Khảo sát ảnh hưởng của quá trình thủy phân công đoạn phối chế và chế độ thanh trùng đến thay đổi hàm lượng anthocyanin trong nước uống khoai lang tím

££3, £ / $ T R U G N G DAIHOC AN GIANG KHOA NONG NGHIEP & TAI NGUYEN THIEN NHIEN BO MON CONG NGHE THlTC PHAM L E THI HOANG LIEU K H A O S A T ANH HUTdNG C U A QUA T R I N H T H U Y PHAN, C O N G DOAN PHOI C H E VA C H E D O THANH TRUNG DEN T H A Y DOI HAM LlTONG ANTHOCYANIN T R O N G NlT6C UONG K H O A I L A N G TIM T R U I N G DAI H O C AN GIANG TIIlJVIEN BAO CAO KHOA LUAN T O T NGHIEP DAI HOC • • • Nganh hoc: C o n g nghe t h y c p h a m C a n bo hirdng d a n : T h s D a o V a n T h a n h K H O A H O C : 2010-2014 A n G i a n g , T h a n g 2014 • T R U I N G DAI H O C AN G I A N G KHOA NONG NGHIEP & TAI NGUYEN THIEN NHIEN BO MON CONG NGHE T H U C L E THI HOANG PHAM LIEU K H A O S A T A N H HlTCfNG C U A Q U A T R I N H T H U Y PHAN, C O N G D O A N P H O I C H E VA C H E D O T H A N H T R U N G D E N T H A Y D O I H A M L U O N G A N T H O C Y A N I N T R O N G NU'CfC UONG K H O A I L A N G T I M BAO CAO KHOA LUAN T O T NGHIEP DAI HOC Nganh hoc: Cong nghe thirc pham L o n g X u y e n , 08 thang nam G i a n g vien hirdng dan (ky va ghi rd ho Ths D A O V A N ten) THANH 2014 L d i c a m o*n Trong nhung nam hoc d trudng Dai hoc A n Giang, toi da hoc hoi va tiep thu dugc nhieu kien thirc bo ich nhd sir tan tinh dan day cua quy thay co giang vien trudng Dai hgc A n Giang ndi thay co khoa Nong nghiep - Tai nguyen thien nhien ndi rieng va dac biet la quy thay co bo mdn Cong nghe thirc pham Toi chan cam on quy thay co trudng Dai hgc A n Giang khoa Nong nghiep - Tai nguyen thien nhien, bo mon Cong nghe thuc pham da trang bi day dii kien thirc suot nhung nam hgc vira qua nhd toi cd the van dung de thuc hien tot de tai khoa luan tot nghiep Toi xin gui ldi cam on sau sac den thay Dao Van Thanh, thay da tan tinh hudng dan, chi day va giiip toi suot thai gian thuc hien de tai khoa luan tot nghiep Toi cung chan cam on cac thay/co can bo phu trach phong thi nghiem da giiip va tao dieu kien cho toi suot thai gian hoan thi nghiem X i n giri ldi cam on d6n cac ban sinh vien lap DH11TP va CD37TP da nhiet tinh dong gop va giiip dd toi hoan khoa luan X i n chan cam on! Long Xuyen, 08 thang nam 2014 Sinh vien thuc hien Le Thi Hoang Lieu i T o m liro*c Khoai lang tim phan ldn dirge biet den vdi cac mon an thong dung nhu: luge, hap, chien hay lam banh nhung it sir dung khoai lang tim de lam nude uong va it biet dugc phan cua khoai lang tim co chria hgp chat mau anthocyanin Anthocyanin vira la hgp chat mau vira la hgp chat co nhieu hoat tinh sinh hgc quy nhu: kha nang chong oxy hoa cao nen dugc sir dung de chong lao hoa, hoac chong oxy hoa cac san pham thirc pham, han che sir suy giam sue de khang Anthocyanin co tac dung lam ben mach, chong viem, han che su phat trien cac te bao ung thu, tac dung chong cac tia phdng xa Do do, viec chon khoai lang t i m lam nguyen lieu de san xuat nude uong khoai lang tim de tai se gdp phan lam tang gia tri sir dung ciia khoai lang tim Dong thai tao mot san pham thuc pham mdi tir nguyen lieu tir nhien dap ring nhu cau ciia nguai tieu dung, an toan ve mat v i sinh va cd l g i cho sure khde nguai N o i dung nghien criu bao gom: - Toi uu hoa qua trinh thuy phan bang enzyme a - 1,4 - glucan glucohydrolase va nhiet thuy phan den ham lugng anthocyanin va Brix nude uong khoai lang t i m - Khao sat anh hudng cua ham lugng dudng bo sung vao cong doan phoi che den chi tieu cam quan cua san pham - Khao sat anh hudng ciia nhiet tning den ham lugng anthocyanin, chat lugng vi sinh va chi tieu cam quan cua san pham Qua qua trinh khao sat va thuc hien de tai, toi co nhung ket luan sau: - Khoai lang t i m sau hap dugc xay nhuyen vdi nude vdi ty le khoai:nudc la 1:3 Sau do, thuy phan djch khoai lang t i m d nhiet 59°C vdi t i le enzyme a - 1,4 - glucan glucohydrolase la 2% cho san pham cd ham lugng anthocyanin toi uu nhat, dat gia trj cam quan, hoa ly va dinh dudng cao - San pham dugc bo sung dudng ciing vdi 0,05% acid citric va 0,05% dung dich C M C 3% de san pham dat 16°Brix se cho san pham dat ham lugng anthocyanin cao nhat va dat gia trj cam quan cao nhat, cd mau sac dep dac trung cho san pham, cd vj nggt hai hoa nhat va cd mric ua thich cao nhat - Che trung d 90°C thai gian phut vria dam bao ham lugng anthocyanin, chi tieu cam quan, chat lugng va an toan ve sinh thirc pham n M u c luc Noi dung Trang L d i cam on Tom luge 11 Muc luc iii Danh sach bang V1 Danh sach hinh vii Chirong Gidi thieu 1.1 Dat van de 1.2 Muc tieu nghien cun 1.3 N o i dung nghien cuu Chirong Lucre khao tai lieu 2.1 Tong quan ve nguyen lieu 2.1.1 Cau tao 2.1.2 Thanh phan hoa hoc 2.1.2.1 Thanh phan hoa hgc chung 2.1.2.2 Anthocyanin 2.1.3 Gia tri dinh dudng 2.1.4 Tac dung cua khoai lang t i m 2.2 Cac phu lieu va phu gia (hoa chat) sir dung nghien cuu 2.2.1 Nude 2.2.2 Duong 2.2.3 Enzyme a - 1,4 - glucan glucohydrolase 10 2.2.3.1 Dac tinh 10 2.2.3.2 Co che tac dung 11 2.2.4 C M C 11 2.2.5 Acid citric 12 2.3 Cac qua trinh che bien co ban 13 2.3.1 Ruasach 13 2.3.2 Xay nhuyen 13 2.3.3 Lgc 13 2.3.4 D6ng hoa 14 2.3.5 Bai 14 2.3.6 Thanh trung 15 iii 2.3.6.1 Muc dich trung 15 2.3.6.2 Ca sd ly thuylt cua qua trinh trung 15 2.3.6.3 Chon che trung 15 2.3.6.4 Y6u t6 anh hudng thdi gian tieu diet vi sinh vat 16 2.3.6.5 Y6u to anh hudng din thdi gian truyen nhiet vao giua hop 16 2.3.6.6 Gia tri trung 17 2.4 Su dung phuong phap mat dap ung (Response Surface Methodology) nghien cuu toi uu thi nghiem 17 2.5 Cac nghien cuu trudc day 18 Chirong Phirong tien va phirong phap nghien ciru 20 3.1 Phuong tien nghien cuu 20 3.1.1 Dia diem va thdi gian thi nghiem 20 3.1.2 Nguyen vat lieu, thiet bi can cho thi nghiem 20 3.2 Phuong phap nghien cuu 20 3.2.1 Phuong phap thu thap va xir ly so lieu 20 3.2.2 Quy trinh san xuat du kien 22 3.2.3 Thuyet minh quy trinh 22 3.3 N o i dung nghien cuu 23 3.3.1 T h i nghiem 23 3.3.2 Thi nghiem 25 3.3.3 Thi nghiem 25 Chirong Ket qua va thao luan 27 4.1 Toi uu hoa qua trinh thuy phan bang enzyme a - 1,4 - glucan glucohydrolase, nhiet thuy phan den ham luong anthocyanin va Brix nude uong khoai lang tim 27 4.1.1 A n h hudng cua ti le enzyme a - 1,4 - glucan glucohydrolase va nhiet thuy phan den ham luong anthocyanin 28 4.1.2 A n h hudng cua ti le enzyme a - 1,4 - glucan glucohydrolase va nhiet thuy phan den Brix 29 4.1.3 Anh hudng ciia t i le enzyme a - 1,4 - glucan glucohydrolase va nhiet thuy phan den ham luong dudng k h u 30 4.1.4 A n h hudng ciia ti le enzyme a - 1,4 - glucan glucohydrolase va nhiet thuy phan den nhdt 31 4.1.5 Toi uu hoa cac dieu kien thuy phan 32 4.2 Anh hudng cua ham luong dudng bo sung vao cong doan phoi che den chi tieu cam quan ciia san pham 32 iv 4.2.1 A n h hirdng ciia ham lugng dudng bo sung vao cong doan phoi che den pH, nhdt va ham lugng anthocyanin ciia san pham 32 4.2.2 A n h hudng ciia ham lugng dudng b>6 sung vao cong doan phoi che den chi tieu cam quan ciia san pham 35 4.3 Anh hudng cua ch6 triing den ham lugng anthocyanin, pH, nhdt, chat lugng v i sinh va chi tieu cam quan ciia san pham 36 4.3.1 A n h hudng ciia ch6 trung den chat lugng v i sinh ciia san pham 36 4.3.2 A n h hudng ciia che triing den chi tieu cam quan cua san pham 37 4.3.3 Anh hudng ciia che triing d i n ham lugng anthocyanin, p H , nhdt ciia san pham 38 Chirong Ket luan va khuyen nghi 41 5.1 K i t luan 41 5.2 Khuyen nghj 42 Tai lieu tham khao 44 Phu chirong pel Phu chirong A : Mot so hinh anh qua trinh nghien cihi pel Phu chirong B : Phirong phap danh gia cam quan pc6 Phu chirong C : C a c phirong phap phan tich pc8 Phu chirong D: Ket qua phan tich thong ke pcl2 v Danh sach bang STT Noi dung Trang Bang 1: Thanh phrin hoa hoc ciia khoai lang Nhat (tinh cho lOOg san pham) Bang 2: Cac acid amin co protein toan phan (tinh theo 16 g N ) Bang 3: Tieu chuan chon nude dung cong nghiep thuc pham Bang 4: Do hoa tan ciia Saccharose nude 10 Bang 5: Cac dac tinh ky thuat ciia enzyme glucohydrolase dugc trich ly tir cac loai nam moc khac 11 Bang 6: Tieu chuan acid citric sir dung nude giai khat 13 Bang 7: Phuong phap phan tich cac chi tieu hoa hgc, vat l i va vi sinh ciia nguyen lieu va san pham 21 Bang 8: Bo tri thi nghiem 24 Bang 9: A n h hudng ciia ti le enzyme a - 1,4 - glucan glucohydrolase va nhiet thuy phan den he so ciia cac phuong trinh hoi quy de xac dinh ham lugng anthocyanin, Brix, ham lugng dudng khir va nhdt ciia dich khoai sau thuy phan 27 Bang 10: Gia tri toi uu ciia cac mat dap ring qua trinh thuy phan 32 Bang 11: Anh hudng ciia ham lugng dudng bo sung vao cong doan phoi che den pH, nhdt va ham lugng anthocyanin ciia san pham 33 Bang 12: Anh hudng ciia ham lugng dudng bo sung vao cong doan phoi che den chi tieu cam quan ciia san pham 35 Bang 13: Ket qua phan tich v i sinh vat hieu 36 Bang 14: Anh hudng ciia nhiet triing den chi tieu cam quan ciia san pham 37 Bang 15: Anh hudng ciia nhiet triing den p H , nhdt va ham lugng anthocyanin ciia san pham 38 Bang 16: Bang diem danh gia cam quan san pham nude uong khoai lang t i m pc6 Bang 17: Bang diem danh gia mric ua thich san pham nude uong khoai lang t i m (thang diem Hedonic) pc7 Bang 18: Bang qui doi ham lugng dudng nghich chuyen theo so m l dung dich dudng chuan pclO vi Danh sach hinh STT Ngi dung Trang Hinh 1: Khoai lang t i m Nhat Hinh 2: Criu true ciia Anthocyanin Hinh 3: Cong thuc cau tao ciia Saccharose • Hinh 4: Co c h i tac dung cua enzyme a - 1,4 - glucan glucohydrolase len phan t u tinh bpt ' 11 Hinh 5: Cong thuc cau tao ciia Acid citric 12 Hinh 6: Quy trinh c h i b i l n nude uong khoai lang du kien 22 Hinh 7: B i l u d6 contour anh hudng ciia ti le enzyme a - 1,4 - glucan glucohydrolase va nhiet thuy phan den ham lugng anthocyanin 28 Hinh 8: B i l u contour anh hudng cua t i le enzyme a - 1,4 - glucan glucohydrolase, nhiet va thdi gian thuy phan den Brix 29 Hinh 9: B i l u contour anh hudng cua ti le enzyme a - 1,4 - glucan glucohydrolase va nhiet thuy phan d i n ham lugng dudng k h u 30 Hinh 10: B i l u d6 contour anh hudng ciia ti le enzyme a - 1,4 - glucan glucohydrolase va nhiet thuy phan den nhdt 31 Hinh 11: B i l u contour anh hudng ciia ti le enzyme a - 1,4 - glucan glucohydrolase va nhiet thuy phan d i n t i t ca cac mat dap ung (ham lugng anthocyanin, Brix ham lugng dudng khu va nhdt) 32 Hinh 12: D6 thi b i l u dien anh hudng cua cong doan phoi che den gia tri pH ciia san pham 33 Hinh 13: D6 thi bieu dien anh hudng cua cong doan phoi che den nhdt ciia san pham * 34 Hinh 14: D6 thi b i l u dien anh hudng ciia cong doan phoi che den ham lugng anthocyanin cua san pham 34 Hinh 15: Anh hudng ciia nhiet triing den p H ciia san pham 38 Hinh 16: Anh hudng cua nhiet triing den nhdt cua san pham 39 Hinh 17: A n h hudng cua nhiet triing den ham lugng anthocyanin cua san pham 39 Hinh 18: Quy trinh san xuat nude uong khoai lang t i m de nghj 42 Hinh 19: Can phan tich hai so le pel Hinh 20: Can phan tich bon so le pel Hinh 21: May do nhdt, cac dau va ly do nhdt pel Hinh 22: May quang pel Hinh 23: May p H pc2 Hinh 24: Brix ke pc2 Hinh 25: Bep each thiiy (be dieu nhiet) pc2 VI1 Hinh 26: May dong hoa pc2 Hinh 27: T h i l t bi dong nut chai pc3 Hinh 28: B6p dien pc3 Hinh 29: Khoai lang t i m Nhat pc3 Hinh 30: Dudng RE pc3 Hinh 31: Chuan bi nguyen lieu pc3 Hinh 32: Khoai lang t i m sau hap chin pc3 Hinh 33: Thuy phan dich khoai pc4 Hinh 34: Loc dich khoai sau thuy phan va dich khoai sau loc pc4 Hinh 35: Nude u6ng khoai lang t i m sau trung pc4 Hinh 36: Nhan hieu cua san pham pc5 Hinh 37: San p h l m nude u6ng khoai lang t i m pc5 viii Phu chirong C C a c phirong phap phan tich Phan tich ham luong anthocyanin khoai lang tim 1.1 Hoa chat Cloroform, KC1 (dung dich dem p H = 1), C H C O O N a (dung djch dem pH= 4,5), dung moi co HC1, dung moi nude : acetone (ti le :1) 1.2 Phirong phap - Tach chiet anthocyanin Anthocyanin duoc tach chiet theo quy trinh sau: Can chinh xac 0,5g mau hoa 3ml dung moi erlen 25ml, tien hanh lac tren may lac cir nua tieng tach chiet mot lan bang giay loc vao erlen 25ml Tien hanh tach chiet lan moi lan vdi 2ml dung moi acetone:HCl (ti le 1:1) Chuyen tat ca vao binh dinh muc 25ml va tien hanh djnh muc bang each rua va trang lai bang dung moi acetone:HCl Hut 2ml mau t u binh djnh muc 25ml cho vao binh dinh muc 50ml, dung dung dich dem de chuan len vach muc Tien hanh hap thu va mat quang - Xac dinh ham luong anthocyanin bang phuong phap pH vi sai Dua tren nguyen tac chat mau anthocyanin thay doi theo p H Tai p H 1,0 cac anthocyanin ton tai d dang oxonium va flavium co hap thu cue dai, d pH 4,5 thi chiing lai d dang carbinol khong mau Do mat quang cua mau tai p H 1,0 va p H 4,5 tai budc song hap thu cue dai So vdi hap thu tai budc song 700nm Dua tren cong thuc cua djnh luat Lampert Beer : lg? = £.l.C Trong : lg — : Dac trung cho muc anh sang yeu dan di qua dung djch (mat quang A ) I : La cudng anh sang sau qua dung djch Io: Cudng anh sang chieu vao dung djch C: La nong chat nghien cuu (mol/lit) 1: La chieu day ldp dung djch ma anh sang di qua £ : He so hap phu phan t u moi" cm" - Ham luong sac to anthocyanin don t u theo cong thuc: „ , , , Ham luong anthocyanin (mg/I) = A MW DF — 10 £ Trong do: + A : La mat quang Cach tich mat quang A : A = ( A o - A7oo)pH 1,0 - (A520 - A7oo)pH 4,5 + M W : Khoi luong phan t u ciia anthocyanin (g/mol); M W = 449.2 g/mol + DF: He so pha loang + 1: Chieu day cuvet (cm) pc8 + £ = 26900 moi Tir tinh dirge phan tram ham lirgng anthocyanin toan phan % anthocyanin = Ham Iwqmg anthocyanin J m (100-w) 0,01 100% Trong do: m: Khoi lugng nguyen lieu ban dau (g) w: Do am nguyen lieu ( % ) Phan tich ham lirgng dirdug tong cua khoai lang tim bang phuong Bertrand phap 2.1 Nguyen ly Dudng true ti£p k h u oxi co tinh chrit k h u C u ( O H ) d moi trudng kiem manh lam cho no ket tua C u gach 2.2 Hoa chat Dung djch N a O H 30%, NaOH 10% Dung dich P b ( C H C O O ) 30% Dung dich N a S bao hoa Metyl xanh % nude Fehling A : C u S tinh thi 69,28g djnh m u c l lit Fehling B: Kali Natri tatrate 34g, NaOH lOOg dinh muc vua dii l i t Phenolphtalein 1% 2.3 Cach tien hanh Can 5g mau can phan tich cho vao binh tarn giac vdi 50ml nude cat va 5ml HC1 dam dac Dem thuy phan phut d 68 + 70°C Sau thuy phan lam lanh Trung hoa bring NaOH vdi nemg dg girim dan vdi chi thi mau phenolphthalein K h u tap chat bring 7ml chi acetate 30% De yen phut den thay xuat hien mot ldp chat long suot ben tren ldp can K h u chi acetate du bring 18 = 20 ml N a S Loc lay phan dich de xac dinh hrim lugng dudng Pha loang djch loc Cho vrio binh tarn giac 50 m l : 5ml Fehling A , 5ml Fehling B vri 15 ml djch loc da pha loang Dem dot tren bep vri chuan M o i lan chuan cho ml dung djch chuan den mriu gach khong rinh xanh ciia metyl xanh T h u lai bang each nho giot metyl xanh vrio dung djch dang soi thay mriu xanh trd ve mriu gach Doc ket quri vri tra bring tinh hrim lugng dudng 2.4 Tinh ket qua X = (s6 tra bring * HSPL * 100) / (khdi lugng mau * 1000) Trong do: X : hrim lugng dudng tinh theo % HSPL: he so pha loang pc9 Bang 18: Bang qui doi ham lugng duong nghjch chuyen theo so ml dung djch duong chuan ill a mg duong nghjch chuyen ml dd duong yeu cau mo nig duong nghjch chuyen 156,06 42 124,2 34 152,2 43 121,4 197.4 35 147,09 44 118,7 27 190,4 36 143,9 45 116,1 267 28 183,7 37 140,2 46 113,7 20 245,5 29 179.6 38 136,6 47 111,4 21 242,9 30 171,7 39 133,3 48 109,2 22 231,8 31 166,3 40 130,1 49 107,1 23 222,2 32 161,2 41 127,1 50 105,1 mldd duong yeu cau mg dudng nghjch chuyen ml dd dudng yeu cau 15 336 24 213,3 33 16 316 25 204,8 298 26 18 282 19 l ml dd duong yeu cau duong nghjch chuyen Phuong phap xac djnh tong so vi khuan hieu 3.1 Nguyen tac V i khuan hieu tang trudng va hinh khuan lac dieu kien co sir hien dien ciia oxy phan tu V i khuan hieu hien dien mau chi thi muc ve sinh ciia thuc pham Chi so dugc xac djnh bang phuong phap dem khuan lac moc tren moi trudng thach dinh dudng t u mot lugng mau xac djnh tren co sd xem mot khuan lac la sinh khoi phat trien tir mot te bao hien dien mau va dugc bieu dien dudi dang so don vj hinh khuan lac (CFU) mot don vj khoi lugng thuc pham 3.2 Moi trircmg va quy trinh phan tich M o i trudng sir dung: Nutrient Agar Pha che moi trudng: 3,8g moi trudng vdi 100ml nude cat, lac deu cho hoa tan hoan toan va dun soi tren bep thdi gian phut Moi trudng dugc dem khir triing d 121°C 30 phut M o i trudng chua su dung sau pha che cho vao bao quan tu lanh d nhiet tir = 8°C, sir dung dem di dun chay va lam nguoi den 45°C be dieu nhiet Dung pipetman vdi dau tiep vo triing chuyen ml djch pha loang d hai pha loang da chon vao giua dTa petri vo triing, ung vdi moi pha loang cay dTa Sau do, moi trudng (45 * 50°C) vao dTa, be day ciia moi trudng tren dTa khoang + 4mm Day dTa va diing giay parafin dan khe hd giua nap lai Lat ngugc dTa va i i cac dTa tu am d nhiet 30 ± 1°C 72h pclO 3.3 Tinh ket qua Dem tat ca cac khuan lac xuat hien tren dTa sau u Chon cac dTa co so dem tir 25 * 250 di tinh ket qua T6ng s6 v i khuan hieu ml mau dugc tinh nhu sau: A (CFU/ml) = N/(n, Vf, + n V f ) Trong do: A : Tong so v i khuan m l mau N : Tong so khuan lac dem tren cac dTa da chon nj: S6 lugng dTa cay tai pha loang thu i V : Thi tich dich mau cay vao moi dTa f : Do pha loang tuong ung pell Phu chirong D Ket qua phan tich thong ke T h i nghiem Analysis of Variance for Do Brix Source Sum of Squares Mean Square A : T i le Enzyme 0.375 0.375 B:Nhiet 0.0 0.0 AA 0.000205255 0.000205255 AB 0.0 0.0 BB 1.58949 1.58949 Lack-of-fit 0.172414 0.0574713 Pure error 0.0 0.0 Total (corr.) 2.42308 12 F-Ratio P- Value R-squared = 92.8845 percent R-squared (adjusted for d.f.) = 87.802 percent Standard Error o f Est = 0.0 Mean absolute error = 0.106101 Durbin-Watson statistic = 1.74828 (P=0.4573) Lag residual autocorrelation = 0.0258621 Regression coeffs for Do Brix Coefficient Estimate constant -101.138 A : T i le Enzyme 0.603448 B:Nhiet 3.64138 AA -0.0344828 AB 0.0 BB -0.0303448 Optimize Response Goal: maximize Do Brix Optimum value = 9.17241 Factor Low High Optimum T i le Enzyme 1.0 2.0 2.0 Nhiet 55.0 65.0 60.0 pc!2 Analysis of Variance for Do nhot Mean F-Ratio P-Value 0.2646 56.54 0.0017 0.06 12.82 0.0232 0.139179 29.74 0.0055 0.0729 15.58 0.0169 0.225151 48.11 0.0023 0.0516669 11.04 0.0210 0.01872 0.00468 0.839631 12 Source Sum of Squares A : T i le Enzyme 0.2646 B:Nhiet 0.06 AA 0.139179 AB 0.0729 BB 0.225151 Lack-of-fit 0.155001 Pure error Total (corr.) Square R-squared = 79.3099 percent R-squared (adjusted for d.f.) = 64.5312 percent Standard Error o f Est = 0.0684105 Mean absolute error = 0.0935013 Durbin-Watson statistic = 1.92136 (P=0.6115) Lag residual autocorrelation = -0.0990312 Regression coeffs for Do nhot Coefficient Estimate constant 37.4483 A : T i le Enzyme 6.35379 B:Nhiet -1.26948 AA -0.897931 AB -0.054 BB 0.0114207 Optimize Response Goal: maximize Do nhot Optimum value = 5.43592 Factor Low High Optimum T i le Enzyme 1.0 2.0 1.58341 Nhiet 55.0 65.0 65.0 pc!3 Analysis of Variance for Ham luong Anthocyanin >>OM"CC ouFri A : T i le Enzyme D.iNniei oj squares U J T~) 1Z 7 IZZ ivicun ciquure P-Vnlup o os n doss u.zt U.OJW7 090071A o no 0Q1 0 I Z Z 7 1Z1 IA 787d ao F Pntin r - A u i /u A A \J.\JZ.\JyZ AB 35.1 886 35.1886 nU.z4 oA O Z/1 BB 2447.26 2447.26 16.97 0.0146 Lack-of-fit 698.729 232.91 1.61 0.3196 Pure error 576.914 144.228 Total (corr.) 4337.06 12 *t U.641Z R-squared = 70.5874 percent R-squared (adjusted for d.f.) = 49.5783 percent Standard Error o f Est = 12.0095 Mean absolute error = 8.63019 Durbin-Watson statistic = 1.74719 (P=0.4563) Lag residual autocorrelation = -0.0191772 Regression coeffs for Ham luong Anthocyanin (Coefficient Estimate constant -4253.96 A : T i le Enzyme 63.1831 B:Nhiet 145.14 AA -0.348138 AB -1.1864 BB -1.19068 Optimize Response Goal: maximize Ham luong Anthocyanin Optimum value = 159.885 Factor Low High Optimum T i le Enzyme 1.0 2.0 1.0 Nhiet 55.0 65.0 60.4503 pc!4 Analysis of Variance for Ham luong duong khu Source Sum of Squares Df Mean Square F- Ratio P-Value A : T i le Enzyme 0.00582817 0.00582817 0.14 0.7247 B:Nhiet 0.0469935 0.0469935 1.15 0.3437 AA 0.044438 0.044438 1.09 0.3557 AB 0.136161 0.136161 3.34 0.1418 BB 0.462365 0.462365 11.33 0.0282 Lack-of-fit 0.021603 0.007201 0.18 0.9071 Pure error 0.163259 0.0408148 Total (corr.) 0.838931 12 R-squared = 77.9646 percent R-squared (adjusted for d.f.) = 62.225 percent Standard Error o f Est = 0.202027 Mean absolute error = 0.0773519 Durbin-Watson statistic = 1.60443 (P=0.3314) Lag residual autocorrelation = -0.0368031 Regression coeffs for Ham luong duong khu Coefficient Estimate constant -56.7615 A : T i le Enzyme 2.9682 B:Nhiet 2.05694 AA 0.507379 AB -0.0738 BB -0.0163662 Optimize Response Goal: maximize Ham luong duong khu Optimum value = 6.89231 Factor Low High Optimum T i le Enzyme 1.0 2.0 2.0 Nhiet 55.0 65.0 58.332 pc!5 Optimize Desirability Optimum value = 0.740917 Factor Low High Optimum T i le Enzyme 1.0 2.0 1.94309 Nhiet 55.0 65.0 58.7732 Response Optimum Do Brix 9.10014 Do nhot 5.07595 Ham luong Anthocyanin 149.397 Ham luong duong khu 6.85319 T h i nghiem A N O V A Table for Mui by Do Brix Source Sum of Squares Df Mean Square F-Ratio Between groups 0.833333 0.277778 0.38 Within groups 85.5333 116 0.737356 Total (Corr.) 86.3667 119 P-Value 0.7700 Multiple Range Tests for Mui by Do Brix Method: 95.0 percent L S D Homogeneous Do Brix Count Mean IS 30 3.6 X 12 30 3.7 X 14 30 3.73333 X 16 30 3.83333 X Groups A N O V A Table for Mau by Do Brix Source Sum of Between groups 8.225 2.74167 Within groups 66.7 116 0.575 Total (Corr.) 74.925 119 Squares Df Mean Square F-Ratio P-Value 4.77 0.0036 pc!6 Multiple Range Tests for Mau by Do Brix Method: 95.0 percent L S D Do Brix ( 'ount Mean Homogeneous 12 30 3.46667 X 18 30 3.56667 X 16 30 4.0 X 14 30 4.06667 X Groups A N O V A Table for V i by Do Brix Source Sum Between groups ofSq uares Df Mean Square 16.4917 5.49722 Within groups 72.8333 116 0.627874 Total (Corr.) 89.325 119 F-Ratio P- Value 0.0000 8.76 Multiple Range Tests for V i by Do Brix Method: 95.0 percent L S D Do Brix Count Mean Homogeneous 12 30 3.26667 X 18 30 3.8 X 14 30 3.93333 XX 16 30 4.3 Groups X A N O V A Table for Trang thai by Do Brix Source Sum Between groups ofSq dares Df Mean Square 4.625 1.54167 Within groups 75.1667 116 0.647989 Total (Corr.) 79.7917 119 F-Ratio 2.38 P-Value 0.0733 Multiple Range Tests for T r a n g thai by Do Brix Method: 95.0 percent L S D Do Brix Count Mean Homogeneous 18 30 3.96667 X 12 30 4.06667 XX 14 30 4.36667 XX 19 30 4.43333 X Groups pc!7 A N O V A Table for Muc ua thich by Do Brix Source Sum of Squares Df Mean Square Between groups 35.7667 11.9222 Within groups 91.5333 116 0.78908 Total (Corr.) 127.3 119 1- Value F-Ratio 0000 15.11 Multiple Range Tests for Muc ua thich by Do Brix Method: 95.0 percent L S D Do Brix Count Mean Homogeneous 12 30 6.46667 X 18 30 6.83333 X 14 30 7.4 16 30 7.9 Groups X X A N O V A Table for pH by Do Brix Source Sum of Squares Df Mean Square Between groups 0.0222 0.0074 Within groups 0.00786667 0.000983333 Total (Corr.) 0.0300667 11 F-Ratio P-Value 7.53 0.0103 Multiple Range Tests for p H by Do Brix Method: 95.0 percent L S D Do Brix Count Mean Homogeneous 12 4.7 X 16 4.71667 X 18 4.72 X 14 4.81 X Groups A N O V A Table for Do nhot by Do Brix Source Sum of Squares Df Mean Square Between groups 0.5961 0.1987 Within groups 0.0912 0.0114 Total (Corr.) 0.6873 U F-Raiio 17.43 P-Value 0.0007 pc!8 Multiple Range Tests for Do nhot by by Do Brix Method: 95.0 percent L S D Do Brix ( ounl Mean Homogeneous 12 5.08 X 14 5.34 X 16 5.52 XX 18 5.68 X Groups A N O V A Table for Ham luong anthocyanin by Do Brix Source Sum of Squares Df Mean Square Between groups 83.3475 27.7825 Within groups 382.529 47.8161 Total (Corr.) 465.877 11 F-Ratio P-Value 0.6438 0.58 Multiple Range Tests for Ham luong anthocyanin by Do Brix Method: 95.0 percent L S D Do Brix Count Mean Homogeneous 12 119.44 X 14 119.787 X 18 123.224 X 16 125.854 X Groups T h i nghiem A N O V A Table for Mui by Nhiet trung Source Sum of Squares Df Mean Square F-Ratio Between groups 15.2 5.06667 12.59 Within groups 46.6667 116 0.402299 Total (Corr.) 61.8667 119 P-Value 0.0000 Multiple Range Tests for Mui by Nhiet trung Method: 95.0 percent LSD Level Count Mean Homogeneous 95 30 3.6 X 85 30 4.13333 90 30 4.6 Groups X X pc!9 A N O V A Table for Mau by Nhiet trung Source Sum of Squares Df Mean Square F-Ratio P- Value Between groups 7.35556 3.67778 9.36 0.0002 Within groups 34.2 87 0.393103 Total (Corr.) 41.5556 89 Multiple Range Tests for Mau by Nhiet trung Method: 95.0 percent L S D Level ('ounl Mean Homogeneous 95 30 3.86667 X 85 30 4.23333 90 30 4.56667 Groups X X A N O V A Table for V i by Nhiet trung Source Sum of Squares Df Mean Square F-Ratio P- Value Between groups 8.26667 4.13333 10.38 0.0001 Within groups 34.6333 87 0.398084 Total (Corr.) 42.9 89 Multiple Range Tests for V i by Nhiet trung Method: 95.0 percent L S D Level Count Mean Homogeneous 95 30 3.7 X 85 30 3.96667 X 90 30 4.43333 Groups X A N O V A Table for Trang thai by Nhiet trung Source Sum of Squares Df Mean Square F-Ratio P-Value Between groups 3.08889 1.54444 5.74 0.0045 Within groups 23.4 87 0.268966 Total (Corr.) 26.4889 89 pc20 Multiple Range Tests for Trang thai by Nhiet trung Method: 95.0 percent L S D Level ('ounl Mean Homogeneous 85 30 4.23333 X 95 30 4.56667 X 90 30 4.66667 X Groups A N O V A Table for Muc yeu thich by Nhiet trung Source Sum of Squares Df Mean Square F-Ratio Between groups 23.7556 11.8778 21.22 Within groups 48.7 87 0.55977 Total (Corr.) 72.4556 89 P-Value 0.0000 Multiple Range Tests for Muc yeu thich by Nhiet trung Method: 95.0 percent L S D Level Count Mean Homogeneous 95 30 6.23333 X 85 30 7.06667 90 30 7.46667 Groups X X A N O V A Table for pH by Nhiet trung Source Sum of Squares Df Mean Square F-Ratio Between groups 0.000266667 0.000133333 6.00 Within groups 0.000133333 0.0000222222 Total (Corr.) 0.0004 P-Value 0.0370 Multiple Range Tests for pH by Nhiet trung Method: 95.0 percent L S D Level C 'ount Mean Homogeneous Groups 85 4.71667 X 90 4.72333 XX 95 4.73 X pc21 A N O V A Table for Do nhot by Nhiet trung Source Sum of Squares Df Mean Square F-Ratio Between groups 0.0402667 0.0201333 14.16 Within groups 0.00853333 0.00142222 Total (Corr.) 0.0488 P-Value 0.0053 Multiple Range Tests for Do nhot by Nhiet trung Method: 95.0 percent L S D Level ('ounl A lean Homogeneous 85 12.9 X 90 13.0267 X 95 13.0533 X Groups A N O V A Table for Ham luong Anthocyanin by Nhiet trung Source Sum of Squares Df Mean Square F-Ratio Between groups 186.873 93.4366 4.65 Within groups 120.499 20.0831 Total (Corr.) 307.372 P-Value 0.0602 Multiple Range Tests for Ham luong Anthocyanin by Nhiet trung Method: 95.0 percent LSD Level Count Mean Homogeneous 95 105.579 X 90 114.513 XX 85 115.84 Groups X pc22 ... (Nguyen Thanh Van, 2012) 2.1.3 G i a trj dinh dudng Khoai lang t i m chua nhieu chat chong oxy hoa tong sd nhat ke den la khoai lang hong va khoai lang bi Do la ly d Nhat lay khoai lang t i m va khoai. .. Nhat thuoc loai khoai lang - co ten khoa hoc la Ipomoea batatas Ten tieng A n h la Sweet potatoes Khoai lang thuoc ho bim bim {convohulaceae) Khoai lang t i m Nhat la mot loai khoai lang dugc nghien... 2013" 2.1.2.2 Anthocyanin Ngoai cac phan hoa hoc tren, khoai lang t i m Nhat co chua mot phan quan trgng la anthocyanin tao nen gia tri ve dinh dudng cho cu khoai lang t i m Nhat Khoai lang t i m