环的处理进行综合评价，观察其对黑芝麻水分、蛋白质、脂肪、灰分、黑色素、芝麻素和芝麻林酚素含量以及黑芝麻丸感官评分的影响。结果表明，不同蒸制方法和蒸制循环次数会导致黑芝麻营养和功能成分含量以及黑芝麻丸感官评分的差异。变权系数法结果显示，水分、蛋白质、脂肪、灰分、黑色素、芝麻素、芝麻林酚素和感官评分的权重因子分别为 34.4%、5.3%、12.5%、11.3%、13.9%、11.3%、7.8%和 3.5%，对黑芝麻品质的影响不同。无重复观测二因素方差分析结果表明，不同蒸制处理中 HPS 的灰色关联度最大，其次是浸水后的 HPS（SNPS）、NPS 和 SNPS。NPS 和 SNPS 之间差异不显著（ < 0.05）。而且，随着循环次数的增加，灰色关联度的值增加。重复 9 次的综合评分显著高于其他循环（ < 0.05）。灰色关联度和等级分析结果表明，黑芝麻的最佳蒸制工艺为 HPS 蒸制 9 次，其次是 HPS 蒸制 8 次和 SNPS 蒸制 9 次。这些发现为用 HPS 替代 SNPS 简化蒸制过程，实现黑芝麻的参数化蒸制，从而保证黑芝麻产品的质量提供了科学依据。
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