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首页 > 过刊浏览>2026年第45卷第4期 >38-50. DOI:10.12441/spyswjs.20260322001
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基于组合赋权与遗传算法的复合藕汁工艺优化及风味分析
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1福建农林大学食品科学学院，福建 福州 350002;2浙江省农业科学院食品科学研究所，浙江 杭州 310021;3浙江省农业科学院全省生鲜食品智慧物流与加工重点实验室，浙江 杭州 310021;4浙江省农业科学院农业农村部蔬菜采后保鲜与加工重点实验室(省部共建)，浙江 杭州 310021;5浙江省农业科学院农业农村部果品采后处理重点实验室，浙江 杭州 310021;6浙江省农业科学院中国轻工业果蔬保鲜与加工重点实验室，浙江 杭州 310021

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陈杭君（1976—），男，博士，研究员，博士研究生导师，主要从事农产食品采后处理与利用研究。E-mail：spshangjun@sina.com

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基金项目:

国家特色蔬菜产业技术体系项目（CARS-24-E-01）；浙江省“三农九方”科技协作计划项目（2024SNJF034）。


Process Optimization and Flavor Analysis for Composite Lotus Root Juice Based on Combined Weighting and Genetic Algorithm
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1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;2Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;3Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;4Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;5Key Laboratory of Fruit Postharvest Processing, Ministry of Agriculture and Rural Affairs, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;6Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

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    摘要:

    【目的】 针对藕汁风味单一及易沉淀等问题，研究配方优化工艺及其对风味成分的影响。【方法】 以藕汁为主料，辅以石斛叶汁、苹果汁、白砂糖及黄原胶。基于单因素试验，利用层次分析法与熵权法构建多指标评价体系；采用响应面法结合遗传算法优化配方，并通过气相离子迁移谱（GC-IMS）、电子鼻及电子舌进行风味表征。【结果】复合藕汁的最优配方为：铁皮石斛叶汁添加质量分数24%、黄原胶添加质量分数0.14%、白砂糖添加质量分数6%。在此条件下复合藕汁的综合评分为0.947±0.028，预测值与实测值高度吻合。风味分析显示，与对照组相比，优化组中醛类、酮类等关键挥发性风味物质占比显著增加；电子鼻和电子舌证实优化组香气清新协调，刺激性气味减弱，苦味降低且鲜味与丰富度提升。【结论】该配方实现了复合藕汁增香、祛苦及物理稳定性的协同提升。

    Abstract:

    [Objective] This study aimed to optimize the formulation and investigate the flavor profile of composite lotus root juice, addressing the limitations of monotonous flavor and physical instability (precipitation). [Method] The composite lotus root juice was prepared with lotus root juice as the primary ingredient and supplemented with Dendrobium officinale leaf juice, apple juice, white granulated sugar, and xanthan gum. On the basis of single-factor experiments, a multi-index evaluation system was constructed through the analytic hierarchy process and the entropy weighting method. The formulation was optimized via response surface methodology coupled with a genetic algorithm. Furthermore, multi-dimensional flavor characterization was performed by gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, and electronic tongue. [Result] The optimal formulation for the composite lotus root juice was composed of 24% (mass fraction) Dendrobium officinale leaf juice, 0.14% (mass fraction) xanthan gum, and 6% (mass fraction) white granulated sugar. The comprehensive sensory score of the composite lotus root juice prepared with the optimal formulation reached 0.947±0.028, with a high degree of consistency between the predicted and experimental values. Flavor analysis indicated that compared to the control group, the optimized formulation exhibited significant increases in the proportions of key volatile flavor compounds, particularly aldehydes and ketones. Electronic sensor and electronic tongue confirmed that the optimized group possessed a fresh and harmonious aroma with reduced pungent odors. Additionally, bitterness was effectively suppressed, while umami and richness were significantly enhanced. [Conclusion] The optimized formulation achieves the synergistic improvement in aroma enhancement, bitterness reduction, and physical stability.

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赵佳欣,韩延超,陈慧芝,刘瑞玲,殷明,庞杰,郜海燕,陈杭君.基于组合赋权与遗传算法的复合藕汁工艺优化及风味分析[J].食品与生物技术学报,2026,45(4):38-50.

ZHAO Jiaxin, HAN Yanchao, CHEN Huizhi, LIU Ruiling, YIN Ming, PANG Jie, GAO Haiyan, CHEN Hangjun. Process Optimization and Flavor Analysis for Composite Lotus Root Juice Based on Combined Weighting and Genetic Algorithm[J]. Journal of Food Science and Biotechnology,2026,45(4):38-50.

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  • 收稿日期:2026-03-22
  • 最后修改日期:2026-04-08
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  • 在线发布日期: 2026-08-08
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