Nghiên cứu thu nhận dịch chiết giàu polyphenol từ cơm của trái ca cao (theobroma cacao l )

I H C QU C GIA TP HCM I H C BÁCH KHOA NGUY N TH NG NGHIÊN C U THU NH N D CH CHI T GIÀU POLYPHENOL T A TRÁI CA CAO (Theobroma cacao L.) Chuyên ngành: Công ngh th c ph m Mã s : 60540101 LU TP H CHÍ MINH, tháng 08 2021 I H C QU C GIA TP.HCM I H C BÁCH KHOA C NG HÒA XÃ H I CH T NAM c l p - T - H nh phúc NHI M V LU H tên h c viên: Nguy n Th ng : 12/06/1987 Chuyên ngành: Công ngh th c ph m I MSHV: 1770584 Th a Thiên Hu Mã s : 60540101 TÀI: NGHIÊN C U THU NH N D CH CHI T GIÀU POLYPHENOL T A TRÁI CA CAO (Theobroma Cacao L.) NHI M V VÀ N I DUNG: Nhi m v : Nghiên c u thu nh n d ch chi t giàu polyphenol t (Theobroma Cacao L) a trái ca cao N i dung: - - Thu nh n d có x t kh o sát ng polyphenol ho t tính ch ng oxy hóa theo DPPH thông qua s i thông s ng enzyme, nhi , th hình thái h t sau x lý b i enzyme pectinase Thu nh n d ch c ng máy quay: u su t thu d ch, ng polyphenol ho t tính ch ng oxy hóa theo DPPH c a d c + Th y phân d c b ng enzyme pectinase kh o sát ng polyphenol ho t tính ch ng oxy hóa theo DPPH thơng qua s i thơng s ng enzyme, nhi , th i gian + ng d ng d y phân t o b y phun nh polyphenol, ho t tính ch ng oxy hóa theo m quan t hai lo i b o u qu c a vi ng máy so sánh hi u qu c a trình lên men t hai lo i h t ca cao (h i c a y u t theo th i ng d ch r ng ch t khô, pH, nhi ng polyphenol, ho t tính ch ng oxy hóa theo DPPH, hình thái h t i L IC Sau th i gian h c t p nghiên c c lu th tài: Nghiên c u thu nh n d ch chi t giàu polyphenol t (Theobroma ca cao L.) Tôi ghi nh n nh ng s tình c a nh s i a trái ca cao ng h , h tr t i bên c il ic nh L u tiên xin g i l i c n th y cô b môn công ngh th c ph m, khoa k thu t hóa h tình gi ng d y k ng i h c Bách Khoa Tp H Chí Minh n mơn h c lý thuy t th c hành th c n n v ng ch c, thao tác thí nghi ki n chu n, ph c v cho vi c nghiên c u tài Ti p theo xin c GS.TS ng Th ng d n su t trình làm lu ng ch b o c t cách t t nh t S c u gi i quy t v Ti p theo xin chân thành c v t ch m t cách khoa h c, n Nguy n Th Ngun trách Phịng thí nghi m Công ngh Th c ph m nh t giáo viên ph u ki n v trí phịng thí nghi m, cung c p trang thi t b , d ng c , hóa ch t su t th i gian th c hi n lu Tôi xin chân thành c Ti n Giang nghi m t ch Nguy n Th M Dung i tr ng ca cao t i tr cung c p trái ca cao cho tơi su t q trình th c hi n thí ng Cu i cùng, tơi t lịng bi n bè, b n sinh viên h bên c nh ng h , h tr ng viên tơi su t q trình tơi h c t p t th i gian làm lu c ng ii TÓM T T LU Cây ca cao ( c tr ng ph bi n c Nam M t Nam H t ca cao sau trình lên men t c s n xu t b t ca cao, sơ la q trình lên men h cao, d c quan tâm nhi T i Vi t Nam d ch r t v ch bi n thành th c ph m c coi m t ch t th x lý thích h p, nên lãng phí gây nh Vì v y tơi th c hi n c r n n pháp ng d ch b nh tr ng u thu nh n d ch chi t giàu polyphenol t c a trái ca cao (Theobroma ca cao L Trong khuôn kh nghiên c c hi n: Thu nh n d h t cho th y sung enzyme pectinase tr c ti p lên pH 5,5, nhi th y phân 50 oC, v i (PGNU/g NL), th y phân liên t c 30 phút s ng (% ml/g NL) )~37 c hàm ng polyphenol 9,45 mg GAE/g (ch t khơ NL) ho t tính ch ng oxy hóa 67,04 µmolTE/g (ch t khơ NL) Tuy nhiên enzyme có có th b nghiên c n ch ng, ng h t ca cao, làm h t b ng c n trình lên men c a h t ca cao, nên d ng sung enzyme tr c ti p h t t B nd ng máy quay tách, nh ck t qu thu d ch kh +T l u chi m t l 34,79% so v i h t chi m t l 6,25% so v i trái Khi quay tách thu d gian 40 phút v i hi u su t thu d 10,86% (w/w) kh c t t nh t khung th i ng h D ch ng polyphenol t ng 1,15 mg GAE/g (ch t khơ NL), ho t tính ch ng oxy hóa theo DPPH 3,37 µmolTE/g (ch t khơ NL) thành ph n dinh ng khác c a d t m c cao +D tác b i e nh t cao nên c n kh o sát trình th y phân có xúc gi nh t c a d n polyphenol ho t tính ch ng oxy hóa B ng cách kh o sát vi c x lý enzyme d iii v i thông s c a trình là: pH, ns i ng enzyme, nhi t , th i gian th y phân ng polyphenol ho t tính ch ng oxy hóa L a ch n thông s phù h ti n hành th cd o sau x lý ng d ng cho t o b t s y phun + i v i vi c s d ng enzyme pectinase trình th y phân d ch cao cho th y pH 3,8, nhi 60 oC, v i hàm ng 0,25 (% ml/g NL) )~9,25 (PGNU/g NL), th y phân liên t c 20 ng polyphenol 1,42 mg GAE/g (ch t khơ NL) ho t tính ch ng oxy hóa 6,90 µmolTE/g (ch t khơ NL) Vi c có x ng polyphenol ho t tính ch ng oxy id + lý enzyme pectinase ng d ng nguyên li u: ti p theo, d lý enzyme nguyên li u u ki n t n ch y phun, t o b t ng c m quan b c t o t hai lo i d ch S n ph m b t d u d ch y ca cao s y phun t hai lo i lý enzyme d ch có th y phân enzyme u b th t thoát m t ng polyphenol ch l t 1,10 1,12 mg GAE/g (ch t khơ NL), ho t tính oxy hóa 2,17 3,84 µmolTE/g (ch t khơ NL) ng th m quan m s n ph m c hai lo i b t s mùi, v m hài lịng ch p nh n c u có màu s i dùng lên tan g n gi ng nhau, cịn v m quan t ng b t ca cao s y phun t d lý tm + c thu d trình lên men h h t sau quay tách m t ph n m: Cho lên men h t A) t B), thu nh n d ch lên men r 60 gi u ng ch t khô, pH, nhi ng lên men, so sánh y u t : kh , polyphenol t ng ho t tính ch ng oxy hóa c a lo i d ch lên men r Ti giá c m quan h t ca cao c a hai lo i H t A H t B ngày lên men s n ph m h t ca cao sau lên men So sánh trình lên men c a h h t A) h t ca cao sau quay tách b t m t ph t B), nh n th y có s g n iv gi ng v s i ng ch t khơ, pH, nhi ho t tính ch ng oxy hóa theo th i gian 60 gi kh ng d ch r , u tiên Cịn có s khác bi t v c, c a h t A g n g Th i gian lên men c a h ng polyphenol tB khung gi m t ngày h t A m t ngày Bên c nh t ca cao B sau lên men, s m, h ng nhi u, r t giòn i màu t ng t V i nh ng k t qu trên, có th th y vi c quay tách thu m t ph tác d ng h n ch ch t th i trình lên men h t ca cao ng ch cao có th ng, ng th i d ng polyphenol t ng, ho t tính ch ng oxy hóa ng d ng nhi u s n ph m th c ph m Bên c vi ca cao giúp rút ng n trình lên men h t, t o s n ph m ca cao sau lên men chua góp ph n gi i quy cv chua s n ph m ca cao, sô cô la v ABSTRACT Cocoa (Theobroma cocoa L.) is widely grown in South America, Asia and the Pacific, including Vietnam Cocoa beans after fermentation are produced cocoa powder, chocolate and cocoa butter, the cocoa pulp out during the fermentation of cocoa beans has not been given much attention to be processed into food products In Vietnam, the ooze from cocoa fermentation is still considered a waste, without appropriate treatment measures, so it is wasteful and affects the environment and plant diseases Therefore, I carried out the project "Research on obtaining polyphenol-rich extracts from the rice of cocoa fruit (Theobroma cocoa L.)" In the framework of this research I have done: Collecting pulp juice by adding pectinase enzyme directly to the bean showed that at pH 5,5, the hydrolysis temperature was 50 oC, with enzyme ratio (% ml/g bean) ~37 (PGNU/g bean), hydrolysed continuously for 30 days Minutes will yield polyphenol content 9,45 mg GAE/g (dry matter) and antioxidant activity 67,04 µmolTE/g (dry matter ) However, the enzyme affects the quality of cocoa beans, causing the beans to be hydrated and damaged, affecting the fermentation process of cocoa beans, so I stopped researching the method of adding enzymes directly on the beans here By the method of collecting pulp juice with a rotary separator, getting better results: + The percentage of cocoa pulp in the studied accounted for 34,79% of the bean and 6,25% of the fruit When rotating the pulp extractor, it was best obtained in the 40minute frame with an efficiency of 10,86% (w/w) fresh bean weight This pulp has a total polyphenol content of 1,15 mg GAE/g (dry matter), antioxidant activity according to DPPH of 3,37 µmolTE/g (dry matter) and other nutritional components of this cocoa pulp reached the high level + Cocoa pulp juice has a high viscosity, so it is necessary to investigate the hydrolysis process catalyzed by the enzyme pectinase to reduce the viscosity of the vi juice and increase the collection of polyphenols and antioxidant activity By investigating the enzyme treatment on cocoa pulp juice with the process parameters being: pH, enzyme content, temperature, hydrolysis time affecting the change of polyphenol content and antioxidant activity Selecting suitable parameters to conduct hydrolysis to obtain cocoa pulp juice after enzymatic treatment for application to create spray drying powder + For the use of pectinase enzyme in the hydrolysis of cocoa rice juice, it was found that at pH 3,8, the temperature was 60 oC, with the enzyme rate of 0,25 (% ml/g pulp) ~9,25 (PGNU/g pulp), hydrolysed continuously for 20 minutes, obtained polyphenol content of 1,42 mg GAE/g (dry matter) and antioxidant activity of 6,90 µmolTE/g (dry matter ) The enzyme treatment helps to extract the polyphenol content and antioxidant activity higher than the pulp juice without pectinase enzyme treatment + Application of raw materials: next, the original raw cocoa pulp juice and the cocoa pulp juice after enzyme treatment in good conditions are sent to spray drying, creating spray-dried cocoa powder Evaluation of the composition and sensory quality of spray-dried cocoa powder produced from these two liquids Spray-dried cocoa powder products from two types of cocoa pulp, both lost a amount of polyphenol content to only 1,10 and 1,12 mg GAE/g, respectively NL dry matter), and oxidation activities 2,17 and 3,84 µmolTE/g (NL dry matter) At the same time, when assessing the level of user satisfaction and acceptance on the product, both spray-dried powders have nearly the same color and solubility, and in terms of smell, taste and sensory evaluation scores Overall, spray-dried cocoa powder from enzyme-treated pulp juice achieved a higher rating + Evaluation of the collection of cocoa rice juice by the pulp separator machine affecting the fermentation of commercial cocoa beans: Fermenting the cocoa beans (Bean A) and the beans after rotating to separate a part of the pulp(Bean B) ), collected fermentation ooze in the first 60 hours of fermentation, compared the factors: weight, pH, dry matter content, total polyphenol content and antioxidant activity of types of leached fermentation Next, sensory evaluation of cocoa beans of two types of Bean A vii and Bean B during the fermentation days and post-fermentation cocoa bean products It was found that there is a similarity in pH change, dry matter content, polyphenol content and antioxidant activity over time during the first 60 h There is also a difference in the volume of fermented ooze obtained, with bean A being almost twice that of bean B in the time frames The fermentation time of Bean B is faster, only days, and Bean A takes days Besides, cocoa beans B after fermentation, drying, and roasting have higher sensory scores with dark brown color, bitter, very crunchy and less acidic than Bean A, which are evaluated for better quality With the above results, it can be seen that the rotation and collection of a part of cocoa pulp juice has the effect of limiting waste during the fermentation of cocoa beans, and at the same time, this juice has a high nutrient content, high total polyphenol content, high antioxidant activity can be applied in many food products In addition, the extraction of cocoa pulp helps to shorten the fermentation process of beans, creating less acidic cocoa products after fermentation, contributing to solving the problem of acidity in cocoa and chocolate products viii L u c a b n thân Các k t qu nghiên c u k t lu n lu m t ngu c, không chép t b t k i b t k hình th c Vi c tham kh o ngu n tài li u (n u c th c hi n trích d n ghi ngu n tài li u tham kh sai sót, chúng tơi s ch u hình th c k lu t c nh N u có ng H c viên Nguy n Th ng ix 60 8.36333 0.120554 1.44146% 70 8.14667 0.132035 1.62073% Total 21 8.24048 1.51024 18.3271% Multiple Range Tests for TPC by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups 4.79667 X X 70 8.14667 X 60 8.36333 X 50 8.65 X 20 9.07 X 40 9.20333 X 30 9.45333 ANOVA Table for DPPH by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 4206.75 701.126 134.27 Within groups 73.1049 14 5.22178 Total (Corr.) 4279.86 20 Summary Statistics for DPPH Time Count Average Standard deviation Coeff of variation 34.3 1.35525 3.95116% 20 71.5933 2.6192 3.65845% 30 80.3367 2.59103 3.22521% 40 75.8767 3.20275 4.221% 50 73.3 1.27953 1.74561% 60 71.3333 2.75555 3.86291% 70 67.0433 1.28617 1.91842% Total 21 67.6833 14.6285 21.6131% Multiple Range Tests for DPPH by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups X 34.3 X 70 67.0433 X 60 71.3333 X 20 71.5933 XX 50 73.3 X 40 75.8767 X 30 80.3367 8.25 8.03 4.61 8.49 8.29 9.48 0.24 0.26 4.87 0.347623 0.616438 -3.38956 Range 2.71 5.22 4.91 6.27 2.54 5.39 2.57 50.31 Stnd skewness 0.0704023 0.304887 1.0147 0.709798 0.438771 0.721599 0.156307 -3.367 P-Value 0.0000 Minimum 32.96 69.11 78.36 73.12 72.12 68.97 65.79 32.96 Maximum 35.67 74.33 83.27 79.39 74.66 74.36 68.36 83.27 6.1.2 Thu nh n d ch ng máy quay tách 6.1.2.1 Hi u su t thu h i d ng máy quay tách ANOVA Table for Pulp weight by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 2.66797E6 533595 430.36 Within groups 14878.7 12 1239.89 Total (Corr.) 2.68285E6 17 Summary Statistics for Pulp weight Time Count Average Standard deviation Coeff of variation 10 172.0 18.3576 10.673% 20 379.667 23.5443 6.2013% 30 709.0 45.5741 6.42794% 40 1086.33 32.5628 2.99749% 50 1128.67 35.7957 3.1715% 60 1153.33 46.1447 4.00099% P-Value 0.0000 Minimum 151.0 357.0 665.0 1055.0 1108.0 1120.0 Maximum 185.0 404.0 756.0 1120.0 1170.0 1206.0 Range 34.0 47.0 91.0 65.0 62.0 86.0 Stnd skewness -1.12332 0.224119 0.208552 0.226839 1.22474 1.09914 Total 18 771.5 397.259 51.4918% Multiple Range Tests for Pulp weight by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups X 10 172.0 X 20 379.667 X 30 709.0 X 40 1086.33 XX 50 1128.67 X 60 1153.33 6.1.3 X lý d 6.1.3.1 ng c 151.0 1206.0 1055.0 -0.774759 n trình th y phân ANOVA Table for TPC by PH ANOVA Table for TPC by PH Source Sum of Squares Df Mean Square F-Ratio Between groups 0.102495 0.0170825 10.13 Within groups 0.0236 14 0.00168571 Total (Corr.) 0.126095 20 Summary Statistics for TPC PH Count Average Standard deviation Coeff of variation 3.8 1.25 0.0916515 7.33212% 1.16667 0.0321455 2.75533% 4.5 1.12333 0.0152753 1.35981% 1.11333 0.011547 1.03716% 5.5 1.08333 0.0057735 0.532939% 1.05333 0.0152753 1.45018% 6.5 1.02333 0.0416333 4.0684% Total 21 1.11619 0.0794025 7.11371% Multiple Range Tests for TPC by PH Method: 95.0 percent LSD PH Count Mean Homogeneous Groups X 6.5 1.02333 XX 1.05333 XX 5.5 1.08333 XX 1.11333 XX 4.5 1.12333 X 1.16667 X 3.8 1.25 P-Value 0.0002 Minimum 1.17 1.13 1.11 1.1 1.08 1.04 0.99 0.99 Maximum 1.35 1.19 1.14 1.12 1.09 1.07 1.07 1.35 Range 0.18 0.06 0.03 0.02 0.01 0.03 0.08 0.36 Stnd skewness 0.6613 -1.09276 0.6613 -1.22474 1.22474 0.6613 0.914531 2.23793 Range 0.6 0.13 0.73 0.5 0.66 0.8 Stnd skewness -0.41407 0.962585 -0.676931 -0.940031 -0.43784 1.09961 ANOVA Table for DPPH by PH ANOVA Table for DPPH by PH Source Sum of Squares Between groups 8.45811 Within groups 1.46887 Total (Corr.) 9.92698 Df 14 20 Mean Square 1.40969 0.104919 F-Ratio 13.44 P-Value 0.0000 Summary Statistics for DPPH PH 3.8 4.5 5.5 Count 3 3 3 Average 6.05 5.82333 5.65667 5.11333 4.83333 4.6 Standard deviation 0.301993 0.0680686 0.372066 0.261024 0.332466 0.429302 Coeff of variation 4.99163% 1.16889% 6.57748% 5.10476% 6.8786% 9.33265% Minimum 5.73 5.77 5.25 4.82 4.48 4.29 Maximum 6.33 5.9 5.98 5.32 5.14 5.09 6.5 4.2 0.370405 Total 21 5.18238 0.70452 Multiple Range Tests for DPPH by PH Method: 95.0 percent LSD PH Count Mean Homogeneous Groups X 6.5 4.2 XX 4.6 X 5.5 4.83333 XX 5.11333 XX 4.5 5.65667 X 5.82333 X 3.8 6.05 6.1.3.2 ng c 8.81917% 13.5945% 3.92 3.92 4.62 6.33 0.7 2.41 1.03086 -0.373928 n trình th y phân ANOVA Table for TPC by Enzyme Source Sum of Squares Df Mean Square F-Ratio Between groups 0.0418667 0.00697778 12.97 Within groups 0.00753333 14 0.000538095 Total (Corr.) 0.0494 20 Summary Statistics for TPC Enzyme Count Average Standard deviation Coeff of variation 1.14667 0.0472582 4.12135% 0.05 1.16667 0.011547 0.989743% 0.1 1.19667 0.011547 0.964931% 0.15 1.21 0.0264575 2.18657% 0.2 1.24 0.01 0.806452% 0.25 1.29333 0.0152753 1.18108% 0.3 1.21667 0.0152753 1.2555% Total 21 1.21 0.0496991 4.10736% Multiple Range Tests for TPC by Enzyme Method: 95.0 percent LSD Enzyme Count Mean Homogeneous Groups 1.14667 X 0.05 1.16667 XX XX 0.1 1.19667 XX 0.15 1.21 XX 0.3 1.21667 X 0.2 1.24 X 0.25 1.29333 ANOVA Table for DPPH by Enzyme Source Sum of Squares Df Mean Square F-Ratio Between groups 16.9525 2.82542 47.78 Within groups 0.8278 14 0.0591286 Total (Corr.) 17.7803 20 Summary Statistics for DPPH Enzyme Count Average Standard deviation Coeff of variation 3.38333 0.251462 7.43239% 0.05 5.31333 0.341516 6.42753% 0.1 5.46333 0.127017 2.3249% 0.15 5.76333 0.341516 5.92567% 0.2 5.92 0.259808 4.38864% 0.25 6.44333 0.132791 2.0609% P-Value 0.0001 Minimum 1.11 1.16 1.19 1.19 1.23 1.28 1.2 1.11 Maximum 1.2 1.18 1.21 1.24 1.25 1.31 1.23 1.31 Range 0.09 0.02 0.02 0.05 0.02 0.03 0.03 0.2 Stnd skewness 0.982621 1.22474 1.22474 1.03086 0.0 0.6613 -0.6613 0.146546 Maximum 3.58 5.61 5.61 6.06 6.07 6.52 Range 0.48 0.67 0.22 0.67 0.45 0.23 Stnd skewness -0.966404 -0.678322 1.22474 -0.678322 -1.22474 -1.22474 P-Value 0.0000 Minimum 3.1 4.94 5.39 5.39 5.62 6.29 0.3 5.69333 0.127017 2.23098% Total 21 5.42571 0.942876 17.3779% Multiple Range Tests for DPPH by Enzyme Method: 95.0 percent LSD Enzyme Count Mean Homogeneous Groups 3.38333 X X 0.05 5.31333 XX 0.1 5.46333 XXX 0.3 5.69333 XX 0.15 5.76333 X 0.2 5.92 X 0.25 6.44333 6.1.3.3 ng c a nhi 5.62 3.1 5.84 6.52 0.22 3.42 1.22474 -2.74177 n trình th y phân ANOVA Table for TPC by Temperature Source Sum of Squares Df Mean Square F-Ratio Between groups 0.123561 0.0247122 164.75 Within groups 0.0018 12 0.00015 Total (Corr.) 0.125361 17 Summary Statistics for TPC Temperature Count Average Standard deviation Coeff of variation 30 1.14667 0.0057735 0.503503% 40 1.17333 0.0152753 1.30187% 50 1.29333 0.0152753 1.18108% 60 1.37667 0.011547 0.838766% 70 1.21667 0.0152753 1.2555% 80 1.15667 0.0057735 0.49915% Total 18 1.22722 0.0858731 6.99735% Multiple Range Tests for TPC by Temperature Method: 95.0 percent LSD Temperature Count Mean Homogeneous Groups X 30 1.14667 XX 80 1.15667 X 40 1.17333 X 70 1.21667 X 50 1.29333 X 60 1.37667 ANOVA Table for DPPH by Temperature Source Sum of Squares Df Mean Square F-Ratio Between groups 7.50676 1.50135 111.86 Within groups 0.161067 12 0.0134222 Total (Corr.) 7.66783 17 Summary Statistics for DPPH Temperature Count Average Standard deviation Coeff of variation 30 5.15 0.0173205 0.336321% 40 5.24667 0.122202 2.32914% 50 6.44 0.215174 3.34122% 60 6.71333 0.0321455 0.478831% 70 5.36333 0.106927 1.99366% 80 5.14333 0.080829 1.57153% Total 18 5.67611 0.671602 11.8321% Multiple Range Tests for DPPH by Temperature Method: 95.0 percent LSD Temperature Count Mean Homogeneous Groups X 80 5.14333 X 30 5.15 P-Value 0.0000 Minimum 1.14 1.16 1.28 1.37 1.2 1.15 1.14 Maximum 1.15 1.19 1.31 1.39 1.23 1.16 1.39 Range 0.01 0.03 0.03 0.02 0.03 0.01 0.25 Stnd skewness -1.22474 0.6613 0.6613 1.22474 -0.6613 -1.22474 1.42634 Maximum 5.17 5.38 6.65 6.75 5.48 5.23 6.75 Range 0.03 0.24 0.43 0.06 0.21 0.16 1.68 Stnd skewness 1.22474 0.6613 -0.14756 1.09276 0.6613 0.510608 1.36315 P-Value 0.0000 Minimum 5.14 5.14 6.22 6.69 5.27 5.07 5.07 40 70 50 60 6.1.3.4 3 3 5.24667 5.36333 6.44 6.71333 XX X X X ng c a th n trình th y phân ANOVA Table for TPC by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 0.193981 0.0323302 42.70 Within groups 0.0106 14 0.000757143 Total (Corr.) 0.204581 20 Summary Statistics for TPC Time Count Average Standard deviation Coeff of variation 1.14667 0.0472582 4.12135% 10 1.19333 0.0321455 2.69376% 15 1.34 0.01 0.746269% 20 1.42333 0.0251661 1.76811% 25 1.38333 0.0208167 1.50482% 30 1.35333 0.0208167 1.53818% 35 1.24333 0.0208167 1.67426% Total 21 1.29762 0.101139 7.79418% Multiple Range Tests for TPC by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups 1.14667 X 10 1.19333 X X 35 1.24333 X 15 1.34 X 30 1.35333 XX 25 1.38333 X 20 1.42333 ANOVA Table for DPPH by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 28.608 4.76799 374.03 Within groups 0.178467 14 0.0127476 Total (Corr.) 28.7864 20 Summary Statistics for DPPH Time Count Average Standard deviation Coeff of variation 3.38333 0.251462 7.43239% 10 6.68 0.0360555 0.539753% 15 6.73667 0.0305505 0.453496% 20 6.90333 0.0321455 0.465652% 25 6.78 0.034641 0.510929% 30 6.68 0.043589 0.65253% 35 6.35667 0.140119 2.20428% Total 21 6.21714 1.19972 19.2969% Multiple Range Tests for DPPH by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups 3.38333 X X 35 6.35667 X 30 6.68 P-Value 0.0000 Minimum 1.11 1.17 1.33 1.4 1.36 1.33 1.22 1.11 Maximum 1.2 1.23 1.35 1.45 1.4 1.37 1.26 1.45 Range 0.09 0.06 0.02 0.05 0.04 0.04 0.04 0.34 Stnd skewness 0.982621 1.09276 0.0 0.41407 -0.914531 -0.914531 -0.914531 -0.742458 Range 0.48 0.07 0.06 0.06 0.06 0.08 0.27 3.84 Stnd skewness -0.966404 0.814636 0.6613 1.09276 -1.22474 1.15263 -0.889944 -3.9994 P-Value 0.0000 Minimum 3.1 6.65 6.71 6.88 6.74 6.65 6.2 3.1 Maximum 3.58 6.72 6.77 6.94 6.8 6.73 6.47 6.94 10 15 25 20 3 3 6.68 6.73667 6.78 6.90333 X XX XX X 6.1.4 ng d ng s n xu t b t ca cao s y phun t d 6.1.4.1 TPC AC c a hai lo i b t s y phun thành ph m lý enzyme ANOVA Table for TPC by Factor Source Sum of Squares Df Mean Square F-Ratio P-Value Between groups 0.207292 0.0690972 112.05 0.0000 Within groups 0.00493333 0.000616667 Total (Corr.) 0.212225 11 Summary Statistics for TPC Factor Count Average Standard deviation Coeff of variation Minimum Enzyme (after) 1.12 0.0264575 2.36228% 1.09 Enzyme (before) 1.42333 0.0251661 1.76811% 1.4 No (after) 1.1 0.0264575 2.40523% 1.08 No (before) 1.14667 0.0208167 1.81541% 1.13 Total 12 1.1975 0.1389 11.5992% 1.08 Multiple Range Tests for TPC by Factor Method: 95.0 percent LSD Factor Count Mean Homogeneous Groups X No (after) 1.1 X Enzyme (after) 1.12 No (before) 1.14667 X X Enzyme (before) 1.42333 ANOVA Table for DPPH by Factor Source Sum of Squares Df Mean Square F-Ratio P-Value Between groups 36.528 12.176 116.81 0.0000 Within groups 0.833933 0.104242 Total (Corr.) 37.362 11 Summary Statistics for DPPH Factor Count Average Standard deviation Coeff of variation Minimum Enzyme (after) 3.84 0.610246 15.8918% 3.14 Enzyme (before) 6.90333 0.0321455 0.465652% 6.88 No (after) 2.17 0.0556776 2.56579% 2.12 No (before) 3.37333 0.20108 5.96088% 3.15 Total 12 4.07167 1.84297 45.2633% 2.12 Multiple Range Tests for DPPH by Factor Method: 95.0 percent LSD Factor Count Mean Homogeneous Groups X No (after) 2.17 X No (before) 3.37333 X Enzyme (after) 3.84 X Enzyme (before) 6.90333 6.1.4.2 m quan s n ph m b t s y phun ANOVA Table for Mau by Powder Source Sum of Squares Between groups 0.0416667 Df Mean Square 0.0416667 F-Ratio 0.10 P-Value 0.7600 Maximum 1.14 1.45 1.13 1.17 1.45 Range 0.05 0.05 0.05 0.04 0.37 Stnd skewness -1.03086 0.41407 1.03086 0.914531 1.72635 Maximum 4.26 6.94 2.23 3.54 6.94 Range 1.12 0.06 0.11 0.39 4.82 Stnd skewness -1.15263 1.09276 0.553065 -0.825502 1.1206 Within groups 9.58333 22 0.435606 Total (Corr.) 9.625 23 Summary Statistics for Mau Powder Count Average Standard deviation Coeff of variation E 12 4.41667 0.514929 11.6588% K 12 4.33333 0.778499 17.9654% Total 24 4.375 0.646899 14.7863% Multiple Range Tests for Mau by Powder Method: 95.0 percent LSD Powder Count Mean Homogeneous Groups X K 12 4.33333 X E 12 4.41667 ANOVA Table for Do tan by Powder Source Sum of Squares Df Mean Square F-Ratio Between groups 0.0 0.0 0.00 Within groups 9.33333 22 0.424242 Total (Corr.) 9.33333 23 Summary Statistics for Do tan Powder Count Average Standard deviation Coeff of variation E 12 4.33333 0.778499 17.9654% K 12 4.33333 0.492366 11.3623% Total 24 4.33333 0.637022 14.7005% Multiple Range Tests for Do tan by Powder Method: 95.0 percent LSD Powder Count Mean Homogeneous Groups X K 12 4.33333 X E 12 4.33333 ANOVA Table for Mui nuoc by Powder Source Sum of Squares Df Mean Square F-Ratio Between groups 10.6667 10.6667 22.00 Within groups 10.6667 22 0.484848 Total (Corr.) 21.3333 23 Summary Statistics for Mui nuoc Powder Count Average Standard deviation Coeff of variation E 12 3.83333 0.834847 21.7786% K 12 2.5 0.522233 20.8893% Total 24 3.16667 0.963087 30.4133% Multiple Range Tests for Mui nuoc by Powder Method: 95.0 percent LSD Powder Count Mean Homogeneous Groups X K 12 2.5 X E 12 3.83333 ANOVA Table for Vi nuoc by Powder Source Sum of Squares Df Mean Square F-Ratio Between groups 16.6667 16.6667 42.31 Within groups 8.66667 22 0.393939 Total (Corr.) 25.3333 23 Summary Statistics for Vi nuoc Powder Count Average Standard deviation Coeff of variation E 12 4.16667 0.717741 17.2258% K 12 2.5 0.522233 20.8893% Total 24 3.33333 1.0495 31.485% Minimum 4.0 3.0 3.0 Maximum 5.0 5.0 5.0 Range 1.0 2.0 2.0 Stnd skewness 0.549285 -1.01729 -1.08409 Maximum 5.0 5.0 5.0 Range 2.0 1.0 2.0 Stnd skewness -1.01729 1.14891 -0.815483 Maximum 5.0 3.0 5.0 Range 3.0 1.0 3.0 Stnd skewness -1.09004 0.0 0.554562 Maximum 5.0 3.0 5.0 Range 2.0 1.0 3.0 Stnd skewness -0.370893 0.0 0.474138 P-Value 1.0000 Minimum 3.0 4.0 3.0 P-Value 0.0001 Minimum 2.0 2.0 2.0 P-Value 0.0000 Minimum 3.0 2.0 2.0 Multiple Range Tests for Vi nuoc by Powder Method: 95.0 percent LSD Powder Count Mean Homogeneous Groups X K 12 2.5 X E 12 4.16667 6.1.5 So sánh trình lên men c a h 6.1.5.1 Kh ng d t ca cao c 60 gi ANOVA Table for Hat A by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 1.69929E6 424823 422.54 Within groups 10054.0 10 1005.4 Total (Corr.) 1.70935E6 14 Summary Statistics for Hat A Time Count Average Standard deviation Coeff of variation 12 313.667 13.0512 4.16084% 24 996.667 11.9304 1.19703% 36 1043.0 7.54983 0.723858% 48 1161.0 23.8118 2.05097% 60 1276.33 63.9557 5.01089% Total 15 958.133 349.423 36.4691% Multiple Range Tests for Hat A by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups X 12 313.667 X 24 996.667 X 36 1043.0 X 48 1161.0 X 60 1276.33 ANOVA Table for Hat B by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 238058 59514.6 695.81 Within groups 855.333 10 85.5333 Total (Corr.) 238914 14 Summary Statistics for Hat B Time Count Average Standard deviation Coeff of variation 12 118.0 5.2915 4.48432% 24 348.333 17.9536 5.15416% 36 423.667 6.02771 1.42275% 48 446.0 5.2915 1.18644% 60 456.0 3.60555 0.790691% Total 15 358.4 130.634 36.4492% Multiple Range Tests for Hat B by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups X 12 118.0 X 24 348.333 X 36 423.667 X 48 446.0 X 60 456.0 u tiên P-Value 0.0000 Minimum 300.0 987.0 1035.0 1143.0 1235.0 300.0 Maximum 326.0 1010.0 1050.0 1188.0 1350.0 1350.0 Range 26.0 23.0 15.0 45.0 115.0 1050.0 Stnd skewness -0.321684 0.885573 -0.41407 1.03086 1.19752 -2.04984 P-Value 0.0000 Minimum 112.0 328.0 418.0 440.0 453.0 112.0 Maximum 122.0 362.0 430.0 450.0 460.0 460.0 Range 10.0 34.0 12.0 10.0 7.0 348.0 Stnd skewness -1.03086 -1.01864 0.347623 -1.03086 0.814636 -2.10858 6.1.5.2 S i pH c a d ch lên men 60 gi ANOVA Table for pH A by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 0.440311 0.0880622 26.91 Within groups 0.0392667 12 0.00327222 Total (Corr.) 0.479578 17 Summary Statistics for pH A Time Count Average Standard deviation Coeff of variation 3.99 0.06245 1.56516% 12 4.31 0.06 1.39211% 24 3.89333 0.0305505 0.784688% 36 3.83667 0.0404145 1.05338% 48 4.02333 0.0929157 2.30942% 60 4.13333 0.0305505 0.739125% Total 18 4.03111 0.16796 4.16659% Multiple Range Tests for pH A by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups 36 3.83667 X 24 3.89333 XX XX 3.99 X 48 4.02333 X 60 4.13333 X 12 4.31 ANOVA Table for pH B by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 0.7056 0.14112 30.46 Within groups 0.0556 12 0.00463333 Total (Corr.) 0.7612 17 Summary Statistics for pH B Time Count Average Standard deviation Coeff of variation 3.99667 0.0665833 1.66597% 12 4.24 0.0360555 0.850366% 24 3.87 0.034641 0.895117% 36 3.68667 0.130512 3.5401% 48 4.12 0.04 0.970874% 60 4.22667 0.0472582 1.1181% Total 18 4.02333 0.211605 5.25943% Multiple Range Tests for pH B by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups 36 3.68667 X X 24 3.87 X 3.99667 X 48 4.12 X 60 4.22667 X 12 4.24 6.1.5.3 S i nhi ANOVA Table for Temp A by Time u tiên P-Value 0.0000 Minimum 3.94 4.25 3.86 3.8 3.92 4.1 3.8 Maximum 4.06 4.37 3.92 3.88 4.1 4.16 4.37 Range 0.12 0.12 0.06 0.08 0.18 0.06 0.57 Stnd skewness 0.914531 0.0 -0.6613 0.510608 -0.838003 -0.6613 0.974775 Range 0.12 0.07 0.06 0.26 0.08 0.09 0.73 Stnd skewness -1.19374 0.814636 1.22474 -0.321684 0.0 0.982621 -1.1929 P-Value 0.0000 Minimum 3.92 4.21 3.85 3.55 4.08 4.19 3.55 Maximum 4.04 4.28 3.91 3.81 4.16 4.28 4.28 c a kh i h t lên men 60 gi u tiên Source Sum of Squares Df Mean Square F-Ratio Between groups 651.28 130.256 257.08 Within groups 6.08 12 0.506667 Total (Corr.) 657.36 17 Summary Statistics for Temp A Time Count Average Standard deviation Coeff of variation 28.1333 0.288675 1.0261% 12 32.3333 1.06927 3.30701% 24 35.1 0.5 1.4245% 36 37.8333 0.378594 1.00069% 48 43.2 0.6245 1.4456% 60 45.6 1.01489 2.22563% Total 18 37.0333 6.21838 16.7913% Multiple Range Tests for Temp A by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups 28.1333 X X 12 32.3333 X 24 35.1 X 36 37.8333 X 48 43.2 X 60 45.6 ANOVA Table for Temp B by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 739.521 147.904 429.03 Within groups 4.13687 12 0.344739 Total (Corr.) 743.658 17 Summary Statistics for Temp B Time Count Average Standard deviation Coeff of variation 28.6467 0.398037 1.38947% 12 34.0667 0.680686 1.9981% 24 35.9333 0.351188 0.977333% 36 38.8 0.754983 1.94583% 48 45.6 0.556776 1.221% 60 47.0333 0.665833 1.41566% Total 18 38.3467 6.61397 17.2478% Multiple Range Tests for Temp B by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups 28.6467 X X 12 34.0667 X 24 35.9333 X 36 38.8 X 48 45.6 X 60 47.0333 6.1.5.4 S thay d ANOVA Table for DW A by Time Source Sum of Squares Df Between groups 351.409 Within groups 3.15547 10 P-Value 0.0000 Minimum 27.8 31.4 34.6 37.4 42.5 44.5 27.8 Maximum 28.3 33.5 35.6 38.1 43.7 46.5 46.5 Stnd skewness -1.22474 0.6613 0.0 -1.12932 -0.914531 -0.602708 0.0817047 Range 0.73 1.3 0.7 1.5 1.1 1.2 19.61 Stnd skewness -1.15468 -0.962585 0.299299 -0.41407 0.553065 1.19374 0.0440901 P-Value 0.0000 Minimum 28.19 33.3 35.6 38.0 45.1 46.6 28.19 Maximum 28.92 34.6 36.3 39.5 46.2 47.8 47.8 ng ch t khô c a d ch lên men 60 gi Mean Square F-Ratio 87.8523 278.41 0.315547 Range 0.5 2.1 1.0 0.7 1.2 2.0 18.7 P-Value 0.0000 u tiên Total (Corr.) 354.565 14 Summary Statistics for DW A Time Count Average Standard deviation Coeff of variation 12 19.32 0.907028 4.69476% 24 16.98 0.540278 3.18185% 36 12.93 0.387427 2.99635% 48 9.71333 0.391706 4.03266% 60 5.89 0.3995 6.78268% Total 15 12.9667 5.0325 38.8111% Multiple Range Tests for DW A by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups X 60 5.89 X 48 9.71333 X 36 12.93 X 24 16.98 X 12 19.32 ANOVA Table for DW B by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 415.884 103.971 827.97 Within groups 1.25573 10 0.125573 Total (Corr.) 417.139 14 Summary Statistics for DW B Time Count Average Standard deviation Coeff of variation 12 18.0933 0.600444 3.31859% 24 15.13 0.21 1.38797% 36 12.8633 0.310698 2.41538% 48 7.21 0.19975 2.77046% 60 3.64 0.294618 8.09391% Total 15 11.3873 5.45854 47.9352% Multiple Range Tests for DW B by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups X 60 3.64 X 48 7.21 X 36 12.8633 X 24 15.13 X 12 18.0933 6.1.5.5 S Minimum 18.45 16.36 12.57 9.37 5.45 5.45 Maximum 20.26 17.35 13.34 10.14 6.23 20.26 Range 1.81 0.99 0.77 0.77 0.78 14.81 Stnd skewness 0.244107 -1.15712 0.403815 0.646311 -0.746586 -0.178522 Range 1.2 0.39 0.6 0.36 0.52 15.22 Stnd skewness -0.141038 -1.11323 0.869606 -1.19374 1.2184 -0.425244 P-Value 0.0000 Minimum 17.48 14.89 12.61 6.98 3.46 3.46 Maximum 18.68 15.28 13.21 7.34 3.98 18.68 i TPC AC c a d ch lên men 60 gi u tiên ng polyphenol t ng ANOVA Table for TPC A by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 1.78443 0.356886 185.13 Within groups 0.0231333 12 0.00192778 Total (Corr.) 1.80756 17 Summary Statistics for TPC A Time Count Average Standard deviation Coeff of variation 1.13667 0.061101 5.37546% 12 0.723333 0.0450925 6.23399% 24 1.59667 0.0251661 1.57617% P-Value 0.0000 Minimum 1.07 0.68 1.57 Maximum 1.19 0.77 1.62 Range 0.12 0.09 0.05 Stnd skewness -0.6613 0.233933 -0.41407 36 48 60 Total 3 18 1.06 0.836667 0.663333 1.00278 0.02 0.0550757 0.0416333 0.326078 1.88679% 6.58275% 6.27638% 32.5175% Multiple Range Tests for TPC A by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups 60 0.663333 X 12 0.723333 X X 48 0.836667 X 36 1.06 X 1.13667 X 24 1.59667 ANOVA Table for TPC B by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 1.42284 0.284569 178.48 Within groups 0.0191333 12 0.00159444 Total (Corr.) 1.44198 17 Summary Statistics for TPC B Time Count Average Standard deviation Coeff of variation 1.15333 0.0503322 4.36407% 12 0.753333 0.0568624 7.54811% 24 1.56 0.02 1.28205% 36 1.10333 0.0152753 1.38446% 48 0.926667 0.0472582 5.0998% 60 0.736667 0.0305505 4.14713% Total 18 1.03889 0.291243 28.034% Multiple Range Tests for TPC B by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups 60 0.736667 X 12 0.753333 X X 48 0.926667 X 36 1.10333 X 1.15333 X 24 1.56 1.04 0.8 0.63 0.63 1.08 0.9 0.71 1.62 0.04 0.1 0.08 0.99 0.0 1.17948 0.914531 1.43864 Range 0.1 0.11 0.04 0.03 0.09 0.06 0.89 Stnd skewness -0.41407 -0.85253 0.0 0.6613 0.982621 0.6613 1.23971 P-Value 0.0000 Minimum 1.1 0.69 1.54 1.09 0.89 0.71 0.69 Maximum 1.2 0.8 1.58 1.12 0.98 0.77 1.58 Ho t tính ch ng oxy hóa ANOVA Table for AC A by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 3.45051 0.690102 19.46 Within groups 0.425533 12 0.0354611 Total (Corr.) 3.87604 17 Summary Statistics for AC A Time Count Average Standard deviation Coeff of variation 3.31 0.131149 3.9622% 12 3.25667 0.132035 4.05431% 24 3.33667 0.130512 3.91144% 36 3.3 0.149332 4.52521% 48 3.86 0.0818535 2.12056% 60 4.45 0.363456 8.16754% Total 18 3.58556 0.477496 13.3172% P-Value 0.0000 Minimum 3.19 3.14 3.19 3.19 3.79 4.05 3.14 Maximum 3.45 3.4 3.44 3.47 3.95 4.76 4.76 Range 0.26 0.26 0.25 0.28 0.16 0.71 1.62 Stnd skewness 0.473963 0.616438 -0.940031 1.07209 0.731065 -0.739618 2.37376 Multiple Range Tests for AC A by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups 12 3.25667 X X 36 3.3 X 3.31 24 3.33667 X X 48 3.86 X 60 4.45 ANOVA Table for AC B by Time Source Sum of Squares Df Mean Square F-Ratio Between groups 3.54403 0.708806 23.55 Within groups 0.361133 12 0.0300944 Total (Corr.) 3.90516 17 Summary Statistics for AC B Time Count Average Standard deviation Coeff of variation 3.34667 0.110604 3.30491% 12 3.20667 0.132035 4.11753% 24 3.32 0.11 3.31325% 36 3.27667 0.244404 7.45892% 48 3.78667 0.100167 2.64524% 60 4.46667 0.262742 5.88228% Total 18 3.56722 0.479286 13.4358% P-Value 0.0000 Minimum 3.23 3.09 3.21 3.01 3.69 4.17 3.01 Maximum 3.45 3.35 3.43 3.49 3.89 4.67 4.67 Range 0.22 0.26 0.22 0.48 0.2 0.5 1.66 Stnd skewness -0.378013 0.616438 0.0 -0.6613 0.210841 -0.987696 2.19433 Maximum 5.0 5.0 5.0 Range 1.0 2.0 2.0 Stnd skewness 1.14891 -0.240902 0.180125 Multiple Range Tests for AC B by Time Method: 95.0 percent LSD Time Count Mean Homogeneous Groups 12 3.20667 X 36 3.27667 X X 24 3.32 3.34667 X X 48 3.78667 X 60 4.46667 6.1.5.6 m h t ca cao sau trình lên men ANOVA Table for Mui by Hat Source Sum of Squares Df Mean Square F-Ratio Between groups 0.0416667 0.0416667 0.13 Within groups 6.91667 22 0.314394 Total (Corr.) 6.95833 23 Summary Statistics for Mui Hat Count Average Standard deviation Coeff of variation A 12 4.33333 0.492366 11.3623% B 12 4.25 0.621582 14.6254% Total 24 4.29167 0.550033 12.8163% Multiple Range Tests for Mui by Hat Method: 95.0 percent LSD Hat Count Mean Homogeneous Groups X B 12 4.25 X A 12 4.33333 ANOVA Table for Vi by Hat Source Sum of Squares Df Mean Square F-Ratio P-Value 0.7193 Minimum 4.0 3.0 3.0 P-Value Between groups 4.16667 4.16667 12.79 Within groups 7.16667 22 0.325758 Total (Corr.) 11.3333 23 Summary Statistics for Vi Hat Count Average Standard deviation Coeff of variation A 12 3.75 0.452267 12.0605% B 12 4.58333 0.668558 14.5867% Total 24 4.16667 0.701964 16.8471% Multiple Range Tests for Vi by Hat Method: 95.0 percent LSD Hat Count Mean Homogeneous Groups X A 12 3.75 X B 12 4.58333 ANOVA Table for Mau sac by Hat Source Sum of Squares Df Mean Square F-Ratio Between groups 1.5 1.5 3.36 Within groups 9.83333 22 0.44697 Total (Corr.) 11.3333 23 Summary Statistics for Mau sac Hat Count Average Standard deviation Coeff of variation A 12 3.91667 0.668558 17.0696% B 12 4.41667 0.668558 15.1372% Total 24 4.16667 0.701964 16.8471% Multiple Range Tests for Mau sac by Hat Method: 95.0 percent LSD Hat Count Mean Homogeneous Groups X A 12 3.91667 X B 12 4.41667 ANOVA Table for Do gion by Hat Source Sum of Squares Df Mean Square F-Ratio Between groups 4.16667 4.16667 11.00 Within groups 8.33333 22 0.378788 Total (Corr.) 12.5 23 Summary Statistics for Do gion Hat Count Average Standard deviation Coeff of variation A 12 3.83333 0.717741 18.7237% B 12 4.66667 0.492366 10.5507% Total 24 4.25 0.73721 17.3461% Multiple Range Tests for Do gion by Hat Method: 95.0 percent LSD Hat Count Mean Homogeneous Groups X A 12 3.83333 X B 12 4.66667 0.0017 Minimum 3.0 3.0 3.0 Maximum 4.0 5.0 5.0 Range 1.0 2.0 2.0 Stnd skewness -1.87617 -2.05795 -0.487555 Maximum 5.0 5.0 5.0 Range 2.0 2.0 2.0 Stnd skewness 0.1219 -1.03973 -0.487555 Range 2.0 1.0 2.0 Stnd skewness 0.370893 -1.14891 -0.887869 P-Value 0.0805 Minimum 3.0 3.0 3.0 P-Value 0.0031 Minimum 3.0 4.0 3.0 Maximum 5.0 5.0 5.0 PH N LÝ L CH TRÍCH NGANG H tên: Nguy n Th ng Gi i tính: Nam sinh: 12/06/1987 S n tho i: 0902 594 389 a ch liên l c: sinh: Th a Thiên Hu Email: greenlifedn@gmail.com ng 270 Cao L , P.4, Qu n 8, Thành ph H Chí Minh O - T 2007-2012: H ih ph - i h c quy ngành Cơng ngh th c ph mng- 54 Nguy ng ng, Qu n Liên Chi u, Thành ng T 2017-nay: H c Th th c ph m- i h c Qu c Gia, Thành ph H Chí Minh- i h c Bách ng Ki ng 14, Qu n 10, Thành ph H Chí Minh Q TRÌNH CƠNG TÁC - T 2013 - Nay: Cơng tác t i công ty c ph n Ca cao Vi t Nam - S Tr n Doãn n 1, Thành ph H Chí Minh ... T GIÀU POLYPHENOL T A TRÁI CA CAO (Theobroma Cacao L. ) NHI M V VÀ N I DUNG: Nhi m v : Nghiên c u thu nh n d ch chi t giàu polyphenol t (Theobroma Cacao L) a trái ca cao N i dung: - - Thu nh n... c v ca cao 2.1.1 V trí phân lo i V trí phân lo i Gi i (regnum) Plantate B (ordo) Malvales H (familia) Malvaceae Phân h (subfamilia) Byttnerioideae Chi (genus) Theobroma Loài (species) T cacao. .. bi n trái ca cao 2.2.1 Thu ho ch 2.2.2 Ch bi n trái ca cao 2.3 S n ph m t trái cacao 2.3.1 Ca cao nhão 10 2.3.2 10 2.3.3 B t ca cao