吴昕怡,朱志妍,田浩,李雪瑞,牛之瑞,王瀚墨,刘秀嶶

• 1:云南省农业科学院农产品加工研究所
• 2:云南省产品质量监督检验研究院

摘要(Abstract)：

泡菜在发酵过程中易受微生物污染，柠檬精油、香茅精油和肉豆蔻精油的复配精油有良好的抑菌效果，但精油的配比对其有很大的影响。因此，该研究以正交试验设计考察不同配比的复配精油对泡菜发酵过程中品质的影响，采用CRITIC客观赋权法确定各评价指标的权重系数，结合熵权-TOPSIS综合评价，筛选出最适宜在泡菜中使用的复配精油组合。研究结果表明，复配精油的最佳配比为柠檬精油0.05 g/kg、香茅精油0.15 g/kg、肉豆蔻精油0.15 g/kg。该研究可为泡菜的绿色加工提供参考。

关键词(KeyWords)： 泡菜;发酵过程;复配精油;正交试验设计;CRITIC;熵权-TOPSIS

Abstract:

Keywords:

基金项目(Foundation): 云南省科技厅重大科技专项(202202AE090017)

作者(Author): 吴昕怡,朱志妍,田浩,李雪瑞,牛之瑞,王瀚墨,刘秀嶶

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