万方云1，谭志超1，张彧格2，许洪高2,3*，高铭4
（1 宝得瑞（湖北）健康产业有限公司，湖北屈家岭 431821；
2 北京城市学院生物医药学部，北京 100094；
3 北京市营养源研究所有限公司北京市系统营养工程技术研究中心，北京 100069；
4 中国食品发酵工业研究院有限公司，北京 100016）
摘要：金属元素是蔬菜生长过程中必不可少的营养成分，高浓度的金属离子以及相对低浓度的单糖/双糖导致浓缩芦笋汁的口感具有咸、酸、苦、涩等难以接受的特征。本研究通过电渗析得到适合的金属离子浓度的芦笋汁，并产业化规模生产芦笋粉，选用电子舌感官评价技术量化芦笋粉的口感；旨在建立稳定品质的芦笋粉与含有金属离子的关系。结果显示：电渗析工序处理后的芦笋汁，用纯净水稀释至可溶性固形物浓度为1°Brix，其电导率为180±50μS/cm 时合适。浓缩芦笋汁制成的芦笋粉中，金属离子与感官质量具有相关性，锌、铁对后涩味以及钠对咸味和甜味的贡献较大，锰对酸味的贡献突出；对于芦笋粉的整体风味而言，钠对酸味降低以及锰对苦味、咸味、鲜味降低的贡献较大；芦笋粉中锰在（1.27±0.5）mg/kg，钠在（45.42±26.6）mg/kg，钾在（88.31±15.7）mg/kg，锌在（7.24±1.4）mg/kg，铁在（1.15±0.4）mg/kg 时，芦笋粉感官品质良好。
关键词：芦笋粉；金属离子；电子舌；感官评价；质量标准
Effects of Metal Ions on the Organoleptic Quality Criteria of Asparagus Juice Powder
WAN Fang-yun1，TAN Zhi-chao1，ZHANG Yu-ge2，XU Hong-gao2,3*，GAO Ming4
（1 Powdery（Hubei）Health Industry Co. Ltd.， Qujialing 431821，China；
2 School of Biomedicine，Beijing City University，Beijing 100094，China；
3 System Nutrition Engineer and Technology Research Center，Beijing Research Institute for NutritionalResources Co.，Ltd.，Beijing 100069，China；
4 China Food Fermentation Industry Research Institute Co.，Ltd.，Beijing 100016，China）
Abstract: Metal ions，such as potassium，sodium，calcium，and magnesium，are essential nutrients for vegetables inthe process of growth. The high concentration of minerals combined with relatively low concentration of sugars ingreen asparagus juice results in a negative hedonic impact on ingestion. The present research focused on solving theadverse effect of high amount of metal elements on the oral taste of asparagus juice powder. Based on the palatabletaste，the separation techniques of electrodialysis combined with the electric tongue were employed to reduce thetotal metals in asparagus juice. After the treatment of electrodialysis，the conductivity standard of asparagus juicecould be set in the range of 180±50μS/cm per 1% soluble solid content. There was a correlation between the tastequality and metal elements in asparagus juice powder. Among the detected metal elements，zinc and iron affected theastringency aftertaste， and sodium affected the saltiness and sweetness. Manganese contributed significantly tosourness. To the overall taste profile，sodium could reduce sour taste，and manganese could reduce the bitterness，saltiness and umami（p<0.01）. For an asparagus juice powder with good taste profile，the suitable concentrations ofmanganese，sodium，potassium，zinc and iron were（1.27±0.5）mg/kg，（45.42±26.6）mg/kg，（88.31±15.7）mg/kg，（7.24±1.4）mg/kg and（1.15±0.4）mg/kg，respectively. The results could be a reference for industrial production ofvegetable juice.
Key words: asparagus juice powder；metal ions；electric tongue；sensory analysis；quality standard
中图分类号：TS255.2，UDC663.8 文献标志码：A 文章编号：1007-7871（2024）05-0008-06
2024，Vol.27，No.5