多维灰聚类评估在山西老陈醋质量评价中的应用  

The Application of Multidimensional Grey Clustering Assessment on the Quality Evaluation of Shanxi Extra Aged Vinegar

作　　者：王瑞[1] 李婷[2] 赵玉梅[3] 黄登宇[1,4] 彭晓光[2] 

机构地区：[1]山西大学生命科学学院,太原030006 [2]山西省生物研究所,太原030006 [3]山西大学生物技术研究所,太原030006 [4]山西省食品药品监督管理局,太原030013

出　　处：《食品工业》2014年第7期166-168,共3页The Food Industry

基　　金：国家863计划项目(2011AA100904);山西省农业科技攻关项目(20110311042-5)

摘　　要：依据灰系统理论和方法,以总酸、川芎嗪、总黄酮等组成11项评估指标,对市售9个品牌14种老陈醋样品的质量优劣进行多维灰聚类评估。结果表明,14个老陈醋样品中,3个醋样质量较优,5个醋样质量良好,6个醋样质量一般。采用该评估方法对老陈醋质量评价,可为食醋生产企业提供一种新的产品质量优劣判断方法,为食品安全监管部门提供一种新的老陈醋质量市场监督手段。Using the grey system theory and method, with an index assessment system established that include 11 indexes, such as total acid, tetramethylpyrazine and total flavones, to make grey clustering assessment of 14 kinds of samples of Shanxi extra aged vinegar from 9 brands in the market. The assessment results showed that 6 samples of Shanxi extra aged vinegar are ordinary, while 5 samples are good. The other 3 samples are better than them. Therefore, the application of multidimensional grey clustering assessment on the quality evaluation of Shanxi extra aged vinegar, not only can provide a new judgment method for vinegar production enterprises to judge vinegar quality, but also can provide a new means for food safety inspection authorities to evaluate the quality of Shanxi extra aged vinegar.

关 键 词：山西老陈醋 多维灰聚类评估 质量评价 

分 类 号：TS264.22[轻工技术与工程—发酵工程]