农产品加工特性及品质评价研究
没有适宜的原料就难以加工出质量上乘的产品。农产品原料本底不清、加工特性不明，缺乏加工品质评价技术方法、指标体系与等级标准，严重制约了农产品加工业健康发展。国内外研究表明，不同原料品种加工品质特性分析方法的建立、加工品质评价模型的构建、加工适宜性评价标准与专用品种的筛选是该领域研究的热点。
本专题选择了涉及中国花生、苹果、韩国小麦、日本稻米4个大宗农产品品种加工特性与品质评价的4篇文章，从加工特性指标检测新方法创制、原料特性与制品品质的相关关系分析，加工品质评价模型与适宜性评价标准的建立，加工专用品种筛选等方面进行了系统研究，明确了按照不同加工用途对农产品原料品种进行分类评价的理论和方法。
该研究对系统分析农产品原料品种加工特性，建立适宜于不同加工要求的原料品质评价模型和标准，以及加工专用品种的筛选等工作具有重要参考价值。
Rapid semi-quantification of triacylglycerols, phosphatidylcholines, and free fatty acids in the rice bran of one grain
Junko Nagamoto, Ai Sawazaki, Motonori Miyago, Bungo Shirouchi, Mitsukazu Sakata, TONG Li-tao,Toshihiro Kumamaru, Masao Sato We developed a microplate assay method for determining the contents of triacylglycerols (TAGs), phosphatidylcholines (PCs), and free fatty acids (FFAs) in the rice bran of one grain using enzymatic reactions. In this method, enzymes from commercially available kits were used. Optimum reaction conditions were established. It was found that Nonidet P-40 was the optimal among the three surfactants used (Triton X-100, Tween 40, and Nonidet P-40) when lipid was dissolved in a reaction solution. Using this method, it was possible to quantify TAGs, PCs, and FFAs in concentration ranges of 7–150, 5–70, and 8–200 mg L–1, respectively. Furthermore, when the TAG contents in the rice bran were measured, the values closely corresponded to those obtained by extracting from large amounts of rice bran. However, sufficient data on the PC and FFA contents in rice bran are not available for valid comparisons. Although this method can accurately quantify the TAG contents in the rice bran of one grain, the accuracy of the PC and FFA contents has not been verified. Hence, future study is necessary. Cite this article: Junko Nagamoto, Ai Sawazaki, Motonori Miyago, Bungo Shirouchi, Mitsukazu Sakata, TONG Li-tao, Toshihiro Kumamaru, Masao Sato. Rapid semi-quantification of triacylglycerols, phosphatidylcholines, and free fatty acids in the rice bran of one grain[J]. Journal of Integrative Agriculture, 2018, 17(05): 977-981. Influence of different nitrogen application on flour properties, gluten properties by HPLC and end-use quality of Korean wheat Seong-Woo Cho, Chon-Sik Kang, Taek-Gyu Kang, Kwang-Min Cho, Chul Soo Park This study was performed to identify how the different levels of nitrogen application affected the variances of gluten properties and end-use qualities and the differences of variances among Korean wheat cultivars. Protein and dry gluten content, SDS sedimentation volume and water absorption of Mixolab increased as nitrogen application increased. This ratio of the increase was higher in Korean wheat cultivars for bread than in Korean wheat cultivars for noodles and cookies. The proportion of (α+β)-gliadin measured by reversed-phase high-performance liquid chromatography (RP-HPLC) increased, but the proportion of ω- and γ-gliadin decreased as the protein content increased. The Korean wheat cultivars for bread showed a high proportion of (α+β)-gliadin increase, the Korean cultivars for noodles had a high proportion of γ-gliadin decrease and the Korean wheat cultivars for cookies had a high proportion of ω-gliadin decrease. However, there was no variation of the component in the proportion of glutenin component measured by RP-HPLC, even though the protein content was increased, but all of the protein fractions measured by size exclusion (SE)-HPLC were increased. The soluble monomeric protein showed a high proportion of Korean wheat cultivars for bread by the increase of protein content. Bread loaf volume increased by the increase of protein content but there were no variances in the ratio of increase among Korean wheat cultivars. The cookie diameter decreased with the increase of protein content, and this ratio of decrease was the highest in Korean wheat cultivars for cookies. The hardness of cooked noodles also increased by the increase of protein content but there were no variations in springiness and cohesiveness. The decrease proportion of ω-gliadin affected the increase of bread loaf volume, the hardness of cooked noodles, and the decrease of cookie diameter. Cite this article: Seong-Woo Cho, Chon-Sik Kang, Taek-Gyu Kang, Kwang-Min Cho, Chul Soo Park. Influence of different nitrogen application on flour properties, gluten properties by HPLC and end-use quality of Korean wheat[J]. Journal of Integrative Agriculture, 2018, 17(05): 982-993. Evaluation indices of sour flavor for apple fruit and grading standards 苹果酸味评价指标及分级标准 YAN Zhen, ZHENG Li-jing, NIE Ji-yun, LI Zhi-xia, CHENG Yang 为建立苹果酸味评价指标的分级标准，对106个苹果品种的10个相关指标进行了测定，包括苹果酸、草酸、柠檬酸、乳酸、琥珀酸、富马酸、总有机酸（6种所测有机酸含量之和）、可滴定酸、酸度值和pH值。对于本研究中的大多数品种（85.8%），果实中的有机酸含量顺序为苹果酸>草酸>柠檬酸>乳酸>琥珀酸>富马酸。苹果酸是主要的有机酸，占总酸的94.5%。10项指标中，pH值的离散度最小，变异系数仅为8.2%，余者离散度均较大，变异系数在31%-66%之间。苹果酸与总酸、酸度值之间，以及总酸与酸度值之间，均存在显著的一元线性函数关系，pH值与苹果酸、可滴定酸、总酸、酸度值之间，均存在显著的对数函数关系，且这些函数均具有很高的拟合精度，可用于相关指标的准确预测。本研究表明，果实中的苹果酸、总酸和酸度值均服从正态分布，可滴定酸接近正态分布，pH值则呈偏态分布。利用拟合的正态分布曲线，可建立苹果酸、可滴定酸、总酸和酸度值的分级标准，pH值则可利用其与苹果酸之间的对数函数关系得到各分级节点值，并藉此建立分级标准。这5项指标的分级标准均可用于苹果的酸味评价。该研究为苹果风味的评价和品种的选择提供了科学依据。 Cite this article: YAN Zhen, ZHENG Li-jing, NIE Ji-yun, LI Zhi-xia, CHENG Yang. Evaluation indices of sour flavor for apple fruit and grading standards[J]. Journal of Integrative Agriculture, 2018, 17(05): 994-1002. Relationship of chemical properties of different peanut varieties to peanut butter storage stability 原料特性与花生酱储藏稳定性相关关系研究 GONG A-na, SHI Ai-min, LIU Hong-zhi, YU Hong-wei, LIU Li, LIN Wei-jing, WANG Qiang 本文主要研究花生品种对花生酱储藏稳定性的影响。挑选了17个花生品种进行分析，并制备花生酱。在不同的储藏温度和时间下，分别测定花生酱的过氧化值、酸价和离心乳析率，同时分析了花生成分与花生酱储藏稳定性的相关性。结果表明不同的花生品种脂肪酸含量显著不同，利用高油酸花生（开农17-15）制备的花生酱比普通品种制备的花生酱具有更长的货架期。花生酱稳定性与花生品质显著性分析表明油酸和亚油酸是影响花生酱稳定性的主要因素。本研究表明高油酸花生是制备花生酱最适品种之一，加工企业选择该品种可以制备货架期更长的花生酱。 Cite this article: GONG A-na, SHI Ai-min, LIU Hong-zhi, YU Hong-wei, LIU Li, LIN Wei-jing, WANG Qiang. Relationship of chemical properties of different peanut varieties to peanut butter storage stability[J]. Journal of Integrative Agriculture, 2018, 17(05): 1003-1010.
